INVESTIGADORES
MOZZI Fernanda Beatriz
congresos y reuniones científicas
Título:
Role of lactic acid bacteria on the prevention of milk allergy
Autor/es:
PESCUMA M.; HEBERT E.M:; HAERTLÉ T.; MOZZI F.; CHOBERT J.M.; FONT DE VALDEZ G.
Lugar:
Egmond aan Zee
Reunión:
Simposio; LAB 10th Symposium; 2011
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.