In vitro immunogenicity of various native and thermally processed bovine milk proteins and their mixtures

• Published in: Journal of dairy science 2018-10, Vol.101 (10), p.8726-8736
• Main Authors: Bogahawaththa, Dimuthu, Ashraf, Rabia, Chandrapala, Jayani, Donkor, Osaana, Vasiljevic, Todor
• Format: Article
• Language: English
• Subjects: Animals; bovine milk protein; Caseins; Cattle; Food Handling - methods; Hot Temperature; immunogenicity; Lactalbumin; Leukocytes, Mononuclear; Milk - chemistry; Milk Proteins - immunology; Protein Denaturation; thermal processing; Whey Proteins
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2018-14488

In vitro immunogenicity of various native and thermally processed (72°C/15 s and 100°C/30 s) bovine milk protein fractions, their mixtures, whey, and skim milk, was studied by analyzing the immune response of T helper (Th) cells in human peripheral blood mononuclear cells. The secretion of Th type cytokines induced by the protein stimulants was quantified while determining the heat-induced protein denaturation. Purified whey proteins, caseins and whey fraction, and skim milk provoked substantial immune responses at various degrees, indicating their potent immunogenicity. The protein mixtures prepared using the fractionated whey proteins with or without caseins appeared less immunogenic in both native and heat-treated forms, implying their potential of producing less immunogenic dairy products. The 100°C/30 s treatment significantly altered the immunogenicity of most of the potent protein stimulants, which mostly coincided with their levels of protein denaturation. The 72°C/15 s treatment caused the least protein denaturation but altered the immunogenicity of several protein stimulants notably, including heat-stable caseins and α-lactalbumin.