Beta–lactoglobulin–nutrition allergen and nanotransporter of different nature ligands therapy with therapeutic action

Varlamova, Elena G.; Zaripov, Oleg G.

doi:10.1016/j.rvsc.2020.08.014

Cited by 15 publications

(10 citation statements)

References 98 publications

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“…β-Lactoglobulin is not found in breast milk and is considered to be responsible for some allergic reactions in infants fed with cow milk products. For this reason, there are commercial products that imitate human milk based on whey [ 24 , 25 ]. Traditionally, β-lactoglobulin is separated by fractional precipitation with ammonium sulfate at pH with or without heating to cause the precipitation of all serum proteins other than β-lactoglobulin, which are characterized commonly by chromatographic methods such as ion exchange chromatography [ 26 ].…”

Section: Intrinsic Properties and Composition Of Milk Whey Native Pro...mentioning

confidence: 99%

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

et al. 2022

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There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolysis by chemical, fermentation process, enzymatic action, and green technologies (ultrasound and thermal treatment) are successful in obtaining peptides from protein whey. Milk whey peptides possess excellent functional properties such as antihypertensive, antiviral, anticancer, immunity, and antioxidant, with benefits in the cardiovascular, digestive, endocrine, immune, and nervous system. This review presents an update of the applications of milk whey hydrolysates as a high value-added peptide based on their functional properties.

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Section: Intrinsic Properties and Composition Of Milk Whey Native Pro...mentioning

confidence: 99%

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

et al. 2022

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“…Compared with casein, whey protein has a higher secondary and tertiary structure due to the fact that they are not phosphorylated and contain intramolecular disulfide bonds, which will make them resistant to acids or enzymes, so they can pass the intestinal mucosa smoothly, be recognized by the immune cells in the human body, and trigger an immune response. Studies have shown that about 27.6-62.8% of allergic people are caused by α-lactalbumin, and about 82% are caused by β-lactoglobulin [88][89][90].…”

Section: Milkmentioning

confidence: 99%

Aptamer-Based Fluorescent Biosensor for the Rapid and Sensitive Detection of Allergens in Food Matrices

Hong

Pan

Xie

et al. 2021

Foods

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Food allergies have seriously affected the life quality of some people and even endangered their lives. At present, there is still no effective cure for food allergies. Avoiding the intake of allergenic food is still the most effective way to prevent allergic diseases. Therefore, it is necessary to develop rapid, accurate, sensitive, and reliable analysis methods to detect food allergens from different sources. Aptamers are oligonucleotide sequences that can bind to a variety of targets with high specificity and selectivity, and they are often combined with different transduction technologies, thereby constructing various types of aptamer sensors. In recent years, with the development of technology and the application of new materials, the sensitivity, portability, and cost of fluorescence sensing technology have been greatly improved. Therefore, aptamer-based fluorescence sensing technology has been widely developed and applied in the specific recognition of food allergens. In this paper, the classification of major allergens and their characteristics in animal and plant foods were comprehensively reviewed, and the preparation principles and practical applications of aptamer-based fluorescence biosensors are summarized. In addition, we hope that this article can provide some strategies for the rapid and sensitive detection of allergens in food matrices.

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“…Milk allergy seriously affects the life of people allergic to milk and has a relatively high incidence worldwide [ 1 ]. β-lactoglobulin (β-LG), belonging to the strong allergen lipocalin family, is one of the milk proteins that can cause strong allergic reactions such as rash, vomit, diarrhea, and abdominal cramps [ 2 – 4 ]. According to epidemiological survey results, approximately 82% of milk allergy patients are allergic to β-LG [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

A UCMPs@MIL-100 based thermo-sensitive molecularly imprinted fluorescence sensor for effective detection of β-lactoglobulin allergen in milk products

et al. 2022

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In this study, a thermo-sensitive molecularly imprinted fluorescence sensor was developed for the specific detection of β-Lactoglobulin (β-LG) allergen in milk products. The metal–organic frameworks (MIL-100) with a high specific surface area was coated on the surface of upconversion micro-particles (UCMPs). As the core, an imprinted polymer layer allowing for swelling and shrinking with response to temperature was prepared, which exhibited high adsorption and mass transfer capabilities for β-LG allergen. The fluorescence intensity of UCMPs@MIL-100@MIP decreased linearly with the concentration of β-LG in the range of 0.1–0.8 mg mL−1, and the limit of detection was 0.043 mg mL−1. The imprinting factor reached 3.415, which indicated that excellent specificity of the UCMPs@MIL-100@MIP for β-LG allergen. In the analysis of β-LG allergen in actual milk samples, the proposed UCMPs@MIL-100@MIP fluorescence sensor produced reliable and accurate results (recovery: 86.0–98.4%, RSD: 2.8–6.8%), closely related to the results of standard HPLC method (correlation coefficient: 0.9949), indicating that its feasibility in the detection of β-LG allergen. Graphical Abstract

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Beta–lactoglobulin–nutrition allergen and nanotransporter of different nature ligands therapy with therapeutic action

Cited by 15 publications

References 98 publications

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

Aptamer-Based Fluorescent Biosensor for the Rapid and Sensitive Detection of Allergens in Food Matrices

A UCMPs@MIL-100 based thermo-sensitive molecularly imprinted fluorescence sensor for effective detection of β-lactoglobulin allergen in milk products

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