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Thioredoxin treatment increases digestibility and lowers allergenicity of milk. Journal of Allergy and Clinical Immunology 103, 690-697.
| del Val G., Yee, Boihon C., Lozano, Rosa M., Buchanan, Bob B., Ermel, Richard W., Lee, Yung-Moo, Frick, Oscar L. (1999).
| Background: By resisting digestion in the stomach, the major bovine milk allergen, beta-lactoglobulin, is believed to act as a transporter of vitamin A and retinol to the intestines. beta-Lactoglobulin has 2 intramolecular disulfide bonds that may be responsible for its allergic effects. Objective: This study was carried out to assess the importance of disulfide bonds to the allergenicity and digestibility of beta-lactoglobulin. Methods: beta-Lactoglobulin was subjected to reduction by the ubiquitous protein thioredoxin, which was itself reduced by the reduced form of nicotinamide adenine dinucleotide phosphate by means of nicotinamide adenine dinucleotide phosphate-thioredoxin reductase. Digestibility was measured with a simulated gastric fluid; results were analyzed by SDS-PAGE. Allergenicity was assessed with an inbred colony of high IgE-producing dogs sensitized to milk. Results: As found for other proteins with intramolecular disulfide bonds, beta-lactoglobulin was reduced specifically by the thioredoxin system. After reduction of one or both of its disulfide bonds, beta-lactoglobulin became strikingly sensitive to pepsin and lost allergenicity as determined by skin test responses and gastrointestinal symptoms in the dog model. Conclusion: The results provide new evidence that thioredoxin can be applied to enhance digestibility and lower allergenicity of food proteins.
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