title: Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134.
abstract: BACKGROUND
  Cow's milk allergy has aroused public concern. The aim of this study was to investigate the effects of fermentation by Lactobacillus casei 1134 on the antigenicity and allergenicity (IgE-binding inhibitions) of milk proteins. The effects of pH value on the antigenicity and allergenicity of four milk proteins (α-lactalbumin, β-lactoglobulin, α-casein and β-casein) were examined by indirect competitive enzyme-linked immunosorbent assay. The free amino acids which were produced in the fermentation process were analysed and the proteolysis of milk proteins was detected.
  
  
  RESULTS
  Fermentation by L. casei 1134 could significantly reduce the antigenicity and allergenicity of the four proteins in reconstituted milk. The allergenicity of milk proteins was further reduced in the process of simulated gastrointestinal digestion. Moreover, we could deduce that one of the potential factors of antigenicity was lactic acid with the comparison of the antigenicity of the four proteins between L. casei 1134 fermented milk and lactic acid milk at different pH values.
  
  
  CONCLUSIONS
  There are many factors which can affect the milk proteins allergen, including lactic acid and proteolytic enzymes.
authors.affiliation: Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 112, Beijing, 100083, P.R. China.
authors.forename: Minjing
authors.initials: M
authors.lastname: Yao
authors.forename: Qian
authors.initials: Q
authors.lastname: Xu
authors.forename: Yongkang
authors.initials: Y
authors.lastname: Luo
authors.forename: Jing
authors.initials: J
authors.lastname: Shi
authors.forename: Zheng
authors.initials: Z
authors.lastname: Li
mesh_terms: D000485:Allergens / Q000378:metabolism; D000818:Animals; D002364:Caseins / Q000276:immunology* / Q000378:metabolism; D002417:Cattle; D005260:Female; D005285:Fermentation; D041981:Gastrointestinal Tract / Q000378:metabolism; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007073:Immunoglobulin E / Q000378:metabolism*; D007768:Lactalbumin / Q000276:immunology* / Q000378:metabolism; D019344:Lactic Acid / Q000276:immunology / Q000378:metabolism; D007780:Lacticaseibacillus casei / Q000378:metabolism*; D008892:Milk / Q000276:immunology* / Q000378:metabolism; D016269:Milk Hypersensitivity / Q000276:immunology* / Q000378:metabolism / Q000517:prevention & control; D008894:Milk Proteins / Q000276:immunology; D011485:Protein Binding
chemical_list: D000485:Allergens; D002364:Caseins; D008894:Milk Proteins; D019344:Lactic Acid; D007073:Immunoglobulin E; D007768:Lactalbumin
keywords: allergenicity; antigenicity; fermented milk; free amino acid; lactic acid; milk protein