Horse milk is a valuable raw material and a very attractive alternative for scientific research to address the issue of cow milk (CM) allergy due to its protein profile. A decrease in immunoreactive properties can be achieved by thermal, enzymatic, and hydrolytic processing. Therefore, the aim of this study was to explore the possibility of reducing the immunoreactivity of horse milk proteins by microbial transglutaminase (TG) polymerization. To determine how TG linking alters immunoreactivity under simulated digestion of the examined milk, analyses were performed before, during, and after digestion. The dose-dependent (1, 10, and 100 U) effects of microbial TG on horse and cow milk were analyzed. A consecutive 3-stage digestion was simulated with salivary, gastric, and intestinal fluids. The effects of digestion were analyzed by SDS-PAGE, particle size analysis, and size-exclusion chromatography. Immunoreactivity was assessed using competitive ELISA (β-lactoglobulin and α-casein) and immunodot (sera from 7 patients aged 3 to 13 years who are allergic to CM proteins). Horse milk contained almost half of the amount of total proteins in CM. The dose 1 U/g of total milk protein changed the immunoreactivity of both cow and horse milk. With increasing TG doses, α-casein immunoreactivity increased, and β-lactoglobulin decreased. After total digestion, horse milk was characterized by 2.4-fold lower average IgE and 4.8-fold lower IgG reactivity than CM. We found that TG alters the IgE and IgG reactivity of CM after in vitro digestion. Horse milk was less reactive to IgE and IgG than was CM, with animal and patient sera. The effect of TG on immunoreactivity depends on enzyme quantity and milk protein type. The diet based on modified horse milk proteins could be an alternative for some patients with CM protein allergy; however, confirmation through clinical trials is needed.

中文翻译：

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微生物转谷氨酰胺酶改变马和牛乳蛋白的免疫原性和交叉反应性。

马奶是一种有价值的原料，并且由于其蛋白质特性而成为解决牛奶过敏问题的科学研究的极富吸引力的替代品。可以通过热，酶促和水解过程实现免疫反应性的降低。因此，本研究的目的是探讨通过微生物转谷氨酰胺酶（TG）聚合降低马乳蛋白免疫反应性的可能性。为了确定TG连接如何在模拟消化被检乳的过程中改变免疫反应性，在消化之前，之中和之后进行了分析。分析了微生物TG对马奶和牛奶的剂量依赖性（1、10和100 U）作用。用唾液，胃和肠液模拟了连续的三阶段消化。通过SDS-PAGE分析消化效果，粒度分析和尺寸排阻色谱。使用竞争性ELISA（β-乳球蛋白和α-酪蛋白）和immunodot（7位年龄在3至13岁的对CM蛋白过敏的患者的血清）评估免疫反应性。母乳中CM的蛋白质总量几乎占一半。1 U / g总乳蛋白的剂量改变了牛乳和马乳的免疫反应性。随着TG剂量的增加，α-酪蛋白的免疫反应性增加，而β-乳球蛋白减少。完全消化后，马乳的特征是平均IgE较CM低2.4倍，IgG反应性低4.8倍。我们发现，TG在体外消化后会改变CM的IgE和IgG反应性。与动物和患者血清相比，马乳对IgE和IgG的反应性不如CM。TG对免疫反应性的影响取决于酶量和乳蛋白类型。对于某些患有CM蛋白过敏的患者，以改性马奶蛋白为基础的饮食可能是一种替代选择。但是，需要通过临床试验进行确认。