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Nutritional Value and Antigenicity of Two Milk Protein Hydrolysates in Rats and Guinea Pigs¹

PULEVA Research and Development Department, 18004 Granada, Spain ^* Department of Biochemistry and Molecular Biology, University of Granada, Campus Universitario de Cartuja, Granada, Spain

Two milk protein (whey protein and casein) hydrolysates were obtained by enzymatic hydrolysis. In the casein hydrolysate, an ultrafiltration stage was performed to remove all the peptides with molecular weights >2500. A nutritional value study of both hydrolysates was undertaken. No differences were found between the native proteins and their enzymatic hydrolysates. Neither the enzymatic hydrolysis nor the heat treatments used affected the nutritional value of the protein sources. The two hydrolysates were studied for antigenic properties. The enzymatic hydrolysis of the whey protein concentrate followed by a thermal treatment at 90°C for 10 min reduced significantly its antigenicity. However, the in vivo allergenicity tests showed some positive reactions in both systemic anaphylaxis and passive cutaneous anaphylaxis. The casein hydrolysate, after being ultrafiltered, was devoid of sensitizing capacity by the oral route and was also ineffective in producing local or systemic anaphylaxis in previously sensitized animals, as shown by in vivo assays.

KEY WORDS: • cow's milk protein • enzymatic hydrolysis • antigenicity • rats • guinea pigs

¹ The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked "advertisement" in accordance with 18 USC section 1734 solely to indicate this fact.

² To whom correspondence should be addressed.

Manuscript received 22 September 1993. Revision accepted 14 April 1994.

This article has been cited by other articles:

				J. Boza, O. Martinez, L. Baro, M. D. Suarez, and A. Gil Influence of Casein and Casein Hydrolysate Diets on Nutritional Recovery of Starved Rats JPEN J Parenter Enteral Nutr, May 1, 1995; 19(3): 216 - 221. [Abstract] [PDF]