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Abstract Title:

Allergenicity reduction of cow's milk proteins using latex peptidases.

Abstract Source:

Food Chem. 2019 Jun 30 ;284:245-253. Epub 2019 Jan 25. PMID: 30744853

Abstract Author(s):

João P B Oliveira, Angela María Candreva, Gastón Rizzo, Márcio V Ramos, Jefferson S Oliveira, Hermógenes D Oliveira, Maria B Ary, Guillermo Docena, Cleverson D T Freitas

Article Affiliation:

João P B Oliveira

Abstract:

The present study evaluated four laticifer fluids as a novel source of peptidases capable of hydrolyzing proteins in cow's milk. The latex peptidases from Calotropis procera (CpLP), Cryptostegia grandiflora (CgLP), and Carica papaya (CapLP) were able to perform total hydrolysis of caseins after 30 min at pH 6.5, as confirmed by a significant reduction in the residual antigenicity. Casein hydrolysis by Plumeria rubra latex peptidases (PrLP) was negligible. Moreover, whey proteins were more resistant to proteolysis by latex peptidases; however, heat pretreatment of the whey proteins enhancedthe degree of hydrolysis and reduced the residual antigenicity of the hydrolysates. The in vivo assays show that the cow's milk proteins hydrolysed by CgLP and CapLP exhibited no immune reactions in mice allergic to cow's milk, similar to a commercial partially hydrolysed formula. Thus, these peptidases are promising enzymes for the development of novel hypoallergenic formulas for children with a milk allergy.

Study Type : In Vitro Study
Additional Links
Problem Substances : Casein : CK(135) : AC(18)

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