Limited Lactosylation of Beta-Lactoglobulin from Cow's Milk Exerts Strong Influence on Antigenicity and Degranulation of Mast Cells.

ABSTRACT:

Background

beta-lactoglobulin (BLG) is one of the major cow's milk proteins and the most abundant allergen in whey. Heating is a common technologic treatment applied during milk transformational processes. Maillardation of BLG in the presence of reducing sugars and elevated temperatures may influence its antigenicity and allergenicity.

Primary objective

to analyze and identify lactosylation sites by capillary electrophoresis mass spectrometry (CE-MS).

Secondary objective

to assess the effect of lactosylated BLG on antigenicity and degranulation of mast cells.

Methods

BLG was lactosylated at pH 7, a water activity (aw) of 0.43, and a temperature of 65 °C using a molar ratio BLG:lactose of 1:1 by incubating for 0, 3, 8, 16 or 24 h. For the determination of the ef

SUBMITTER: Bosman GP 

PROVIDER: S-EPMC8232271 | biostudies-literature | 2021 Jun

REPOSITORIES: biostudies-literature