Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-26T15:09:17.304Z Has data issue: false hasContentIssue false
  • English
  • Français

Immunoreactivity of lactic acid-treated mare's milk after simulated digestion

Published online by Cambridge University Press:  13 November 2014

Joanna Fotschki ,
Anna Szyc  and
Barbara Wróblewska
Joanna Fotschki
Affiliation:
Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima str 10, 10-748 Olsztyn, Poland
Anna Szyc
Affiliation:
Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima str 10, 10-748 Olsztyn, Poland
Barbara Wróblewska*
Affiliation:
Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima str 10, 10-748 Olsztyn, Poland
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The similarity of mare's milk to breast milk makes it an interesting substrate for the creation of dairy beverages. The aim of this study was to determine the immunoreactivity of the digested mare's milk products carried out by lactic acid fermentation with Lactobacillus casei LCY, Streptococcus thermophilus MK10 and Bifidobacterium animalis Bi30. Simulation of digestion with saliva, pepsin and pancreatin/bile salts was carried out. The immunoreactivity of the milk proteins was assessed by competitive ELISA. The separation of proteins was studied using a tricine SDS-PAGE method. It has been demonstrated that lactic acid fermentation significantly decreases the immunoreactivity of β-lactoglobulin, β-casein, κ-casein and bovine serum albumin. The level of reduction was connected to the type of bacterial strain. The simulated digestion processes caused the decline of immunoreactivity, and the decreases obtained in the experiment were as follows: lactoferrin: 95%, β-lactoglobulin: 94%, β-casein: 93%, α-lactalbumin: 82%, α-casein: 82%, bovine serum albumin: 76% and κ-casein: 37%. The results of the study indicated that microbial fermentation with tested strains is a valuable method for reducing the immunoreactivity of mare's milk proteins. However, further studies with other bacterial strains are needed to gain a higher level of elimination or total reduction of mare's milk immunoreactivity to possibly introduce fermented mare's milk into the diet of patients with immune-mediated digestive problems.

Keywords

Warmblood horse milklactic acid fermentationantigenicityin vitro simulated digestion
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 1 , February 2015 , pp. 78 - 85
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Ahmadova, A, El-Ghaish, S, Choiset, Y, Rabesona, H, Drouet, M, Chobert, JM, Kuliev, AA & Haertlé, T 2013 Modification of IgE binding to b- and aS1-caseins by proteolytic activity of Lactobacillus helveticus A75. Journal of Food Biochemistry 37 491–500Google Scholar
Barłowska, J, Szwajkowska, M, Litwińczuk, Z & Król, J 2011 Nutritional value and technological suitability of milk from various animal species used to dairy production. Comprehensive Reviews in Food Science and Food Safety 10 291–302Google Scholar
Bernad, H, Creminon, C, Negroni, L, Peltre, G & Wal, JM 1999 IgE cross-reactivity with caseins from different species in humans allergic to cow's milk. Food and Agricultural Immunology 11 101–111CrossRefGoogle Scholar
Bonomi, F, Fiocchi, A, Frøkiaer, H, Gaiaschi, A, Iametti, S, Poiesi, C, Rasmussen, P, Restani, P & Rovere, P 2003 Reduction of immunoreactivity of bovine beta-lactoglobulin upon combined physical and proteolytic treatment. Journal of Dairy Research 70 51–59Google Scholar
Bossios, A, Theodoropoulou, M, Mondoulet, L, Rigby, NM, Papadopoulos, NG, Bernard, H, Adel-Patient, K, Wal, JM, Mills, CE & Papageorgiou, P 2011 Effect of simulated gastro-duodenal digestion on the allergenic reactivity of beta-lactoglobulin. Clinical and Translational Allergy 1 6Google Scholar
Bu, G, Luo, Y, Zhang, Y & Chen, F 2010 Affects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins. Journal of the Science of Food and Agriculture 90 2015–2020Google Scholar
Bu, G, Luo, Y, Chen, F, Liu, K & Zhu, T 2013 Milk processing as a tool to reduce cow's milk allergenicity: a mini-review. Dairy Science & Technology 93 211–223Google Scholar
Businco, L, Giampietro, PG, Lucenti, P, Lucaroni, F, Pini, C, Di Felice, G, Lacovacci, P, Curadi, C & Orlandi, M 2000 Allergenicity of mare's milk in children with cow's milk allergy. Journal of Allergy and Clinical Immunology 105 1031–1034Google Scholar
Chatchatee, P, Jarvinen, KM, Bardina, L, Beyer, K & Sampson, HA 2001 Identification of IgE- and IgG-binding epitopes on alpha(s1)-casein: differences in patients with persistent and transient cow's milk allergy. Journal of Allergy and Clinical Immunology 107 379–383CrossRefGoogle ScholarPubMed
Chen, L, Song, P, Jia, F & Wang, JS 2012 Reducing the allergenicity from food by microbial fermentation. Advanced Materials Research 9 2302–2305Google Scholar
Chen, Y, Wang, Z, Chen, X, Liu, Y, Zhang, H & Sun, T 2010 Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss a traditional fermented mare's milk. Journal of Dairy Science 93 884–892Google Scholar
Curadi, MC, Giampietro, PG, Lucenti, P & Orlandi, M 2001 Use of mare milk in pediatric allergology. Proceeding of the Associazione Scientifica di Produzione Animale XIV Congress. Firenze 14 647–649Google Scholar
De Greef, E, Hauser, B, Devreker, T, Veereman-Wauters, G & Vandenplas, Y 2012 Diagnosis and management of cow's milk protein allergy in infants. World Journal of Pediatrics 8 19–24Google Scholar
Docena, G, Rozenfeld, P, Fernandez, R & Fossati, CA 2002 Evaluation of the residual antigenicity and allergenicity of cow's milk substitutes by in vitro tests. Allergy 57 83–91Google Scholar
Ehn, BM, 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 3743–3748CrossRefGoogle ScholarPubMed
El-Ghaish, S, Ahmadova, A, Hadji-Sfaxi, I, Eddine El Mecherfi, K, Bazukyan, I, Choiset, Y, Rabesona, H, Sitohy, M, Popov, YG, Kuliev, AA, Mozzi, F, Chobert, JM & Haertlé, T 2011a Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods. Trends in Food Science & Technology 22 509–516Google Scholar
El-Ghaish, S, Rabesona, H, Choiset, Y, Sitohy, M, Haertlé, T & Chobert, JM 2011b Proteolysis by Lactobacillus fermentum IFO3956 isolated from Egyptian milk products decreases immuno-reactivity of αS1-casein. Journal of Dairy Research 78 203–210Google Scholar
Fiocchi, A, Brozek, J, Schünemann, H, Bahna, SL, von Berg, A, Beyer, K, Bozzola, M, Bradsher, J, Compalati, E, Ebisawa, M, Guzman, MA, Li, H, Heine, RG, Keith, P, Lack, G, Landi, M, Martelli, A, Rancé, F, Sampson, H, Stein, A, Terracciano, L & Vieths, S 2010 World Allergy Organization (WAO) Diagnosis and Rationale for Action against Cow's Milk Allergy (DRACMA) Guidelines. Pediatric Allergy and Immunology 21 1–125Google Scholar
Hambrćus, L 1993 Milk composition in animals and humans. Nutritional aspects. In 1st World Congress. Dairy Products in Human Health and Nutrition, Madrid, 7–10 June, pp. 13–23Google Scholar
Inglingstad, RA, Devold, TG, Eriksen, EK, Holm, H, Jacobsen, M, Liland, KH, Rukke, EO & Vegarud, GE 2010 Comparison of the digestion of caseins and whey proteins in equine. bovine. caprine and human milks by human gastrointestinal enzymes. Dairy Science & Technology 90 549–563Google Scholar
Jędrychowski, L & Wróblewska, B 1999 Reduction of the antigenicity of whey proteins by lactic acid fermentation. Food and Agricultural Immunology 11 91–99CrossRefGoogle Scholar
Kleber, N, Maier, S & Hinrichs, J 2007 Antigenic response of bovine β-lactoglobulin influenced by ultra-high pressure treatment and temperature. Innovative Food Science & Emerging Technologies 8 39–45CrossRefGoogle Scholar
Laparra, JM & Sanz, Y 2010 Bifidobacteria inhibit the inflammatory response induced by gliadins in intestinal epithelial cells via modifications of toxic peptide generation during digestion. Journal of Cellular Biochemistry 109 801–807CrossRefGoogle ScholarPubMed
Litopoulou-Tzanetaki, E & Tzanetakis, N 2000 Fermented milks. In Encyclopedia of Food Microbiology, Vol. 2, pp. 774–805 (Eds Robinson, R, Batt, C & Patel, P). London: Academic PressGoogle Scholar
Maier, I, Okun, VM, 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 841 160–167Google Scholar
Malacarne, M, Martuzzi, F, Summer, A & Mariani, P 2002 Protein and fat composition of mare's milk: some nutritional remarks with reference to human and cows’ milk. International Dairy Journal 12 869–897Google Scholar
Miranda, G, Mahé, MF, Leroux, C & Martin, P 2004 Proteomic tools to characterise the protein fraction of Equidae milk. Proteomic 4 2496–2509Google Scholar
Montanari, G, Zambonelli, C, Grazia, L, Kamesheva, GK & Shigaeva, MKH 1996 Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss. Journal of Dairy Research 63 327–331Google Scholar
Oberg, CJ, Broadbent, JR, Strickland, M & McMahon, DJ 2002 Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp bulgaricus. Letters in Applied Microbiology 34 455–460Google Scholar
Pahud, JJ, Monti, JC & Jost, R 1985 Allergenicity of whey protein: its modification by tryptic in vitro hydrolysis of the protein. Journal of Pediatric Gastroenterology and Nutrition 4 408–413Google Scholar
Parvez, S, Malik, KA, Ah Kang, S & Kim, HY 2006 Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology 100 1171–1185Google Scholar
Pescuma, M, Hébert, EM, Bru, E, Font de Valdez, G & Mozzi, F 2012 Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey. Journal of Dairy Research 79 201–208Google Scholar
Pieszka, M, Luszczynski, J & Szeptalin, A 2011 Comparison of mare's milk composition of different breeds. Nauka Przyroda Technologie 5 11Google Scholar
Potočnik, K, Gantner, V, Kuterovac, K & Cividini, A 2011 Mare's milk: composition and protein fraction in comparison with different milk species. Mljekarstvo 61 107–113Google Scholar
Sathe, SK, Teuber, SS & Roux, KH 2005 Effects of food processing on the stability of food allergens. Biotechnology Advances 23 423–429Google Scholar
Schägger, H & von Jagow, G 1987 Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Anal. Biochem. 166 368–379Google Scholar
Shi, J, Luo, Y, Xiao, Y, Li, Z, Xu, Q & Yao, M 2014 Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins. International Dairy Journal 35 75–80Google Scholar
Uniacke-Lowe, T, Huppertz, T & Fox, PF 2010 Equine milk proteins: chemistry, structure and nutritional significance. International Dairy Journal 20 609–629Google Scholar
Untersmayr, E & Jensen-Jarolim, E 2008 The role of protein digestibility and antacids on food allergy outcomes. Journal of Allergy and Clinical Immunology 121 1301–1308Google Scholar
Wróblewska, B, Karamać, M & Szymkiewicz, A 2003 Immunometric methods of analysis as a tool for determining the antigenic properties of cow milk proteins and its hydrolysates. Polish Journal of Food and Nutrition Science 2 106–110Google Scholar
Wróblewska, B, Karamać, M, Amarowicz, R, Szymkiewicz, A, Troszyńska, A & Kubicka, E 2004 Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis. International Journal of Food Science and Technology 39 839–850Google Scholar
Wróblewska, B, Kołakowski, P, Pawlikowska, K, Troszyńska, A & Kaliszewska, A 2009 Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir. Food Hydrocolloids 23 2434–2445Google Scholar