Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of b-lactoglobulin

MICAELA PESCUMA; ELVIRA MARÍA HÉBERT; TOMAS HAERTLE; JEAN MARC CHOBERT; FERNANDA MOZZI; GRACIELA FONT DE VALDEZ

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2015 vol. 170 p. 407 - 414

0308-8146

ABSTRACT Whey production worldwide is 40.7 million tons per year, these by-product is used as food additive. b-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 analyze its ability to degrade the main allergenic sequences of this protein. Pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 increases BLG simulated in vitro digestion. Moreover, peptides coming from the hydrolysis of the allergenic sequences V41-K60, Y102-R124, C121-L140 and L149-I162 were found when BLG was hydrolyzed by this LAB strain. Interestingly, peptides possessing antioxidant and ACE inhibitor, antimicrobial and immuno-modulating properties were found in samples of BLG degraded by the action of 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.