Antigenicity and Safety Evaluation of Lactiplantibacillus plantarum 7-2 Screened to Reduce α-Casein Antigen

Foods

Lei Chi¹  Yue Li¹  Yanfeng Tuo²  Guangqing Mu²  Zhao Zhang²  Hongxin Wang²  Shujuan Jiang²  Jiayi Wang²  Xuemei Zhu²  Yunpeng Xu²  Xinling Li³ 

[1] Dalian Women and Children Medical Center, Dalian 116012, China;School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;Xinjiang Tianrun Biological Technology Co., Ltd., Urumchi 830011, China;

关键词: milk protein allergy;    α-CN;    LAB fermentation;    Lactiplantibacillus plantarum;   

DOI  :  10.3390/foods11010088

来源: DOAJ

【 摘 要 】

α-Casein (α-CN) is considered the main allergen in bovine milk. Lactic acid bacteria (LAB) fermentation can hydrolyze milk protein and therefore reduce the antigenicity. In this paper, a LAB reducing the antigenicity of casein, identified as LactiplantibacillusPlantarum 7-2 (L. plantarum 7-2), was primarily identified by screening for protein hydrolysis ability using a method involving the determination of released free amino acid with further selection for the ideal antigenicity-reducing capability by enzyme-linked immunosorbent assay (ELISA). In order to verify the capability of L. plantarum 7-2 in inhibiting antigenicity, the standard milk proteins α-LA, β-LG, α-CN, β-CN and κ-CN were cultured with L. plantarum 7-2 for 18 h; The results of SDS-PAGE show that all the bands corresponding to the full length tested proteins became unclear or completely disappeared indicating that these proteins were hydrolyzed by L. plantarum 7-2. Correspondingly, the antigenicities of α-CN and β-LG were significantly reduced. L. plantarum 7-2 demonstrated negative hemolysis and nitrate reductase capabilities and was sensitive to the commonly used antibiotics ampicillin clindamycin tetracycline chloramphenicol, and erythromycin, demonstrating that L. plantarum 7-2 could be used in dairy product fermentation to reduce the antigenicity of milk protein.

【 授权许可】

Unknown