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Residual allergenicity in commercial partially and extensively hydrolyzed infant formulas: A combined immunological
Qiaozhi Zhang1, Feiyang Huang1, Aiqian Ye2
1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
Abstract:
Hypoallergenic infant formulas are widely used for dietary management of cow's milk allergy in infants, yet reliable assessment of residual allergenicity remains important. This study combined immunological assays with high-resolution peptidomics to evaluate the residual allergenicity of partially hydrolyzed (PHF) and extensively hydrolyzed (EHF) products registered as Foods for Special Medical Purposes in China. A laboratory-scale whey protein hydrolysate (WPH) was also prepared for comparison of hydrolysis efficiency and epitope resistance. The PHFs showed marked heterogeneity, with degree of hydrolysis (DH) values below 28% and several products retaining intact allergenic proteins and IgE-binding reactivity. The EHFs showed higher DH values ranging from 36.6% to 83.7%, but β-lactoglobulin-derived epitopes, including regions 108-116, 118-140 and 165-178, persisted across commercial EHFs and laboratory WPH. These findings indicate that epitope-level analysis can complement conventional hydrolysis parameters in assessing residual allergenicity of hydrolyzed infant formulas.
