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首页> 外文期刊>Journal of dairy research >Denaturation of selected bioactive whey proteins during pasteurization and their ability to modulate milk immunogenicity
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Denaturation of selected bioactive whey proteins during pasteurization and their ability to modulate milk immunogenicity

机译：巴氏灭菌期间选择的生物活性乳清蛋白的变性及其调节乳免疫原性的能力

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摘要

This research communication relates to the hypothesis that the consumption of raw or unprocessed cow's milk contributes to lowered prevalence of allergies. Thermal pasteurization of bovine milk can result in denaturation of minor whey proteins and loss of their bioactivity. Denaturation of bovine serum albumin (BSA), immunoglobulin G (IgG) and lactoferrin (LF) in skim milk was studied under different temperature (72, 75 or 78°C) and time (0-300 s) combinations. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) results revealed that denaturation of all 3 proteins occurred at 72°C and progressed with increase in temperature and holding time. About 59% of LF and 12% of IgG denatured under high-temperature short-time (72°C/ 15 s) pasteurization, while BSA was least impacted. To assess modulation of milk immunogenicity, secretion of selected T helper (Th)-type cytokines by human peripheral blood mononuclear cells (PBMCs) was studied in vitro in response to different concentrations of BSA (0.4-1.0 mg/ml) and IgG (0.8-1.6 mg/ml) in unheated skim milk. Addition of IgG at 1.6 mg/ml induced a prominent Thl-skewed cytokine profile that may not trigger a Th2-skewed allergic reaction. BSA did not appear to modulate milk immunogenicity to any significant extent.
机译：这项研究涉及原始或未加工的牛奶消耗的假设有助于降低过敏的患病率。牛奶的热量化可能导致轻微的乳清蛋白变性和生物活性丧失。在不同温度（72,75或78℃）和时间（0-300次）组合下，研究了牛奶中牛血清白蛋白（BSA），免疫球蛋白G（IgG）和乳铁蛋白（LF）的变性。十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）结果表明，所有3个蛋白质的变性在72℃下发生，并随着温度和保持时间的增加而进行。在高温短时（72°C / 15秒）巴氏杀菌中，约59％的LF和12％的IgG变性，而BSA最小影响。为了评估牛奶免疫原性的调节，在体外研究了人外周血单核细胞（PBMC）所选择的T辅助（TH）细胞因子的分泌，响应于不同浓度的BSA（0.4-1.0mg / ml）和IgG（0.8在未加热的脱脂牛奶中-1.6 mg / ml）。在1.6mg / ml下添加IgG诱导突出的THL偏置的细胞因子曲线，可能不会引发TH2-偏斜的过敏反应。 BSA似乎没有在任何显着程度上调节乳免疫原性。

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  • 来源
    《Journal of dairy research》 |2020年第4期|484-487|共4页
  • 作者

    Dimuthu Bogahawaththa; Todor Vasiljevic;

  • 作者单位

    Advanced Food Systems Research Unit Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine Victoria University Werribee Campus Victoria 3030 Australia;

    Advanced Food Systems Research Unit Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine Victoria University Werribee Campus Victoria 3030 Australia;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Milk allergy; milk processing; raw milk; whey protein;

    机译：牛奶过敏;牛奶加工;生牛奶;乳清蛋白;

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