Characterization of the potential allergenicity of enzymatically hydrolyzed casein in Balb/c mouse model
Bovine casein is a major allergen present in cow milk to induce anaphylaxis. In this study, the potential allergenicity of enzymatically hydrolyzed casein (HC) was evaluated based on in vitro and in vivo. The results showed that Alcalase and Protamex treatment (AT, PT) reduced the potential allergen...
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| Veröffentlicht in: | Journal of food science 2024-05, Vol.89 (5), p.3037-3047 |
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| container_title | Journal of food science |
| container_volume | 89 |
| creator | Liang, Xiaona Qu, Yezhi Gou, Xiurong Hu, Xiuming Zhou, Weini Bai, Jingyan Qin, Rui Wang, Jing Diao, Enjie Zhou, Xiujuan |
| description | Bovine casein is a major allergen present in cow milk to induce anaphylaxis. In this study, the potential allergenicity of enzymatically hydrolyzed casein (HC) was evaluated based on in vitro and in vivo. The results showed that Alcalase and Protamex treatment (AT, PT) reduced the potential allergenicity of CN, with the greatest reductions of 68.25% and 50.75%, respectively. In addition, in vivo results showed that HC effectively alleviated allergic response symptoms of Balb/c mice; a significant tendency toward decreased serum IgG1 and mast cell tryptase levels was observed, accompanied by a decrease of Th2‐associated IL‐4, IL‐5, and IL‐13 and an increase of IFN‐γ levels in spleen. Moreover, the inflammation of the lung, jejunum, and ileum was remarkably ameliorated. The findings indicated that HC induced a shift toward Th1 response and maintained the Th1/Th2 immune balance. Importantly, our results provide the basis for the production of hypoallergenic dairy products. |
| doi_str_mv | 10.1111/1750-3841.17032 |
| format | Article |
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In this study, the potential allergenicity of enzymatically hydrolyzed casein (HC) was evaluated based on in vitro and in vivo. The results showed that Alcalase and Protamex treatment (AT, PT) reduced the potential allergenicity of CN, with the greatest reductions of 68.25% and 50.75%, respectively. In addition, in vivo results showed that HC effectively alleviated allergic response symptoms of Balb/c mice; a significant tendency toward decreased serum IgG1 and mast cell tryptase levels was observed, accompanied by a decrease of Th2‐associated IL‐4, IL‐5, and IL‐13 and an increase of IFN‐γ levels in spleen. Moreover, the inflammation of the lung, jejunum, and ileum was remarkably ameliorated. The findings indicated that HC induced a shift toward Th1 response and maintained the Th1/Th2 immune balance. Importantly, our results provide the basis for the production of hypoallergenic dairy products.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.17032</identifier><identifier>PMID: 38563099</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Allergenicity ; Allergies ; Anaphylaxis ; Casein ; Cow's milk ; Dairy products ; enzymatic hydrolysis ; Ileum ; Immunoglobulin G ; Jejunum ; Lymphocytes T ; Milk ; mouse model ; Subtilisin ; Tryptase</subject><ispartof>Journal of food science, 2024-05, Vol.89 (5), p.3037-3047</ispartof><rights>2024 Institute of Food Technologists.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3262-6763e665cb0520e1fbad8d9101fac24a1d220f0975c39b416da9a61b389e84333</cites><orcidid>0000-0002-9339-7742 ; 0000-0001-8204-571X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.17032$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.17032$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38563099$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Liang, Xiaona</creatorcontrib><creatorcontrib>Qu, Yezhi</creatorcontrib><creatorcontrib>Gou, Xiurong</creatorcontrib><creatorcontrib>Hu, Xiuming</creatorcontrib><creatorcontrib>Zhou, Weini</creatorcontrib><creatorcontrib>Bai, Jingyan</creatorcontrib><creatorcontrib>Qin, Rui</creatorcontrib><creatorcontrib>Wang, Jing</creatorcontrib><creatorcontrib>Diao, Enjie</creatorcontrib><creatorcontrib>Zhou, Xiujuan</creatorcontrib><title>Characterization of the potential allergenicity of enzymatically hydrolyzed casein in Balb/c mouse model</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Bovine casein is a major allergen present in cow milk to induce anaphylaxis. In this study, the potential allergenicity of enzymatically hydrolyzed casein (HC) was evaluated based on in vitro and in vivo. The results showed that Alcalase and Protamex treatment (AT, PT) reduced the potential allergenicity of CN, with the greatest reductions of 68.25% and 50.75%, respectively. In addition, in vivo results showed that HC effectively alleviated allergic response symptoms of Balb/c mice; a significant tendency toward decreased serum IgG1 and mast cell tryptase levels was observed, accompanied by a decrease of Th2‐associated IL‐4, IL‐5, and IL‐13 and an increase of IFN‐γ levels in spleen. Moreover, the inflammation of the lung, jejunum, and ileum was remarkably ameliorated. The findings indicated that HC induced a shift toward Th1 response and maintained the Th1/Th2 immune balance. Importantly, our results provide the basis for the production of hypoallergenic dairy products.</description><subject>Allergenicity</subject><subject>Allergies</subject><subject>Anaphylaxis</subject><subject>Casein</subject><subject>Cow's milk</subject><subject>Dairy products</subject><subject>enzymatic hydrolysis</subject><subject>Ileum</subject><subject>Immunoglobulin G</subject><subject>Jejunum</subject><subject>Lymphocytes T</subject><subject>Milk</subject><subject>mouse model</subject><subject>Subtilisin</subject><subject>Tryptase</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkT1PwzAQhi0EgvIxs6FILCyhPjtxkhEK5UNIDMBsOc6FGjlJsVOh9NfjUGBgwTrZ8t1zr07vEXIM9BzCmUKW0pjnCZxDRjnbIpPfzDaZUMpYDJBke2Tf-zc6_rnYJXs8TwWnRTEhi9lCOaV7dGatetO1UVdH_QKjZddj2xtlI2UtuldsjTb9MJaxXQ9NgHWoDNFiqFxnhzVWkVYeTRuFuFS2nOqo6VYew12hPSQ7tbIej77fA_Iyv36e3cYPjzd3s4uHWHMmWCwywVGIVJc0ZRShLlWVVwVQqJVmiYKKMVrTIks1L8oERKUKJaDkeYF5wjk_IGcb3aXr3lfoe9kYr9Fa1WKYRnLKAXgKTAT09A_61q1cG6YLVCogL3LKAjXdUNp13jus5dKZRrlBApXjEuRouRwtl19LCB0n37qrssHql_9xPQBiA3wYi8N_evJ-fvW0Uf4EaGGQ-g</recordid><startdate>202405</startdate><enddate>202405</enddate><creator>Liang, Xiaona</creator><creator>Qu, Yezhi</creator><creator>Gou, Xiurong</creator><creator>Hu, Xiuming</creator><creator>Zhou, Weini</creator><creator>Bai, Jingyan</creator><creator>Qin, Rui</creator><creator>Wang, Jing</creator><creator>Diao, Enjie</creator><creator>Zhou, Xiujuan</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-9339-7742</orcidid><orcidid>https://orcid.org/0000-0001-8204-571X</orcidid></search><sort><creationdate>202405</creationdate><title>Characterization of the potential allergenicity of enzymatically hydrolyzed casein in Balb/c mouse model</title><author>Liang, Xiaona ; 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| subjects | Allergenicity Allergies Anaphylaxis Casein Cow's milk Dairy products enzymatic hydrolysis Ileum Immunoglobulin G Jejunum Lymphocytes T Milk mouse model Subtilisin Tryptase |
| title | Characterization of the potential allergenicity of enzymatically hydrolyzed casein in Balb/c mouse model |
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