التفاصيل البيبلوغرافية
| العنوان: |
Antigenicity and Safety Evaluation of Lactiplantibacillus plantarum 7-2 Screened to Reduce α-Casein Antigen |
| المؤلفون: |
Guangqing Mu, Zhao Zhang, Jiayi Wang, Shujuan Jiang, Hongxin Wang, Yunpeng Xu, Xinling Li, Lei Chi, Yue Li, Yanfeng Tuo, Xuemei Zhu |
| المصدر: |
Foods; Volume 11; Issue 1; Pages: 88 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2021 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
milk protein allergy, α-CN, LAB fermentation, Lactiplantibacillus plantarum |
| جغرافية الموضوع: |
agris |
| الوصف: |
α-Casein (α-CN) is considered the main allergen in bovine milk. Lactic acid bacteria (LAB) fermentation can hydrolyze milk protein and therefore reduce the antigenicity. In this paper, a LAB reducing the antigenicity of casein, identified as LactiplantibacillusPlantarum 7-2 (L. plantarum 7-2), was primarily identified by screening for protein hydrolysis ability using a method involving the determination of released free amino acid with further selection for the ideal antigenicity-reducing capability by enzyme-linked immunosorbent assay (ELISA). In order to verify the capability of L. plantarum 7-2 in inhibiting antigenicity, the standard milk proteins α-LA, β-LG, α-CN, β-CN and κ-CN were cultured with L. plantarum 7-2 for 18 h; The results of SDS-PAGE show that all the bands corresponding to the full length tested proteins became unclear or completely disappeared indicating that these proteins were hydrolyzed by L. plantarum 7-2. Correspondingly, the antigenicities of α-CN and β-LG were significantly reduced. L. plantarum 7-2 demonstrated negative hemolysis and nitrate reductase capabilities and was sensitive to the commonly used antibiotics ampicillin clindamycin tetracycline chloramphenicol, and erythromycin, demonstrating that L. plantarum 7-2 could be used in dairy product fermentation to reduce the antigenicity of milk protein. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
Food Nutrition; https://dx.doi.org/10.3390/foods11010088 |
| DOI: |
10.3390/foods11010088 |
| الاتاحة: |
https://doi.org/10.3390/foods11010088 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.50B4DF0D |
| قاعدة البيانات: |
BASE |