Effect of Ultrasound Treatment on Allergenicity Reduction of Milk Casein via Colloid Formation
Cow's milk protein allergy, which occurs in approximately 5-10% of the population of infants and children, has become an important public food safety problem. As a major allergen in cow's milk, the most abundant protein casein (CN) is considered to be potent in inducing food allergy. In re...
Saved in:
| Published in: | Journal of agricultural and food chemistry Vol. 68; no. 16; p. 4678 |
|---|---|
| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
United States
22.04.2020
|
| Subjects: | |
| ISSN: | 1520-5118, 1520-5118 |
| Online Access: | Get more information |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Abstract | Cow's milk protein allergy, which occurs in approximately 5-10% of the population of infants and children, has become an important public food safety problem. As a major allergen in cow's milk, the most abundant protein casein (CN) is considered to be potent in inducing food allergy. In recent years, ultrasound treatment has played a significant role in the field of colloidal particulate system. In this study, we found that ultrasound treatment dramatically decreased the diameter of a CN particle to less than 100 nm in the presence of Tween 80, producing colloidal casein (c-CN) with high transparency. The electrophoretic and transmission electron microscopy analysis showed that the advanced protein structure of CN changed significantly. In addition, the enzyme-linked immunosorbent assay with allergic sera showed that the immunoglobulin-E-binding capacity of c-CN was significantly decreased. In the meantime, the LAD2 mast cell line degranulation assay demonstrated that ultrasound treatment made CN hypoallergenic. The colloidal and hypoallergenic properties of c-CN were stably maintained for more than 30 days. Likewise, the allergenicity of fresh whole milk also decreased after ultrasound treatment. This work provided an effective way to reduce the allergenicity of milk allergen, which could be beneficial to the production of hypoallergenic cow's milk. |
|---|---|
| AbstractList | Cow's milk protein allergy, which occurs in approximately 5-10% of the population of infants and children, has become an important public food safety problem. As a major allergen in cow's milk, the most abundant protein casein (CN) is considered to be potent in inducing food allergy. In recent years, ultrasound treatment has played a significant role in the field of colloidal particulate system. In this study, we found that ultrasound treatment dramatically decreased the diameter of a CN particle to less than 100 nm in the presence of Tween 80, producing colloidal casein (c-CN) with high transparency. The electrophoretic and transmission electron microscopy analysis showed that the advanced protein structure of CN changed significantly. In addition, the enzyme-linked immunosorbent assay with allergic sera showed that the immunoglobulin-E-binding capacity of c-CN was significantly decreased. In the meantime, the LAD2 mast cell line degranulation assay demonstrated that ultrasound treatment made CN hypoallergenic. The colloidal and hypoallergenic properties of c-CN were stably maintained for more than 30 days. Likewise, the allergenicity of fresh whole milk also decreased after ultrasound treatment. This work provided an effective way to reduce the allergenicity of milk allergen, which could be beneficial to the production of hypoallergenic cow's milk.Cow's milk protein allergy, which occurs in approximately 5-10% of the population of infants and children, has become an important public food safety problem. As a major allergen in cow's milk, the most abundant protein casein (CN) is considered to be potent in inducing food allergy. In recent years, ultrasound treatment has played a significant role in the field of colloidal particulate system. In this study, we found that ultrasound treatment dramatically decreased the diameter of a CN particle to less than 100 nm in the presence of Tween 80, producing colloidal casein (c-CN) with high transparency. The electrophoretic and transmission electron microscopy analysis showed that the advanced protein structure of CN changed significantly. In addition, the enzyme-linked immunosorbent assay with allergic sera showed that the immunoglobulin-E-binding capacity of c-CN was significantly decreased. In the meantime, the LAD2 mast cell line degranulation assay demonstrated that ultrasound treatment made CN hypoallergenic. The colloidal and hypoallergenic properties of c-CN were stably maintained for more than 30 days. Likewise, the allergenicity of fresh whole milk also decreased after ultrasound treatment. This work provided an effective way to reduce the allergenicity of milk allergen, which could be beneficial to the production of hypoallergenic cow's milk. Cow's milk protein allergy, which occurs in approximately 5-10% of the population of infants and children, has become an important public food safety problem. As a major allergen in cow's milk, the most abundant protein casein (CN) is considered to be potent in inducing food allergy. In recent years, ultrasound treatment has played a significant role in the field of colloidal particulate system. In this study, we found that ultrasound treatment dramatically decreased the diameter of a CN particle to less than 100 nm in the presence of Tween 80, producing colloidal casein (c-CN) with high transparency. The electrophoretic and transmission electron microscopy analysis showed that the advanced protein structure of CN changed significantly. In addition, the enzyme-linked immunosorbent assay with allergic sera showed that the immunoglobulin-E-binding capacity of c-CN was significantly decreased. In the meantime, the LAD2 mast cell line degranulation assay demonstrated that ultrasound treatment made CN hypoallergenic. The colloidal and hypoallergenic properties of c-CN were stably maintained for more than 30 days. Likewise, the allergenicity of fresh whole milk also decreased after ultrasound treatment. This work provided an effective way to reduce the allergenicity of milk allergen, which could be beneficial to the production of hypoallergenic cow's milk. |
| Author | Xie, Qiang Wang, Yanbo Wang, Chong Fu, Linglin |
| Author_xml | – sequence: 1 givenname: Chong surname: Wang fullname: Wang, Chong organization: Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China – sequence: 2 givenname: Qiang surname: Xie fullname: Xie, Qiang organization: Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China – sequence: 3 givenname: Yanbo orcidid: 0000-0002-9598-1432 surname: Wang fullname: Wang, Yanbo organization: Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China – sequence: 4 givenname: Linglin orcidid: 0000-0001-5623-3047 surname: Fu fullname: Fu, Linglin organization: Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/32274927$$D View this record in MEDLINE/PubMed |
| BookMark | eNpNkEtLAzEAhINU7EPvniRHL1vzbLLHUloVKoK0V5dsHpKaTepmV-i_d0UFTzMM38xhpmAUU7QAXGM0x4jgO6Xz_KCcnpc1koTxMzDBnKCCYyxH__wYTHM-IIQkF-gCjCkhgpVETMDr2jmrO5gc3IeuVTn10cBda1XX2DjkES5DsO2bjV777gRfrOl154d8qDz58A5XKlsf4adXcJVCSN7ATWob9Q1dgnOnQrZXvzoD-816t3oots_3j6vltlCM8q7Q1PAaqdLxRWmpo6WpNSGccUFFzRhzlhiprWRUqoU2RhhWY620oJQzQw2Zgduf3WObPnqbu6rxWdsQVLSpzxWhUkosF4IP6M0v2teNNdWx9Y1qT9XfJ-QLS8pnSA |
| CitedBy_id | crossref_primary_10_1080_07388551_2024_2332941 crossref_primary_10_1155_jfpp_3503385 crossref_primary_10_3390_foods9111688 crossref_primary_10_1016_j_foodchem_2024_142408 crossref_primary_10_1016_j_ultsonch_2023_106355 crossref_primary_10_1016_j_ijbiomac_2024_134687 crossref_primary_10_1016_j_fbio_2022_102161 crossref_primary_10_1016_j_talanta_2022_123911 crossref_primary_10_1016_j_foodchem_2024_138940 crossref_primary_10_1016_j_tifs_2024_104830 crossref_primary_10_1007_s12393_024_09378_2 crossref_primary_10_1016_j_addr_2022_114320 crossref_primary_10_1111_1541_4337_12793 crossref_primary_10_1080_10408398_2023_2225200 crossref_primary_10_1016_j_foodhyd_2024_109973 crossref_primary_10_1080_10408398_2022_2144792 crossref_primary_10_1016_j_foodchem_2024_141559 crossref_primary_10_1111_1541_4337_70289 crossref_primary_10_3390_foods10030572 crossref_primary_10_1016_j_foodres_2025_117424 crossref_primary_10_1016_j_jff_2025_106933 crossref_primary_10_1016_j_cej_2025_165891 crossref_primary_10_1016_j_foodres_2025_116011 crossref_primary_10_1111_1541_4337_70100 crossref_primary_10_1002_1873_3468_14755 crossref_primary_10_1016_j_lwt_2021_112096 crossref_primary_10_1016_j_tifs_2021_01_048 crossref_primary_10_1038_s41598_025_86327_x crossref_primary_10_1080_10408398_2023_2216800 crossref_primary_10_1111_1541_4337_70196 crossref_primary_10_3390_pr9091630 crossref_primary_10_1016_j_ultsonch_2022_106025 crossref_primary_10_1016_j_tifs_2022_04_012 crossref_primary_10_3390_molecules25112685 crossref_primary_10_1038_s41598_024_55574_9 crossref_primary_10_1007_s11882_023_01107_9 crossref_primary_10_3390_nu15163650 crossref_primary_10_3390_nu14040822 crossref_primary_10_1007_s12393_024_09385_3 crossref_primary_10_1016_j_ultsonch_2023_106464 crossref_primary_10_3389_fimmu_2022_853443 crossref_primary_10_3390_foods10112760 crossref_primary_10_1002_fft2_221 crossref_primary_10_1016_j_clim_2023_109818 crossref_primary_10_1016_j_fct_2022_112874 crossref_primary_10_1016_j_foodchem_2025_146015 |
| ContentType | Journal Article |
| DBID | CGR CUY CVF ECM EIF NPM 7X8 |
| DOI | 10.1021/acs.jafc.9b08245 |
| DatabaseName | Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed MEDLINE - Academic |
| DatabaseTitle | MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) MEDLINE - Academic |
| DatabaseTitleList | MEDLINE - Academic MEDLINE |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: 7X8 name: MEDLINE - Academic url: https://search.proquest.com/medline sourceTypes: Aggregation Database |
| DeliveryMethod | no_fulltext_linktorsrc |
| Discipline | Agriculture |
| EISSN | 1520-5118 |
| ExternalDocumentID | 32274927 |
| Genre | Evaluation Study Journal Article |
| GroupedDBID | --- -~X .K2 4.4 55A 5GY 5VS 7~N 85S AABXI AAHBH ABJNI ABMVS ABQRX ABUCX ACGFO ACGFS ACJ ACS ADHLV AEESW AENEX AFEFF AGXLV AHGAQ ALMA_UNASSIGNED_HOLDINGS AQSVZ BAANH CGR CS3 CUPRZ CUY CVF DU5 EBS ECM ED~ EIF F5P GGK GNL IH9 JG~ LG6 NPM P2P ROL TWZ UI2 VF5 VG9 W1F WH7 7X8 ABBLG ABLBI |
| ID | FETCH-LOGICAL-a435t-c3d5b0a9f569e3f39dbc22545737b444fe2d8ce8438a6cdd7d4b1cac73354d3d2 |
| IEDL.DBID | 7X8 |
| ISICitedReferencesCount | 58 |
| ISICitedReferencesURI | http://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=Summon&SrcAuth=ProQuest&DestLinkType=CitingArticles&DestApp=WOS_CPL&KeyUT=000529161300014&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D |
| ISSN | 1520-5118 |
| IngestDate | Fri Jul 11 12:30:27 EDT 2025 Thu Apr 03 06:54:15 EDT 2025 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 16 |
| Keywords | casein colloid cow’s milk protein allergy ultrasound |
| Language | English |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-a435t-c3d5b0a9f569e3f39dbc22545737b444fe2d8ce8438a6cdd7d4b1cac73354d3d2 |
| Notes | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Undefined-1 ObjectType-Feature-3 content type line 23 |
| ORCID | 0000-0002-9598-1432 0000-0001-5623-3047 |
| PMID | 32274927 |
| PQID | 2388818675 |
| PQPubID | 23479 |
| ParticipantIDs | proquest_miscellaneous_2388818675 pubmed_primary_32274927 |
| PublicationCentury | 2000 |
| PublicationDate | 2020-04-22 |
| PublicationDateYYYYMMDD | 2020-04-22 |
| PublicationDate_xml | – month: 04 year: 2020 text: 2020-04-22 day: 22 |
| PublicationDecade | 2020 |
| PublicationPlace | United States |
| PublicationPlace_xml | – name: United States |
| PublicationTitle | Journal of agricultural and food chemistry |
| PublicationTitleAlternate | J Agric Food Chem |
| PublicationYear | 2020 |
| SSID | ssj0008570 |
| Score | 2.5389123 |
| Snippet | Cow's milk protein allergy, which occurs in approximately 5-10% of the population of infants and children, has become an important public food safety problem.... |
| SourceID | proquest pubmed |
| SourceType | Aggregation Database Index Database |
| StartPage | 4678 |
| SubjectTerms | Allergens - chemistry Allergens - immunology Animals Caseins - chemistry Caseins - immunology Cattle Colloids - chemistry Food Handling - instrumentation Food Handling - methods Humans Immunoglobulin E - immunology Milk - chemistry Milk - immunology Milk Hypersensitivity - immunology Sonication Ultrasonics - instrumentation Ultrasonics - methods |
| Title | Effect of Ultrasound Treatment on Allergenicity Reduction of Milk Casein via Colloid Formation |
| URI | https://www.ncbi.nlm.nih.gov/pubmed/32274927 https://www.proquest.com/docview/2388818675 |
| Volume | 68 |
| WOSCitedRecordID | wos000529161300014&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D |
| hasFullText | |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://cvtisr.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LSwMxEA5qPejB96O-iOB1tc1jszlJEYsHLSIqPbnkKauyq93a3-9kH_QkCF72Flgyk_m-zEy-Qegsdr6fJFpEPvY8YhJsIaWikQN8NYB4sn5b9XwrRqNkPJb3TcKtbNoq25hYBWpbmJAjvwBoSSr1NX75-RWFqVGhutqM0FhEHQpUJrR0ifFcLTyIt1d6qXBFCky6KVMCrF0oU56_KW_OpQYQZPx3glkBzXD9v7-4gdYaiokHtU9sogWXb6HVweukkdlw2-ilFi3GhcdPH9OJKsNwJfzYNp3jIseD8EYQvCszwNPxQ1B4DTYMS-6yj3d8BfCX5XiWKRySD0Vm8bB9CLmDnobXj1c3UTNpIVJAl6aRoZbrnpKex9JRT6XVBg4644IKzRjzjtjEuITRRMXGWmGZ7htlBKWcWWrJLlrKi9ztIyy400lMPbFB58cILYwm2vWojQ0nutdFp-3mpeDJoTyhcld8l-l8-7por7ZA-llLbqQQdgSTRBz8YfUhWiHhUtxjESFHqOPhHLtjtGxm06ycnFQuAt_R_d0PEFzHiw |
| linkProvider | ProQuest |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effect+of+Ultrasound+Treatment+on+Allergenicity+Reduction+of+Milk+Casein+via+Colloid+Formation&rft.jtitle=Journal+of+agricultural+and+food+chemistry&rft.au=Wang%2C+Chong&rft.au=Xie%2C+Qiang&rft.au=Wang%2C+Yanbo&rft.au=Fu%2C+Linglin&rft.date=2020-04-22&rft.eissn=1520-5118&rft.volume=68&rft.issue=16&rft.spage=4678&rft_id=info:doi/10.1021%2Facs.jafc.9b08245&rft_id=info%3Apmid%2F32274927&rft_id=info%3Apmid%2F32274927&rft.externalDocID=32274927 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1520-5118&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1520-5118&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1520-5118&client=summon |