市販ヨーグルト中のβ-ラクトグロブリンの抗原性と消化性に関する研究

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Yogurt is a production from fermentation of cow's milk, and is one of major allergenic foods containinga high allergenic protein, called b-lactoglobulin ( b-LG).　Although allergenicity in yogurt isnot well known, patients with food allergy against cow's milk generally eliminate it to prevent allergenicsyndromes.　Because of strong relationship of allergenicity in food proteins with their antigenicityas well as resistance to gastroentero-digestive enzymes, we used the methods of ELISAinhibition, SDS-PAGE and immunoblots to assess antigenic level and peptic-digestibility against b-LGin commercially available yogurt by comparison with two types of heat pasteurized cow's milks (lowtemperature long time-treated milk (LTLT) and ultra-high temperature-treated milk (UHT)).　Thereis less difference of antigenic activity against b-LG between yogurt and cow's milks (LTLT and UHT).　In analysis of SDS-PAGE, the profile of peptic-digestion showed that intact protein of casein was rapidlydisappeared in cow's milks (LTLT and UHT) and yogurt, whereas the digestibility of b-LG wasless in LTLT and well in UHT and yogurt.　Similar profile of peptic-digestibility between UHT andyogurt was revealed by immunoblot analysis with slight difference visualizing more fragmentizedsmall peptides along with antigenicity against b-LG in yogurt as compared with those in UHT.These results are reasonable for patients with cow's milk allergy to remove yogurt as same as cow'smilk.　In addition when the ill is gradually liberated, suitable release from avoidance food may bepresent in order as former in UHT and yogurt and latter in LTLT, in the point of peptic-digestibility of b-LG.
広島女学院大学の論文

著者

水羽陽子
広島女学院大学生活科学部

市販ヨーグルト中のβ-ラクトグロブリンの抗原性と消化性に関する研究

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