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  • Title: Modification of IgE binding to beta-lactoglobulin by fermentation and proteolysis of cow's milk.
    Author: Ehn BM, Allmere T, Telemo E, Bengtsson U, Ekstrand B.
    Journal: J Agric Food Chem; 2005 May 04; 53(9):3743-8. PubMed ID: 15853429.
    Abstract:
    The effect of fermentation by Lactobacilli and of proteolytic hydrolysis of whole milk on the IgE binding ability of beta-lactoglobulin was studied using an ELISA inhibition assay. Sera from nine adult milk allergic patients were tested. The individual sera showed a similar inhibition pattern in the changes during fermentation and proteolysis. The degradation of beta-lactoglobulin was studied with liquid chromatography. In general, fermentation with Lactobacilli gave little effect on IgE binding, even though chromatography data showed a gradual degradation of beta-lactoglobulin. Proteolysis with trypsin, however, gave extensive degradation of beta-lactoglobulin and strongly decreased IgE binding. In addition, we measured the inhibition pattern of beta-lactoglobulin in various selected commercially available fermented milk products. These showed an IgE binding capacity similar to that of nonfermented high pasteurized milk.
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