Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin

Autores
Pescuma, Micaela; Hebert, Elvira Maria; Haertlé, Thomas; Chobert, Jean-Marc; Mozzi, Fernanda Beatriz; Font, Graciela Maria
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Whey, a cheese by-product used as a food additive, is produced worldwide at 40.7 million tons per year.b-Lactoglobulin (BLG), the main whey protein, is poorly digested and is highly allergenic. We aimed to study the contribution of Lactobacillus delbrueckii subsp. bulgaricus CRL 454 to BLG digestion and to analyse its ability to degrade the main allergenic sequences of this protein. Pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 increases digestion of BLG assayed by an in vitro simulated gastrointestinal system. Moreover, peptides from hydrolysis of the allergenic sequences V41-K60, Y102-R124, C121-L140 and L149-I162 were found when BLG was hydrolysed by this strain. Interestingly,peptides possessing antioxidant, ACE inhibitory, antimicrobial and immuno-modulating properties were found in BLG degraded by both the Lactobacillus strain and digestive enzymes. To conclude, pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 has a positive effect on BLG digestion and could diminish allergenic reactions.
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Haertlé, Thomas. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; Francia
Fil: Chobert, Jean-Marc. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; Francia
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
β-LACTOGLOBULIN
WHEY
LACTIC ACID BACTERIA
LACTOBACILLUS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/102107
Acceder
id CONICETDig_06ea2ec44ff307fc9ad022dda8cf2b9c
oai_identifier_str oai:ri.conicet.gov.ar:11336/102107
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulinPescuma, MicaelaHebert, Elvira MariaHaertlé, ThomasChobert, Jean-MarcMozzi, Fernanda BeatrizFont, Graciela Mariaβ-LACTOGLOBULINWHEYLACTIC ACID BACTERIALACTOBACILLUShttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Whey, a cheese by-product used as a food additive, is produced worldwide at 40.7 million tons per year.b-Lactoglobulin (BLG), the main whey protein, is poorly digested and is highly allergenic. We aimed to study the contribution of Lactobacillus delbrueckii subsp. bulgaricus CRL 454 to BLG digestion and to analyse its ability to degrade the main allergenic sequences of this protein. Pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 increases digestion of BLG assayed by an in vitro simulated gastrointestinal system. Moreover, peptides from hydrolysis of the allergenic sequences V41-K60, Y102-R124, C121-L140 and L149-I162 were found when BLG was hydrolysed by this strain. Interestingly,peptides possessing antioxidant, ACE inhibitory, antimicrobial and immuno-modulating properties were found in BLG degraded by both the Lactobacillus strain and digestive enzymes. To conclude, pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 has a positive effect on BLG digestion and could diminish allergenic reactions.Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Haertlé, Thomas. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; FranciaFil: Chobert, Jean-Marc. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; FranciaFil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Font, Graciela Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/102107Pescuma, Micaela; Hebert, Elvira Maria; Haertlé, Thomas; Chobert, Jean-Marc; Mozzi, Fernanda Beatriz; et al.; Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin; Elsevier; Food Chemistry; 170; 1-2015; 407-4140308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.08.086info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814614013107info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:39Zoai:ri.conicet.gov.ar:11336/102107instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:55:40.142CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin
title Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin
spellingShingle Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin
Pescuma, Micaela
β-LACTOGLOBULIN
WHEY
LACTIC ACID BACTERIA
LACTOBACILLUS
title_short Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin
title_full Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin
title_fullStr Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin
title_full_unstemmed Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin
title_sort Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin
dc.creator.none.fl_str_mv Pescuma, Micaela
Hebert, Elvira Maria
Haertlé, Thomas
Chobert, Jean-Marc
Mozzi, Fernanda Beatriz
Font, Graciela Maria
author Pescuma, Micaela
author_facet Pescuma, Micaela
Hebert, Elvira Maria
Haertlé, Thomas
Chobert, Jean-Marc
Mozzi, Fernanda Beatriz
Font, Graciela Maria
author_role author
author2 Hebert, Elvira Maria
Haertlé, Thomas
Chobert, Jean-Marc
Mozzi, Fernanda Beatriz
Font, Graciela Maria
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv β-LACTOGLOBULIN
WHEY
LACTIC ACID BACTERIA
LACTOBACILLUS
topic β-LACTOGLOBULIN
WHEY
LACTIC ACID BACTERIA
LACTOBACILLUS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Whey, a cheese by-product used as a food additive, is produced worldwide at 40.7 million tons per year.b-Lactoglobulin (BLG), the main whey protein, is poorly digested and is highly allergenic. We aimed to study the contribution of Lactobacillus delbrueckii subsp. bulgaricus CRL 454 to BLG digestion and to analyse its ability to degrade the main allergenic sequences of this protein. Pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 increases digestion of BLG assayed by an in vitro simulated gastrointestinal system. Moreover, peptides from hydrolysis of the allergenic sequences V41-K60, Y102-R124, C121-L140 and L149-I162 were found when BLG was hydrolysed by this strain. Interestingly,peptides possessing antioxidant, ACE inhibitory, antimicrobial and immuno-modulating properties were found in BLG degraded by both the Lactobacillus strain and digestive enzymes. To conclude, pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 has a positive effect on BLG digestion and could diminish allergenic reactions.
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Haertlé, Thomas. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; Francia
Fil: Chobert, Jean-Marc. Instituto National de Recherches Agronomiques. Biopolymères Interactions Assemblages; Francia
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Whey, a cheese by-product used as a food additive, is produced worldwide at 40.7 million tons per year.b-Lactoglobulin (BLG), the main whey protein, is poorly digested and is highly allergenic. We aimed to study the contribution of Lactobacillus delbrueckii subsp. bulgaricus CRL 454 to BLG digestion and to analyse its ability to degrade the main allergenic sequences of this protein. Pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 increases digestion of BLG assayed by an in vitro simulated gastrointestinal system. Moreover, peptides from hydrolysis of the allergenic sequences V41-K60, Y102-R124, C121-L140 and L149-I162 were found when BLG was hydrolysed by this strain. Interestingly,peptides possessing antioxidant, ACE inhibitory, antimicrobial and immuno-modulating properties were found in BLG degraded by both the Lactobacillus strain and digestive enzymes. To conclude, pre-hydrolysis of BLG by L. delbrueckii subsp. bulgaricus CRL 454 has a positive effect on BLG digestion and could diminish allergenic reactions.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/102107
Pescuma, Micaela; Hebert, Elvira Maria; Haertlé, Thomas; Chobert, Jean-Marc; Mozzi, Fernanda Beatriz; et al.; Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin; Elsevier; Food Chemistry; 170; 1-2015; 407-414
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/102107
identifier_str_mv Pescuma, Micaela; Hebert, Elvira Maria; Haertlé, Thomas; Chobert, Jean-Marc; Mozzi, Fernanda Beatriz; et al.; Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of beta-lactoglobulin; Elsevier; Food Chemistry; 170; 1-2015; 407-414
0308-8146
CONICET Digital
CONICET
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.2014.08.086
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814614013107
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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