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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buffalo α-S1 casein;
cow milk allergy;
Document Type: Research Article
Department of Food Science, Nutrition and Home Economics, Government College University Faisalabad, Faisalabad, Pakistan
Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University Faisalabad, Faisalabad, Pakistan
January 2, 2016
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