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Modification of IgE binding to beta-lactoglobulin by fermentation and Proteolysis of cow's milk
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2005 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 53, no 9, p. 3743-3748Article in journal (Refereed)
Abstract [en]

The effect of fermentation by Lactobacilliand of proteolytic hydrolysis of whole milk on the IgE binding ability of ?-lactoglobulin was studied using an ELISA inhibition assay. Sera from nine adult milk allergic patients were tested. The individual sera showed a similar inhibition pattern in the changes during fermentation and proteolysis. The degradation of ?-lactoglobulin was studied with liquid chromatography. In general, fermentation with Lactobacilli gave little effect on IgE binding, even though chromatography data showed a gradual degradation of ?-lactoglobulin. Proteolysis with trypsin, however, gave extensive degradation of ?-lactoglobulin and strongly decreased IgE binding. In addition, we measured the inhibition pattern of ?-lactoglobulin in various selected commercially available fermented milk products. These showed an IgE binding capacity similar to that of nonfermented high pasteurized milk. © 2005 American Chemical Society.

Place, publisher, year, edition, pages
2005. Vol. 53, no 9, p. 3743-3748
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8777DOI: 10.1021/jf048121wPubMedID: 15853429OAI: oai:DiVA.org:ri-8777DiVA, id: diva2:966650
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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SIK – Institutet för livsmedel och bioteknik
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Journal of Agricultural and Food Chemistry
Food Science

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