Immunoreactivity of lactic acid-treated mare's milk after simulated digestion
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, Strepto...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Fotschki, Joanna [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Schlagwörter: |
Milk Hypersensitivity - prevention & control |
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| Übergeordnetes Werk: |
Enthalten in: The journal of dairy research - London [u.a.] : Cambridge Univ. Press, 1929, 82(2015), 1, Seite 78-8 |
|---|---|
| Übergeordnetes Werk: |
volume:82 ; year:2015 ; number:1 ; pages:78-8 |
| Links: |
|---|
| DOI / URN: |
10.1017/S0022029914000612 |
|---|
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OLC196636928X |
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| 245 | 1 | 0 | |a Immunoreactivity of lactic acid-treated mare's milk after simulated digestion |
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| 520 | |a 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. | ||
| 650 | 4 | |a Saliva - metabolism | |
| 650 | 4 | |a Lactoferrin - immunology | |
| 650 | 4 | |a Pepsin A - metabolism | |
| 650 | 4 | |a Lactoglobulins - immunology | |
| 650 | 4 | |a Caseins - immunology | |
| 650 | 4 | |a Milk Proteins - immunology | |
| 650 | 4 | |a Allergens - immunology | |
| 650 | 4 | |a Milk - metabolism | |
| 650 | 4 | |a Milk Hypersensitivity - prevention & control | |
| 650 | 4 | |a Pancreatin - metabolism | |
| 650 | 4 | |a Bile Acids and Salts - metabolism | |
| 650 | 4 | |a Lactic Acid - metabolism | |
| 650 | 4 | |a Milk - microbiology | |
| 650 | 4 | |a Milk - chemistry | |
| 650 | 4 | |a Lactalbumin - immunology | |
| 650 | 4 | |a lactic acid fermentation | |
| 650 | 4 | |a in vitro simulated digestion | |
| 650 | 4 | |a Warmblood horse milk | |
| 650 | 4 | |a antigenicity | |
| 700 | 1 | |a Szyc, Anna |4 oth | |
| 700 | 1 | |a Wróblewska, Barbara |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |t The journal of dairy research |d London [u.a.] : Cambridge Univ. Press, 1929 |g 82(2015), 1, Seite 78-8 |w (DE-627)129605433 |w (DE-600)242089-2 |w (DE-576)015099679 |x 0022-0299 |7 nnns |
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| 856 | 4 | 1 | |u http://dx.doi.org/10.1017/S0022029914000612 |3 Volltext |
| 856 | 4 | 2 | |u http://www.ncbi.nlm.nih.gov/pubmed/25391267 |
| 856 | 4 | 2 | |u http://search.proquest.com/docview/1645846142 |
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10.1017/S0022029914000612 doi PQ20160617 (DE-627)OLC196636928X (DE-599)GBVOLC196636928X (PRQ)c2001-7939fbb4cb1c0e631814ea5707670588812863f8c649311338325718e35a15b30 (KEY)0057102420150000082000100078immunoreactivityoflacticacidtreatedmaresmilkafters DE-627 ger DE-627 rakwb eng 660 ZDB 58.34 bkl 83.60 bkl 83.67 bkl Fotschki, Joanna verfasserin aut Immunoreactivity of lactic acid-treated mare's milk after simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Saliva - metabolism Lactoferrin - immunology Pepsin A - metabolism Lactoglobulins - immunology Caseins - immunology Milk Proteins - immunology Allergens - immunology Milk - metabolism Milk Hypersensitivity - prevention & control Pancreatin - metabolism Bile Acids and Salts - metabolism Lactic Acid - metabolism Milk - microbiology Milk - chemistry Lactalbumin - immunology lactic acid fermentation in vitro simulated digestion Warmblood horse milk antigenicity Szyc, Anna oth Wróblewska, Barbara oth Enthalten in The journal of dairy research London [u.a.] : Cambridge Univ. Press, 1929 82(2015), 1, Seite 78-8 (DE-627)129605433 (DE-600)242089-2 (DE-576)015099679 0022-0299 nnns volume:82 year:2015 number:1 pages:78-8 http://dx.doi.org/10.1017/S0022029914000612 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25391267 http://search.proquest.com/docview/1645846142 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_73 GBV_ILN_2010 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 82 2015 1 78-8 |
| spelling |
10.1017/S0022029914000612 doi PQ20160617 (DE-627)OLC196636928X (DE-599)GBVOLC196636928X (PRQ)c2001-7939fbb4cb1c0e631814ea5707670588812863f8c649311338325718e35a15b30 (KEY)0057102420150000082000100078immunoreactivityoflacticacidtreatedmaresmilkafters DE-627 ger DE-627 rakwb eng 660 ZDB 58.34 bkl 83.60 bkl 83.67 bkl Fotschki, Joanna verfasserin aut Immunoreactivity of lactic acid-treated mare's milk after simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Saliva - metabolism Lactoferrin - immunology Pepsin A - metabolism Lactoglobulins - immunology Caseins - immunology Milk Proteins - immunology Allergens - immunology Milk - metabolism Milk Hypersensitivity - prevention & control Pancreatin - metabolism Bile Acids and Salts - metabolism Lactic Acid - metabolism Milk - microbiology Milk - chemistry Lactalbumin - immunology lactic acid fermentation in vitro simulated digestion Warmblood horse milk antigenicity Szyc, Anna oth Wróblewska, Barbara oth Enthalten in The journal of dairy research London [u.a.] : Cambridge Univ. Press, 1929 82(2015), 1, Seite 78-8 (DE-627)129605433 (DE-600)242089-2 (DE-576)015099679 0022-0299 nnns volume:82 year:2015 number:1 pages:78-8 http://dx.doi.org/10.1017/S0022029914000612 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25391267 http://search.proquest.com/docview/1645846142 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_73 GBV_ILN_2010 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 82 2015 1 78-8 |
| allfields_unstemmed |
10.1017/S0022029914000612 doi PQ20160617 (DE-627)OLC196636928X (DE-599)GBVOLC196636928X (PRQ)c2001-7939fbb4cb1c0e631814ea5707670588812863f8c649311338325718e35a15b30 (KEY)0057102420150000082000100078immunoreactivityoflacticacidtreatedmaresmilkafters DE-627 ger DE-627 rakwb eng 660 ZDB 58.34 bkl 83.60 bkl 83.67 bkl Fotschki, Joanna verfasserin aut Immunoreactivity of lactic acid-treated mare's milk after simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Saliva - metabolism Lactoferrin - immunology Pepsin A - metabolism Lactoglobulins - immunology Caseins - immunology Milk Proteins - immunology Allergens - immunology Milk - metabolism Milk Hypersensitivity - prevention & control Pancreatin - metabolism Bile Acids and Salts - metabolism Lactic Acid - metabolism Milk - microbiology Milk - chemistry Lactalbumin - immunology lactic acid fermentation in vitro simulated digestion Warmblood horse milk antigenicity Szyc, Anna oth Wróblewska, Barbara oth Enthalten in The journal of dairy research London [u.a.] : Cambridge Univ. Press, 1929 82(2015), 1, Seite 78-8 (DE-627)129605433 (DE-600)242089-2 (DE-576)015099679 0022-0299 nnns volume:82 year:2015 number:1 pages:78-8 http://dx.doi.org/10.1017/S0022029914000612 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25391267 http://search.proquest.com/docview/1645846142 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_73 GBV_ILN_2010 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 82 2015 1 78-8 |
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10.1017/S0022029914000612 doi PQ20160617 (DE-627)OLC196636928X (DE-599)GBVOLC196636928X (PRQ)c2001-7939fbb4cb1c0e631814ea5707670588812863f8c649311338325718e35a15b30 (KEY)0057102420150000082000100078immunoreactivityoflacticacidtreatedmaresmilkafters DE-627 ger DE-627 rakwb eng 660 ZDB 58.34 bkl 83.60 bkl 83.67 bkl Fotschki, Joanna verfasserin aut Immunoreactivity of lactic acid-treated mare's milk after simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Saliva - metabolism Lactoferrin - immunology Pepsin A - metabolism Lactoglobulins - immunology Caseins - immunology Milk Proteins - immunology Allergens - immunology Milk - metabolism Milk Hypersensitivity - prevention & control Pancreatin - metabolism Bile Acids and Salts - metabolism Lactic Acid - metabolism Milk - microbiology Milk - chemistry Lactalbumin - immunology lactic acid fermentation in vitro simulated digestion Warmblood horse milk antigenicity Szyc, Anna oth Wróblewska, Barbara oth Enthalten in The journal of dairy research London [u.a.] : Cambridge Univ. Press, 1929 82(2015), 1, Seite 78-8 (DE-627)129605433 (DE-600)242089-2 (DE-576)015099679 0022-0299 nnns volume:82 year:2015 number:1 pages:78-8 http://dx.doi.org/10.1017/S0022029914000612 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25391267 http://search.proquest.com/docview/1645846142 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_73 GBV_ILN_2010 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 82 2015 1 78-8 |
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10.1017/S0022029914000612 doi PQ20160617 (DE-627)OLC196636928X (DE-599)GBVOLC196636928X (PRQ)c2001-7939fbb4cb1c0e631814ea5707670588812863f8c649311338325718e35a15b30 (KEY)0057102420150000082000100078immunoreactivityoflacticacidtreatedmaresmilkafters DE-627 ger DE-627 rakwb eng 660 ZDB 58.34 bkl 83.60 bkl 83.67 bkl Fotschki, Joanna verfasserin aut Immunoreactivity of lactic acid-treated mare's milk after simulated digestion 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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. Saliva - metabolism Lactoferrin - immunology Pepsin A - metabolism Lactoglobulins - immunology Caseins - immunology Milk Proteins - immunology Allergens - immunology Milk - metabolism Milk Hypersensitivity - prevention & control Pancreatin - metabolism Bile Acids and Salts - metabolism Lactic Acid - metabolism Milk - microbiology Milk - chemistry Lactalbumin - immunology lactic acid fermentation in vitro simulated digestion Warmblood horse milk antigenicity Szyc, Anna oth Wróblewska, Barbara oth Enthalten in The journal of dairy research London [u.a.] : Cambridge Univ. Press, 1929 82(2015), 1, Seite 78-8 (DE-627)129605433 (DE-600)242089-2 (DE-576)015099679 0022-0299 nnns volume:82 year:2015 number:1 pages:78-8 http://dx.doi.org/10.1017/S0022029914000612 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25391267 http://search.proquest.com/docview/1645846142 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_73 GBV_ILN_2010 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 82 2015 1 78-8 |
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Enthalten in The journal of dairy research 82(2015), 1, Seite 78-8 volume:82 year:2015 number:1 pages:78-8 |
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Saliva - metabolism Lactoferrin - immunology Pepsin A - metabolism Lactoglobulins - immunology Caseins - immunology Milk Proteins - immunology Allergens - immunology Milk - metabolism Milk Hypersensitivity - prevention & control Pancreatin - metabolism Bile Acids and Salts - metabolism Lactic Acid - metabolism Milk - microbiology Milk - chemistry Lactalbumin - immunology lactic acid fermentation in vitro simulated digestion Warmblood horse milk antigenicity |
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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. 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660 ZDB 58.34 bkl 83.60 bkl 83.67 bkl Immunoreactivity of lactic acid-treated mare's milk after simulated digestion Saliva - metabolism Lactoferrin - immunology Pepsin A - metabolism Lactoglobulins - immunology Caseins - immunology Milk Proteins - immunology Allergens - immunology Milk - metabolism Milk Hypersensitivity - prevention & control Pancreatin - metabolism Bile Acids and Salts - metabolism Lactic Acid - metabolism Milk - microbiology Milk - chemistry Lactalbumin - immunology lactic acid fermentation in vitro simulated digestion Warmblood horse milk antigenicity |
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immunoreactivity of lactic acid-treated mare's milk after simulated digestion |
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Immunoreactivity of lactic acid-treated mare's milk after simulated digestion |
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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. |
| abstractGer |
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. |
| abstract_unstemmed |
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. |
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