CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Lactic acid bacteria with potential to reduce the allergenic content of whey beta-lactoglobulin
Autor/es:
MICAELA PESCUMA; FERNANDA MOZZI; MICHÉLE DALGALARRONDO; ELVIRA MARÍA HÉBERT; JEAN-MARC CHOBERT; GRACIELA FONT DE VALDEZ
Lugar:
Egmond aan Zee, Holanda
Reunión:
Simposio; 9 th Simposium of Lactic Acid Bacteria, health, evolution andSystems Biology; 2008
Institución organizadora:
Federation of European Microbiological Societies and the Netherlands Society of Microbiology
Resumen:
Whey, a by-product of the cheese industry, is used as food ingredient in dairy products due to its biological and functional valuable proteins. Beta-lactoglobulin (BLG) is the major whey protein in milk and the main elicitor of milk allergies. Recently, it has been claimed that fermented products have lower antigenic response towards BLG than milk itself. The aim of this work was to assess the capacity of two lactic acid bacteria (LAB) strains to degrade BLG and to carry out the characterization and structural analysis of the released peptides. Hydrolysis of BLG by cell wall-associated proteinases using a non-proliferating cell system was evaluated. The maximum hydrolysis values (52 and 48%) corresponded to Lactobacillus acidophilus CRL 636 and L. delbrueckii subsp. bulgaricus CRL 454, respectively, after 8 h of incubation. RP-HPLC analysis showed that L. acidophilus CRL 636 released six hydrophilic and two hydrophobic peptides while L. delbrueckii subsp. bulgaricus CRL 454 released small amounts of two hydrophilic and three less-hydrophilic peptides. Bands of 9.6 and 14 kDa, corresponding to BLG degradation, were observed in SDS-PAGE gels. Mass spectroscopy (LC-MS/MS) analysis revealed the presence of peptides with molecular weights of 658-4.119 Da. The sequence analysis of these peptides indicated that L. acidophilus CRL 636 was able to hydrolyze the three main BLG epitopes (41-60, 102-124 and 149-162) while L. delbrueckii subsp. bulgaricus CRL 454 only degraded the latter two releasing the complete allergenic sequence 41-60. Our results suggest that L. acidophilus CRL 636 could reduce the allergenic content of BLG in whey-based or whey-containing foods.