New Proteolytic Pathway with Probable Hypoallergenic Properties of Lactobacillus Isolated from Dromedary Milk

Cow milk is a nutritious product that could be the first food introduced into infant’s diet when breastfeeding is not possible. However, ingestion of cow milk can cause allergenic reaction in subjects which adverse immunologic response to bovine milk proteins. Clinical trials demonstrated that the microbial fermentation of bovine milk could be a possible strategy to reduce allergic symptoms in childhood. During fermentation process, some epitopes of milk proteins are destroyed by digestive enzymes of lactic acid bacteria. The antigenicity reduction depends on the specificity of the proteinases from these bacteria. In this study, functional three autochthonous Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides ssp dextranicum isolated from Algerian dromedary milk were tested for their proteolytic and hypoallergenic properties. Hydrolysis of cow milk proteins by isolates was assayed using different techniques. Results revealed that Lactobacillus plantarum C22P was associated with rapid growth and pronounced proteolytic activity when cultured in the presence of cow milk proteins. A total degradation of beta lactoglobulin and k-casein was obtained by this strain. Results presented in this manuscript suggest that Lb plantarum C22P could be used as new potential adjunct bacteria with interesting proteolytic and hypoallergenic activities.