title: Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin.
abstract: Whey, a cheese by-product used as a food additive, is produced worldwide at 40.7 million tons per year. β-Lactoglobulin (BLG), the main whey protein, is poorly digested and is highly allergenic. We aimed to study the contribution of Lactobacillus delbrueckii subsp. bulgaricus CRL 454 to BLG digestion and to analyse its ability to degrade the main allergenic sequences of this protein. Pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 increases digestion of BLG assayed by an in vitro simulated gastrointestinal system. Moreover, peptides from hydrolysis of the allergenic sequences V41-K60, Y102-R124, C121-L140 and L149-I162 were found when BLG was hydrolysed by this strain. Interestingly, peptides possessing antioxidant, ACE inhibitory, antimicrobial and immuno-modulating properties were found in BLG degraded by both the Lactobacillus strain and digestive enzymes. To conclude, pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 has a positive effect on BLG digestion and could diminish allergenic reactions.
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.
authors.forename: Micaela
authors.initials: M
authors.lastname: Pescuma
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.
authors.forename: Elvira M
authors.initials: EM
authors.lastname: Hébert
authors.affiliation: UR 1268, Biopolymères Interactions Assemblages, INRA, Fonctions et Interactions des Protéines, Rue de la Géraudière, B.P. 71627, 44316 Nantes Cedex 3, France.
authors.forename: Thomas
authors.initials: T
authors.lastname: Haertlé
authors.affiliation: UR 1268, Biopolymères Interactions Assemblages, INRA, Fonctions et Interactions des Protéines, Rue de la Géraudière, B.P. 71627, 44316 Nantes Cedex 3, France.
authors.forename: Jean-Marc
authors.initials: JM
authors.lastname: Chobert
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina. Electronic address: fmozzi@cerela.org.ar.
authors.forename: Fernanda
authors.initials: F
authors.lastname: Mozzi
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina; Cátedra de Microbiología Superior, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina. Electronic address: gfont@cerela.org.ar.
authors.forename: Graciela
authors.initials: G
authors.lastname: Font de Valdez
mesh_terms: D000485:Allergens / Q000378:metabolism; D048668:Lactobacillus delbrueckii / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry*; D010455:Peptides / Q000737:chemistry*
chemical_list: D000485:Allergens; D007782:Lactoglobulins; D010455:Peptides
keywords: Allergy; Lactic acid bacteria; Lactobacillus; Whey; β-Lactoglobulin