α-
Casein (α-CN) is considered the main
allergen in bovine milk. Lactic acid bacteria (LAB) fermentation can hydrolyze
milk protein and therefore reduce the antigenicity. In this paper, a LAB reducing the antigenicity of
casein, identified as LactiplantibacillusPlantarum 7-2 (L. plantarum 7-2), was primarily identified by screening for
protein hydrolysis ability using a method involving the determination of released free
amino acid with further selection for the ideal antigenicity-reducing capability by
enzyme-linked
immunosorbent assay (ELISA). In order to verify the capability of L. plantarum 7-2 in inhibiting antigenicity, the standard
milk proteins α-LA, β-LG, α-CN, β-CN and κ-CN were cultured with L. plantarum 7-2 for 18 h; The results of SDS-PAGE show that all the bands corresponding to the full length tested
proteins became unclear or completely disappeared indicating that these
proteins were hydrolyzed by L. plantarum 7-2. Correspondingly, the antigenicities of α-CN and β-LG were significantly reduced. L. plantarum 7-2 demonstrated negative
hemolysis and
nitrate reductase capabilities and was sensitive to the commonly used
antibiotics ampicillin clindamycin tetracycline chloramphenicol, and
erythromycin, demonstrating that L. plantarum 7-2 could be used in dairy product fermentation to reduce the antigenicity of
milk protein.