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Degree of hydrolysis and antigenicity of buffalo alpha S1 casein and its hydrolysates in children with cow milk allergy

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Antigenicity of buffalo alpha S1 (α-S1) casein and its hydrolysis by gastrointestinal enzymes were carried out in this study. α-S1 casein was purified by anion exchange chromatography and hydrolyzed for 150 min. Indirect Enzyme-linked immunosorbent assays were performed using sera of groups of patients allergic to cow milk and healthy group of subjects non-allergic to cow milk. The patients allergic to cow milk showed significant response to α-S1 casein, which reduced with higher degree of hydrolysis. Maximum reduction of antigenicity was observed for trypsin at 85%. Similarly, α- chymotrypsin at pH 7.8, pepsin at pH 2.2 and pH 5.5 reduced the antigenicity to 63%, 60% and 38%, respectively. The enzymatic hydrolysis can reduce the antigenicity of buffalo α-S1 casein in patients allergic to cow milk. However, a complete inhibition of immunogenic reaction requires supplementary treatment beyond gastrointestinal enzymes.
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Keywords: IgE; antigenicity; buffalo α-S1 casein; cow milk allergy; enzymes; proteolysis

Document Type: Research Article

Affiliations: 1: Department of Food Science, Nutrition and Home Economics, Government College University Faisalabad, Faisalabad, Pakistan 2: Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University Faisalabad, Faisalabad, Pakistan

Publication date: January 2, 2016

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