Reduction of the Antigenicity of Whey Proteins by Lactic Acid Fermentation
Lactic acid bacteria (399 meso- and thermophilic strains or mixed cultures) were screened for their ability to reduce the antigenicity of bovine alpha -lactalbumin ( alpha -la) and beta -lactoglobulin ( beta -lg). Residual antigenicity of these proteins in whey from the fermented milks was determined by indirect ELISA and competitive ELISA for alpha -la and beta -lg, using rabbit polyclonal antibodies. The antigenicity was related to allergenicity, as determined by skintesting with selected samples of whey from the fermented milks. The antigenicity of whey proteins was found to be reduced by over 99% as compared to raw milk after the lactic acid fermentation of sterilized cow's milk. The allergenicity of alpha -la and beta -lg was not, however, eliminated, being only slightly attenuated.
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