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Paper Information

Journal:   MOLECULAR BIOLOGY RESEARCH COMMUNICATIONS   2014 , Volume 3 , Number SUPPL. (1); Page(s) 262 To 262.
 
Paper: 

THE EFFECT THE PROTEOLYTIC ACTIVITY OF LACTIC ACID BACTERIA IN COW'S MILK β-LACTOGLOBULIN ALLERGENICITY

 
 
Author(s):  ROYVARAN MARYAM*, TAHERI KAFRANI ASGHAR
 
* DEPARTMENT OF BIOTECHNOLOGY, FACULTY OF ADVANCED SCIENCES AND TECHNOLOGIES, UNIVERSITY OF ISFAHAN, ISFAHAN, IRAN
 
Abstract: 

Although cow's milk is a very popular drink and has a high nutrition value containing all the essential amino acids, some reports declare that it is the third most allergenic food. It is more prevalent in infants and children, affecting 2 to 7.5% of them. Milk proteins are the main cause of milk allergenicity. b -Lactoglobulin (b -LG), a relatively small protein with 162 residues and 18.3 kDa molecular weight, is one of the major allergens of milk. Lactic acid bacteria, a group of probiotic bacteria, can produce proteolytic enzymes to hydrolyze ?-LG structure and consequently decrease its allergenicity properties. In the present study, traditional yogurts have been collected from different regions of Iran and the proteolytic activity of these bacteria were assayed using SDS-PAGE and RP-HPLC techniques. The immune-reactivity of the protein hydrosate was investigated using competitive ELISA experiments, to compare the amount of antibody attachment to native b-LG and its hydrolysates. In this experiment, a pool sera of patients under 5 years of age with cow’s milk allergy were used to find IgE attachment on b -LG and its hydrolysates. The results of this study demonstrated that the proteolytic effect of these bacteria can significantly reduce the allergenicity of bovine b -lactoglobulin.

 
Keyword(s): β-LACTOGLOBULIN, LACTIC ACID BACTERIA, COW’S MILK ALLERGY, PROTEOLYTIC ACTIVITY, COMPETITIVE ELISA
 
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