The allergenicity of a low molecular fraction of cow milk protein hydrolysates

The aim of this study was to determine the allergenicity of a low molecular fraction of whey protein (WPC-65) and sodium caseinate hydrolysates. Alcalase, pepsin and lactozyme were used to in the multi-step hydrolysis. The low molecular fraction without main milk allergens was isolated using the FPLC chromatography (Superdex™ Peptide 10/30). Allergenicity was examined with the ELISA method applying sera from 8 patients. It was found that reactions between the low molecular fraction of WPC hydrolysate and IgG were at a similar level in reference to UHT milk (control sample), (absorbance about 2.7). The sodium caseinate hydrolysate showed a lower level of specific IgG for low molecular fraction (absorbance 2.5). The results of specific IgE level showed that modification of milk proteins with the use of Alcalase followed by pepsin and next lactozyme did not decrease of allergenicity. The selection of the enzymes set in formula production containing pepsin should be especially analyzed regarding the physiological role and the presence of this enzyme in human organism.