Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow's milk allergy

Katrine Lindholm Bøgh, Ditte Møller Nielsen, Hossein Mohammad-Beigi, Heidi Frahm Christoffersen, Lotte Neergaard Jacobsen, Rasmus Krogh Norrild, Birte Svensson, Klara Schmidthaler, Zsolt Szépfalusi, Julia Upton, Thomas Eiwegger, Hans Bertelsen, Alexander Kai Buell, Laila Vestergaard Sørensen, Jeppe Madura Larsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The use of infant formulas (IFs) based on hydrolyzed cow's milk proteins to prevent cow's milk allergy (CMA) is highly debated. The risk of sensitization to milk proteins induced by IFs may be affected by the degree of hydrolysis (DH) as well as other physicochemical properties of the cow's milk-based protein hydrolysates within the IFs. The immunogenicity (specific IgG1 induction) and sensitizing capacity (specific IgE induction) of 30 whey- or casein-based hydrolysates with different physicochemical characteristics were compared using an intraperitoneal model of CMA in Brown Norway rats. In general, the whey-based hydrolysates demonstrated higher immunogenicity than casein-based hydrolysates, inducing higher levels of hydrolysate-specific and intact-specific IgG1. The immunogenicity of the hydrolysates was influenced by DH, peptide size distribution profile, peptide aggregation, nano-sized particle formation, and surface hydrophobicity. Yet, only the surface hydrophobicity was found to affect the sensitizing capacity of hydrolysates, as high hydrophobicity was associated with higher levels of specific IgE. The whey- and casein-based hydrolysates exhibited distinct immunological properties with highly diverse molecular composition and physicochemical properties which are not accounted for by measuring DH, which was a poor predictor of sensitizing capacity. Thus, future studies should consider and account for physicochemical characteristics when assessing the sensitizing capacity of cow's milk-based protein hydrolysates.

Original languageEnglish
Article number114063
JournalFood Research International
Volume181
Pages (from-to)114063
ISSN0963-9969
DOIs
Publication statusPublished - Apr 2024

Keywords

  • Animals
  • Caseins
  • Cattle
  • Female
  • Humans
  • Hydrolysis
  • Immunoglobulin E
  • Immunoglobulin G
  • Infant
  • Milk Hypersensitivity/prevention & control
  • Milk Proteins
  • Peptides
  • Protein Hydrolysates
  • Rats
  • Whey
  • Whey Proteins

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