The four proteins α-lactalbumin (α-

The four proteins α-lactalbumin (α-LA), β-lactoglobulin (β-LG), α-casein (α-CN, including αS1-CN and αS2-CN) and β-casein (β-CN) are considered as the major allergens in bovine milk. In this study, the effects of fermentation by Lactobacillus casei on the antigenicity and residual allergenicity of α-LA, β-LG, α-CN and β-CN were investigated, using polyclonal antibodies and milk-allergic patient sera in competitive enzyme-linked immunosorbent assay. In addition, proteolysis of milk proteins was studied by the trinitrobenzene sulfonic acid assay and sodium dodecylsulphate polyacrylamide gel electrophoresis. Fermentation by Lb. casei could effectively decrease the antigenicity and allergenicity of milk proteins. The antigenicity and immunoglobulin E (IgE)-binding capacity of the four milk proteins in fermented milk were reduced by 15%–90% compared with raw milk.

ผลลัพธ์ (แอฟริกา) 1:

Die vier proteïene α-laktalbumien (α-LA), β-lactoglobulin (β-LG), α-kaseïen (α-CN, insluitend αS1-CN en αS2-CN) en β-kaseïen (β-CN) word beskou as. die groot allergene in bees melk. In hierdie studie is die effek van fermentasie deur Lactobacillus casei op die antigenicity en residuele allergeen van α-LA, β-LG, α-CN en β-CN ondersoek, met behulp van poliklonale antiliggame en melk-allergiese pasiënt sera in mededingende ensiem-gekoppelde. immunosorbent toets. Daarbenewens proteolise melk proteïene is bestudeer deur die trinitrobenzene sulfonic suur toets en natrium dodecylsulphate polyacrylamide gel elektroforese. Fermentasie deur LB. casei kan effektief verminder die antigenicity en allergeen melk proteïene. Die antigenicity en immunoglobulien E (IgE) bindende kapasiteit van die vier melk proteïene in gegiste melk is met 15% verminder -90% in vergelyking met rou melk.