Preventive Effects of Whey Protein Hydrolysate on Mice with Whey Protein Allergy
Whey protein, accessory substance of cheese processing, is rich in nutritional value and is often added to foods such as infant formulas, but it contains lactoglobulin, an allergenic component that can be enzymatically hydrolyzed to destroy its allergenic epitopes and antigenicity. Whey protein hydrolysate, obtained after enzymatic hydrolysis, has several biological activities, but its application in the prevention of whey protein food allergy has been less studied. The aim of this study was to discuss whether WPH intervention in mice for 56 days could attenuate the allergic reactions associated with whey protein. Allergy symptom scores indicated that WPH pre intervention reduced the degree of allergy in mice. Early WPH intervention reduced the levels of antibodies and cytokines associated with allergic reactions in mouse serum. Proteomic results provide potential mechanisms to alleviate allergic reactions. In terms of the gut microbiome, WPH intervention reduced the relative abundance of genera associated with allergic reactions and increased the relative abundance of butyrate-producing beneficial bacteria. This study suggests that early WPH intervention can alleviate whey protein induced allergic reactions.