ALLERGENICITY OF COW'S MILK PROTEINS

PEDIATRICS ◽  
1960 ◽  
Vol 25 (3) ◽  
pp. 432-436
Author(s):  
Lloyd V. Crawford
Keyword(s):  
Transfer Test ◽  
Milk Proteins ◽  
Passive Transfer ◽  
The Other ◽  
Cow’S Milk ◽  
Powder Form ◽  
Cow's Milk ◽  
Other Hand ◽  
Beta Lactoglobulin ◽  
Alpha Lactalbumin

By means of the dual-ingestion passive transfer test it has been demonstrated that the heat-denatured milks, whether in liquid or powder form, were markedly reduced in allergenicity of the beta-lactoglobulin and alpha-lactalbumin fractions, but retained the allergenicity of the alpha-casein fraction. On the other hand, pasteurized skimmed and pasteurized homogenized milk resulted in frequent reactions at sites passively sensitized to alpha-casein, beta-lactoglobulin and alpha-lactalbumin. The findings in this study suggest that the vast majority of infants sensitive to cow's milk could tolerate heat-denatured milk.

scholarly journals About choosing a wet nurse

2020 ◽  
Vol 7 (1) ◽  
pp. 80-81
Author(s):  
S. Markova
Keyword(s):  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Other Hand ◽  
Good Nurse ◽  
Wet Nurse

The author first of all points out the qualities that a good nurse should have. She must not be younger than 20, otherwise she is not experienced enough and not strong enough to feed a baby. In addition, the milk of a woman from 16 to 20 years old contains relatively little water and sugar, and a lot of casein and fat, in composition it is close to cow's milk and is difficult to digest. On the other hand, a nurse should not be older than 35 years, because at this age a woman's milk contains a lot of water and few dense constituents; such milk is not very nutritious. The time of the woman's release from the burden is of great importance. It is best to take a woman as a wet nurse no earlier than 3 months after her birth.

STUDIES ON THE ALLERGENICITY OF COW'S MILK

PEDIATRICS ◽  
1958 ◽  
Vol 22 (4) ◽  
pp. 653-658
Author(s):  
Bret Ratner ◽  
Murray Dworetzky ◽  
Satoko Oguri ◽  
Lydie Aschheim
Keyword(s):  
Oral Administration ◽  
Guinea Pigs ◽  
Oral Challenge ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Heat Stable ◽  
Skimmed Milk ◽  
Beta Lactoglobulin ◽  
Alpha Lactalbumin

Oral challenge with heat-denatured milk produced no reactions in guinea pigs sensitized parenterally to beta-lactoglobulin and alpha-lactalbumin, but produced typical anaphylactic reactions in animals sensitized to the heat-stable alpha-casein. In contrast, feeding of pasteurized skimmed milk resulted in frequent reactions in animals sensitized to alpha-casein and betalactoglobulin and one reaction in an animal sensitized to alpha-lactalbumin. Oral administration of heat-denatured milk failed to produce sensitization, even as tested by intravenous challenge with pasteurized skimmed milk. In contrast, pasteurized skimmed milk, given orally, resulted in sensitization of about two-thirds of the animals, as tested later by oral challenge with pasteurized skimmed milk, and of an even greater proportion as tested by intravenous challenge. Although alpha-casein is generally considered to be heat stable, under the conditions of these experiments the evidence indicated that it may be partially denatured by heat. These studies, designed to stimulate clinical sensitization to milk, suggest that heatdenatured milk can be fed safely to individuals allergic to milk, unless they are extraordinarily sensitive to the heat-stable alpha-casein.

scholarly journals İnek ve Keçi Sütleri Kullanımının Kefirin Antioksidan, Reolojik ve Duyusal Özellikleri Üzerine Etkisi

2021 ◽  
Vol 9 (1) ◽  
pp. 7-14
Author(s):  
Duygu Benzer Gürel ◽  
Merve Ildız ◽  
Serdal Sabancı ◽  
Nurcan Koca ◽  
Özlem Çağındı ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Goat Milk ◽  
Sensory Properties ◽  
The Other ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Other Hand ◽  
Goat’S Milk ◽  
Goat's Milk

In recent years, demand for products produced with goat milk has been increasing. On the other hand, compared to cow's milk, component and flavour differences in goat milk can cause significant differences in the properties of products produced with goat's milk and affect the acceptability of the product. In this study, it was aimed to compare the antioxidant capacity, rheological and sensory properties of kefir produced with goat milk with those properties of kefir produced of cow milk. In this context, cow milk, goat milk and 1: 1 ratio of cow and goat milk kefir were produced, physico-chemical, rheological and sensory analyses were performed. It was determined that the rheological properties of all kefir samples exhibit pseudoplastic behaviour and are compatible with the power-law model. The apparent viscosity of the kefir produced by the goat milk was lower than cow milk kefir. It was determined that the total antioxidant capacity of goat milk kefir was higher than cow's milk kefir and a and b values were lower in colour. On the other hand, in goat milk kefir, panellists perceived lower consistency and kefir flavour, also its overall acceptability score was lower. The addition of 50% cow's milk to goat's milk influenced the condition of goat's milk. The sensory properties of the mixture milk kefir were similar to the sensory properties of the cow's milk kefir. Although the mixture kefir positive results, it has been concluded that further studies are needed to obtain better consistency and flavour in kefir production from goat milk.

scholarly journals Limited Lactosylation of Beta-Lactoglobulin from Cow’s Milk Exerts Strong Influence on Antigenicity and Degranulation of Mast Cells

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 2041
Author(s):  
Gerlof P. Bosman ◽  
Sergio Oliveira ◽  
Peter J. Simons ◽  
Javier Sastre Torano ◽  
Govert W. Somsen ◽  
...  
Keyword(s):  
Mast Cells ◽  
Elevated Temperatures ◽  
Binding Capacity ◽  
Milk Proteins ◽  
Primary Objective ◽  
Molar Ratio ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Igg Binding ◽  
Beta Lactoglobulin

Background: beta-lactoglobulin (BLG) is one of the major cow’s milk proteins and the most abundant allergen in whey. Heating is a common technologic treatment applied during milk transformational processes. Maillardation of BLG in the presence of reducing sugars and elevated temperatures may influence its antigenicity and allergenicity. Primary objective: to analyze and identify lactosylation sites by capillary electrophoresis mass spectrometry (CE-MS). Secondary objective: to assess the effect of lactosylated BLG on antigenicity and degranulation of mast cells. Methods: BLG was lactosylated at pH 7, a water activity (aw) of 0.43, and a temperature of 65 °C using a molar ratio BLG:lactose of 1:1 by incubating for 0, 3, 8, 16 or 24 h. For the determination of the effect on antibody-binding capacity of lactosylated BLG, an ELISA was performed. For the assessment of degranulation of the cell-line RBL-hεIa-2B12 transfected with the human α-chain, Fcε receptor type 1 (FcεRI) was used. Results: BLG showed saturated lactosylation between 8 and 16 incubation hours in our experimental setup. Initial stage lactosylation sites L1 (N-terminus)—K47, K60, K75, K77, K91, K138 and K141—have been identified using CE-MS. Lactosylated BLG showed a significant reduction of both the IgG binding (p = 0.0001) as well as degranulation of anti-BLG IgE-sensitized RBL-hεIa-2B12 cells (p < 0.0001). Conclusions and clinical relevance: this study shows that lactosylation of BLG decreases both the antigenicity and degranulation of mast cells and can therefore be a promising approach for reducing allergenicity of cow’s milk allergens provided that the process is well-controlled.

Health Hazards of Cow's Milk

PEDIATRICS ◽  
1985 ◽  
Vol 76 (6) ◽  
pp. 1023-1023
Author(s):  
LEWIS A. BARNESS
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Milk Intake ◽  
Health Hazards ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Other Hand

In Reply.— Oski warns that excessive milk drinking may lead to anemia. He has demonstrated this himself, and there are sufficient references to indicate that this phenomenon is widespread in those who drink excessive milk to the exclusion of other nutrients. Limiting milk intake, after 6 months of life up to 500 mL of boiled milk as Tönz suggests is not documented, to my knowledge, to cause anemia. On the other hand, to recommend cow's milk as a source of essential fatty acids seems somewhat intemperate.

STUDIES ON THE ALLERGENICITY OF COW'S MILK

PEDIATRICS ◽  
1958 ◽  
Vol 22 (4) ◽  
pp. 648-652
Author(s):  
Bret Ratner ◽  
Murray Dworetzky ◽  
Satoko Oguri ◽  
Lydie Aschheim
Keyword(s):  
Guinea Pigs ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Beta Lactoglobulin ◽  
Alpha Lactalbumin

As demonstrated by parenteral sensitization and challenge in anaphylaxis experiments with guinea pigs, a particular heat-denatured milk was shown to have lost the allergenicity of the alpha-lactalbumin fraction, partially lost that of the beta-lactoglobulin fraction, and retained the allergenicity of the alpha-casein fraction.

Alergia à Proteína do Leite de Vaca Persistente em Adulto: Relato de Caso / Persistent Cow’s Milk Allergy in Adult: Case Report

1970 ◽  
Vol 5 (4) ◽  
pp. 51-60
Author(s):  
José Henrique Pereira Pinto ◽  
Renan Lemos de Toledo ◽  
William do Prado Franquelo
Keyword(s):  
Immune Response ◽  
Case Report ◽  
Inflammatory Disease ◽  
Clinical Manifestations ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Current Prevalence ◽  
Keywords Allergy ◽  
Ige Mediated

RESUMOIntrodução: Alergia à Proteína do Leite de Vaca (APLV) é uma doença inflamatória secundária à reação imunológica contra uma ou mais proteínas do leite de vaca (LV) que afeta principalmente a faixa pediátrica. A real prevalência é discutida em muitos estudos. As manifestações clínicas dependem do tipo da resposta imunológica, ser IgE mediada ou não. Os sintomas se iniciam por volta dos 06 meses de vida e na maioria dos casos, esse processo alérgico regride, com o paciente desenvolvendo tolerância até a adolescência. Casuística: Relata-se um caso de um paciente do sexo masculino, apresentando desde os 6 meses de idade de anafilaxia e broncoespasmo. Nesta época foi levado em hospitais e ambulatórios sendo diagnosticado e tratado como asma apenas, porém sem sucesso. Aos 18 anos, em consulta com especialista foi diagnosticado com APLV, apesar da dieta de exclusão, apresentou diversas reações anafiláticas, devido a ingestão acidental do alérgeno. Discussão: O paciente iniciou os primeiros sintomas quando houve contato com LV e apresentou teste laboratorial com valores compatíveis a patologia. Segundo a literatura a prevalência de APLV cai para menos de 1% aos 6 anos de vida e está persistência pode estar associada a múltiplos fatores, no caso relatado, o paciente não apresentou tolerância até o presente momento. Conclusão: APLV é uma doença usualmente de criança em que, se estas não adquirirem tolerância, complicações podem perdurar indefinidamente. O Diagnóstico precoce e o manejo adequado desta condição, revela grande importância na qualidade de vida e na prevenção de anafilaxia.Palavras chave: Alergia, Proteína do leite de vaca, Anafilaxia. ABSTRACT Introduction: Allergy to cow's milk (CMPA) is an inflammatory disease Introduction: Allergy to cow's milk (CMPA) is an inflammatory disease secondary to immune response against one or more cow's milk proteins (LV) which primarily affects pediatric patients. The current prevalence is discussed in many studies. The clinical manifestations depend on the type of immune response, being IgE mediated or not. Symptoms start at about 06 months of life and in most cases, the allergic process subsides, and the patient develops tolerance through adolescence. Case Report: We report the case of a male patient, who was presenting, since his 06 months of age, anaphylaxis and bronchospasm. At that time he was taken into hospitals and clinics being diagnosed and treated as asthma, but without success. At 18, in consultation with expert was diagnosed with CMPA, and despite the exclusion diet, presented several anaphylactic reactions due to accidental ingestion of the allergen. Discussion: The patient began the first symptoms when there was contact with LV and presented laboratory test values compatible with the pathology. According to the literature the prevalence of CMPA drops to less than 1% to 6 years of life and this persistence can be associated with multiple factors, in our case, the patient did not develop tolerance to date. Conclusion: CMPA is usually a child disease but ,if they do not acquire tolerance, complications can last indefinitely. Early diagnosis and appropriate management of this condition, reveals a great deal on quality of life and prevention of anaphylaxis. Keywords: Allergy, Cow’s milk protein, Anaphylaxis. 

Soy Formula Doesn't Help Colic

PEDIATRICS ◽  
1983 ◽  
Vol 71 (2) ◽  
pp. 299-300
Author(s):  
LASSE LOTHE ◽  
TOR LINDBERG ◽  
IRÉNE JAKOBSSON
Keyword(s):  
Adverse Reaction ◽  
Soy Protein ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Milk Formula ◽  
Cow's Milk ◽  
Cow’S Milk Proteins

In Reply.— We fully agree with LeBlanc that there was no significant improvement when infants with colic were given a soy protein-based formula. As pointed out in the "Discussion," as many as 53% of the infants showed an adverse reaction to soy (corresponding figure for cow's milk formula was 71%). We also emphasized that these figures must be interpreted with caution. In fact, soy protein-based formula was a bad choice as placebo. A placebo substance should be a substance of no importance as an allergen in infancy and soy protein has been shown to be as antigenic as cow's milk proteins (Eastham EJ, et al: J Pediatr 1978;93:561).

ALLERGENIC ACTIVITY AND DANGER OF INDUSTRIAL DUSTS OF DRY PRODUCTS OF COW'S MILK PROCESSING

2021 ◽  
pp. 51-55
Author(s):  
Baranov S.A. ◽  
◽  
Shevlyakov V.V. ◽  
Sychyk S.I. ◽  
Filonyuk V.A. ◽  
...  
Keyword(s):  
Milk Proteins ◽  
The Body ◽  
Cow’S Milk ◽  
Antigenic Determinants ◽  
Allergic Reactions ◽  
Cow's Milk ◽  
Milk Processing ◽  
Allergenic Activity

The purpose of the work was to establish in a model experiment the allergenic activity and danger of the extracts obtained from the dust of dry products of cow's milk processing (DPMP), containing complexes of soluble whey (WMP) or casein milk proteins (CMP), as a stage of hygienic regulation of the content of dust DPMP in the air of the working area. Experiments on albino guinea pigs sensitized by the intradermal injection of standard doses of WMP and СМР solutions into the ear revealed the development of severe allergic reactions in the animals of the experimental groups with the prevalence of mixed mechanisms of immediate anaphylactic and delayed cell-mediated types. According to the criteria for the classification of industrial allergens, the WMP and СМР complexes have a strong allergenic activity and are differentiated to the 1-st class of allergenic hazard, which determines the classification of the DPMP dust containing them as extremely dangerous industrial allergens. This is confirmed by the established high levels of indicators of allergic-diagnostic reactions in vivo and in vitro when testing sensitized WMP and СМР animals with a solution of skim milk powder dust, indicating the presence of antigenic determinants of whey and casein milk proteins in it and a real ability to form cross-allergic reactions in the body of workers to dust from all dry milk processing products containing these proteins.

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