| Abstrakt: |
Cow, buffalo, and goat milk allergenicity before and after fermentation by lactic acid bacteria were studied. Skim milk, casein, and whey extract from cow, buffalo, and goat milk were fermented using Lactobacillus helveticus and Lactobacillus subsp. bulgaricus and cocultivation (Lactobacillus subsp. bulgaricus with Streptococcus thermophilus) for 12 and 18 hours. Protein patterns (SDS-PAGE) and their allergenicity (ELISA) after fermentation were analyzed. The major casein allergen, αS1-casein, was significantly degraded in the skim milk and casein fraction after fermentation at 18 hours. Lactobacillus subsp. bulgaricus was found to be the most suitable strain to reduce buffalo and goat casein allergenicity, while cocultivation performed better in cow casein. Minor degradation of whey allergens was observed in skim milk and whey extract in all three LAB strains. Therefore, to produce hypoallergenic milk products, casein is more strongly recommended. ELISA results showed that among casein sources, goat casein allergenicity was reduced extensively and considered as the best potential milk source to produce casein-free products. [ABSTRACT FROM AUTHOR] |
