Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin

Pescuma, Micaela; Hébert, Elvira María; Rabesona, Hanitra; Drouet, M.; Choiset, Yvan; Haertlé, Thomas; Mozzi, Fernanda; Valdez, Graciela Font de; Chobert, Jean‐Marc

doi:10.1016/j.foodchem.2011.01.029

Cited by 63 publications

(52 citation statements)

References 33 publications

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“…In this respect, Pescuma et al (2009Pescuma et al ( , 2011Pescuma et al ( , 2015 claimed that the strains L. acidophilus CRL 656 and L. delbrueckii subsp. bulgaricus CRL 656 and CRL 454 could cleave the main epitopes of BLG and that the peptides released by L. delbrueckii subsp.…”

Section: Health-promoting Effects Of Fermented Whey Productsmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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Section: Health-promoting Effects Of Fermented Whey Productsmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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“…helveticus and S. thermophilus) leads to the reduction of antigenicity of both whey proteins (α-lactoalbunim and β-lactoglobulin) during fermentation (Bu et al, 2010). Pescuma et al (2011) found out decreasing of β-lactoblobulin antigenicity during fermentation by Lb. delbrueckii subsp.…”

Section: Reduction Of Allergenicity By Lactic Acid Bacteriamentioning

confidence: 84%

“…The proteolytic system of LAB is composed of proteinases, peptidase and peptide transport systems. It is essential for their growth (Kleber et al, 2006;Pescuma et al, 2011). Most studies revealed that allergy to cow milk is caused mainly by casein and β-lactoglobulin (ElGhaish et al, 2011).…”

Section: Reduction Of Allergenicity By Lactic Acid Bacteriamentioning

confidence: 99%

Food allergy and intolerance

Petruláková

Valı́k

2015

Acta Chimica Slovaca

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Allergic reactions to foods represent severe actual problems for mankind having increased global character. Adverse food reactions are divided to food allergy, an immunological response to food, and food intolerance, a non-immune reaction with allergy-like symptoms. It is estimated that 6-8 % of children and 1-2 % of adults suffer from food allergy. The prevalence of food intolerance in adults is no more than 5-6 %, however in infants and young children, it is varied from 0.3 % to 20 %. Allergy is caused by different food allergens (milk proteins, cereals, nuts, fruits and vegetables), while there is frequent cross-allergy among them. Food intolerance is adverse reaction resulting from enzyme deficiencies, pharmacological reactions, and response to toxic or irritant components of food. Focusing on dairy products and cereals, the impact of fermentation in reducing food intolerance or allergenicity is reviewed in this paper.

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“…Some strains of LAB produce proteases able to hydrolyze the epitopes of the proteins responsible for the development of CMA, reducing their allergenic potential (Bu et al, 2010;El-Ghaish et al, 2011;Pescuma et al, 2015). Several authors have reported that the treatment of caseins and whey protein fractions with proteolytic LAB can reduce the antigenic response of these proteins and suggest the inclusion of such hydrolysates in the manufacture of hypoallergenic formulations and dairy products (Bertrand-Harb et al, 2003;Cocco et al, 2003;Peñas et al, 2006;Pescuma et al, 2010Pescuma et al, , 2011.…”

Section: Proteolytic Activity Of Enterococcus Faecalismentioning

confidence: 99%

“…Considering that functional foods are those that, in addition to their nutritional requirements, are beneficial for health (Koch et al, 2014), hypoallergenic fermented dairy products can be included in this group of foods (Pescuma et al, 2011). However, the reduction of immunoreactivity of milk proteins by the use of LAB depends on the strain and the process conditions (Kleber et al, 2006;Bu et al, 2010).…”

Section: Proteolytic Activity Of Enterococcus Faecalismentioning

confidence: 99%

Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins

Bíscola

Tulini

Choiset

et al. 2016

Journal of Dairy Science

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With the aim of screening proteolytic strains of lactic acid bacteria to evaluate their potential for the reduction of allergenicity of the major bovine milk proteins, we isolated a new proteolytic strain of Enterococcus faecalis (Ent. faecalis VB63F) from raw bovine milk. The proteases produced by this strain had strong activity against caseins (αS1-, αS2-, and β-casein), in both skim milk and sodium caseinate. However, only partial hydrolysis of whey proteins was observed. Proteolysis of Na-caseinate and whey proteins, observed after sodium dodecyl sulfate-PAGE, was confirmed by analysis of peptide profiles by reversed-phase HPLC. Inhibition of proteolysis with EDTA indicated that the proteases produced by Ent. faecalis VB63F belonged to the group of metalloproteases. The optimal conditions for their activity were 42°C and pH 6.5. The majority of assessed virulence genes were absent in Ent. faecalis VB63F. The obtained results suggest that Ent. faecalis VB63F could be efficient in reducing the immunoreactivity of bovine milk proteins.

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Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin

Cited by 63 publications

References 33 publications

Whey-derived valuable products obtained by microbial fermentation

Whey-derived valuable products obtained by microbial fermentation

Food allergy and intolerance

Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins

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