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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy

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Author(s):
Biscola, V. [1, 2] ; Choiset, Y. [1] ; Rabesona, H. [1] ; Chobert, J. -M. [1] ; Haertle, T. [1, 3] ; Franco, B. D. G. M. [2]
Total Authors: 6
Affiliation:
[1] INRA, Prot Funct & Interact Res Team, UR Biopolymeres Interact Assemblages 1268, Nantes - France
[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Food Res Ctr, Sao Paulo, SP - Brazil
[3] Poznan Univ Life Sci, Dept Anim Nutr & Feed Management, Poznan - Poland
Total Affiliations: 3
Document type: Journal article
Source: Journal of Applied Microbiology; v. 125, n. 2, p. 564-574, AUG 2018.
Web of Science Citations: 2
Abstract

AimThe 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 ResultsBrazilian 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 (S1)-, (S2)- and -caseins, -lactalbumin and -lactoglobulin (partial hydrolysis), and Pediococcus acidilactici VB90 and Weissella viridescens VB111, that causedpartial hydrolysis of (S1)- and (S2)-caseins. Enterococcus faecalis VB43 tested negative for virulence genes asa1, agg, efaA, hyl, esp, cylL(L) and cylL(S) 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. ConclusionBrazilian 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 StudyEnterococcus faecalis VB43 presents good potential for the manufacture of hypoallergenic dairy products. (AU)

FAPESP's process: 13/11168-0 - Application potential of proteolytic lactic acid bacteria in the reduction of the allergenicity of bovine milk proteins
Grantee:Vanessa Bíscola
Support type: Scholarships in Brazil - Post-Doctorate
FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support type: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 14/22097-9 - 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
Grantee:Vanessa Bíscola
Support type: Scholarships abroad - Research Internship - Post-doctor