Cow's milk allergy in children is often of short duration, which makes this disorder an interesting clinical model for studies of tolerance to dietary antigens. Here, we studied T cell responses in 21 initially allergic children who, after a milk-free period of >2 mo, had cow's milk reintroduced to their diet. Children who outgrew their allergy (tolerant children) had higher frequencies of circ...

Material and Methods Specific IgE for 20 common foods in 432 Romanian adults were evaluatted by MAST in sera. The patients were submited to our allergy department for urticaria (278 pts) and respiratory allergy (rhinits and/or asthma) (154 pts). We evaluated the presence of specific IgE to 20 foods. The foods evaluated were: hazelnuts, peanuts, walnuts, almonds, cow’s milk protein (casein and l...

Thioredoxin (TRX) catalyzes the reduction of disulfide bonds in proteins via the NADPH-dependent thioredoxin reductase system. Reducing the disulfide bonds of allergenic proteins in food by TRX lowers the allergenicity. We established in this study a method to prepare TRX-enriched extracts from the edible yeast, Saccharomyces cerevisiae, on a large and practical scale, with the objective of dev...

our previous study reported that lactobacillus acidophilus ( l.acidophilus )  key laboratory of dairy science  (klds) 1.0738 had an effective impact on inhibiting β-lactoglobulin (β-lg) allergy. this study further investigated the anti-allergic activity of peptidoglycan (pgn) isolated from klds 1.0738. this study aimed to assess whether toll-like receptor 2 (tlr2)/nf-kappab (nf-κb) signaling ac...

Background Cow’s milk protein (CMP) allergy (CMPA) affects 2-6% of children. The most important allergens are a-casein (ACA), a-lactoalbumin (ALA) and b-lactoglobulin (BLG). BLG, absent in human milk, is considered to be the major allergen of CMP. Little is known about T cells response and cytokines profile in relation to CMPA and tolerance acquisition. Our aim was to characterize T cells respo...

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...

Background Aluminum hydroxide (Al(OH)3) is a widely used adjuvant for induction of experimentally Th2 responses in animals and hence has been used for examination of food protein allergenicity. Further Al(OH)3 is used as an adjuvant for subcutaneous allergy vaccines. In the present study we investigated the impact of the use of Al(OH)3 on the antibody specificity to the cow’s milk allergens b-l...

BACKGROUND Cow's milk allergy diagnosis many times requires double-blind placebo-controlled food challenge (DBPCFC), which presents high accuracy but involves risks, specifically in infants and anaphylactic patients. The identification of the cut-off values for specific IgE to milk or its components would contribute to cow's milk allergy (CMA) diagnosis. The aim of this study was to compare dis...

Summary Iron deficiency is associated with atopy. during pregnancy increases the risk of atopic diseases in children, while both allergic children and adults are more likely to have iron anemia. Immunologically, leads activation antigen-presenting cells, promotion Th2 cells enables antibody class switch B cells. In addition, primes mast for degranulation, an increase their content inhibits degr...

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 so...