Identification of proteolytic bacteria from Yunnan fermented foods and their use to reduce the allergenicity of β-lactoglobulin

作者：Du Xiang, Shulei Yin, Tao Wang, Chuanqi Chu, Sakamon Devahastin, Junjie Yi, Y. Wang · 发表于：Journal of Dairy Science · 年份：2024 · DOI：10.3168/jds.2024-25055 · 被引用次数：8 · 研究领域：Food Allergy and Anaphylaxis Research、Protein Hydrolysis and Bioactive Peptides、Probiotics and Fermented Foods

Beta-lactoglobulin is considered to be the major allergenic protein in milk. Lactic acid bacteria (LAB) possess a protein hydrolysis system that holds great promise for hydrolyzing β-LG and reducing its allergenicity. Therefore, this study aimed to screen LAB with β-LG hydrolysis activity from Yunnan traditional fermented foods. The results showed that Pediococcus pentosaceus C1001, Pediococcus acidilactici E1601-1, and Lactobacillus paracasei E1601-2 could effectively hydrolyze β-LG and further reduce its sensitization (more than 40%). All 3 LAB hydrolyzed β-LG allergenic fragments V41-K60 and L149-I162. Moreover, they encode a variety of genes related to proteolysis, such as aminopeptidase pepC and pepN, proline peptidase pepIP and endopeptidase pepO; L. paracasei also E1601-2 contains extracellular protease coding gene prtP. They also encode a variety of genes associated with hydrolyzed proteins. The 3 strains screened in this study can be used to develop hypoallergenic dairy products.