Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy
| Autor: | Bernadette Dora Gombossy de Melo Franco, Vanessa Biscola, Yvan Choiset, Hanitra Rabesona, Thomas Haertlé, Jean-Marc Chobert |
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| Přispěvatelé: | Universidade de São Paulo (USP), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Department of Animal Nutrition and Feed Management, University of Life Sciences in Poznan, Sao Paulo Research Foundation [FAPESP 2013/07914-8, FAPESP 2013/11168-0, 2014/22097-9], Comite Francais d'Evaluation de la Cooperation Universitaire avec le Bresil [CAPES-COFECUB 730/11], University of Sao Paulo (USP-COFECUB), Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
proteolysis Proteolysis 030106 microbiology Virulence immunoreactive proteins Milk allergy Applied Microbiology and Biotechnology Enterococcus faecalis cheese 03 medical and health sciences chemistry.chemical_compound Lactobacillales [SDV.IDA]Life Sciences [q-bio]/Food engineering medicine Animals [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science METABOLISMO DE PROTEÍNA biology medicine.diagnostic_test Pediococcus acidilactici food and beverages Hypoallergenic General Medicine Milk Proteins biology.organism_classification medicine.disease milk allergy Lactic acid lactic acid bacteria Milk chemistry Cattle Milk Hypersensitivity Brazil Bacteria Biotechnology |
| Zdroj: | Journal of Applied Microbiology Journal of Applied Microbiology, Wiley, 2018, 125 (2), pp.564-574. ⟨10.1111/jam.13779⟩ Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| ISSN: | 1364-5072 1365-2672 |
| DOI: | 10.1111/jam.13779⟩ |
| Popis: | AIM The objective was to obtain lactic acid bacteria (LAB) capable of hydrolysing immunoreactive proteins in milk, to optimize the hydrolysis, to determine the proteolysis kinetics and to test the safety of the best hydrolytic strain. METHODS AND RESULTS Brazilian cheese was used as source of LAB capable of hydrolysing main milk allergens. Proteolytic isolates were submitted to RAPD-PCR for the characterization of clonal diversity. Optimized hydrolysis was strain and protein fraction dependent. 16S rDNA sequencing identified three proteolytic strains: Enterococcus faecalis VB43, that hydrolysed αS1 -, αS2 - and β-caseins, α-lactalbumin and β-lactoglobulin (partial hydrolysis), and Pediococcus acidilactici VB90 and Weissella viridescens VB111, that caused partial hydrolysis of αS1 - and αS2 -caseins. Enterococcus faecalis VB43 tested negative for virulence genes asa1, agg, efaA, hyl, esp, cylLL and cylLS but positive for genes ace and gelE. Ethylenediamine tetra-acetic acid inhibited the proteolysis, indicating that the main proteases of E. faecalis VB43 are metalloproteases. CONCLUSION Brazilian artisanal cheese is a good source of LAB capable of hydrolysing allergenic proteins in milk. One isolate (E. faecalis VB43) presented outstanding activity against these proteins and lacked most of the tested virulence genes. SIGNIFICANCE AND IMPACT OF THE STUDY Enterococcus faecalis VB43 presents good potential for the manufacture of hypoallergenic dairy products. |
| Databáze: | OpenAIRE |
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