Milk Protein Allergy (original) (raw)

Allergy means an altered or abnormal immunological reaction. The allergy may reach the tissues by direct contact with the skin or mucous membranes or through the blood stream after absorption. Allergy to milk proteins is one of the main food allergies and affects mostly but not exclusively infants, while it may also persist through adulthood and can be very severe. The incidence of milk allergy (MPA) widely varied from 0.3% to 7.5% in population-based symptoms of MPA can appear immediately or start several hours or even days after the intake of moderate to large amounts of milk or its products or infant formula. MPA can present with a spectrum of acute or delayed symptoms that can be mild to moderate or severe in nature. A wide spectrum of clinical manifestations has been recorded with MPA. Symptoms may affect the respiratory, cutaneous and gastrointestinal systems, or a combination of these systems. Therefore, diagnosis of MPA can be achieved by skin or blood tests. Milk contains more than 20 proteins (allergens), that can cause allergic reactions. The most common milk allergens are caseins and β-lactoglobulin (β-lg). Although, β-lg is a major whey protein fraction in milk of dairy animals, human and camel milks are free of β-lg. Several trials have been made to reduce the allergenicity of cow milk proteins as heat or partial enzymatic treatment. Allergies to milk proteins of non-bovine mammals have also been documented due to cross-reactivity between cow milk proteins and their counterpart in other species. Genetic polymorphisms of milk proteins play an important role in eliciting different degrees of allergic reactions. For example, goat milk lacking αs1-casein, which is the main casein in cow milk, is less allergenic than goat milk with αs2-casein, which is more typical for many goat breeds. Several studies have reported that goat or even soy milk can be used as alternatives in cases of cow milk allergy and they can be considered hypoallergenic. However, therapeutic benefits vary with the degree of severity of the allergy and may be only around 60% of all cases, since other studies revealed allergenicity to occur also for any of those other milks. No immunological similarity between camel and cow milk proteins. Two recent clinical studies confirmed that camel milk can be considered as a new protein source for nutrition for children allergic to cow milk.

The challenge of cow milk protein allergy

Hypersensitivity to cow milk proteins is one of the main food allergies and affects mostly but not exclusively infants, while it may also persist through adulthood and can be very severe. Different clinical symptoms of milk allergy have been established. The diagnosis of milk allergy differs widely due to the multiplicity and degrees of symptoms, and can be achieved by skin or blood tests. Cow milk contains more than 20 proteins (allergens), that can cause allergic reactions. Casein fractions and -lactoglobulin are the most common cow milk allergens. Human milk is free of -lg, similar to camel milk. On the contrary, -lg is a major whey protein in cow, buffalo, sheep, goat, mare and donkey milk. Caseins in milk of the different species differ in fraction number, amino acid composition, and their peptide mappings. -Casein is the major fraction in goat casein, which is similar to human casein and different from cow casein. The peptide mappings of goat -la and -lg are completely different from those of cow milk. Different procedures can reduce the allergenicity of cow milk proteins by heat or enzymatic treatment to some degree. Allergies to milk proteins of non-bovine mammals have also been documented due to cross-reactivity between cow milk proteins and their counterpart in other species, and even between goat and sheep caseins. Genetic polymorphisms of milk proteins play an important role in eliciting different degrees of allergic reactions. Goat milk lacking -s1-casein, which is the main casein in cow milk, is less allergenic than goat milk with -s2-casein, which is more typical for many goat breeds. Several studies have reported real and dramatic benefits from using goat, camel, mare or even soy milk as alternatives in cases of cow milk allergy and they can be considered hypoallergenic. However, therapeutic benefits vary with the degree of severity of the allergy and may be only around 60% of all cases, since other studies revealed allergenicity to occur also for any of those other milks.

The Most Common Cow's Milk Allergenic Proteins with Respect to Allergic Symptoms in Iranian Patients

Iranian journal of allergy, asthma, and immunology, 2016

Cow's milk allergy (CMA) is an immunological response to cow's milk proteins such as casein, α-lactalbumin and β lactoglobulin. The aim of this study was to determine the most common cow's milk allergenic proteins in patients with CMA and identify the most effective proteins in different allergic symptoms. Eighty seven patients (≤18 years) with allergy to cow's milk from 2006 to 2013 entered this study. They had a positive history of allergic reactions to cow's milk and a positive specific IgE test to whole cow's milk. The patients' symptoms were divided into four groups. Serum specific IgEs against four different main proteins of cow's milk were measured using RIDA Allergy Screen. Among 87 patients, 53 (60.5%) were male and the median age was 2.5 years. The frequency of respiratory, skin, gastrointestinal symptoms, and anaphylaxis were 63.3%, 55.7%, 20.3%, and 13.4%, respectively. Specific IgEs to total cow's milk protein (n=75, 89.3%), and the m...

Cow's Milk: a Food and a Potential Source of Allergens

Cow's milk is an exclusive food of newborn infants when breast-feeding is not possible. It is also considered to be an important dietary source for adult humans. Because of it's richness in essential amino acids it can be of significant nutritional value. In addition, the hydrolysis of certain compounds releases bioactive peptides which have important biological properties. However, in some subjects, these peptides can be potentially allergenic and cause an adverse immunologic response, known as cow's milk allergy (CMA). Pathophysiological mechanisms involved in CMA are still not yet completely understood. A possible solution can be obtained by the use of extensively hydrolyzed formulae (enzymatic hydrolysis and/or heating and ultrafiltration) or by other technological methods (bacterial fermentation, microwave heating and gamma irradiation). These formulae show a reduced but never complete abolishment of antigenicity/allergenicity. This article attempts to present a review on main nutritional characteristics of cow's milk and impact of various technological means on antigenicity/allergenicity properties.

Loading...

Loading Preview

Sorry, preview is currently unavailable. You can download the paper by clicking the button above.