Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-28T04:52:15.206Z Has data issue: false hasContentIssue false
  • English
  • Français

Proteolysis by Lactobacillus fermentum IFO3956 isolated from Egyptian milk products decreases immuno-reactivity of αS1-casein

Published online by Cambridge University Press:  09 March 2011

Shady El-Ghaish ,
Hanitra Rabesona ,
Yvan Choiset ,
Mahmoud Sitohy ,
Thomas Haertlé  and
Jean-Marc Chobert
Shady El-Ghaish
Affiliation:
UR 1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes
Hanitra Rabesona
Affiliation:
UR 1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes
Yvan Choiset
Affiliation:
UR 1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes
Mahmoud Sitohy
Affiliation:
UR 1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes Zagazig University, Biochemistry Department, Faculty of Agriculture, Zagazig, Egypt
Thomas Haertlé
Affiliation:
UR 1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes
Jean-Marc Chobert*
Affiliation:
UR 1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Proteinase activity of Lactobacillus fermentum IFO3956 cells was higher when they were grown on milk-based media than on 10% reconstituted skim milk. The lowest protease activity was observed when cells were grown on milk-free media. The extraction of milk-induced cell-bound proteases from Lb. fermentum IFO3956 was most efficient using 1% Tween 80 while the use of 1% SDS inhibited all proteolytic activity. Two bands of ∼35 and >100 kDa were observed by zymogram, indicating that proteolytic activity corresponded to the presence of at least two types of enzymes or two molecular forms of one enzyme. Mass spectrometry analyses of αS1-casein hydrolysates detected 24 peptides with sizes ranging from 5 to 36 amino acids, including 9 phosphorylated peptides, resulting from the fermentation of Lb. fermentum IFO3956 of αS1-casein. Most of the identified peptides originated from the N-terminal portion of αS1-casein. The studied bacterial strain could hydrolyze αS1-casein in many sites including the epitopes triggering the allergic reactions against αS1-casein e.g. at the positions 23, 30, 41, 71, 91, 98, 126, 179. After hydrolysis of αS1-casein with Lb. fermentum IFO3956 the recognition and the binding of this casein to IgE from the pooled sera of 18 patients with cow's milk allergy was significantly reduced.

Keywords

Egyptian dairy productsLactobacillus fermentumproteolytic activityallergy
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 2 , May 2011 , pp. 203 - 210
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Anderson, JA 1996 Allergic reactions to foods. Critical reviews of Food Science and Nutrition 36 S19–S38CrossRefGoogle ScholarPubMed
Cerecedo, I, Zamora, J, Shreffler, WG, Lin, J, Bardina, L, Dieguez, MG, Wang, J, Muriel, A, Hoz, B & Sampson, HA 2008 Mapping of IgE and IgG4 sequential of milk allergens with a peptide microrarray-based immunoassay. Journal of Allergy and Clinical Immunology 122 589–594CrossRefGoogle ScholarPubMed
Chatchatee, P, Järvinen, KM, Bardina, L, Beyer, K & Sampson, HA 2001 Identification of IgE- and IgG-binding epitopes on αS1-casein: Differences in patients with persistent and transient cow's milk allergy. Journal of Allergy and Clinical Immunology 107 379–383CrossRefGoogle Scholar
Cocco, MR, Järvinen, KM, Sampson, HA & Beyer, K 2003 Mutational analysis of major, sequential IgE-binding epitopes in αS1-casein, a major cow's milk allergen. Journal of Allergy and Clinical Immunology 112 433–437CrossRefGoogle Scholar
El-Ghaish, S, Dalgalarrondo, M, Choiset, Y, Sitohy, M, Ivanova, I, Haertlé, T & Chobert, J-M 2010 Characterization of a new isolate of Lactobacillus fermentum IFO 3956 from Egyptian Ras cheese with proteolytic activity. European Food Research Technology 230 635–643CrossRefGoogle Scholar
Deutsch, S-M, Mollé, D, Gagnaire, V, Piot, J-M, Atlan, D & Lortal, S 2000 Hydrolysis of sequenced β-casein peptides provides new insight into peptidase activity from thermophilic lactic acid bacteria and highlights intrinsic resistance of phosphopeptides. Applied and Environmental Microbiology 66 5360–5367CrossRefGoogle ScholarPubMed
Fernandez Espla, MD, Garoult, P, Monnet, V & Rul, F 2000 Streptococcus thermophilus cell wall anchored proteinase: release, purification, biochemical and genetic characterisation. Applied and Environmental Microbiology 66 4772–4778CrossRefGoogle Scholar
Fira, D, Kojic, M, Banina, A, Spasojevic, I, Strahinic, I & Topisirovic, L 2001 Characterization of cell envelope-associated proteinases of thermophilic lactobacilli. Journal of Applied Microbiology 90 123–130CrossRefGoogle ScholarPubMed
Itoh, Y 1996 Current status of development of substitute, hypoallergenic and anti-allergic foods for food allergy. Bio Industry 13 36–43Google Scholar
Hébert, EM, Raya, R & De Giori, GS 1997 Characterization of cell membrane-associated proteinase from Lactobacillus helveticus CRL 581. Current Microbiology 35 161–164Google Scholar
Hébert, EM, Mamone, G, Picariello, G, Raya, RR, Savoy, G, Ferranti, P & Addeo, F 2008 Characterization of pattern of αS1- and β-casein breakdown and release of bioactive peptide by cell envelope proteinase from Lactobacillus delbrueckii subsp. lactis CRL 581. Applied and Environmental Microbiology 74 3682–3689CrossRefGoogle ScholarPubMed
Kumosinski, TF, Brown, EM. & Farrel, HM Jr 1991 Three dimensional molecular modeling of bovine caseins: αS1-casein. Journal of Dairy Science 74 2889–2895CrossRefGoogle Scholar
Kunji, ERS, Mierau, I, Hagting, A, Poolman, B & Konings, WN 1996 The proteolytic systems of lactic acid bacteria. Antonie van Leeuwenhoek 70 187–221CrossRefGoogle ScholarPubMed
Laan, H & Konings, WN 1989 The mechanism of proteinase release from Lactococcus lactis subspecies cremoris Wg2. Applied and Environmental Microbiology 55 3103–3106CrossRefGoogle Scholar
Lin, J, Bardina, L, Shreffler, WG, Andreae, DA, Ge, Y, Wang, J, Burni, FM, Fu, Z, Han, Y & Sampson, HA 2009 Development of a novel peptide microarray for large-scale epitope mapping of food allergens. Journal of Allergy and Clinical Immunology 123 315–322CrossRefGoogle Scholar
Mailliart, P & Ribadeau, Dumas B 1988 Preparation of β-lactoglobulin and β-lactoglobulin-free proteins from whey retentate by NaCl salting out at low pH. Journal of Food Science 53 743–752CrossRefGoogle Scholar
Mohamed, AIA, Morishima, I, Babiker, EE & Mori, N 2009 Dubiumin a chymotrypsin-like serine protease from the seeds of Solamum dubium Fresen. Photochemistry 70 483–491CrossRefGoogle Scholar
Nakajima-Adachi, H, Hachimura, S, Ise, W, Honma, K, Nishiwaki, S, Hirota, M, Shimojo, N, Katsuki, T, Ametani, A, Kohno, Y & Kaminogawa, S 1998 Determinant analysis of IgE and IgG4 antibodies and T cells specific for bovine αS1-casein from the same patients allergic to cow's milk: Existence of αS1-casein-specific B cells and T cells characteristic in cow's-milk allergy. Journal of Allergy and Clinical Immunology 101 660–671CrossRefGoogle Scholar
Ong, L, Henriksson, A & Shah, NP 2006 Development of probiotic cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal 16 446–456CrossRefGoogle Scholar
Pederson, JA, Mileski, GJ, Weimer, BC & Steele, JL 1999 Genetic characterisation of a cell envelope associated proteins from Lactobacillus helveticus CNRZ32. Journal of Bacteriology 181 4592–4597CrossRefGoogle ScholarPubMed
Peñas, E, Prestamo, G, Baeza, ML, Martinez-Molero, MI & Gomez, R 2006 Effect of combined high pressure and enzymatic treatment on the hydrolysis and immuno-reactivity of dairy whey proteins. International Dairy Journal 16 831–839CrossRefGoogle Scholar
Shan, L, Mart, T, Sollid, LM, Gary, GM & Khosla, C 2004 Comparative biochemical analysis of three bacterial prolyl endopeptidases: implications for coeliac sprue. Biochemical Journal 383 311–318CrossRefGoogle ScholarPubMed
Smeianov, VV, Wechter, P, Broadbent, JR, Hughes, JE, Rodriguez, BT, Christensen, TV, Ardo, V & Steele, JL 2007 Comparative high density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium. Applied and Environmental Microbiology 73 2661–2672CrossRefGoogle ScholarPubMed
Swaisgood, H 1982 Chemistry of milk proteins. In Developments in Dairy Chemistry. Vol. 1 (Ed. Fox, PF) pp 1–59. London, UK: Elsevier Applied Science.Google Scholar
Taheri-Kafrani, A, Gaudin, J-C, Rabesona, H, Nioi, C, Agarwal, D, Drouet, M, Chobert, J-M, Bordbar, AK & Haertlé, T 2009 Effect of heating and glycation of β-lactoglobulin on its recognition by IgE of sera from cows milk allergy patients. Journal of Agricultural and Food chemistry 57 4974–4982CrossRefGoogle ScholarPubMed
Tanskul, S, Hiraga, K, Takada, K, Rungratchote, S, Suntinanalert, P & Oda, K 2009 An alkaline serine-proteinase from a bacterium isolated from bat feces: purification and characterization. Bioscience, Biotechnology, Biochemistry 73 2393–2398CrossRefGoogle ScholarPubMed
Thorn, DC, Ecroyd, H, Sunde, M, Poon, S & Carver, JY 2008 Amyloid fibril formation by bovine milk αS2-casein occurs under physiological conditions yet is prevented by its natural counterpart, αS1-casein. Biochemistry 47 3926–3936CrossRefGoogle Scholar
Tsakalidou, E, Anastasiou, R, Vandenberghe, I, van Beeumen, J & Kalantzopoulos, G 1999 Cell-wall-bound proteinase of Lactobacillus delbrueckii subsp. lactis ACA-DC 178: characterization and specificity for β-casein. Applied and Environmental Microbiology 65 2035–2040CrossRefGoogle ScholarPubMed
Tzvetkova, I, Dalgalarrondo, M, Danova, S, Iliev, I, Ivanova, I, Chobert, J-M & Haertlé, T 2007 Hydrolysis of major dairy proteins by lactic acid bacteria from Bulgarian yogurts. Journal of Food Biochemistry 31 680–702CrossRefGoogle Scholar
Wang, J, Lin, J, Bardina, L, Goldis, M, Nowak-Węgrzyn, A, Shreffler, WG & Sampson, HA 2010 Correlation of IgE/IgG4 milk epitopes and affinity of milk-specific IgE antibodies with different phenotypes of clinical milk allergy. Journal of Allergy and Clinical Immunology 125 695–702CrossRefGoogle ScholarPubMed
Wang, SL, Huang, TY, Wang, CY, Liang, TW, Yen, YH & Sakata, Y 2008 Bioconversion of squid pen by Lactobacillus paracasei subsp paracasei TKU010 for the production of proteases and lettuce growth enhancing biofertilizers. Bioresource Technology 99 5436–5443CrossRefGoogle ScholarPubMed