Effect of Ultrasound Treatment on Allergenicity Reduction of Milk Casein via Colloid Formation

低过敏性 酪蛋白 脱颗粒 化学 过敏原 食品科学 人口 过敏 牛奶过敏 抗体 免疫球蛋白E 食物过敏 免疫学 生物化学 医学 受体 环境卫生
作者
Chong Wang,Qiang Xie,Yanbo Wang,Linglin Fu
出处
期刊:Journal of Agricultural and Food Chemistry [American Chemical Society]
卷期号:68 (16): 4678-4686 被引量:48
标识
DOI:10.1021/acs.jafc.9b08245
摘要

Cow's milk protein allergy, which occurs in approximately 5–10% of the population of infants and children, has become an important public food safety problem. As a major allergen in cow's milk, the most abundant protein casein (CN) is considered to be potent in inducing food allergy. In recent years, ultrasound treatment has played a significant role in the field of colloidal particulate system. In this study, we found that ultrasound treatment dramatically decreased the diameter of a CN particle to less than 100 nm in the presence of Tween 80, producing colloidal casein (c-CN) with high transparency. The electrophoretic and transmission electron microscopy analysis showed that the advanced protein structure of CN changed significantly. In addition, the enzyme-linked immunosorbent assay with allergic sera showed that the immunoglobulin-E-binding capacity of c-CN was significantly decreased. In the meantime, the LAD2 mast cell line degranulation assay demonstrated that ultrasound treatment made CN hypoallergenic. The colloidal and hypoallergenic properties of c-CN were stably maintained for more than 30 days. Likewise, the allergenicity of fresh whole milk also decreased after ultrasound treatment. This work provided an effective way to reduce the allergenicity of milk allergen, which could be beneficial to the production of hypoallergenic cow's milk.
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