Issue 05
Turn off MathJax
Article Contents
TAN Meng, HUA Jia-cai, FENG Feng-qin. Cow's milk allergen and effects of processing technology on its allergenicity[J]. Science and Technology of Food Industry, 2016, (05): 384-387. doi: 10.13386/j.issn1002-0306.2016.05.070
Citation: TAN Meng, HUA Jia-cai, FENG Feng-qin. Cow's milk allergen and effects of processing technology on its allergenicity[J]. Science and Technology of Food Industry, 2016, (05): 384-387. doi: 10.13386/j.issn1002-0306.2016.05.070

Cow's milk allergen and effects of processing technology on its allergenicity

doi: 10.13386/j.issn1002-0306.2016.05.070
  • Received Date: 2015-06-18
  • Cow's milk has rich nutrition and it is the best substitute for breast milk.However,its protein may cause allergy. The major allergen is casein,β- lactoglobulin and α- lactalbumin. This paper firstly illustrated the structure and epitope of cow's milk major allergen,and then discussed the effects of milk processing technology including heat treatment,fermentation and enzymatic hydrolysis on its allergenicity,and finally introduced the labeling and detection methods of allergen,which can provide reference for producing hypoallergenic dairy products.
  • loading
  • [1]
    Mills E N,Mackie A R,Burney P,et al.The prevalence,cost and basis of food allergy across Europe[J].Allergy,2007,62(7):717-722.
    Hajeb P,Selamat J.A Contemporary Review of Seafood Allergy[J].Clinical Reviews in Allergy&Immunology,2012,42(3):365-385.
    Li H Q.Intensive reading of World Allergy Organization(WAO)Diagnosis and Rationale for Action against Cow’s Milk Allergy(DRACMA)guideline[J].Zhonghua Er Ke Za Zhi,2012,50(7):516-518.
    Pereira P C.Milk nutritional composition and its role in human health[J].Nutrition,2014,30(6):619-627.
    Fritsche R.Role for technology in dairy allergy[J].Australian Journal of Dairy Technology,2003.
    Rytkonen J,Karttunen T,Karttunen R,et al.Effect of heat denaturation onβ-lactoglobulin-induced gastrointestinal sensitization in rats:DenaturedβLG induces a more intensive local immunologic response than nativeβLG[J].Pediatr Allergy Immunol,2002,13(4),269-277.
    Bu G H,Luo Y K,Zheng Z,et al.Effect of heat treatment on the antigenicity of bovineα-lactalbumin andβ-lactoglobulin in whey protein isolate[J].Food and Agricultural Immunology,2009,20(3):195-206.
    Mehr S,Turner P J,Joshi P,et al.Safety and clinical predictors of reacting to extensively heated cow’s milk challenge in cow’s milk-allergic children[J].Annals of allergy,asthma,&immunology,2014,113(4):425-429.
    Wu X,Liu M,Xia L,et al.Conjugation of functional oligosaccharides reduced in vitro allergenicity ofβ-lactoglobulin[J].Food and Agricultural Immunology,2013,24(4):379-391.
    Enomoto H,Hayashi Y,Li CP,et al.Glycation and phosphorylation ofα-lactalbumin by dry heating:Effect on protein structure and physiological functions[J].Journal of Dairy Science,2009,92(7):3057-3068.
    Bu G H,Luo Y K,Lu J,et al.Reduced antigenicity ofβ-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions[J].Food and Agricultural Immunology,2010,21(2):143-156.
    Xu Y,Cui B,Ran R,et al.Risk assessment,formation,and mitigation of dietary acrylamide:Current status and future prospects[J].Food and Chemical Toxicology,2014,69(0):1-12.
    Cross M L,Stevenson L M,Gill H S.Anti-allergy properties of fermented foods:an important immunoregulatory mechanism of lactic acid bacteria?[J].Int Immunopharmacol,2001,1(5):891-901.
    Jedrychowski L,Wroblewska B.Reduction of the antigenicity of whey proteins by lactic acid fermentation[J].Food and Agricultural Immunology,1999,11(1):91-99.
    Kleber N,Hinrichs J.Antigenic response ofβ-lactoglobulin in thermally treated bovine skim milk and sweet whey[J].Milchwissenschaft,2007,62(2):121-124.
    Ehn B,Allmere T,Telemo E,et al.Modification of Ig E Binding toβ-Lactoglobulin by Fermentation and Proteolysis of Cow’s Milk[J].Journal of Agricultural and Food Chemistry,2005,53(9):3743-3748.
    Yao M J,Xu Q,Luo Y K,et al.Study on reducing antigenic response and Ig E-binding inhibitions of four milk proteins of Lactobacillus casei 1134[J].Journal of the Science of Food and Agriculture,2015,95(6):1303-1312.
    Shi J,Luo Y K,Xiao Y,et al.Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins[J].International Dairy Journal,2014,35(1):75-80.
    Yao M J,Luo Y K,Shi J,et al.Effects of fermentation by Lactobacillus rhamnosus GG on the antigenicity and allergenicity of four cows’milk proteins[J].Food and Agricultural Immunology,2014,25(4):545-555.
    Strahinic I,Lukic J,Terzic-Vidojevic A,et al.Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products[J].Food Technology and Biotechnology,2013,51(2):257-265.
    Pescuma M,Hébert E M,Rabesona H,et al.Proteolytic action of Lactobacillus delbrueckii subsp.bulgaricus CRL 656reduces antigenic response to bovineβ-lactoglobulin[J].Food Chemistry,2011,127(2):487-492.
    Bu G H,Luo Y K,Zhang Y,et al.Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins[J].Journal of the Science of Food and Agriculture,2010,90(12):2015-2020.
    Kleber N,Weyrich U,Hinrichs J.Screening for lactic acid bacteria with potential to reduce antigenic response ofβ-lactoglobulin in bovine skim milk and sweet whey[J].Innovative Food Science&Emerging Technologies,2006,7(3):233-238.
    Prakash E,Pusbpa B P,Jayaprakasha H M,et al.Effect of enzymatic hydrolysis on antigenicity(allergenticity)of casein fractions of cow and buffalo milk[J].Journal of food science and technology,2004,41(4):390-393.
    Duan C C,Yang L J,Ai L L,et al.Effects of enzymatic hydrolysis on the allergenicity of whey protein concentrates[J].Iran J Allergy Asthma Immunol,2014,13(4):231-239.
    Wroblewska B,Karamac M,Amarowicz R,et al.Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis[J].International Journal of Food Science and Technology,2004,39(8):839-850.
    Kleber N,Maier S,Hinrichs J.Antigenic response of bovineβ-lactoglobulin influenced by ultra-high pressure treatment and temperature[J].Innovative Food Science&Emerging Technologies,2007,8(1):39-45.
    Byun M,Lee J,Yook H,et al.Application of gamma irradiation for inhibition of food allergy[J].Radiation Physics and Chemistry,2002,63(3-6):369-370.
    Lee J W,Kim J H,Yook H S,et al.Effects of gamma radiation on the allergenic and antigenic properties of milk proteins[J].Journal of food protection,2001,64(2):272-276.
  • 加载中


    通讯作者: 陈斌,
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (41) PDF downloads(371) Cited by()
    Proportional views


    DownLoad:  Full-Size Img  PowerPoint