Selective Allergy To Sheep'S And Goat'S Milk Proteins: 4 Cases

2006 ◽  
Vol 117 (2) ◽  
pp. S46
Author(s):  
A. Vereda ◽  
M.A. Sampson ◽  
M. Ibanez ◽  
L. Bardina ◽  
E. Thanik ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Optimization of Protein Extraction Method for 2DE Proteomics of Goat’s Milk

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2625
Author(s):  
Muzammeer Mansor ◽  
Jameel R. Al-Obaidi ◽  
Nurain Nadiah Jaafar ◽  
Intan Hakimah Ismail ◽  
Atiqah Farah Zakaria ◽  
...  
Keyword(s):  
Extraction Method ◽  
Protein Extraction ◽  
Chloroform Solution ◽  
Milk Proteins ◽  
Peptide Mass Fingerprinting ◽  
Extraction Methods ◽  
Dairy Goats ◽  
Goat’S Milk ◽  
Peptide Mass ◽  
Goat's Milk

Two-dimensional electrophoretic (2DE)-based proteomics remains a powerful tool for allergenomic analysis of goat’s milk but requires effective extraction of proteins to accurately profile the overall causative allergens. However, there are several current issues with goat’s milk allergenomic analysis, and among these are the absence of established standardized extraction method for goat’s milk proteomes and the complexity of goat’s milk matrix that may hamper the efficacy of protein extraction. This study aimed to evaluate the efficacies of three different protein extraction methods, qualitatively and quantitatively, for the 2DE-proteomics, using milk from two commercial dairy goats in Malaysia, Saanen, and Jamnapari. Goat’s milk samples from both breeds were extracted by using three different methods: a milk dilution in urea/thiourea based buffer (Method A), a triphasic separation protocol in methanol/chloroform solution (Method B), and a dilution in sulfite-based buffer (Method C). The efficacies of the extraction methods were assessed further by performing the protein concentration assay and 1D and 2D SDS-PAGE profiling, as well as identifying proteins by MALDI-TOF/TOF MS/MS. The results showed that method A recovered the highest amount of proteins (72.68% for Saanen and 71.25% for Jamnapari) and produced the highest number of protein spots (199 ± 16.1 and 267 ± 10.6 total spots for Saanen and Jamnapari, respectively) with superior gel resolution and minimal streaking. Six milk protein spots from both breeds were identified based on the positive peptide mass fingerprinting matches with ruminant milk proteins from public databases, using the Mascot software. These results attest to the fitness of the optimized protein extraction protocol, method A, for 2DE proteomic and future allergenomic analysis of the goat’s milk.

HUMAN SERUM PRECIPITINS TO GOAT'S MILK PROTEINS AND TO COW'S MILK PROTEINS

PEDIATRICS ◽  
1965 ◽  
Vol 35 (2) ◽  
pp. 247-253
Author(s):  
Melvin Lee
Keyword(s):  
Serum Proteins ◽  
Whey Proteins ◽  
Deae Cellulose ◽  
Milk Proteins ◽  
Double Diffusion ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Human Sera ◽  
Goat's Milk

Antigenic relationships of cow's milk, cow's serum, goat's milk, and goat's serum were studied, using techniques of agar double-diffusion, DEAE-cellulose fractionation of milk proteins, and human sera containing precipitins to cow's milk. Immunologically similar proteins are present in goat's serum and cow's serum, and evidence is presented for the occurrence of crossreacting antigenic serum proteins in milk of both species. However, the samples of milk also contain other proteins, unreleated to serum proteins, which react with rabbit and human antisera. Several human sera which contained antibodies to cow's milk were studied. Antibodies to goat's milk could be demonstrated in most of these, and to cow's serum and goat's serum in some of them. No precipitin lines were formed when rabbit or human sera were tested against commercial evaporated goat's milk, although precipitin lines were formed with reconstituted commercial dried goat's milk. Milk samples were separated into 16 fractions by column chromatographic procedures and tested against human sera. One serum sample contained antibodies only to whey proteins while two other sera contained antibodies to all 16 fractions in both cow's milk and goat's milk.

Selective allergy to sheep’s and goat’s milk proteins

2004 ◽  
Vol 32 (1) ◽  
pp. 39-42
Author(s):  
T. Muñoz Martín ◽  
B. de la Hoz Caballer ◽  
F. Marañón Lizana ◽  
R. González Mendiola ◽  
P. Prieto Montaño ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Hallumi Type Cheese Production Technology and its Nutritive Value

2018 ◽  
Vol 7 (4.7) ◽  
pp. 420
Author(s):  
Zarina Kapshakbayeva ◽  
Aleksandr Mayorova ◽  
Zhanar Moldabayeva ◽  
Sholpan Baitukenova ◽  
Asiya Utegenova ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Material ◽  
Optimal Process ◽  
Goat’S Milk ◽  
Whole Milk ◽  
Goat's Milk ◽  
Cheese Production ◽  
Made In

Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of  goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.  

scholarly journals Hallumi Type Cheese Production Technology and Its Nutritive Value

2018 ◽  
Vol 7 (4.36) ◽  
pp. 363
Author(s):  
Zarina Kapshakbayeva ◽  
Aleksandr Mayorov ◽  
Zhanar Moldabayeva ◽  
Sholpan Baitukenova ◽  
Asiya Utegenova ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Material ◽  
Optimal Process ◽  
Goat’S Milk ◽  
Whole Milk ◽  
Goat's Milk ◽  
Cheese Production ◽  
Made In

Nowadays in Kazakhstan the assortment of products produced from goat's milk is currently not so great. The main problem with the lack of products based on goat's milk is that goat's milk, as an industrial raw material, has been little studied. This article examines the effectiveness of the use of goat milk in the production of cheese type halloumi. According to the studies, it was found that the use of whole milk for cheese production allows increasing the yield of the finished product. Also an enzyme preparation is selected, which ensures the optimal process of  goat's milk proteins coagulation. The article also reflects the results of a comparative analysis of an experimentally produced cheese sample with authentic Halloumi cheese made in Cyprus.  

ALLERGENICITY ASSESSMENT OF GOAT'S MILK DIFFERENT EXPRESSIONS OF ALPHA S1-CASEIN IN PATIENTS ALLERGIC TO COW'S MILK

2017 ◽  
pp. 150-155
Author(s):  
Thi Huyen Nguyen ◽  
Thi Minh Phuong Phan ◽  
Galleri Grazia
Keyword(s):  
Milk Protein ◽  
Mammalian Species ◽  
Milk Proteins ◽  
Goat Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Milk Samples ◽  
Goat’S Milk ◽  
Sds Page ◽  
Goat's Milk

Background: Cow’s milk protein allergy (CMPA) is the most common food allergy, especially, in infants and young children. In this case, milk from other mammalian species has been suggested as a possible nutritional alternative to cow’s milk. Goat’s milk is used quite popular to replace for cow’s milk. In the goat species, αS1casein (αS1-CN), coded by the CSN1S1 gene, is characterized by qualitative and quantitative polymorphisms extensively. This aim of this study is to evaluate allergenicity of goat’s milk containing differentk kinds of αS1CN. Methods: Individual milk samples from 26 selected goats with different CSN1S1 genotypes were analyzed by SDS-PAGE and immunoblotting by using sera from children allergic to cow’s milk with IgE specific to CN and/or serum protein. Results: The absence of reactivity for the αs1-CN highlighted with immunoblotting for all goat milk samples. Conclusions: The goat’s milk with particular genotype for CSN1S1 could be used as a source protein alternative in the case of αs1-CN awareness. Furthermore, these tests could be useful for evaluating from time to time the reactivity of patients with CMPA against milk proteins of these goats selected to establish the safety of its use in the specific subject. Key words: Allergenicity, milk protein, goat, alphaS1-Casein, CSN1S1gene

Selective allergy to sheep's and goat's milk proteins

2004 ◽  
Vol 32 (1) ◽  
pp. 39-42 ◽  
Author(s):  
T Muñoz Martín ◽  
B de la Hoz Caballer ◽  
F Marañón Lizana ◽  
R González Mendiola ◽  
P Prieto Montaño ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Goat’S Milk ◽  
Goat's Milk

Good tolerance to goat's milk in patients with recurrent aphthous ulcers with increased immunoreactivity to cow's milk proteins

2013 ◽  
Vol 42 (7) ◽  
pp. 523-527 ◽  
Author(s):  
Irina Besu ◽  
Ljiljana Jankovic ◽  
Aleksandra Konic-Ristic ◽  
Ana Damjanovic ◽  
Valeri Besu ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Cow’S Milk ◽  
Good Tolerance ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Aphthous Ulcers ◽  
Recurrent Aphthous Ulcers ◽  
Goat's Milk ◽  
Cow’S Milk Proteins

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

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