Method and compositions for reducing immunorecognition of dietary protein
AssigneeHill's Pet Nutrition, Inc.
InventorsMatthew Jackson, Yanrong Liu, Dennis Jewell
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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.
Claims18
A method for reducing immunoreactivity of a food, the method consisting of:
- (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 fermenting the food comprises hydrolyzing the at least one cross-linked protein,
- wherein (a) is performed before (b),
- wherein the microorganism consists of a combination of Leuconostoc mesenteroides, Lactobacillus plantarum, and Pediococcus acidilactici,
- wherein the food is selected from the group consisting of milk, eggs, fish, shellfish, peanuts, tress nuts, wheat, corn, beef, chicken, and lamb,
- 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,
- wherein the microorganism is alive during fermentation of the food, 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.
A method for reducing immunoreactivity of a food, the method consisting of:
- incubating a food comprising at least one protein with a cross-linking enzyme to form a food comprising at least one cross-linked protein for a time period of 0.5 hours to 48 hours at a temperature of 2° C. to 5° C., wherein the cross-linking enzyme is transglutaminase;
- inactivating the cross-linking enzymes by heating for at least 3 minutes at 90° C. or higher;
- and
- 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 for a time period of 2 hours to 4 days at a temperature of 20° C. to 48° C.,
- wherein the microorganism is alive during fermentation of the food,
- wherein the food comprising the at least one protein is milk,
- wherein the microorganism consists of a combination of Leuconostoc mesenteroides, Lactobacillus plantarum, and Pediococcus acidilactici,
- 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;
- and
- 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.
A method for reducing immunoreactivity of a food, the method consisting of:
- (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 fermenting the food comprises hydrolyzing the at least one cross-linked protein,
- wherein (a) is performed before (b),
- wherein the microorganism consists of a fungus and a combination of Leuconostoc mesenteroides, Lactobacillus plantarum, and Pediococcus acidilactici,
- wherein the food is selected from the group consisting of milk, eggs, fish, shellfish, peanuts, tress nuts, wheat, corn, beef, chicken, and lamb,
- 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,
- wherein the microorganism is alive during fermentation of the food, 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.
Dependencies are inferred from the claim text.