Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties

Jiyeon Yang, Se Kyung Lee, Young Suk Kim, Hyung Joo Suh, Yejin Ahn

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Whey protein (WP) has nutritional value, but the presence of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) cause allergic reactions. In this study, hypoallergenic whey protein hydrolyate (HWPH) was prepared by decomposing β-LG and α-LA of WP using exo- and endo-type proteases. The enzyme mixing ratio and reaction conditions were optimized using response surface methodology (RSM). Degradation of α-LA and β-LG was confirmed through gel electrophoresis, and digestion, and absorption rate, and immunostimulatory response were measured using in vitro and in vivo systems. Through RSM analysis, the optimal hydrolysis conditions for degradation of α-LA and β-LG included a 1:1 mixture of Alcalase and Prozyme reacted for 10 h at a 1.0% enzyme concentration relative to substrate. The molecular weight of HWPH was <5 kDa, and leucine was the prominent free amino acid. Both in vitro and in vivo tests showed that digestibility and intestinal permeability were higher in HWPH than in WP. In BALB/c mice, as compared to WP, HWPH reduced allergic reactions by inducing elevated Type 1/Type 2 helper T cell ratio in the blood, splenocytes, and small intestine. Thus, HWPH may be utilized in a variety of low allergenicity products intended for infants, adults, and the elderly.

Original languageEnglish
Pages (from-to)594-611
Number of pages18
JournalFood Science of Animal Resources
Volume43
Issue number4
DOIs
Publication statusPublished - 2023

Bibliographical note

Publisher Copyright:
© Korean Society for Food Science of Animal Resources.

Keywords

  • hydrolysate
  • hypoallergenic
  • infant nutrition
  • response surface methodology
  • whey protein

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology

Fingerprint

Dive into the research topics of 'Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties'. Together they form a unique fingerprint.

Cite this