| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2019: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2018: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
Fiscal Year 2017: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
It has been suggested that patients with cow’s milk allergy can ingest baked milk without adverse reactions, although this has not been characterized sufficiently. Here, we investigated the solubility and digestibility of αs1-casein and β-lactoglobulin when milk was mixed with gluten, and then baked. Samples were analyzed using SDS-PAGE and immunoblot. αs1-Casein and β-lactoglobulin in the PBS extract from the baked milk with gluten were not detected compared with that in the milk. αs1-Casein and β-lactoglobulin were detected as insoluble fractions. The digestibility of αs1-casein in BM was deceased compared with that in the non-baked milk. The insolubilized β-lactoglobulin was not digested and thus remained.
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