2018
DOI: 10.1007/s12010-018-2839-7
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Enzymatic Degradation of Allergen Peptides from Bovine Casein by a Combination of Streptomyces Aminopeptidases

Abstract: Cow's milk is one of the most common allergenic foods. Cow's milk allergy is mainly an IgE-mediated hypersensitivity reaction, and the major allergens from cow's milk have been found to be caseins, β-lactoglobulin, and α-lactalbumin. Several peptides derived from bovine casein are known allergens in cow's milk. To reduce their allergenicity, these proteins can be degraded by food-grade peptidases. We succeeded in detection of two peptides, VLPVPQK and FFVAPFPEVFGK, from bovine casein-derived allergen peptides … Show more

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Cited by 15 publications
(5 citation statements)
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“…We have investigated Streptomyces APs for more than 10 years (Arima et al 2004(Arima et al , 2006(Arima et al , 2008Hatanaka et al 2007Hatanaka et al , 2011Uraji et al 2007) and recently evaluated the synergistic effects of three Streptomyces APs on casein hydrolysis to degrade VLPVPQK and FFVAPFPEVFGK, which are known as allergenic and bitter peptides derived from tryptic casein (Chen et al 2015;Weber et al 2006;Nishiwaki et al 2002). An APP from Streptomyces costaricanus TH-4 (Arima et al 2008) was found to release the N-terminal Val from the sequence VLPVPQK (Wan et al 2019). This result indicates that the APP from Streptomyces may exhibit a novel substrate specificity.…”
Section: Introductionmentioning
confidence: 93%
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“…We have investigated Streptomyces APs for more than 10 years (Arima et al 2004(Arima et al , 2006(Arima et al , 2008Hatanaka et al 2007Hatanaka et al , 2011Uraji et al 2007) and recently evaluated the synergistic effects of three Streptomyces APs on casein hydrolysis to degrade VLPVPQK and FFVAPFPEVFGK, which are known as allergenic and bitter peptides derived from tryptic casein (Chen et al 2015;Weber et al 2006;Nishiwaki et al 2002). An APP from Streptomyces costaricanus TH-4 (Arima et al 2008) was found to release the N-terminal Val from the sequence VLPVPQK (Wan et al 2019). This result indicates that the APP from Streptomyces may exhibit a novel substrate specificity.…”
Section: Introductionmentioning
confidence: 93%
“…The procedure was similar to a previously described method (Wan et al 2019). A mixture of 20 mg trypsin (225 proteolytic units/mg), 2 g of casein, and 200 mL of 50 mM ammonium bicarbonate (NH 4 HCO 3 , pH 7.0) was incubated at 40 °C overnight on a rotary shaker at 750 rpm; the mixture was then incubated at 90 °C for 30 min without shaking to inactivate trypsin.…”
Section: Preparation Of Tryptic Caseinmentioning
confidence: 99%
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“…Recently, milk‐derived EV have been under intensive scrutiny as delivery vehicles (Rashidi et al., 2022 ) and show unique advantages as oral delivery tools for gastrointestinal diseases due to the biocompatibility, resistance to gastrointestinal microenvironment and accessibility (Zhong et al., 2021 ). However, unlike EV derived from cell culture, casein is one of main contaminants during the extraction process of EV from milk (Wan et al., 2019 ) and UC patients commonly suffer from milk intolerance (Judaki et al., 2014 ), removal of casein is critical for purification of EV designed for oral administration. Although different approaches have been explored including dissociation of casein with the chelator ethylenediamine tetraacetic acid (EDTA), precipitation via acidification (Rahman et al., 2019 ; Vaswani et al, 2019 ; Welsh et al, 2024 ) or ultracentrifugation (Munagala et al., 2016 ), there is no consensus on the production methodology and there is room for further improving the purity of EV.…”
Section: Introductionmentioning
confidence: 99%
“…The vector harbors ori and rep for streptomycetes and thiostrepton-resistant genes (Hatanaka et al 2008). By combining this vector with the S. lividans 1326 strain, we succeeded in the extracellular production of several Streptomyces enzymes (Hatanaka et al 2008;Uraji et al 2018;Wan et al 2019). In this study, we attempted to identify an essential region of the scmp promoter to enhance its expression.…”
Section: Introductionmentioning
confidence: 99%