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Antigenicity and Safety Evaluation of 7-2 Screened to Reduce α-Casein Antigen.

Authors:
Guangqing Mu Zhao Zhang Jiayi Wang Shujuan Jiang Hongxin Wang Yunpeng Xu Xinling Li Lei Chi Yue Li Yanfeng Tuo Xuemei Zhu

Foods 2021 Dec 29;11(1). Epub 2021 Dec 29.

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

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 7-2 ( 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 7-2 in inhibiting antigenicity, the standard milk proteins α-LA, β-LG, α-CN, β-CN and κ-CN were cultured with 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 7-2. Correspondingly, the antigenicities of α-CN and β-LG were significantly reduced. 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 7-2 could be used in dairy product fermentation to reduce the antigenicity of milk protein.

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http://dx.doi.org/10.3390/foods11010088DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750821PMC
December 2021

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