Polysaccharides reduce in vitro IgG/IgE-binding of β-lactoglobulin after hydrolysis
2007
Mouecoucou, J. | Fremont, S. | Villaume, C. | Sanchez, C. | Méjean, L.
We investigate the influence of charged polysaccharides such as gum arabic and low methylated pectin (LMP), and of un-charged polysaccharides such as xylan, on the in vitro digestibility of β-lactoglobulin (β-lg) and on the in vitro IgG- and IgE-binding of its digestion products. β-Ig was hydrolyzed by pepsin, and then by a trypsin/chymotrypsin mixture, in dialysis bags. SDS-PAGE electrophoresis was used to determine protein hydrolysis and immunoblotting in the presence of cow's milk, and rabbit or human antibodies were used to assess the in vitro IgG- and IgE-binding of the digestion products. The results showed that polysaccharides influenced protein digestibility. The IgG- and IgE-bound hydrolysis products were dependent on the enzymatic hydrolysis and on the presence of polysaccharides. In all cases, IgG-binding was lower in the presence of any of the polysaccharides, and IgE-binding was non-existent or considerably reduced with LMP and xylan. In this study, LMP and xylan were the polysaccharides that most effectively reduced the immuno-reactivity of the hydrolysis products. The eventual reduction of in vivo allergenicity of milk-based food products has to be confirmed.
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