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Bovine casein is a major allergen present in cow milk to induce anaphylaxis. In this study, the potential allergenicity of enzymatically hydrolyzed casein (HC) was evaluated based on in vitro and in vivo. The results showed that Alcalase and Protamex treatment (AT, PT) reduced the potential allergenicity of CN, with the greatest reductions of 68.25% and 50.75%, respectively. In addition, in vivo results showed that HC effectively alleviated allergic response symptoms of Balb/c mice; a significant tendency toward decreased serum IgG1 and mast cell tryptase levels was observed, accompanied by a decrease of Th2‐associated IL‐4, IL‐5, and IL‐13 and an increase of IFN‐γ levels in spleen. Moreover, the inflammation of the lung, jejunum, and ileum was remarkably ameliorated. The findings indicated that HC induced a shift toward Th1 response and maintained the Th1/Th2 immune balance. Importantly, our results provide the basis for the production of hypoallergenic dairy products. [ABSTRACT FROM AUTHOR]

Cow milk (CM) allergy is one of the most common food allergies in infants and children, which causing serious health concern. To the best of our knowledge, there are few studies on the effects of Lactobacillus paracei (L. paracei) fermentation combined with Alcalase hydrolysis on the immunoreactivity and quality characteristics of CM. In this study, immunoreactivity, protein patterns, free amino acid (FAA) profiles, nutritional quality after L. paracei fermentation, and Alcalase hydrolysis were systematically evaluated. L. paracei fermentation assisted by Alcalase hydrolysis (CM-LpA) effectively decreased the intensity, antigenicity, and allergenicity of cow milk proteins in CM. The IgG-binding capacity was significantly reduced (P < 0.05), with a reduction rate ranging from 51.20 to 68.13%. The IgE-binding capacity was also markedly reduced, with a reduction rate of 59.46%. Additionally, most of the FAA profiles increased significantly (P < 0.05), particularly those of Met (354-fold), Phe (91-fold), and Leu (213-fold). The color of the CM further changed and gradually became light red and yellow. The taste also changed, with the levels of sourness and astringency increasing dramatically (P < 0.05). Our results will lay the foundation for the development of hypoallergenic dairy products. • Fermentation assisted by Alcalase hydrolysis reduced the antigenicity of cow milk. • Fermentation assisted by Alcalase hydrolysis reduced the allergenicity of cow milk. • Fermentation assisted by Alcalase hydrolysis altered the quality of cow milk. • The results provided theoretical foundation for hypoallergenic dairy products. [ABSTRACT FROM AUTHOR]