Author/Authors :
Duan، Cui-cui نويسنده Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China Duan, Cui-cui , Li، Ai-li نويسنده Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China Li, Ai-li , Yang، Li-jie نويسنده Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China Yang, Li-jie , Zhao، Rui نويسنده , , Fan، Wen-guang نويسنده Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China Fan, Wen-guang , Huo، Gui-cheng نويسنده Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China Huo, Gui-cheng
Abstract :
Cow’s milk allergy is one of the most common food allergies in childhood. Beta- lactoglobulin (β- Lg) is a dominant allergen in cow’s milk. Hydrolysis is known as an effective method to reduce the allergenicity of proteins. Thus, the objective of this study was to compare the allergenicity of β-Lg and its hydrolysates using an animal model.
Twenty four BALB/c mice were divided into three groups and subcutaneously injected with native bovine β-Lg and its hydrolysates on days 0, 7 and 14. During the sensitization period, a number of systemic anaphylactic indicators were observed in mice sensitized by β- Lg compared to those sensitized by hydrolysates of β-Lg.
Mice sensitized by hydrolysates of β-Lg showed a significantly lower spleen lymphocyte proliferation level than that sensitized by intact β-Lg. Antibody levels of β-Lg-specific IgE in serum induced by native β-Lg were significantly high. Plasma histamine levels were also evaluated and showed the same trend as IgE. Moreover, the hydrolysates of β-Lg significantly down-regulated IL-4 and IL-5 secretions in serum.
These results suggested that enzymatic hydrolysis could reduce the allergenicity of β-Lg.
