Degree of hydrolysis and antigenicity of buffalo alpha S1 casein and its hydrolysates in children with cow milk allergy

• Published in: Food and agricultural immunology Vol. 27; no. 1; pp. 87 - 98
• Main Authors: Ahmad, Nazir, Imran, Muhammad, Khan, Muhammad Kamran, Nisa, Mahr un
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 02.01.2016
• Subjects: alphaS1-casein; anion exchange chromatography; antigenicity; buffalo α-S1 casein; buffaloes; casein hydrolysates; children; chymotrypsin; cow milk allergy; dairy cows; enzymatic hydrolysis; enzyme-linked immunosorbent assay; enzymes; gastrointestinal system; hydrolysis; IgE; milk allergy; patients; pepsin; proteolysis; trypsin
• ISSN: 0954-0105; 1465-3443; 1465-3443
• DOI: 10.1080/09540105.2015.1079595

Antigenicity of buffalo alpha S1 (α-S1) casein and its hydrolysis by gastrointestinal enzymes were carried out in this study. α-S1 casein was purified by anion exchange chromatography and hydrolyzed for 150 min. Indirect Enzyme-linked immunosorbent assays were performed using sera of groups of patients allergic to cow milk and healthy group of subjects non-allergic to cow milk. The patients allergic to cow milk showed significant response to α-S1 casein, which reduced with higher degree of hydrolysis. Maximum reduction of antigenicity was observed for trypsin at 85%. Similarly, α- chymotrypsin at pH 7.8, pepsin at pH 2.2 and pH 5.5 reduced the antigenicity to 63%, 60% and 38%, respectively. The enzymatic hydrolysis can reduce the antigenicity of buffalo α-S1 casein in patients allergic to cow milk. However, a complete inhibition of immunogenic reaction requires supplementary treatment beyond gastrointestinal enzymes.