Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice
ABSTRACT: Milk protein is one of the major food allergens. As an effective processing method, fermentation may reduce the potential allergenicity of allergens. This study aimed to evaluate the therapeutic potential of co-fermented milk protein using Lactobacillus helveticus KLDS 1.8701 and Lactobaci...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-09-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030222004179 |
| _version_ | 1818516930297856000 |
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| author | Lina Zhao Fengyi Shi Qinggang Xie Yifan Zhang Smith Etareri Evivie Xuetong Li Shengnan Liang Qingxue Chen Bowen Xin Bailiang Li Guicheng Huo |
| author_facet | Lina Zhao Fengyi Shi Qinggang Xie Yifan Zhang Smith Etareri Evivie Xuetong Li Shengnan Liang Qingxue Chen Bowen Xin Bailiang Li Guicheng Huo |
| author_sort | Lina Zhao |
| collection | DOAJ |
| description | ABSTRACT: Milk protein is one of the major food allergens. As an effective processing method, fermentation may reduce the potential allergenicity of allergens. This study aimed to evaluate the therapeutic potential of co-fermented milk protein using Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 in cow milk protein allergy (CMPA) management. This study determined the secondary and tertiary structures of the fermented versus unfermented proteins by Fourier-transform infrared spectroscopy and surface hydrophobicity to evaluate its conformational changes. Our results showed that different fermentation methods have significantly altered the conformational structures of the cow milk protein, especially the tertiary structure. Further, the potential allergenicity of the fermented cow milk protein was assessed in Balb/c mice, and mice treated with the unfermented milk and phosphate-buffered saline were used as a control. We observed a significant reduction in allergenicity via the results of the spleen index, serum total IgE, specific IgE, histamine, and mouse mast cell protease 1 in the mice treated with the co-fermented milk protein. In addition, we analyzed the cytokines and transcription factors expression levels of spleen and jejunum and confirmed that co-fermentation could effectively reduce the sensitization of cow milk protein by regulating the imbalance of T helper (Th1/Th2 and Treg/Th17). This study suggested that changes of conformational structure could reduce the potential sensitization of cow milk protein; thus, fermentation may be a promising strategy for developing a method of hypoallergenic dairy products. |
| first_indexed | 2024-12-11T00:49:04Z |
| format | Article |
| id | doaj.art-63b7cf3a084c4c9e9bef6c4639d76cdd |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-12-11T00:49:04Z |
| publishDate | 2022-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-63b7cf3a084c4c9e9bef6c4639d76cdd2022-12-22T01:26:41ZengElsevierJournal of Dairy Science0022-03022022-09-01105971907202Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c miceLina Zhao0Fengyi Shi1Qinggang Xie2Yifan Zhang3Smith Etareri Evivie4Xuetong Li5Shengnan Liang6Qingxue Chen7Bowen Xin8Bailiang Li9Guicheng Huo10Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, ChinaHeilongjiang Feihe Dairy Co. Ltd., Qiqihaer 164800, ChinaKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, ChinaDepartment of Food Science and Human Nutrition, University of Benin, Benin City 300001, Nigeria; Department of Animal Science, University of Benin, Benin City 300001, NigeriaKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, China; Corresponding authorKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, ChinaABSTRACT: Milk protein is one of the major food allergens. As an effective processing method, fermentation may reduce the potential allergenicity of allergens. This study aimed to evaluate the therapeutic potential of co-fermented milk protein using Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 in cow milk protein allergy (CMPA) management. This study determined the secondary and tertiary structures of the fermented versus unfermented proteins by Fourier-transform infrared spectroscopy and surface hydrophobicity to evaluate its conformational changes. Our results showed that different fermentation methods have significantly altered the conformational structures of the cow milk protein, especially the tertiary structure. Further, the potential allergenicity of the fermented cow milk protein was assessed in Balb/c mice, and mice treated with the unfermented milk and phosphate-buffered saline were used as a control. We observed a significant reduction in allergenicity via the results of the spleen index, serum total IgE, specific IgE, histamine, and mouse mast cell protease 1 in the mice treated with the co-fermented milk protein. In addition, we analyzed the cytokines and transcription factors expression levels of spleen and jejunum and confirmed that co-fermentation could effectively reduce the sensitization of cow milk protein by regulating the imbalance of T helper (Th1/Th2 and Treg/Th17). This study suggested that changes of conformational structure could reduce the potential sensitization of cow milk protein; thus, fermentation may be a promising strategy for developing a method of hypoallergenic dairy products.http://www.sciencedirect.com/science/article/pii/S0022030222004179cow milk allergyfermentationLactobacillusBalb/c miceprotein structure |
| spellingShingle | Lina Zhao Fengyi Shi Qinggang Xie Yifan Zhang Smith Etareri Evivie Xuetong Li Shengnan Liang Qingxue Chen Bowen Xin Bailiang Li Guicheng Huo Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice Journal of Dairy Science cow milk allergy fermentation Lactobacillus Balb/c mice protein structure |
| title | Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice |
| title_full | Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice |
| title_fullStr | Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice |
| title_full_unstemmed | Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice |
| title_short | Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice |
| title_sort | co fermented cow milk protein by lactobacillus helveticus klds 1 8701 and lactobacillus plantarum klds 1 0386 attenuates its allergic immune response in balb c mice |
| topic | cow milk allergy fermentation Lactobacillus Balb/c mice protein structure |
| url | http://www.sciencedirect.com/science/article/pii/S0022030222004179 |
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