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- Title
Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity.
- Authors
Sun, Liping; Chen, Gangliang; Wang, Qi; Yang, Sen; Li, Xinling; Zheng, Qi; Xu, Chao; Chi, Lei; Mu, Guangqing; Zhu, Xuemei
- Abstract
In pursuit of expanding dietary options for those with allergies, we aimed to develop a low‐allergenic fermented milk beverage. We adopted a combination fermentation strategy to enhance the allergy mitigation efficacy of 4 strains of lactic acid bacteria. Our fermentation conditions were optimised with an equal ratio (1:1:1:1) of strains, a total 5% inoculation rate and fermentation at 40°C for 6.5 h. Under conditions, the antigen reduction rates for α‐lactalbumin (α‐LA), β‐lactoglobulin (β‐LG), α‐casein and β‐casein were impressive, ranging from 43.54 to 70.51%. A 28‐day storage assessment showed that the reduction rates of the 4 antigens ranged from 38.98% to 78.06%. Most importantly, it was found through indirect competitive ELISA that the binding ability of immunoglobulin E to α‐LA and β‐LG, which we are concerned about, was significantly reduced compared to the unfermented sample. Notable, the beverage maintained favorable physicochemical properties throughout the storage period.
- Subjects
MILK allergy; IMMUNOGLOBULIN E; LACTIC acid bacteria; BACTERIAL proteins; MILK proteins
- Publication
International Journal of Dairy Technology, 2024, Vol 77, Issue 3, p750
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.13093