Development of Hypoallergenic Cow’s Milk Protein Peptides via Enzymatic Hydrolysis Coupled with Ultrafiltration and Analysis of Their Allergenicity

作者：Ziyi Xiong, Shuijie Tan, Yong Wu, Yan Chen, Shuangyan Zheng, Hongbing Chen, Xin Li · 发表于：Journal of Agricultural and Food Chemistry · 年份：2025 · DOI：10.1021/acs.jafc.5c10421 · 被引用次数：4 · 研究领域：Food Allergy and Anaphylaxis Research、Protein Hydrolysis and Bioactive Peptides、Probiotics and Fermented Foods

To address cow's milk protein allergy, we developed a process coupling protease hydrolysis with sequential ultrafiltration to reduce the allergenicity of cow's milk allergens. Among three proteases compliant with infant formula standards, Alcalase conc BG most effectively degraded milk allergens, whereas Neutrase conc BG and Protamex produced high-molecular-weight whey protein peptide aggregates. Sequential ultrafiltration (10-3 kDa) of Alcalase-hydrolyzed casein and whey proteins enriched peptides <1 kDa (95.19% for casein; 88.22% for whey) and removed fragments >3 kDa, significantly reducing antibody binding capacity. In a BALB/c mouse model, these hydrolysates alleviated allergic symptoms, suppressed allergen-specific IgE/IgG levels, and reduced Th2 cytokine secretion. These results demonstrate that Alcalase hydrolysis coupled with ultrafiltration effectively produces hypoallergenic peptide fractions, offering a viable strategy for developing safe dairy ingredients for allergic individuals.