In vitro immunogenicity of various native and thermally processed bovine milk proteins and their mixtures

Bogahawaththa, D, Ashraf, R, Chandrapala, J, Donkor, O and Vasiljevic, T 2018, 'In vitro immunogenicity of various native and thermally processed bovine milk proteins and their mixtures', Journal of Dairy Science, vol. 101, no. 10, pp. 8726-8736.


Document type: Journal Article
Collection: Journal Articles

Title In vitro immunogenicity of various native and thermally processed bovine milk proteins and their mixtures
Author(s) Bogahawaththa, D
Ashraf, R
Chandrapala, J
Donkor, O
Vasiljevic, T
Year 2018
Journal name Journal of Dairy Science
Volume number 101
Issue number 10
Start page 8726
End page 8736
Total pages 11
Publisher Elsevier
Abstract In vitro immunogenicity of various native and thermally processed (72°C/15 s and 100°C/30 s) bovine milk protein fractions, their mixtures, whey, and skim milk, was studied by analyzing the immune response of T helper (Th) cells in human peripheral blood mononuclear cells. The secretion of Th type cytokines induced by the protein stimulants was quantified while determining the heat-induced protein denaturation. Purified whey proteins, caseins and whey fraction, and skim milk provoked substantial immune responses at various degrees, indicating their potent immunogenicity. The protein mixtures prepared using the fractionated whey proteins with or without caseins appeared less immunogenic in both native and heat-treated forms, implying their potential of producing less immunogenic dairy products. The 100°C/30 s treatment significantly altered the immunogenicity of most of the potent protein stimulants, which mostly coincided with their levels of protein denaturation. The 72°C/15 s treatment caused the least protein denaturation but altered the immunogenicity of several protein stimulants notably, including heat-stable caseins and α-lactalbumin.
Subject Food Sciences not elsewhere classified
Keyword(s) bovine milk protein
immunogenicity
protein denaturation
thermal processing
DOI - identifier 10.3168/jds.2018-14488
Copyright notice © 2018 American Dairy Science Association
ISSN 0022-0302
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