Modification of IgE Binding to β-Lactoglobulin by Fermentation and Proteolysis of Cow's Milk

The effect of fermentation by Lactobacilli and of proteolytic hydrolysis of whole milk on the IgE binding ability of β-lactoglobulin was studied using an ELISA inhibition assay. Sera from nine adult milk allergic patients were tested. The individual sera showed a similar inhibition pattern in the changes during fermentation and proteolysis. The degradation of β-lactoglobulin was studied with liquid chromatography. In general, fermentation with Lactobacilli gave little effect on IgE binding, even though chromatography data showed a gradual degradation of β-lactoglobulin. Proteolysis with trypsin, however, gave extensive degradation of β-lactoglobulin and strongly decreased IgE binding. In addition, we measured the inhibition pattern of β-lactoglobulin in various selected commercially available fermented milk products. These showed an IgE binding capacity similar to that of nonfermented high pasteurized milk. Keywords: Milk; allergenicity; IgE antibody; IgE antibody inhibition; fermentation; lactic acid bac...