Academic Journal
Allergenicity evaluation of fermented milk prepared by co-fermentation of Lactobacillus plantarum 7-2 and commercial starters after in vitro digestive
| Title: | Allergenicity evaluation of fermented milk prepared by co-fermentation of Lactobacillus plantarum 7-2 and commercial starters after in vitro digestive |
|---|---|
| Authors: | Yunpeng Xu, Hongxin Wang, Guangqing Mu, Xuemei Zhu |
| Source: | Food Chemistry: X, Vol 20, Iss , Pp 100911- (2023) |
| Publisher Information: | Elsevier, 2023. |
| Publication Year: | 2023 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Cow milk allergy, αS-casein, Lactobacillus plantarum, Label-free, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | Milk allergy is one of the most common food allergies, in which αS-casein is the major milk allergen. Under optimized conditions, mixed starter (containing Lactobacillus plantarum 7-2 and commercial starter) effectively degraded αS-casein of skimmed milk and reduced the pressure of stomach digestion. The fermented milk prepared by mixed starter was determined by ELISA, the antigenicity of αS-casein was reduced by 77.53%. Compared with the fermented milk prepared by commercial starter, label-free quantitative proteomics demonstrated that the mixed starter more efficiently degraded the epitopes of major milk allergens and influenced the digestion pattern of the fermented milk. Therefore, L. plantarum 7-2 shows positive potential in reducing the antigenicity of αS-casein and others. In addition, this study predicted that the new epitopes produced in the fermentation process could induce immunity using molecular simulation. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157523003541; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2023.100911 |
| Access URL: | https://doaj.org/article/a8ca2fa52f26471699c0b30724fc3e3b |
| Accession Number: | edsdoj.8ca2fa52f26471699c0b30724fc3e3b |
| Database: | Directory of Open Access Journals |
| ISSN: | 25901575 |
|---|---|
| DOI: | 10.1016/j.fochx.2023.100911 |
| Published in: | Food Chemistry: X |
| Language: | English |