Investigation of Proteolytic Ctivity of Lactococcus lactis in Reducing Cow´ s Milk Caseins Allergenicity

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Kordesedehi R.; Taheri kafrani A.; RABBANI KHORASGANI M.

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Journal: Journal of Ilam University of Medical Sciences Year:2018 | Volume:26 | Issue:2 Page(s): 198-209

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Title

Investigation of Proteolytic Ctivity of Lactococcus lactis in Reducing Cow´ s Milk Caseins Allergenicity

Author(s)

Kordesedehi R. | Taheri kafrani A. | RABBANI KHORASGANI M. | Issue Writer Certificate

Keywords

food hypersensitivityQ1

caseinQ1

lactic acid bacteriaQ1

competitive ELISAQ1

Abstract

Introduction: Bovine milk is the first and most common cause of food allergy in early childhood with a prevalence rate of about 2-7/5%. The milk coagulum consists of four proteins α S1, α S2, β and к-caseins. Cow's milk caseins play a basic role in persistence of cow’ s milk allergy (CMA) in children. Proteolytic system of lactic acid bacteria (LAB) has the ability to hydrolyze antigenic epitopes of milk proteins and, as a result, can reduce allergy to caseins. The aim of this study was to isolate the best lactic acid bacteria strain from cow’ s milk samples in order to reduce bovine milk caseins allergenicity. Materials & Methods: In the present study, after isolation of 30 cocci LAB from 20 Iranian cow’ s milk samples, the effect of proteolytic activity of these bacteria on milk caseins was investigated by SDSPAGE and RP-HPLC techniques. Subsequently, among the 15 strains with protease activity, the binding ability of native and hydrolyzed α S1-casein to IgE sera from cow’ s milk allergic patients was determined by competitive ELISA test. Findings: After accomplishing biochemical tests including gram staining and catalase test, molecular identification of the strains was done by 16s rRNA fragment sequencing. The obtained results suggested that Lactococcus lactis was able to hydrolyze casein fractions in both skim milk and sodium caseinate and could reduce allergenicity of bovine milk α S1-casein. Discussion & Conclusions: Our conclusion demonstrated that the isolated Lactococcus lactis strain from cow’ s milk samples can be used as a main or adjunct starter culture in dairy products to reduce immunoreactivity of cow’ s milk caseins.

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APA: Copy

Kordesedehi, R., Taheri kafrani, A., & RABBANI KHORASGANI, M.. (2018). Investigation of Proteolytic Ctivity of Lactococcus lactis in Reducing Cow´ s Milk Caseins Allergenicity. JOURNAL OF ILAM UNIVERSITY OF MEDICAL SCIENCES, 26(2 ), 198-209. SID. https://sid.ir/paper/89970/en

Vancouver: Copy

Kordesedehi R., Taheri kafrani A., RABBANI KHORASGANI M.. Investigation of Proteolytic Ctivity of Lactococcus lactis in Reducing Cow´ s Milk Caseins Allergenicity. JOURNAL OF ILAM UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2018;26(2 ):198-209. Available from: https://sid.ir/paper/89970/en

IEEE: Copy

R. Kordesedehi, A. Taheri kafrani, and M. RABBANI KHORASGANI, “Investigation of Proteolytic Ctivity of Lactococcus lactis in Reducing Cow´ s Milk Caseins Allergenicity,” JOURNAL OF ILAM UNIVERSITY OF MEDICAL SCIENCES, vol. 26, no. 2 , pp. 198–209, 2018, [Online]. Available: https://sid.ir/paper/89970/en

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