Pescuma Micaela, Hébert Elvira M, Haertlé Thomas, Chobert Jean-Marc, Mozzi Fernanda, Font de Valdez Graciela
Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.
UR 1268, Biopolymères Interactions Assemblages, INRA, Fonctions et Interactions des Protéines, Rue de la Géraudière, B.P. 71627, 44316 Nantes Cedex 3, France.
Food Chem. 2015 Mar 1;170:407-14. doi: 10.1016/j.foodchem.2014.08.086. Epub 2014 Aug 27.
Whey, a cheese by-product used as a food additive, is produced worldwide at 40.7 million tons per year. β-Lactoglobulin (BLG), the main whey protein, is poorly digested and is highly allergenic. We aimed to study the contribution of Lactobacillus delbrueckii subsp. bulgaricus CRL 454 to BLG digestion and to analyse its ability to degrade the main allergenic sequences of this protein. Pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 increases digestion of BLG assayed by an in vitro simulated gastrointestinal system. Moreover, peptides from hydrolysis of the allergenic sequences V41-K60, Y102-R124, C121-L140 and L149-I162 were found when BLG was hydrolysed by this strain. Interestingly, peptides possessing antioxidant, ACE inhibitory, antimicrobial and immuno-modulating properties were found in BLG degraded by both the Lactobacillus strain and digestive enzymes. To conclude, pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 has a positive effect on BLG digestion and could diminish allergenic reactions.
乳清作为一种用作食品添加剂的奶酪副产品，全球年产量为4070万吨。主要的乳清蛋白β-乳球蛋白（BLG）难以消化且具有高度致敏性。我们旨在研究德氏保加利亚乳杆菌亚种CRL 454对BLG消化的作用，并分析其降解该蛋白主要致敏序列的能力。德氏保加利亚乳杆菌亚种CRL 454对BLG进行预水解，可增加体外模拟胃肠系统检测的BLG消化率。此外，当用该菌株水解BLG时，发现了来自致敏序列V41-K60、Y102-R124、C121-L140和L149-I162水解产生的肽段。有趣的是，在经乳杆菌菌株和消化酶降解的BLG中发现了具有抗氧化、ACE抑制、抗菌和免疫调节特性的肽段。总之，德氏保加利亚乳杆菌亚种CRL 454对BLG进行预水解对BLG消化有积极作用，并可能减少过敏反应。
