Lactobacilli hydrolysis of cows' milk proteins abrogates their humoral immunoreactivity in patients with immune-mediated diseases

Vukotić, Goran; Matic, Ivana; Begović, Jelena; Besu, Irina; Kojić, Milan; Djokić, Jelena; Juranić, Zorica D.; Strahinić, Ivana

doi:10.1016/j.idairyj.2016.07.009

Cited by 7 publications

(1 citation statement)

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“…L. casei 1134 and L. rhamnosus GG could significantly reduce the antigenicity and allergenicity of the aforementioned proteins in fermented reconstituted milk (Yao et al., 2014, 2015). L. helveticus BGRA43 and L. zeae LMG17315 demonstrably decreased specific IgG and IgE binding of fermented TCMP in sera from patients with recurrent oral ulcers, gastrointestinal diseases, or hematological malignancies compared with unfermented TCMP (Vukotic et al., 2016).…”

Section: Lactic Acid Bacteria and Cow Milk Allergymentioning

confidence: 99%

Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review

Xu,

Zhang,

et al. 2023

Comp Rev Food Sci Food Safe

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Cow milk is a major allergenic food. The potential prevention and treatment effects of lactic acid bacteria (LAB)‐fermented dairy products on allergic symptoms have garnered considerable attention. Cow milk allergy (CMA) is mainly attributed to extracellular and/or cell envelope proteolytic enzymes with hydrolysis specificity. Numerous studies have demonstrated that LAB prevents the risk of allergies by modulating the development and regulation of the host immune system. Specifically, LAB and its effectors can enhance intestinal barrier function and affect immune cells by interfering with humoral and cellular immunity. Fermentation hydrolysis of allergenic epitopes is considered the main mechanism of reducing CMA. This article reviews the linear epitopes of allergens in cow milk and the effect of LAB on these allergens and provides insight into the means of predicting allergenic epitopes by conventional laboratory analysis methods combined with molecular simulation. Although LAB can reduce CMA in several ways, the mechanism of action remains partially clarified. Therefore, this review additionally attempts to summarize the main mechanism of LAB fermentation to provide guidance for establishing an effective preventive and treatment method for CMA and serve as a reference for the screening, research, and application of LAB‐based intervention.

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Section: Lactic Acid Bacteria and Cow Milk Allergymentioning

confidence: 99%