Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review
نویسندگان
چکیده
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.
منابع مشابه
Multicenter validation of a mouse model for cow's milk allergy to assess the allergenicity of hydrolysed cow's milk based infant formulae
Background The EC-directive 2006/141/E requires objective and scientifically verified data to claim hypoallergenicity of hydrolysed formulae. However, no validated animal models are currently available to assess the residual sensitising capacity, although guinea pig assays are frequently used. This study is part of a multi-phase project which aims to validate a recently developed mouse model to...
متن کاملP95 - Cow’s milk allergy with tolerance to sterilised cow’s milk. A case report
Introduction Allergy to cow’s milk (CM) proteins has as major allergens caseins (60%), b-lactoglobulin (9%) and a-lactalbumin (4%). Thermal processes for milk industrialization include: pasteurization (low: 63 ° C for 30 min or High: 72 ° C for 15 seconds), UHT heating (145 ° C for 1-2s) and sterilization (115 ° C for 15 min).It’s accepted that these processes denature milk proteins in differen...
متن کاملUse of food-grade enzymes to obtain milk proteins hydrolysates with hypoallergenic properties
Background Food is the most frequent cause of allergy during the early childhood, and possibly the only trigger within the first two years of life. The foods commonly involved in are cow’s milk and hen’s egg. So far, strict avoidance of the responsible food in any of its forms is usually the only available treatment. Thus, obtaining new hypoallergenic foods or food ingredients derived from milk...
متن کاملCharacterization of an extensively hydrolyzed whey infant formula with a low bitterness
Background Numerous extensively hydrolyzed cow’s milk protein based infant formulas are commercially available for the dietary management of symptomatic cow’s milk protein allergic infants. The production process of extensively hydrolyzed formulas has been improved in the last decade to meet even stricter characteristics in term of peptide size and allergenicity. However, the extent of the hydr...
متن کاملCow’s Milk Proteins Immunoreactivity and Allergenicity in Processed Food
Wróblewska B., Kaliszewska A. (2012): Cow’s milk proteins immunoreactivity and allergenicity in processed food. Czech J. Food Sci., 30: 211–219. The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophor...
متن کامل