Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin

Food Chemistry

Volumn 170, Issue , 2015, Pages 407-414

  Pescuma, Micaela ^a   Hébert, Elvira M ^a   Haertlé, Thomas ^b   Chobert, Jean Marc ^b   Mozzi, Fernanda ^a   Font De Valdez, Graciela ^a,c  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b INRA   (France)

^c UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Allergy; Lactic acid bacteria; Lactobacillus; Whey; Lactoglobulin

Indexed keywords

ALLERGIES; BINARY ALLOYS; DAIRIES; ENZYMES; HYDROLYSIS; LACTIC ACID; POTASSIUM ALLOYS; VANADIUM ALLOYS; YTTRIUM ALLOYS;

BETA-LACTOGLOBULIN; GASTROINTESTINAL SYSTEMS; LACTIC ACID BACTERIA; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS STRAINS; LACTOGLOBULIN; WHEY;

PEPTIDES;

BETA LACTOGLOBULIN; ALLERGEN; LACTOGLOBULIN; PEPTIDE;

ALLERGENICITY; AMINO ACID SEQUENCE; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; DIGESTION; HYDROLYSIS; IMMUNOMODULATION; IN VITRO STUDY; LACTOBACILLUS BULGARICUS; NONHUMAN; PROTEIN CLEAVAGE; WHEY; CHEMISTRY; LACTOBACILLUS DELBRUECKII; METABOLISM;

ALLERGENS; LACTOBACILLUS DELBRUECKII; LACTOGLOBULINS; PEPTIDES;

EID: 84908143975     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.086     Document Type: Article

References (31)

1. Cerecedo, I., Zamora, J., Shreffler, W. G., Lin, J., Bardina, L., Dieguez, M. C., et al. (2008). Mapping of the IgE and IgG4 sequential epitopes of milk allergens with a peptide microarray-based immunoassay. Journal of Allergy and Clinical Immunology, 122 , 589-594.
2. Conway, V., Gauthier, S. F., & Pouliot, Y. (2013). Antioxidant activities of buttermilk proteins, whey proteins, and their enzymatic hydrolysates. Journal of Agricultural and Food Chemistry, 61, 364-372.
3. Das, D., & Goyal, A. (2012). Lactic acid bacteria in food industry. In T. Satyanarayana, B. Johri (Eds.), Microorganisms Sustainable Agriculture and Biotechnology (pp. 752-772). Elsevier.
4. Do Carmo, A., da Silva, D., De Oliveira, M., Borges, A., De Carvalho, A., & De Moraes, C. (2011). Genes involved in protein metabolism of the probiotic lactic acid bacterium Lactobacillus delbrueckii UFV H2b20. Beneficial Microbes, 2, 209-220.
5. Ehn, B.-M., Allmere, T., Telemo, E., Bengtsson, U., & Ekstrand, B. (2005). Modification of IgE binding to β-lactoglobulin by fermentation and proteolysis of cow's milk. Journal of Agricultural and Food Chemistry, 53, 3743-3748.
6. Espeche Turbay, M. B., De Giori, G. S., & Hebert, E. M. (2009). Release of the cell-envelope-associated proteinase of Lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature. Journal of Agricultural and Food Chemistry, 57, 8607-8611.
7. Fialho, A. M., Martins, L. O., Donval, M. L., Leitao, J. H., Ridout, M. J., Jay, A. J., et al. (1999). Structures and properties of gellan polymers produced by Sphingomonas paucimobilis ATCC 31461 from lactose compared with those produced from glucose and from cheese whey. Applied and Environmental Microbiology, 65, 2485-2491.
8. Fitzgerald, R. J., & Murray, B. (2006). Biactive peptides and lactic fermentations. International Journal of Dairy Technology, 59, 118-125.
9. s1- and β-casein breakdown and release of a bioactive peptide by a cell envelope proteinase from Lactobacillus delbrueckii subsp. lactis CRL 581. Applied and Environmental Microbiology, 74, 3682-3689.
10. Hebert, E. M., Raya, R. R., & De Giori, G. S. (2000). Nutritional requirements and nitrogen-dependent regulation of proteinase activity of Lactobacillus helveticus CRL 1062. Applied and Environmental Microbiology, 66 , 5316-5321.
11. Hernandez-Ledesma, B., Ramos, M., & Gomez-Ruiz, J. A. (2011). Bioactive components of ovine and caprine cheese whey. Small Ruminants Research, 101, 196-204.
12. Je¸drychowski, L., & Wróblewska, B. (2005). Reduction of the antigenicity of whey proteins by lactic acid fermentation. Food and Agricultural Immunology, 11, 91-99.
13. Johnson, B. R. (2000). Whey protein concentrates in low-fat applications. US Dairy Export Council , 1-8.
14. Kleber, N., Weirich, U., & Hinrichs, J. (2005). Screening for lactic acid bacteria with potential to reduce antigenic response of b-lactoglobulin in bovine skim milk and sweet whey. Innovative Food Science and Emerging Technology, 7, 233-238.
15. Maier, I., Okun, V. M., Pittner, F., & Lindner, W. (2006). Changes in peptic digestibility of bovine β-lactoglobulin as a result of food processing studied by capillary electrophoresis and immunochemical methods. Journal of Chromatography B, 841, 160-167.
16. Niggemann, B., Nilsson, M., & Friedrichs, F. (2008). Paediatric allergy diagnosis in primary care is improved by in vitro allergen-specific IgE testing. Pediatric Allergy and Immunology, 19, 325-331.
17. Pellegrini, A., Dettling, C., Thomas, U., & Hunziker, P. (2001). Isolation and characterization of four bactericidal domains in the bovine β-lactoglobulin. Biochemical and Biophysics Acta, 1526, 131-140.
18. Pescuma, M., Hebert, E. M., Dalgalarrondo, M., Haertlé, T., Mozzi, F., Chobert, J.-M., et al. (2009). Effect of exopolysaccharides on hydrolysis of β-lactoglobulin by Lactobacillus acidophilus CRL 636 in an in vitro gastric/pancreatic system. Journal of Agricultural and Food Chemistry, 57, 5571-5577.
19. Pescuma, M., Hebert, E. M., Mozzi, F., & Font de Valdez, G. (2007). Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium. Journal of Applied Microbiology, 103, 1738-1746.
20. Pescuma, M., Hebert, E. M., Mozzi, F., & Font de Valdez, G. (2008). Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content. Food Microbiology, 25, 442-451.
21. Pescuma, M., Hebert, E. M., Mozzi, F., & Font de Valdez, G. (2010). Functional fermented whey-based beverage using lactic acid bacteria. International Journal of Food Microbiology, 141, 73-81.
22. Pescuma, M., Hebert, E. M., Rabesona, H., Drouet, M., Choiset, Y., Haertlé, T., et al. (2011). Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin. Food Chemistry, 27, 487-492.
23. Pescuma, M., Espeche Turbay, M. B., Mozzi, F., Font de Valdez, G., Savoy de Giori, G., & Hebert, E. M. (2013). Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins. Applied Microbiology and Biotechnology, 97, 7831-7844.
24. Peyron, S., Mouécoucou, J., Frémont, S., Sanchez, C., & Gontard, N. J. (2006). Effects of heat treatment and pectin addition on β-lactoglobulin allergenicity. Agricultural and Food Chemistry, 54, 5643-5650.
25. Picariello, G., Iacomino, G., Mamone, G., Ferranti, P., Fierro, O., Gianfrani, C., et al. (2013). Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins. Food Chemistry, 139, 203-212.
26. Prazeres, A. R., Carvalho, F., & Rivas, J. (2012). Cheese whey management: A review. Journal of Environmental Manage, 110, 48-68.
27. Prioult, G., Pecquet, S., & Fliss, I. (2004). Stimulation of interleukin-10 production by acidic β-lactoglobulin-derived peptides hydrolyzed with Lactobacillus paracasei NCC2461 peptidases. Clinical Diagnosis and Laboratory Immunology, 11, 266-271.
28. Prioult, G., Pecquet, S., & Fliss, I. (2005). Allergenicity of acidic peptides from bovine β-lactoglobulin is reduced by hydrolysis with Bifidobacterium lactis NCC362 enzymes. International Dairy Journal, 15, 439-448.
29. Puerta, A., Diez-Masa, J. C., & De Frutos, M. (2006). Immunochromatographic determination of β-lactoglobulin and its antigenic peptides in hypoallergenic formulas. International Dairy Journal, 16, 406-414.
30. Sélo, I., Clément, G., Bernard, H., Chatel, J., Créminon, C., Peltre, G., et al. (1999). Allergy to bovine beta-lactoglobulin: Specificity of human IgE to tryptic peptides. Clinical and Experimental Allergy, 29, 1055-1063.
31. Théolier, J., Hammami, R., Labelle, P., Fliss, I., & Jean, J. (2013). Isolation and identification of antimicrobial peptides derived by peptic cleavage of whey protein isolate. Journal of Functional Foods, 5, 706-714.