Abstract
α-Casein (α-CN) is considered the main allergen in bovine milk. Lactic acid bacteria (LAB) fermentation can hydrolyze milk protein and therefore reduce the antigenicity. In this paper, a LAB reducing the antigenicity of casein, identified as Lactiplantibacillus Plantarum 7-2 (L. plantarum 7-2), was primarily identified by screening for protein hydrolysis ability using a method involving the determination of released free amino acid with further selection for the ideal antigenicity-reducing capability by enzyme-linked immunosorbent assay (ELISA). In order to verify the capability of L. plantarum 7-2 in inhibiting antigenicity, the standard milk proteins α-LA, β-LG, α-CN, β-CN and κ-CN were cultured with L. plantarum 7-2 for 18 h; The results of SDS-PAGE show that all the bands corresponding to the full length tested proteins became unclear or completely disappeared indicating that these proteins were hydrolyzed by L. plantarum 7-2. Correspondingly, the antigenicities of α-CN and β-LG were significantly reduced. L. plantarum 7-2 demonstrated negative hemolysis and nitrate reductase capabilities and was sensitive to the commonly used antibiotics ampicillin clindamycin tetracycline chloramphenicol, and erythromycin, demonstrating that L. plantarum 7-2 could be used in dairy product fermentation to reduce the antigenicity of milk protein.
Highlights
Statistics from the World Allergy Organization indicate that 220–520 million people worldwide suffer from food allergies [1]
It was found that L. plantarum 7-2 played a positive role in reducing α-CN
Β-LG antigenicity which are the main allergens in bovine milk
Summary
Statistics from the World Allergy Organization indicate that 220–520 million people worldwide suffer from food allergies [1]. Milk protein allergies are becoming more common in feeding infants and young children, affecting around 3–5% of this population. This allergenicity is a very vital issue because milk is among the main sources of nutrition for infants and young children [4]. A severe milk allergy will affect the function of organs and systems and may even cause anaphylactic shock in extreme cases [5]. The common symptoms caused by milk protein allergy are skin lesions, respiratory tract lesions and intestinal lesions. Complications of milk protein allergies may include nutritional and growth impairment, anemia and insufficient bone calcification [6]
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