INVESTIGADORES
PESCUMA Micaela
congresos y reuniones científicas
Título:
Role of lactic acid bacteria on the prevention of milk allergy
Autor/es:
MICAELA PESCUMA; ELVIRA MARÍA HÉBERT; TOMAS HAERTLE; FERNANDA MOZZI; JEAN MARC CHOBERT; GRACIELA FONT DE VALDEZ
Lugar:
Egmond Zee
Reunión:
Simposio; 10th Symposium on Lactic Acid Bacteria; 2011
Institución organizadora:
10th Symposium on Lactic Acid Bacteria
Resumen:
Milk allergy is a complex disorder affecting
mainly young children. Cheese manufacture results in the separation of two
fractions: whey and the coagulum containing 20% and 80% of proteins,
respectively. aS1-Casein (aS1-cas) present in the curd and β-lactoglobulin (β-lg) obtained from whey
are the main milk allergenic elicitors. Certain lactic acid bacteria (LAB) could
degrade milk proteins reducing the allergenicity of milk. The aim of this work
was to analyze the ability of Lactobacillus
delbrueckii subsp. lactis CRL581
and L. acidophilus CRL636 to degrade aS1-cas and β-lg (variants A and B) and to
decrease the recognition of these proteins by IgE of allergic children. The
allergenicity of the hydrolysates obtained with lactobacilli was compared to
those derived with tryptic digestion. L.
delbrueckii subsp. lactis CRL581
hydrolyzed 95% of aS1-cas while L. acidophilus CRL636
hydrolyzed 60% of β-lgA and 30% of β-lgB. Trypsin fully degraded all proteins.
Lactobacilli released more hydrophilic (small size) peptides than trypsin. The
IgE binding capacity to aS1-cas decreased after hydrolysis by L.
delbrueckii subsp. lactis CRL581 (IC50 values 50 times higher than those of native
protein); however, its immunoreactivity was greater than that of the hydrolysate
obtained with trypsin. β-LgA hydrolysates from L. acidophilus CRL636 showed IC50 values 2.7 times
greater than those obtained with trypsin while no differences between both
treatments were observed for β-lgB. Interestingly, β-lgA and aS1-cas hydrolysates from LAB did not reach 100%
inhibition (80 and 70%, respectively) with the maximum protein concentrations
assayed. Degradation of aS1-cas and β-lg by selected LAB could be an attractive approach to
formulate hypoallergenic dairy products.