Allergenicity reduction of cow’s milk proteins using latex peptidases
- Autores
- Oliveira, João P.B.; Candreva, Ángela María; Rizzo, Gastón; Ramos, Márcio V.; Oliveira, Jefferson S.; Oliveira, Hermógenes D.; Ary, Maria B.; Docena, Guillermo; Freitas, Cleverson D.T.
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión aceptada
- Descripción
- The present study evaluated four laticifer fluids as a novel source of peptidases capable of hydrolyzing proteins in cow’s milk. The latex peptidases from Calotropis procera (CpLP), Cryptostegia grandiflora (CgLP), and Carica papaya (CapLP) were able to perform total hydrolysis of caseins after 30 min at pH 6.5, as confirmed by a significant reduction in the residual antigenicity. Casein hydrolysis by Plumeria rubra latex peptidases (PrLP) was negligible. Moreover, whey proteins were more resistant to proteolysis by latex peptidases; however, heat pretreatment of the whey proteins enhanced the degree of hydrolysis and reduced the residual antigenicity of the hydrolysates. The in vivo assays show that the cow’s milk proteins hydrolysed by CgLP and CapLP exhibited no immune reactions in mice allergic to cow’s milk, similar to a commercial partially hydrolysed formula. Thus, these peptidases are promising enzymes for the development of novel hypoallergenic formulas for children with a milk allergy.
- Materia
-
Ciencias Químicas
Allergy
Laticifer
Protein
Protease - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
- OAI Identificador
- oai:digital.cic.gba.gob.ar:11746/8899
Ver los metadatos del registro completo
id |
CICBA_dd09a3d9a8563849b52cff11ad2ecfe0 |
---|---|
oai_identifier_str |
oai:digital.cic.gba.gob.ar:11746/8899 |
network_acronym_str |
CICBA |
repository_id_str |
9441 |
network_name_str |
CIC Digital (CICBA) |
spelling |
Allergenicity reduction of cow’s milk proteins using latex peptidasesOliveira, João P.B.Candreva, Ángela MaríaRizzo, GastónRamos, Márcio V.Oliveira, Jefferson S.Oliveira, Hermógenes D.Ary, Maria B.Docena, GuillermoFreitas, Cleverson D.T.Ciencias QuímicasAllergyLaticiferProteinProteaseThe present study evaluated four laticifer fluids as a novel source of peptidases capable of hydrolyzing proteins in cow’s milk. The latex peptidases from Calotropis procera (CpLP), Cryptostegia grandiflora (CgLP), and Carica papaya (CapLP) were able to perform total hydrolysis of caseins after 30 min at pH 6.5, as confirmed by a significant reduction in the residual antigenicity. Casein hydrolysis by Plumeria rubra latex peptidases (PrLP) was negligible. Moreover, whey proteins were more resistant to proteolysis by latex peptidases; however, heat pretreatment of the whey proteins enhanced the degree of hydrolysis and reduced the residual antigenicity of the hydrolysates. The in vivo assays show that the cow’s milk proteins hydrolysed by CgLP and CapLP exhibited no immune reactions in mice allergic to cow’s milk, similar to a commercial partially hydrolysed formula. Thus, these peptidases are promising enzymes for the development of novel hypoallergenic formulas for children with a milk allergy.2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://digital.cic.gba.gob.ar/handle/11746/8899enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2019.01.123info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/reponame:CIC Digital (CICBA)instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Airesinstacron:CICBA2025-09-29T13:40:04Zoai:digital.cic.gba.gob.ar:11746/8899Institucionalhttp://digital.cic.gba.gob.arOrganismo científico-tecnológicoNo correspondehttp://digital.cic.gba.gob.ar/oai/snrdmarisa.degiusti@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:94412025-09-29 13:40:04.814CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Airesfalse |
dc.title.none.fl_str_mv |
Allergenicity reduction of cow’s milk proteins using latex peptidases |
title |
Allergenicity reduction of cow’s milk proteins using latex peptidases |
spellingShingle |
Allergenicity reduction of cow’s milk proteins using latex peptidases Oliveira, João P.B. Ciencias Químicas Allergy Laticifer Protein Protease |
title_short |
Allergenicity reduction of cow’s milk proteins using latex peptidases |
title_full |
Allergenicity reduction of cow’s milk proteins using latex peptidases |
title_fullStr |
Allergenicity reduction of cow’s milk proteins using latex peptidases |
title_full_unstemmed |
Allergenicity reduction of cow’s milk proteins using latex peptidases |
title_sort |
Allergenicity reduction of cow’s milk proteins using latex peptidases |
dc.creator.none.fl_str_mv |
Oliveira, João P.B. Candreva, Ángela María Rizzo, Gastón Ramos, Márcio V. Oliveira, Jefferson S. Oliveira, Hermógenes D. Ary, Maria B. Docena, Guillermo Freitas, Cleverson D.T. |
author |
Oliveira, João P.B. |
author_facet |
Oliveira, João P.B. Candreva, Ángela María Rizzo, Gastón Ramos, Márcio V. Oliveira, Jefferson S. Oliveira, Hermógenes D. Ary, Maria B. Docena, Guillermo Freitas, Cleverson D.T. |
author_role |
author |
author2 |
Candreva, Ángela María Rizzo, Gastón Ramos, Márcio V. Oliveira, Jefferson S. Oliveira, Hermógenes D. Ary, Maria B. Docena, Guillermo Freitas, Cleverson D.T. |
author2_role |
author author author author author author author author |
dc.subject.none.fl_str_mv |
Ciencias Químicas Allergy Laticifer Protein Protease |
topic |
Ciencias Químicas Allergy Laticifer Protein Protease |
dc.description.none.fl_txt_mv |
The present study evaluated four laticifer fluids as a novel source of peptidases capable of hydrolyzing proteins in cow’s milk. The latex peptidases from Calotropis procera (CpLP), Cryptostegia grandiflora (CgLP), and Carica papaya (CapLP) were able to perform total hydrolysis of caseins after 30 min at pH 6.5, as confirmed by a significant reduction in the residual antigenicity. Casein hydrolysis by Plumeria rubra latex peptidases (PrLP) was negligible. Moreover, whey proteins were more resistant to proteolysis by latex peptidases; however, heat pretreatment of the whey proteins enhanced the degree of hydrolysis and reduced the residual antigenicity of the hydrolysates. The in vivo assays show that the cow’s milk proteins hydrolysed by CgLP and CapLP exhibited no immune reactions in mice allergic to cow’s milk, similar to a commercial partially hydrolysed formula. Thus, these peptidases are promising enzymes for the development of novel hypoallergenic formulas for children with a milk allergy. |
description |
The present study evaluated four laticifer fluids as a novel source of peptidases capable of hydrolyzing proteins in cow’s milk. The latex peptidases from Calotropis procera (CpLP), Cryptostegia grandiflora (CgLP), and Carica papaya (CapLP) were able to perform total hydrolysis of caseins after 30 min at pH 6.5, as confirmed by a significant reduction in the residual antigenicity. Casein hydrolysis by Plumeria rubra latex peptidases (PrLP) was negligible. Moreover, whey proteins were more resistant to proteolysis by latex peptidases; however, heat pretreatment of the whey proteins enhanced the degree of hydrolysis and reduced the residual antigenicity of the hydrolysates. The in vivo assays show that the cow’s milk proteins hydrolysed by CgLP and CapLP exhibited no immune reactions in mice allergic to cow’s milk, similar to a commercial partially hydrolysed formula. Thus, these peptidases are promising enzymes for the development of novel hypoallergenic formulas for children with a milk allergy. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
acceptedVersion |
dc.identifier.none.fl_str_mv |
https://digital.cic.gba.gob.ar/handle/11746/8899 |
url |
https://digital.cic.gba.gob.ar/handle/11746/8899 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2019.01.123 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/4.0/ |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:CIC Digital (CICBA) instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Aires instacron:CICBA |
reponame_str |
CIC Digital (CICBA) |
collection |
CIC Digital (CICBA) |
instname_str |
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires |
instacron_str |
CICBA |
institution |
CICBA |
repository.name.fl_str_mv |
CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires |
repository.mail.fl_str_mv |
marisa.degiusti@sedici.unlp.edu.ar |
_version_ |
1844618598138511360 |
score |
13.070432 |