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Denaturation of selected bioactive whey proteins during pasteurization and their ability to modulate milk immunogenicity

Published online by Cambridge University Press:  10 December 2020

Dimuthu Bogahawaththa  and
Todor Vasiljevic
Dimuthu Bogahawaththa*
Affiliation:
Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, Victoria3030, Australia
Todor Vasiljevic
Affiliation:
Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, Victoria3030, Australia
*
Author for correspondence: Dimuthu Bogahawaththa, Email: [email protected]
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Abstract

This research communication relates to the hypothesis that the consumption of raw or unprocessed cow's milk contributes to lowered prevalence of allergies. Thermal pasteurization of bovine milk can result in denaturation of minor whey proteins and loss of their bioactivity. Denaturation of bovine serum albumin (BSA), immunoglobulin G (IgG) and lactoferrin (LF) in skim milk was studied under different temperature (72, 75 or 78°C) and time (0–300 s) combinations. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) results revealed that denaturation of all 3 proteins occurred at 72°C and progressed with increase in temperature and holding time. About 59% of LF and 12% of IgG denatured under high-temperature short-time (72°C/ 15 s) pasteurization, while BSA was least impacted. To assess modulation of milk immunogenicity, secretion of selected T helper (Th)-type cytokines by human peripheral blood mononuclear cells (PBMCs) was studied in vitro in response to different concentrations of BSA (0.4–1.0 mg/ml) and IgG (0.8–1.6 mg/ml) in unheated skim milk. Addition of IgG at 1.6 mg/ml induced a prominent Th1-skewed cytokine profile that may not trigger a Th2-skewed allergic reaction. BSA did not appear to modulate milk immunogenicity to any significant extent.

Keywords

Milk allergymilk processingraw milkwhey protein
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 4 , November 2020 , pp. 484 - 487
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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