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.
Claims21
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.
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.
(canceled)
Dependencies are inferred from the claim text.