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- Title
Antigenicity and Safety Evaluation of Lactiplantibacillus plantarum 7-2 Screened to Reduce α-Casein Antigen.
- Authors
Mu, Guangqing; Zhang, Zhao; Wang, Jiayi; Jiang, Shujuan; Wang, Hongxin; Xu, Yunpeng; Li, Xinling; Chi, Lei; Li, Yue; Tuo, Yanfeng; Zhu, Xuemei
- Abstract
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.
- Subjects
MILK proteins; CASEINS; CLINDAMYCIN; NITRATE reductase; ENZYME-linked immunosorbent assay; LACTIC acid bacteria; CHLORAMPHENICOL; MILK allergy
- Publication
Foods, 2022, Vol 11, Issue 1, p88
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11010088