Liping Sun, Gangliang Chen, Qi Wang, Sen Yang, Xinling Li, Qi Zheng, Chao Xu, Lei Chi, Guangqing Mu, Xuemei Zhu
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Optimisation of fermentation for developing a novel low-allergenic fermented milk beverage with reduced antigenicity
In pursuit of expanding dietary options for those with allergies, we aimed to develop a low-allergenic fermented milk beverage. We adopted a combination fermentation strategy to enhance the allergy mitigation efficacy of 4 strains of lactic acid bacteria. Our fermentation conditions were optimised with an equal ratio (1:1:1:1) of strains, a total 5% inoculation rate and fermentation at 40°C for 6.5 h. Under conditions, the antigen reduction rates for α-lactalbumin (α-LA), β-lactoglobulin (β-LG), α-casein and β-casein were impressive, ranging from 43.54 to 70.51%. A 28-day storage assessment showed that the reduction rates of the 4 antigens ranged from 38.98% to 78.06%. Most importantly, it was found through indirect competitive ELISA that the binding ability of immunoglobulin E to α-LA and β-LG, which we are concerned about, was significantly reduced compared to the unfermented sample. Notable, the beverage maintained favorable physicochemical properties throughout the storage period.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.