Formula with specific beta-lactoglobulin peptides

A method for

• inducing oral immune tolerance against milk protein;
• and/or
• preventing or treating oral immune intolerance against milk protein;
• and/or
• reducing the risk of developing oral immune intolerance against milk protein, and/or
• improving or enhancing of oral immune tolerance against milk protein,
• in a human subject at risk of developing or suffering from allergy, wherein the method involves administering to the human subject a nutritional composition comprising a protein hydrolysate from mammalian milk, wherein the protein hydrolysate comprises at least a peptide having a sequence according to SEQ ID NO:
• 5 and at least one peptide having a sequence according to SEQ ID NO:
• 2, SEQ ID NO:
• 3 or SEQ ID NO:
• 4.

A nutritional composition comprising:

• a. a strain of lactic acid-producing bacterium belonging to the genus Bifidobacterium;
• b. a milk protein hydrolysate from a species of the genus Bos, Bison, Bubalus or Capra, more preferably from genus Bos, wherein the milk protein hydrolysate comprises at least a peptide having a sequence according to SEQ ID NO:
• 5 and at least one peptide having a sequence according to SEQ ID NO:
• 2, SEQ ID NO:
• 3 or SEQ ID NO:
• 4;
• c. less than 6 μg allergenic beta-lactoglobulin, preferably less than 3.5 μg beta-lactoglobulin, per g of total protein,
• d. less than 10 wt % of peptides or proteins having a size of 5 kDa or above, based on total protein, and
• e. at least 50 wt %, preferably at least 95 wt % of hydrolysed whey protein based on total protein,
• f. optionally one or more non-digestible oligosaccharide(s) selected from the group consisting of fructooligosaccharide, non-digestible dextrin, galactooligosaccharide, xylooligosaccharide, arabino-oligosaccharide, arabinogalacto-oligosaccharide, gluco-oligosaccharide, glucomanno-oligosaccharide, galactomanno-oligosaccharide, mannan-oligosaccharide, chito-oligosaccharide, uronic acid oligosaccharide, sialyloligosaccharide, and fucooligosaccharide, and mixtures thereof, preferably fructo-oligosaccharides, and
• g. optionally long-chain polyunsaturated fatty acids, preferably docosahexaenoic acid (DHA), more preferably at least 0.35 wt. % DHA based on total fatty acids.