Evaluation of the immunoreactivity and quality characteristics of cow milk following combined fermentation and enzymatic hydrolysis

Abstract

Cow milk (CM) allergy is one of the most common food allergies in infants and children, which causing serious health concern. To the best of our knowledge, there are few studies on the effects of Lactobacillus paracei (L. paracei) fermentation combined with Alcalase hydrolysis on the immunoreactivity and quality characteristics of CM. In this study, immunoreactivity, protein patterns, free amino acid (FAA) profiles, nutritional quality after L. paracei fermentation, and Alcalase hydrolysis were systematically evaluated. L. paracei fermentation assisted by Alcalase hydrolysis (CM-LpA) effectively decreased the intensity, antigenicity, and allergenicity of cow milk proteins in CM. The IgG-binding capacity was significantly reduced (P < 0.05), with a reduction rate ranging from 51.20 to 68.13%. The IgE-binding capacity was also markedly reduced, with a reduction rate of 59.46%. Additionally, most of the FAA profiles increased significantly (P < 0.05), particularly those of Met (354-fold), Phe (91-fold), and Leu (213-fold). The color of the CM further changed and gradually became light red and yellow. The taste also changed, with the levels of sourness and astringency increasing dramatically (P < 0.05). Our results will lay the foundation for the development of hypoallergenic dairy products.