A new attempt to develop fermented milk with low whey protein allergenic potential using a top-down method  

作　　者：Ruiyang Ma Na Miao Qingyi Zhang Shujuan Jiang Xinling Li Lei Chi Yue Li Guangqing Mu Xuemei Zhu 

机构地区：[1]School of Food Science and Technology,Dalian Polytechnic University,Liaoning,116000,China [2]Xinjiang Tianrun Biological Technology Co.,Ltd.,Urumchi,830011,China [3]Dalian Women and Children Medical Center,Dalian,116012,China

出　　处：《Food Bioscience》2023年第3期1238-1248,共11页食品生物科学（英文）

基　　金：supported by Key Science and Technology program of Xinjiang Production and Construction Corps(2018AA009-02);Fund of Education Department of Liaoning Province(LJKZ0550).

摘　　要：The development process of fermented milk products with low-allergenic potential usually begins with the isolation and screening of strains.However,this bottom-up screening method is time-consuming and heavy workload.Once the target strain is not screened,it will cause a waste of time and money.This experiment adopted a top-down method to screen strains quickly and efficiently and prepared a fermented milk with low whey protein allergenic potential.The traditional fermented dairy products from Xinjiang are a good source for screening functional strains.We took 59 traditional fermented dairy products from Xinjiang as samples.The antigenicity ofα-lactalbumin(α-LA)andβ-lactoglobulin(β-LG),the main allergenic proteins which are easy to cause human allergy,were taken as the indicators.Through direct screening of the fermented dairy product with the lowest antigenicity,the BZ-21 sample was selected as the target sample.The 13 strains isolated from the BZ-21 sample were safe,and the antigenicity and immunoglobulin E(IgE)-binding capacity of the fermented milk prepared under optimized fermentation conditions were reduced.The results showed that the top-down screening method used in this experiment was effective,and these 13 strains will be potential probiotics in the development of low-allergenic dairy products.

关 键 词：Cows’milk protein allergy Α-LACTALBUMIN Β-LACTOGLOBULIN ANTIGENICITY ALLERGENICITY 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]