Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis

Abstract

Commercial whey protein concentrate (WPC) was hydrolysed with either Alcalase 2.4 FG (Novo Nordisk), or papain (Sigma) (in one-step process) or with two enzymes (in two-step process) to determine the changes in the immunoreactivity of a-lactalbumin and b-lactoglobulin. Enzymatic hydrolysis of WPC was performed by pH-stat method. Hydrolysates were analysed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis, immunoblotting and size-exclusion chromatography (SE-HPLC). Immunoreactive properties of peptide fractions separated from the hydrolysates by fast protein liquid chromatography (FPLC) were determined using dot-immunobinding and enzyme-linked immunosorbent assay (ELISA) methods. Finally the sensory analysis was used to confirm organoleptic changes resulting from the application of different enzymes. The Ôtwo-stepÕ process was observed to be the most effective however allergenic epitopes were still present, as it was found by ELISA with anti-a-la and anti-b-lg antibodies. The addition of papain as the second enzyme in the hydrolysis process contributed to the improvement of the sensory properties of WPC hydrolysate as compared with the Alcalase hydrolysate. Alcalase-papain partially hydrolysated WPC can be found a promising base for production of the tolerogenic formula.

Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin

“…A number of investigations combining HP-treatment of β-Lg together with subsequent protease incubation have demonstrated increased hydrolysis of the protein (Chicon, Lopez-Fandino, Quiros, & Bellque, 2006;Chobert et al, 1997;Dufour et al, 1995;Kananen et al, 2000;Maynard et al, 1998;Penas, Snell, Floris, Prestamo, & Gomez, 2006;Reddy et al, 1988;Stapelfeldt et al, 1996;Wroblewska et al, 2004;Van Willige & Fitzgerald, 1995). This observation has raised interest in HPtreatment as a means to produce hypoallergenic foods.…”

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

“…Heating, (Besler et al 2001), or enzymatic modification (Wróblewska et al 2000(Wróblewska et al , 2004 do not bring about the complete degradation of epitopes. Thus, these proteins retain their allergenic properties after technological processing.…”

Mare's and cow's milk: promote similar metabolic effects and expression of innate markers in Caco-2 cells?

“…To prevent cow's milk protein allergies (CMPA), researchers have attempted to modify the milk protein structure (Bu, Luo, Chen, Liu, & Zhu, 2013;Chandrapala, Zisu, Kentish, & Ashokkumar, 2012;Wróblewska, Jędrychowski, Hajjós, & Szabó, 2008;Wróblewska et al, 2004). The introduction of vegetal milk or other mammalian milk products has also been considered.…”