Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model
In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previo...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
El Mecherfi, Kamel‐Eddine [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: © 2014 Institute of Food Science and Technology |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: International journal of food science & technology - Oxford : Blackwell, 1987, 50(2015), 2, Seite 356-364 |
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| Übergeordnetes Werk: |
volume:50 ; year:2015 ; number:2 ; pages:356-364 |
| Links: |
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| DOI / URN: |
10.1111/ijfs.12653 |
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OLC1965111351 |
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| 520 | |a In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut‐associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty‐two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far‐ and near‐ UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 μA cm −2 ), compared to the conventional pepsin hydrolysates (68.21 μA cm −2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides. Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates. | ||
| 540 | |a Nutzungsrecht: © 2014 Institute of Food Science and Technology | ||
| 650 | 4 | |a alb/c | |
| 650 | 4 | |a microwaves | |
| 650 | 4 | |a milk proteins | |
| 650 | 4 | |a pepsin hydrolysis | |
| 650 | 4 | |a Allergy | |
| 650 | 4 | |a bovine beta‐lactoglobulin | |
| 650 | 4 | |a Food science | |
| 650 | 4 | |a Food allergies | |
| 650 | 4 | |a Microwaves | |
| 700 | 1 | |a Rouaud, Olivier |4 oth | |
| 700 | 1 | |a Curet, Sébastien |4 oth | |
| 700 | 1 | |a Negaoui, Hanane |4 oth | |
| 700 | 1 | |a Chobert, Jean‐Marc |4 oth | |
| 700 | 1 | |a Kheroua, Omar |4 oth | |
| 700 | 1 | |a Saidi, Djamel |4 oth | |
| 700 | 1 | |a Haertlé, Thomas |4 oth | |
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10.1111/ijfs.12653 doi PQ20160617 (DE-627)OLC1965111351 (DE-599)GBVOLC1965111351 (PRQ)p1763-2f7e036dea379631366bb22e71f8b5aee990d190339ff5cd45963cb6ac0d09cc0 (KEY)0040074220150000050000200356peptichydrolysisofbovinebetalactoglobulinundermicr DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB El Mecherfi, Kamel‐Eddine verfasserin aut Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut‐associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty‐two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far‐ and near‐ UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 μA cm −2 ), compared to the conventional pepsin hydrolysates (68.21 μA cm −2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides. Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates. Nutzungsrecht: © 2014 Institute of Food Science and Technology alb/c microwaves milk proteins pepsin hydrolysis Allergy bovine beta‐lactoglobulin Food science Food allergies Microwaves Rouaud, Olivier oth Curet, Sébastien oth Negaoui, Hanane oth Chobert, Jean‐Marc oth Kheroua, Omar oth Saidi, Djamel oth Haertlé, Thomas oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 50(2015), 2, Seite 356-364 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:50 year:2015 number:2 pages:356-364 http://dx.doi.org/10.1111/ijfs.12653 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12653/abstract http://search.proquest.com/docview/1647786768 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 50 2015 2 356-364 |
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10.1111/ijfs.12653 doi PQ20160617 (DE-627)OLC1965111351 (DE-599)GBVOLC1965111351 (PRQ)p1763-2f7e036dea379631366bb22e71f8b5aee990d190339ff5cd45963cb6ac0d09cc0 (KEY)0040074220150000050000200356peptichydrolysisofbovinebetalactoglobulinundermicr DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB El Mecherfi, Kamel‐Eddine verfasserin aut Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut‐associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty‐two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far‐ and near‐ UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 μA cm −2 ), compared to the conventional pepsin hydrolysates (68.21 μA cm −2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides. Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates. Nutzungsrecht: © 2014 Institute of Food Science and Technology alb/c microwaves milk proteins pepsin hydrolysis Allergy bovine beta‐lactoglobulin Food science Food allergies Microwaves Rouaud, Olivier oth Curet, Sébastien oth Negaoui, Hanane oth Chobert, Jean‐Marc oth Kheroua, Omar oth Saidi, Djamel oth Haertlé, Thomas oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 50(2015), 2, Seite 356-364 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:50 year:2015 number:2 pages:356-364 http://dx.doi.org/10.1111/ijfs.12653 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12653/abstract http://search.proquest.com/docview/1647786768 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 50 2015 2 356-364 |
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10.1111/ijfs.12653 doi PQ20160617 (DE-627)OLC1965111351 (DE-599)GBVOLC1965111351 (PRQ)p1763-2f7e036dea379631366bb22e71f8b5aee990d190339ff5cd45963cb6ac0d09cc0 (KEY)0040074220150000050000200356peptichydrolysisofbovinebetalactoglobulinundermicr DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB El Mecherfi, Kamel‐Eddine verfasserin aut Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut‐associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty‐two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far‐ and near‐ UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 μA cm −2 ), compared to the conventional pepsin hydrolysates (68.21 μA cm −2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides. Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates. Nutzungsrecht: © 2014 Institute of Food Science and Technology alb/c microwaves milk proteins pepsin hydrolysis Allergy bovine beta‐lactoglobulin Food science Food allergies Microwaves Rouaud, Olivier oth Curet, Sébastien oth Negaoui, Hanane oth Chobert, Jean‐Marc oth Kheroua, Omar oth Saidi, Djamel oth Haertlé, Thomas oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 50(2015), 2, Seite 356-364 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:50 year:2015 number:2 pages:356-364 http://dx.doi.org/10.1111/ijfs.12653 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12653/abstract http://search.proquest.com/docview/1647786768 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 50 2015 2 356-364 |
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10.1111/ijfs.12653 doi PQ20160617 (DE-627)OLC1965111351 (DE-599)GBVOLC1965111351 (PRQ)p1763-2f7e036dea379631366bb22e71f8b5aee990d190339ff5cd45963cb6ac0d09cc0 (KEY)0040074220150000050000200356peptichydrolysisofbovinebetalactoglobulinundermicr DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB El Mecherfi, Kamel‐Eddine verfasserin aut Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut‐associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty‐two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far‐ and near‐ UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 μA cm −2 ), compared to the conventional pepsin hydrolysates (68.21 μA cm −2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides. Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates. Nutzungsrecht: © 2014 Institute of Food Science and Technology alb/c microwaves milk proteins pepsin hydrolysis Allergy bovine beta‐lactoglobulin Food science Food allergies Microwaves Rouaud, Olivier oth Curet, Sébastien oth Negaoui, Hanane oth Chobert, Jean‐Marc oth Kheroua, Omar oth Saidi, Djamel oth Haertlé, Thomas oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 50(2015), 2, Seite 356-364 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:50 year:2015 number:2 pages:356-364 http://dx.doi.org/10.1111/ijfs.12653 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12653/abstract http://search.proquest.com/docview/1647786768 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 50 2015 2 356-364 |
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10.1111/ijfs.12653 doi PQ20160617 (DE-627)OLC1965111351 (DE-599)GBVOLC1965111351 (PRQ)p1763-2f7e036dea379631366bb22e71f8b5aee990d190339ff5cd45963cb6ac0d09cc0 (KEY)0040074220150000050000200356peptichydrolysisofbovinebetalactoglobulinundermicr DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB El Mecherfi, Kamel‐Eddine verfasserin aut Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut‐associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty‐two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far‐ and near‐ UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 μA cm −2 ), compared to the conventional pepsin hydrolysates (68.21 μA cm −2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides. Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates. Nutzungsrecht: © 2014 Institute of Food Science and Technology alb/c microwaves milk proteins pepsin hydrolysis Allergy bovine beta‐lactoglobulin Food science Food allergies Microwaves Rouaud, Olivier oth Curet, Sébastien oth Negaoui, Hanane oth Chobert, Jean‐Marc oth Kheroua, Omar oth Saidi, Djamel oth Haertlé, Thomas oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 50(2015), 2, Seite 356-364 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:50 year:2015 number:2 pages:356-364 http://dx.doi.org/10.1111/ijfs.12653 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12653/abstract http://search.proquest.com/docview/1647786768 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 50 2015 2 356-364 |
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El Mecherfi, Kamel‐Eddine @@aut@@ Rouaud, Olivier @@oth@@ Curet, Sébastien @@oth@@ Negaoui, Hanane @@oth@@ Chobert, Jean‐Marc @@oth@@ Kheroua, Omar @@oth@@ Saidi, Djamel @@oth@@ Haertlé, Thomas @@oth@@ |
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peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model |
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Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model |
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In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut‐associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty‐two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far‐ and near‐ UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 μA cm −2 ), compared to the conventional pepsin hydrolysates (68.21 μA cm −2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides. Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates. |
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In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut‐associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty‐two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far‐ and near‐ UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 μA cm −2 ), compared to the conventional pepsin hydrolysates (68.21 μA cm −2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides. Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates. |
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In this study, the in vivo allergenicity of bovine beta‐lactoglobulin ( BLG ) in peptic whey protein hydrolysates generated during microwave and conventional heating treatments was assessed. The allergenicity of the hydrolysates was explored by studying the reaction of the murine jejunum from previously immunised Balb/c mice to treated BLG in an Ussing chamber. Intestinal anaphylactic reactions after stimulation of the gut‐associated immune system are a good indicator of potential in vivo allergenicity of whey hydrolysates. Fifty‐two per cent of BLG was hydrolysed by pepsin after only 3 min of microwave irradiation at 200 watts (W), yet it remained intact under conventional heating. Far‐ and near‐ UV circular dichroism spectra indicated significant changes in BLG secondary and tertiary structures with microwave irradiation at 200 W. Pepsin whey protein hydrolysates obtained with microwave irradiation at 200 W for 3 min did not stimulate secretion of chloride in the Ussing chamber, as shown by the intensity of the short current values recorded (27.86 μA cm −2 ), compared to the conventional pepsin hydrolysates (68.21 μA cm −2 ). This demonstrates the low allergenicity of whey protein hydrolysates generated in this manner. These results confirm that microwave treatment combined with peptic hydrolysis could be applied to produce low allergenicity milk peptides. Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates. |
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Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model |
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