College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China.
College of Food Science, Shenyang Agricultural University, Shenyang 100866, P. R. China.
J Dairy Sci. 2022 Feb;105(2):1039-1050. doi: 10.3168/jds.2021-20686. Epub 2021 Dec 23.
Cow milk (CM) allergy is a worldwide concern. Currently, few studies have been performed on the immunoreactivity of CM and fewer still on the antigenicity of CM in vivo and in vitro. In this study, we assessed the potential allergenicity of enzymatically hydrolyzed CM using in vitro ELISA and oral sensitization and challenge of BALB/c mice. Alcalase-, Protamex-, and Flavourzyme-treated CM (all from Novozymes) diminished IgE binding capacity, with greatest reductions of 56.31%, 50.62%, and 56.45%, respectively. Allergic symptoms and levels of total IgG were reduced, and allergic inflammation of the lung, jejunum, and spleen was relieved. Moreover, the numbers of CD8 T and B220 cells decreased, and the balance of CD4 T/CD8 T cells was effectively regulated. These findings suggest that the potential allergenicity of CM was reduced by enzymatic hydrolysis, and our research will lay a solid foundation for developing high-quality hypoallergenic CM products.
牛奶（CM）过敏是一个全球性的问题。目前，关于 CM 的免疫原性的研究较少，关于 CM 的体内和体外抗原性的研究则更少。在这项研究中，我们使用体外 ELISA 和 BALB/c 小鼠的口服致敏和激发来评估酶解 CM 的潜在致敏性。来自诺维信的碱性蛋白酶、复合蛋白酶和风味蛋白酶处理的 CM 均降低了 IgE 结合能力，分别降低了 56.31%、50.62%和 56.45%。过敏症状和总 IgG 水平降低，肺、空肠和脾的过敏炎症减轻。此外，CD8 T 和 B220 细胞数量减少，CD4 T/CD8 T 细胞的平衡得到有效调节。这些发现表明 CM 的潜在致敏性通过酶解降低，我们的研究将为开发高质量的低致敏性 CM 产品奠定坚实的基础。
