Method and Compositions for Reducing Immunorecognition of Dietary Protein

Patent metadata

Field	Value
Publication number	US-2018000102-A1
Application number	US-201415539915-A
Country	US
Kind code	A1
Filing date	Dec 27, 2014
Priority date	Dec 27, 2014
Publication date	Jan 4, 2018
Grant date	—

Abstract

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

First claim

What is claimed is:

1 . A method for reducing immunoreactivity of a food comprising:
(a) incubating a food comprising at least one protein with a cross-linking enzyme to form a food comprising at least one cross-linked protein; and (b) fermenting the food comprising the at least one cross-linked protein with a microorganism to form a modified food comprising a hydrolysate of the at least one cross-linked protein, wherein is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food comprising the at least one protein.

2 . The method of claim 1 , wherein the method further comprises determining the level of immunoreactivity of the modified food.

3 . The method of claim 1 , wherein the level of immunoreactivity of the modified food is less than a level of immunoreactivity of a food simultaneously fermented with a microorganism and incubated with a cross-linking enzyme.

4 . The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:
determining the level of immunoreactivity using a polyclonal antibody.

5 . The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:
determining the level of immunoreactivity using a monoclonal antibody.

6 . The method of claim 1 , wherein the food is selected from the group consisting of milk, eggs, fish, shellfish, legumes, tree nuts, soy, wheat, corn, beef, chicken and lamb.

7 . The method of claim 6 , wherein the legumes are peanuts.

8 . The method of claim 6 , wherein the milk is cow's milk.

9 . The method of claim 1 , wherein the at least one protein is selected from the group consisting of α-casein, β-casein, β-lactoglobulin, α-lactoglobulin, gliadin, ovalbumin, Gly m Bd 30K, iso Ara h3, parvalbumin, tropomyosin and arginine kinase (40 kDa).

10 . The method of claim 1 , wherein the microorganism is selected from the group consisting of Bacillus, Staphylococcus, Lactobacillus, Saccharomyces, Aspergillus and Rhizopus.

11 . The method of claim 1 , wherein the microorganism is selected from the group consisting Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus acidilactici.

12 . The method of claim 1 , wherein the cross-linking enzyme is transglutaminase.

13 . The method of claim 1 , wherein the food comprising at least one protein is milk.

14 . The method of claim 1 , wherein the at least one protein is β-casein.

15 . The method of claim 1 , wherein the incubating comprises:
incubating for a period of time ranging from about 2 hours to about 24 hours at a temperature of about 4° C.

16 . The method of claim 1 , wherein the fermenting comprises:
fermenting for a period of time of about 48 hours at a temperature of about 22° C.

17 . A modified food comprising:
a hydrolysate comprising: a cross linked protein, wherein the protein is selected from the group consisting of: α-casein, β-casein, β-lactoglobulin, α-lactoglobulin, gliadin, ovalbumin, Gly m Bd 30K, iso Ara h3, parvalbumin, tropomyosin and argnine kinase (40 kDa).
wherein at least 10% of polypeptides in the hydrolysate range from 1,000 daltons to 5,000 daltons and wherein at least 10% of the polypeptides in the hydrolysate range from about 50,000 daltons and 500,000 daltons, and
wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food.

18 . The modified food according to claim 17 , wherein the modified food is selected from the group consisting of milk, eggs, fish, shellfish, legumes, tree nuts, soy, wheat, corn, beef chicken and lamb.

19 . The modified food of claim 17 , wherein the modified food is prepared according to the method of claim 1 .

20 . The modified food of claim 17 , wherein the modified food is milk, and wherein the protein is β-casein.

21 . (canceled)

Assignees

• Hills Pet Nutrition Inc

Inventors

• Jackson Matthew
• Liu Yanrong
• Jewell Dennis

Classifications

• A23C21/02

  containing, or treated with, microorganisms or enzymes · CPC title

• G01N33/6893

  related to diseases not provided for elsewhere · CPC title

• A23C13/16

  containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream · CPC title

• A23J3/34

  using enzymes · CPC title

• G01N2333/91085

  Transglutaminases; Factor XIIIq (2.3.2.13) · CPC title