Cow milk beta-lactoglobulin T cell immune tolerance hydrolysates as well as preparation method and application thereof

A technology of lactoglobulin and cellular immunity, applied in the direction of plasma globulin/lactoglobulin, mammalian protein, application, etc., can solve the problem of milk affecting the food safety of people with allergies, and achieve the effect of preventing allergic reactions in mice
CN113278058AActive Publication Date: 2021-08-20BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Publication Date
2021-08-20

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Abstract

The invention relates to a cow milk beta-lactoglobulin T cell immune tolerance hydrolysates as well as a preparation method and application thereof. The method comprises the following steps: predicting beta-lactoglobulin T cell epitopes; performing enzymolysis on beta-lactoglobulin by using different types of proteases, determining amino acid sequences of peptide fragments of hydrolysates by using a mass spectrum, comparing the amino acid sequences of the peptide fragments with predicted T cell epitope sequences of the beta-lactoglobulin, and preliminarily screening out the hydrolysates which possibly have an immune tolerance effect; and using the screened hydrolysates which possibly have the immune tolerance effect as research objects, and further screening the hydrolysates which really have the immune tolerance effect through animal experiments. According to the invention, models for inducing Balb / c mouse oral tolerance by trypsin, compound protease and papain beta-lactoglobulin hydrolysates are successfully established, and the three hydrolysates can effectively prevent OVA-induced mouse anaphylactic reaction. Peptide drugs or functional foods can be developed from the beta-lactoglobulin hydrolysates according to the present invention.
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Description

technical field

[0001] The invention relates to the field of food biotechnology, in particular to a bovine milk β-lactoglobulin T cell immune tolerance hydrolyzate and a preparation method and application thereof. Background technique

[0002] With the continuous development of the food industry, food safety has received more and more attention. In recent years, the phenomenon of food allergy has been increasing year by year. According to a large number of studies, among food allergies, milk protein allergy is the most common. Milk is not only the best source of dietary protein for infants and young children, but also necessary for adults to obtain protein. It has excellent functional properties and provides rich nutrition for the body. However, cow's milk allergy has seriously affected the food safety of people with allergies. Nearly 20% of the total milk protein is whey protein, and α-lactalbumin and β-lactoglobulin are the two main whey proteins, accounting for 20% and ...

Claims

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