Characterization of the potential allergenicity of enzymatically hydrolyzed casein in Balb/c mouse model.
J Food Sci
; 89(5): 3037-3047, 2024 May.
Article
em En
| MEDLINE
| ID: mdl-38563099
ABSTRACT
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.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Alérgenos
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Caseínas
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Células Th2
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Camundongos Endogâmicos BALB C
Limite:
Animals
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2024
Tipo de documento:
Article