Conjugation of functional oligosaccharides reduced in vitro allergenicity of β-lactoglobulin

Bovine beta-lactoglobulin (LG) was conjugated with fructooligosaccharides (FOS), galactooligosaccharides (GOS) and isomaltooligosacharides (IMO) by Maillard reaction in an effort to reduce the allergenicity of LG. Fourier transform infrared spectra indicated that LG was bound to FOS, GOS and IMO covalently. Structural analyses by dichroism spectra and fluorescence studies suggested that the surface of LG in each conjugate was covered with oligosaccharides without apparent disruption of native conformation. The LG-oligosaccharides conjugates almost maintained the retinol-binding activity of LG. Enzyme-linked immunosorbent assay indicated that, conjugation of LG with these functional oligosaccharides was effective in reducing the allergenicity of beta LG.