乳酸菌发酵对牛乳清蛋白抗原性的影响。

Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins.

机构信息

College of Cereal and Food Science, Henan University of Technology, Zhengzhou, PR China.

出版信息

J Sci Food Agric. 2010 Sep;90(12):2015-20. doi: 10.1002/jsfa.4046.

DOI:10.1002/jsfa.4046

PMID:20583192

Abstract

BACKGROUND

The main whey proteins alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) are considered as the major allergens in cow's milk. Microbial fermentation can produce some proteolytic enzymes, which can induce the degradation of milk protein allergens. In this study, the effects of fermentation by lactic acid bacteria on the antigenicity of alpha-LA and beta-LG were investigated using indirect competitive ELISA. Meanwhile, the proteolysis of milk proteins was detected by TNBS assay and SDS-PAGE electrophoresis.

RESULTS

Fermentation by lactic acid bacteria could significantly reduce the antigenicity of alpha-LA and beta-LG in skim milk. Combined strains of Lactobacillus helveticus and Streptococcus thermophilus were the most effective in reducing the antigenicity of both whey proteins. In addition, alpha-LA and beta-LG antigenicity decreased to a lower value at 6 h of fermentation and at 0.5 d of cold storage by fermentation with the combined strains. The results of TNBS assay and SDS-PAGE electrophoresis showed that lactic acid bacteria strains used in this study hydrolysed whey proteins only to a limited extent.

CONCLUSION

The fermentation with lactic acid bacteria is an effective way to reduce whey proteins antigenicity.

摘要

背景

乳清中的主要蛋白质α-乳白蛋白（α-LA）和β-乳球蛋白（β-LG）被认为是牛奶中的主要过敏原。微生物发酵可以产生一些蛋白酶，这些酶可以诱导牛奶蛋白过敏原的降解。在这项研究中，使用间接竞争 ELISA 法研究了乳酸菌发酵对α-LA 和 β-LG 抗原性的影响。同时，通过 TNBS 法和 SDS-PAGE 电泳检测了牛奶蛋白的水解情况。

结果

乳酸菌发酵可显著降低脱脂乳中α-LA 和 β-LG 的抗原性。干酪乳杆菌和嗜热链球菌的混合菌株在降低两种乳清蛋白的抗原性方面最为有效。此外，在 6 h 的发酵和 0.5 d 的冷藏发酵过程中，混合菌株发酵使α-LA 和 β-LG 的抗原性降低到更低的值。TNBS 法和 SDS-PAGE 电泳的结果表明，本研究中使用的乳酸菌菌株仅对乳清蛋白进行了有限的水解。