NEW RESULTS: Digestibility and allergenicity assessment of enzymatically cross linked β-casein

Thursday, 01 April 2010 12:51

Enzymatic modification of milk proteins and specifically of the allergenic β-casein, is shown to alter their properties decreasing their allergenicity.

The aim of the study of Stanic et al. was to examine the effects of enzymatic cross-linking on the IgE-binding, allergenicity and digestion stability of β-casein.

β-casein was cross-linked by Streptoverticillium mobaraense transglutaminase, Trichoderma reesei tyrosinase, Agaricus bisporus tyrosinase with caffeic acid and Trametes hirsuta laccase with caffeic acid.

The IgE binding was compared in vitro by CAP inhibition assay and ex vivo by basophil-activation assay. Cross-linked caseins were digested by simulated gastric fluid and the obtained digests were analyzed for their ability to inhibit IgE binding in CAP inhibition assay and by SDS-PAGE. The high-molecular weight cross-linked caseins IgE binding in CAP inhibition assay was slightly reduced comparing to the control casein.

The ability to activate basophils, which represent less than 0.5 % of circulating white blood cells, was dramatically reduced only in the case of casein cross-linked by Agaricus bisporus tyrosinase/caffeic acid, and moderately reduced in the case of β-casein cross-linked by Trametes hirsuta laccase/caffeic acid. The presence of caffeic acid hampers digestion by pepsin. This effect was most pronounced for A. bisporus tyrosinase/caffeic acid cross-linked β-casein. The A. bisporus tyrosinase/caffeic acid has the highest potential in mitigating IgE-binding and allergenicity of the β-casein of all investigated enzymes. The presence of a small phenolic compound also increases digestion stability of β-casein.

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Reference:

Stanic, D., Monogioudi, E., Ercili, D., Radosavljevic, J., Atanaskovic-Markovic, M., Vuckovic, O., Lantto, R., Mattinen, M., Buchert, J., Cirkovic Velickovic, T. Digestibility and allergenicity assessment of enzymatically cross-linked β-casein. Molecular Nutrition & Food Research, In Press, 2010.