市販ヨーグルト中のβ-ラクトグロブリンの抗原性と消化性に関する研究

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/333
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Title
市販ヨーグルト中のβ-ラクトグロブリンの抗原性と消化性に関する研究
Title Alternative
Antigenicity and digestibility of β-lactoglobulin in commercially available yogurt
Author
氏名 坂井 堅太郎
ヨミ サカイ ケンタロウ
別名 SAKAI Kentaro
氏名 水羽 陽子
ヨミ ミズハ ヨウコ
別名 MIZUHA Yoko
氏名 朝日(清水池) 綾子
ヨミ アサヒ-シミズイケ アヤコ
別名 SHIMIZUIKE Ayako
氏名 鉄穴森 陽子
ヨミ カナモリ ヨウコ
別名 KANAMORI Yoko
氏名 谷廣 佳奈子
ヨミ タニヒロ カナコ
別名 TANIHIRO Kanako
氏名 高松 寛子
ヨミ タカマツ ヒロコ
別名 TAKAMATSU Hiroko
氏名 萩原 知保
ヨミ ハギハラ チホ
別名 HAGIHARA Chiho
氏名 井原 早枝子
ヨミ イハラ サエコ
別名 IHARA Saeko
氏名 中島 康絵
ヨミ ナカジマ ヤスエ
別名 NAKAJIMA Yasue
氏名 高野 路子
ヨミ コウノ ミチコ
別名 KOHNO Michiko
氏名 上田 久美子
ヨミ ウエダ クミコ
別名 UEDA Kumiko
Subject
β-ラクトグロブリン
ヨーグルト
抗原性
消化性
NDC
498.5
Abstract

Yogurt is a production from fermentation of cow’s milk, and is one of major allergenic foods containing
a high allergenic protein, called b-lactoglobulin ( b-LG). Although allergenicity in yogurt is
not well known, patients with food allergy against cow’s milk generally eliminate it to prevent allergenic
syndromes. Because of strong relationship of allergenicity in food proteins with their antigenicity
as well as resistance to gastroentero-digestive enzymes, we used the methods of ELISA
inhibition, SDS-PAGE and immunoblots to assess antigenic level and peptic-digestibility against b-LG
in commercially available yogurt by comparison with two types of heat pasteurized cow’s milks (low
temperature long time-treated milk (LTLT) and ultra-high temperature-treated milk (UHT)). There
is less difference of antigenic activity against b-LG between yogurt and cow’s milks (LTLT and UHT). 
In analysis of SDS-PAGE, the profile of peptic-digestion showed that intact protein of casein was rapidly
disappeared in cow’s milks (LTLT and UHT) and yogurt, whereas the digestibility of b-LG was
less in LTLT and well in UHT and yogurt. Similar profile of peptic-digestibility between UHT and
yogurt was revealed by immunoblot analysis with slight difference visualizing more fragmentized
small peptides along with antigenicity against b-LG in yogurt as compared with those in UHT.
These results are reasonable for patients with cow’s milk allergy to remove yogurt as same as cow’s
milk. In addition when the ill is gradually liberated, suitable release from avoidance food may be
present in order as former in UHT and yogurt and latter in LTLT, in the point of peptic-digestibility of b-LG.

Journal Title
広島女学院大学論集
Volume
56
Spage
137
Epage
144
Published Date
2006-12-20
Publisher
広島女学院大学
ISSN
0374-8057
Language
NIIType
Departmental Bulletin Paper
Text Version
Old URI
Set
hju