Influence of enzymatic cow milk hydrolysates on IgA and IgG response of Balb/c mice organism

Barbara Wróblewska and Lucjan Jędrychowski
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Barbara Wróblewska: Department of Food Enzymes and Allergens, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Lucjan Jędrychowski: Department of Food Enzymes and Allergens, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

Czech Journal of Food Sciences, 2005, vol. 23, issue 2, 51-63

Abstract: The manuscript presents the application of an animal model, Balb/c mice, in studies aimed at identifying among enzymatic hydrolysates of sodium caseinate and whey proteins the product with the most beneficial impact on the animal organism. One- and two-step hydrolyses were carried out using the following enzymes: Alcalase (Novo Nordisk), papain (Sigma), and Lactozym (Novo Nordisk). Estimations were also made with a peptide fraction, the so-called II fraction, of WPC (Whey Protein Concentrate) and Alcalase hydrolysate with molecular masses lower than 12.4 kDa. The levels of specific IgG and IgA were determined in blood serum and intestinal extracts of mice. The hydrolysis of sodium caseinate with the use of Alcalase was found to affect the reduction in the material allergenicity. Of all whey hydrolysates, the most promising results were obtained upon the application of the II fraction of WPC and Alcalase hydrolysate (M.W. < 12.4 kDa).

Keywords: milk protein hydrolysates; Alcalase; papain; Lactozym; Balb/c mice; IgA; IgG (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:2:id:3372-cjfs

DOI: 10.17221/3372-CJFS

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