Cows' milk allergy is the most frequent food allergy in children, and β-lactoglobulin (β-Lg) is a major allergen. Milk-based hypoallergenic ingredients are manufactured by enzymatic hydrolysis, a process that could be improved by the application of high-pressure treatments.
This study showed that the treatment of β-Lg dissolved in buffer with chymotrypsin and trypsin under high pressure for relatively short times accelerated proteolysis by leading to a rapid removal of the intact protein. The rapid proteolysis of the β-Lg substrate under pressure led
to the production, in 20 min, of hydrolysates with lower immunoglobulin (Ig) G binding than those produced in 8 h (chymotrypsin) or 48 h (trypsin) at atmospheric pressure. However, those hydrolysates retained some residual IgE-binding properties that could be traced to the preferential release,
during the initial stages of proteolysis, of peptides containing IgE epitopes, such as (Val-41–Lys-60), (Leu-149–Ile-162), and (Ser-21–Arg-40). The formation of these fragments was favored when proteolysis was conducted under high pressure due to the preferential hydrolysis
of Arg-40 and Arg-148 by trypsin, and Tyr-42 and Leu-149 by chymotrypsin, all located at the dimer interface of β-Lg or very close to it. Although our results do not support that trypsin and chymotrypsin under high pressure selectively address the allergenic regions of β-Lg, it is
possible to select the conditions that quickly produce hydrolysates with reduced potential allergenicity that could be used in hypoallergenic foods.
Document Type: Research Article
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain 2:
Hospital General Universitario Gregorio Marañón, Doctor Esquerdo 46, 28007 Madrid, Spain
Publication date: July 1, 2008
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