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Chen G, Wu C, Chen X, Yang Z, Yang H. Studying the effects of high pressure-temperature treatment on the structure and immunoreactivity of β-lactoglobulin using experimental and computational methods. Food Chem 2022; 372:131226. [PMID: 34627095 DOI: 10.1016/j.foodchem.2021.131226] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 09/18/2021] [Accepted: 09/23/2021] [Indexed: 12/19/2022]
Abstract
The effects of high hydrostatic pressure (HHP) on the conformation and immunoreactivity of bovine β-lactoglobulin (BLG) were studied. BLG was treated under 100-600 MPa at the temperature of 20-60 °C. The immunoglobulin E (IgE) binding ability of BLG decreased when the pressure increased from 0.1 to 200 MPa. However, the IgE binding increased with the increase in pressure from 200 to 400 MPa, followed by a gradual decrease until a pressure of 600 MPa. The IgE binding ability continuously decreased with an increase in pressure at 60 °C. The conformation of HHP-treated BLG was evaluated using fluorescence spectroscopy, circular dichroism spectroscopy and molecular dynamics (MD) simulation. Increasing the temperature and pressure promoted the unfolding of BLG, causing the disappearance of some α-helixes and some β-sheets. Based on ELISA analysis, it was revealed that HHP-termperature treatment altered the immunoreactivity of BLG by altering the structures and conformational states of BLG.
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Affiliation(s)
- Gang Chen
- School of Agriculture and Food Science, Zhejiang Agriculture and Forest University, 666, Wusu Street, Hangzhou 311300, Zhejiang, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 11 Fucheng Rd., 100048, China
| | - Chenyu Wu
- School of Agriculture and Food Science, Zhejiang Agriculture and Forest University, 666, Wusu Street, Hangzhou 311300, Zhejiang, China
| | - Xiaojie Chen
- School of Food science and Technology, Henan University of Technology, Zhengzhou, 100 Lianhua St., China
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 11 Fucheng Rd., 100048, China
| | - Huqing Yang
- School of Agriculture and Food Science, Zhejiang Agriculture and Forest University, 666, Wusu Street, Hangzhou 311300, Zhejiang, China
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2
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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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3
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Liang X, Yang H, Sun J, Cheng J, Luo X, Wang Z, Yang M, Bing Tao D, Yue X, Zheng Y. Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk. Food Sci Nutr 2021; 9:985-993. [PMID: 33598181 PMCID: PMC7866585 DOI: 10.1002/fsn3.2066] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/26/2020] [Accepted: 11/30/2020] [Indexed: 12/16/2022] Open
Abstract
Cow milk (CM) allergy is one of the most common food allergies worldwide; the most abundant CM proteins, such as casein (CN), β-lactoglobulin (β-LG), and ɑ-lactalbumin (ɑ-LA), are all potentially allergenic. Reducing the antigenicity of CM continues to be a major challenge. However, previous studies have focused on the antigenicity of individual allergic CM proteins. Thus, in the present study, we aimed to evaluate the effects of different food-grade enzymes on the antigenicity of CN, β-LG, ɑ-LA in natural CM. The degree of hydrolysis (DH) and molecular mass (MW) distribution of CM hydrolysates were assessed. Additionally, the residual antigenicity of CM hydrolysates was evaluated through enzyme-linked immunosorbent assay and Western blotting with anti-CN, anti-β-LG, and anti-ɑ-LA rabbit polyclonal antibodies. The results showed that Alcalase- and Protamex-mediated hydrolysis could efficiently reduce the antigenicity of CN, β-LG, and ɑ-LA, inducing a higher DH, the loss of density of CM proteins, and the increasing levels of low MW (<3 kDa) peptides in CM hydrolysates. Further, Protamex and Alcalase could more efficiently hydrolyze the major allergenic components of CM than the other enzymes, which could represent an advantage for the development of hypoallergenic CM. These findings add further knowledge about the study and development of hypoallergenic CM.
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Affiliation(s)
- Xiaona Liang
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
| | - Hui Yang
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
| | - Jing Sun
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
| | - Jiao Cheng
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
| | - Xue Luo
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
| | - Zongzhou Wang
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
| | - Mei Yang
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
| | - Dong Bing Tao
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
| | - Xiqing Yue
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
| | - Yan Zheng
- College of Food ScienceShenyang Agricultural UniversityShenYangChina
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4
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Villadóniga C, Macció L, Cantera AMB. Acid whey proteolysis to produce angiotensin-I converting enzyme inhibitory hydrolyzate. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s42398-018-0027-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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5
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Quintieri L, Monaci L, Baruzzi F, Giuffrida MG, de Candia S, Caputo L. Reduction of whey protein concentrate antigenicity by using a combined enzymatic digestion and ultrafiltration approach. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1910-1916. [PMID: 28720947 PMCID: PMC5495716 DOI: 10.1007/s13197-017-2625-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2017] [Accepted: 04/05/2017] [Indexed: 11/25/2022]
Abstract
The global interest in saving food resources is leading to recycle wasted-food materials to extract useful nutrients. In dairy industry, the recycling of whey proteins determines their utilization in the healthy-addressed foods, which, however, can cause immunological responses in allergic subjects. In this work, a whey protein concentrate (WPC) was alternatively hydrolyzed with pepsin, papain, trypsin and rennin in order to attenuate or abolish the β-lactoglobulin (BLG) antigenicity. The electrophoretic profiles of both pepsin and papain WPC hydrolysates proved the disappearance of the BLG band, even though a slight antigenicity was still found by ELISA. Pepsin hydrolysates, filtered through a 10-kDa cut-off membrane, did not produce immunological response. A deeper investigation carried out on pepsin digested and ultrafiltered samples by LC-MS/MS showed the disappearance of the immunoreactive BLG-fragment IVTQMKGLDIQKVAGTW. The remaining peptides, partially overlapped to major IgE binding epitopes, were not able to give immunoreactivity response. The combined WPC pepsin digestion with ultrafiltration confirmed to be a user-friendly strategy to reduce markedly the WPC antigenicity. The improvement of this two-steps process could be used to produce novel hypoallergenic infant food formulas.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Maria Gabriella Giuffrida
- Institute of Sciences of Food Production (ISPA), National Research Council of Italy, c/o Bioindustry Park Silvano Fumero, 10010 Colleretto Giacosa (Turin), Italy
| | - Silvia de Candia
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
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Ambrosi V, Polenta G, Gonzalez C, Ferrari G, Maresca P. High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3894] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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8
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Jiménez-Saiz R, Benedé S, Molina E, López-Expósito I. Effect of Processing Technologies on the Allergenicity of Food Products. Crit Rev Food Sci Nutr 2014; 55:1902-17. [DOI: 10.1080/10408398.2012.736435] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Li Z, Jiang M, You J, Luo Y, Feng L. Impact of Maillard reaction conditions on the antigenicity of parvalbumin, the major allergen in grass carp. FOOD AGR IMMUNOL 2013. [DOI: 10.1080/09540105.2013.838943] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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10
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Bu G, Luo Y, Chen F, Liu K, Zhu T. Milk processing as a tool to reduce cow's milk allergenicity: a mini-review. ACTA ACUST UNITED AC 2013; 93:211-223. [PMID: 23626868 PMCID: PMC3634986 DOI: 10.1007/s13594-013-0113-x] [Citation(s) in RCA: 130] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Revised: 01/28/2013] [Accepted: 01/29/2013] [Indexed: 11/18/2022]
Abstract
Milk processing technologies for the control of cow’s milk protein allergens are reviewed in this paper. Cow’s milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow’s milk have been found to be β-lactoglobulin, α-lactalbumin and caseins. Strategies for destroying or modifying these allergens to eliminate milk allergy are being sought by scientists all over the world. In this paper, the main processing technologies used to prevent and eliminate cow’s milk allergy are presented and discussed, including heat treatment, glycation reaction, high pressure, enzymatic hydrolysis and lactic acid fermentation. Additionally, how regulating and optimizing the processing conditions can help reduce cow’s milk protein allergenicity is being investigated. These strategies should provide valuable support for the development of hypoallergenic milk products in the future.
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Affiliation(s)
- Guanhao Bu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
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11
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Zhang M, Mu TH, Sun MJ. Sweet potato protein hydrolysates: antioxidant activity and protective effects on oxidative DNA damage. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03103.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Miao Zhang
- Laboratory of Fruit and Vegetable Processing; Institute of Agro-Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China
| | - Tai-Hua Mu
- Laboratory of Fruit and Vegetable Processing; Institute of Agro-Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China
| | - Min-Jie Sun
- Laboratory of Fruit and Vegetable Processing; Institute of Agro-Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China
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12
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López-Expósito I, Chicón R, Belloque J, López-Fandiño R, Berin MC. In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert. J Dairy Sci 2012; 95:541-8. [PMID: 22281318 DOI: 10.3168/jds.2011-4646] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2011] [Accepted: 09/25/2011] [Indexed: 11/19/2022]
Abstract
The major milk allergen β-lactoglobulin (β-LG) exhibits an enhanced susceptibility to proteolysis under high hydrostatic pressure and this may be an efficient method to produce hypoallergenic hydrolysates. The aim of this work was to evaluate the in vivo allergenicity of 3 β-LG hydrolysates produced under atmospheric pressure or high-pressure conditions. Hydrolysates were chosen based on previous experiments that showed that they provide a complete removal of intact β-LG but differed in vitro IgE-binding properties that could be traced to the peptide pattern. The ability to trigger systemic anaphylaxis was assessed using C3H/HeJ mice orally sensitized to β-LG. Outcome measures included symptom score, body temperature, serum mouse mast cell protease 1 (mMCP-1), and quantification of circulating basophils. Mast cell degranulation in vivo was assessed by passive cutaneous anaphylaxis. The 3 tested hydrolysates showed an abrogated allergenicity as revealed by the absence of anaphylactic symptoms and a decrease in body temperature. We demonstrated that the peptides present in the hydrolysates had lost their ability to cross-link 2 human IgE antibodies to induce mast cell degranulation, thus indicating that most of the peptides formed retain just one relevant IgE-binding epitope. The orally sensitized mouse model is a useful tool to address the in vivo allergenicity of novel milk formulas and demonstrates the safety of hydrolysates produced under high-pressure conditions.
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Affiliation(s)
- I López-Expósito
- Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL), UAM-CSIC, Madrid, Spain.
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Abstract
Systems biologists frequently seek to integrate complex data sets of diverse analytes into a comprehensive picture of an organism's biological state under defined environmental conditions. Although one would prefer to collect these data from the same sample, technical limitations with traditional sample preparation methods often commit the investigator to extracting one type of analyte at the expense of losing all others. Often, volume further constrains the range of experiments that can be collected from a single sample. The practical solution employed to date has been to rely on information collected from multiple replicate experiments and similar historical or reported data. While this approach has been popular, the integration of information collected from disparate single-analyte sample preparation streams increases uncertainty due to nonalignment during comparative analysis, and such gaps accumulate quickly when combining multiple data sets. Regrettably, discontinuities between separate data streams can confound a whole understanding of the biological system being investigated. This difficulty is further compounded for researchers handling highly pathogenic samples, in which it is often necessary to use harsh chemicals or high-energy sterilization procedures that damage the target analytes. Ultra-high pressure cycling technology (PCT), also known as barocycling, is an emerging sample preparation strategy that has distinct advantages for systems biology studies because it neither commits the researcher to pursuing a specific analyte nor leads to the degradation of target material. In fact, samples prepared under pressure cycling conditions have been shown to yield a more complete set of analytes due to uniform disruption of the sample matrix coupled with an advantageous high pressure solvent environment. Fortunately, PCT safely sterilizes and extracts complex or pathogenic viral, bacterial, and spore samples without adversely affecting the constituent biomolecules valued as informative and meaningful analytes. This chapter provides procedures and findings associated with incorporating PCT into systems biology as a new and enabling approach to preanalytical sample treatment.
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Fiocchi A, Brozek J, Schünemann H, Bahna SL, von Berg A, Beyer K, Bozzola M, Bradsher J, Compalati E, Ebisawa M, Guzman MA, Li H, Heine RG, Keith P, Lack G, Landi M, Martelli A, Rancé F, Sampson H, Stein A, Terracciano L, Vieths S. World Allergy Organization (WAO) Diagnosis and Rationale for Action against Cow's Milk Allergy (DRACMA) Guidelines. World Allergy Organ J 2010; 3:57-161. [PMID: 23268426 PMCID: PMC3488907 DOI: 10.1097/wox.0b013e3181defeb9] [Citation(s) in RCA: 184] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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15
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Molecular aspects of milk allergens and their role in clinical events. Anal Bioanal Chem 2009; 395:47-56. [PMID: 19578836 DOI: 10.1007/s00216-009-2909-3] [Citation(s) in RCA: 102] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2009] [Revised: 06/03/2009] [Accepted: 06/12/2009] [Indexed: 10/20/2022]
Abstract
Milk allergy is the most frequent food allergy in childhood. Even though cases of newly developed milk allergy in adulthood are known, this allergy is less frequent in adults since it is normally outgrown by children during the first years of life. One of the reasons why allergy to cow's milk shows its highest prevalence in children is its early introduction into the diets of babies when breast feeding is not possible. The major allergens are caseins and beta-lactoglobulin, but allergies to other minor proteins (immunoglobulins, bovine serum albumin) have also been reported. Milk allergenicity can be reduced by various treatments (mainly hydrolysis), meaning that formulas based on cow's milk can often be safely fed to children allergic to milk proteins. Cross-reactivity has been described between different mammalian milks and between milk and meat or animal dander. Cross-contamination can result from inadequate cleaning of industrial equipment and constitutes a hidden danger for allergic subjects who unknowingly ingest milk proteins.
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Izquierdo FJ, Peñas E, Baeza ML, Gomez R. Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2008.01.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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