Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes

This paper has investigated the residual allergenicity of cow's milk treated by enzymatic hydrolysis combined with Lactobacillus fermentation (Lb. Plantarum and Lb. helveticus). The treated products were comprehensively evaluated by SDS-PAGE, RP-HPLC, ELISA, and Caco-2 models. And the allergenic changes of residual allergenic peptides were explored by DC-T co-culture. The results showed that alkaline protease was the most suitable protease that targeted to destroy epitopes of milk major allergen than trypsin, pepsin, and papain by prediction. And the residual epitopes were reduced to four which was treated by alkaline protease combined with Lb. hel-veticus. The transport absorption capacity of treated products was almost twice than milk. Meanwhile, the seven residual allergenic peptides were obtained from treated products. Among them, alpha s1-casein (AA84-90) can be used as an immune tolerance peptide for further study. Lb. helveticus combined with alkaline protease treatment may be considered promising strategy of protect from cow's milk allergy.

Automated summary

This study investigated the residual allergenicity of cow's milk treated with enzymatic hydrolysis and Lactobacillus fermentation. Comprehensive evaluations were conducted using SDS-PAGE, RP-HPLC, ELISA, and Caco-2 models. The changes in residual allergenic peptides were explored through DC-T co-cultures. The results showed that alkaline protease combined with Lb. helveticus treatment reduced residual epitopes to four and significantly increased the transport absorption capacity of the treated products. Additionally, seven residual allergenic peptides were identified, including alpha s1-casein (AA84-90), which could potentially be used for further immune tolerance studies. Lb. helveticus combined with alkaline protease treatment may be a promising strategy for preventing cow's milk allergy.