Optimization of the proteolytic activities of lactic acid bacteria against allergenic milk proteins and investigation of the capability of the hydrolisates to bind specific IgE

• Grant number: 14/22097-9
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• Start date: January 15, 2015
• End date: January 14, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Bernadette Dora Gombossy de Melo Franco
• Grantee: Vanessa Bíscola
• Supervisor: Thomas Haertlé
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Institution abroad: Institut National de la Recherche Agronomique, Nantes (INRA), France
• Associated to the scholarship: 13/11168-0 - Application potential of proteolytic lactic acid bacteria in the reduction of the allergenicity of bovine milk proteins, BP.PD

Abstract

Cow Milk Allergy (CMA) is a problem that affects 2.5% of children under three years of age. This allergy is related with the and binding of Immunoglobulin E (IgE) to the epitopes present in the milk proteins. An alternative to reduce this problem could be the hydrolysis of milk proteins by proteolytic enzymes produced by lactic acid bacteria (LAB), able to cleave the epitopes responsible for the binding with IgE, avoiding consecutive allergic reactions. However, for the application of proteolytic LAB in the development of hypoallergenic fermented dairy products, it is important to ensure a high level of protein hydrolysis, leading to the loss of the binding capability of hydrolysates to specific IgE. This can be achieved by the optimization of proteolysis conditions and the combination of different strains producing different proteases targeting various epitopes inside the amino acid chain of the allergenic proteins. Besides, it is also essential to assess the reduction in the binding capability of hydrolysates to specific IgE. The aim of this post-doctoral project is to optimize the proteolytic activities of LAB strains against the main proteins responsible for CMA and to assess the immunoreactivity of the resulting hydrolysates and their capability to bind specific IgE. The experiments will be carried out using the proteolytic strains obtained in the first part of the project, developed at FCF/USP. For the optimization, the optimal proteolytic conditions will be established individually for each of the selected strains and also for the starters composed of, at least, two strains. The intensity of protein hydrolysis will be observed by SDS-PAGE electrophoresis and confirmed by RP-HPLC. The antigenic response of hydrolysates, obtained under optimized conditions, to specific IgE will be assessed by competitive ELISA, using sera of CMA patients. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BISCOLA, V.; CHOISET, Y.; RABESONA, H.; CHOBERT, J. -M.; HAERTLE, T.; FRANCO, B. D. G. M.. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. Journal of Applied Microbiology, v. 125, n. 2, p. 564-574, AUG 2018. (13/11168-0, 13/07914-8, 14/22097-9)

BISCOLA, V.; RODRIGUEZ DE OLMOS, A.; CHOISET, Y.; RABESONA, H.; GARRO, M. S.; MOZZI, F.; CHOBERT, J. -M.; DROUET, M.; HAERTLE, T.; FRANCO, B. D. G. M.. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins beta-conglycinin (7S) and glycinin (11S). BENEFICIAL MICROBES, v. 8, n. 4, p. 635-643, 2017. (14/22097-9, 13/07914-8, 13/11168-0)