Letters to the Editor

PEDIATRICS ◽  
1964 ◽  
Vol 33 (2) ◽  
pp. 308-309
Author(s):  
ARMOND S. GOLDMAN ◽  
D. W. ANDERSON ◽  
S. R. HALPERN ◽  
W. A. SELLARS
Keyword(s):  
Milk Protein ◽  
Lactose Intolerance ◽  
Milk Proteins ◽  
Oral Challenge ◽  
Cow’S Milk ◽  
Letters To The Editor ◽  
Soybean Milk ◽  
Cow's Milk ◽  
Milk Sugar ◽  
Challenge Tests

In the study of oral challenge of allergic patients with milk, the inclusion of patients with milk sugar intolerance was minimized by using lactose-free purified milk proteins for confirmatory oral challenge tests. These purified milk proteins did contain sucrose, but the possibility of sucrose intolerance was excluded because the soybean milk used during the asymptomatic periods of milk elimination also contained sucrose. We agree with Dr. Ingall that in the absence of oral challenge with purified milk proteins, it is difficult to distinguish between milk protein hypersensitivity and lactose intolerance in those patients exhibiting solely gastrointestinal reactions when challenged with lactose-containing cow's milk.

scholarly journals Caries in children with lactose intolerance and cow's milk protein allergy

2018 ◽  
Vol 32 (0) ◽  
Author(s):  
Suzely Adas Saliba Moimaz ◽  
Marcelo Augusto Amaral ◽  
Cléa Adas Saliba Garbin ◽  
Tânia Adas Saliba ◽  
Orlando Saliba
Keyword(s):  
Milk Protein ◽  
Lactose Intolerance ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cow’S Milk Protein

scholarly journals Lactose intolerance and cow's milk protein allergy

2016 ◽  
Vol 36 (2) ◽  
pp. 179-187 ◽  
Author(s):  
Adriano Henrique do Nascimento RANGEL ◽  
Danielle Cavalcanti SALES ◽  
Stela Antas URBANO ◽  
José Geraldo Bezerra GALVÃO JÚNIOR ◽  
Júlio César de ANDRADE NETO ◽  
...  
Keyword(s):  
Milk Protein ◽  
Lactose Intolerance ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cow’S Milk Protein

scholarly journals DIAGNOSTIC PREDICTORS OF TOLERANCE DEVELOPMENT IN THE ELIMINATION DIET IN CHILDREN WITH COW'S MILK PROTEIN ALLERGY

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Oksana Matsyura ◽  
◽  
Lesya Besh ◽  
Natalia Lukyanenko ◽  
Oksana Kovalska ◽  
...  
Keyword(s):  
Milk Protein ◽  
Tolerance Induction ◽  
Milk Proteins ◽  
Specific Ige ◽  
Elimination Diet ◽  
Cow’S Milk ◽  
Molecular Profile ◽  
Tolerance Development ◽  
Cow's Milk ◽  
Cow’S Milk Protein

Background. Cow's milk protein allergy is a topical issue in pediatrics. This disease affects 2-3% of young children. Methods. The study included 30 children with a confirmed cow’s milk protein allergy and a prescribed milk elimination diet. The children were observed for 36 months. The molecular profile was evaluated by detecting the major components of milk (Bos d 8, Bos d 5, Bos d 4), minor (Bos d 6), and cross-reactive with serum albumin (Fel d 2, Can f 3). Results. The study group included 46.7% of boys. The mean age of the subjects was 14.5±3.18 months. Nine of the 25 analyzed factors were identified in the course of our work by the method of logistic regression with progressive selection, which in combined action affect the formation of tolerance to cow's milk proteins in allergic children. There are three clinical examples of calculating the prediction of the complete tolerance development in the elimination diet in children with cow's milk protein allergy. Conclusions. Independent predictors that reduce the likelihood of the tolerance development in the elimination diet, have identified: skin test to milk, Bos d 8, Bos d 5, Bos d 4, Bos d 6. Independent predictors of the tolerance development in the elimination diet are: milk-specific IgE, total IgE, Fel d 2, Can f 3. Low probability of tolerance development by elimination therapy is a recommendation for prescribing treatment to a patient by specific oral tolerance induction.

Cow's milk protein allergy — Results of skin-prick test with purified milk proteins

1990 ◽  
Vol 29 (2) ◽  
pp. 122-128 ◽  
Author(s):  
C. Kaiser ◽  
H. Reibisch ◽  
R. Fölster-Holst ◽  
H. Sick
Keyword(s):  
Skin Prick Test ◽  
Milk Protein ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Prick Test ◽  
Cow's Milk ◽  
Cow’S Milk Protein

scholarly journals P11 Secondary lactose intolerance and cow’s milk protein allergy in infants

2019 ◽  
Author(s):  
valeria novikova ◽  
Natalya Bogdanova ◽  
Natalya Prokopyeva ◽  
Sergey Lapin ◽  
Daria Kuznetsova ◽  
...  
Keyword(s):  
Milk Protein ◽  
Lactose Intolerance ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cow’S Milk Protein

scholarly journals Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 138
Author(s):  
Jin Wang ◽  
Rachit Saxena ◽  
Sai Kranthi Vanga ◽  
Vijaya Raghavan
Keyword(s):  
Secondary Structure ◽  
Protein Content ◽  
Milk Protein ◽  
Protein Quality ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Protein Digestibility ◽  
Microwave Processing ◽  
Cow’S Milk ◽  
Cow's Milk

Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure upon microwave, ultrasound, and thermosonication treatments. The protein content, digestibility, and secondary-structure changes of milk proteins were determined. The results demonstrated that almost 35% of the proteins in the untreated samples had a α-helix structure and approximately 29% a β-sheet and turns structure. Regarding the untreated samples, the three treatments increased the α-helices and correspondingly decreased the β-sheets and turns. Moreover, the highest milk protein digestibility was observed for the ultrasound-treated samples (90.20–94.41%), followed by the microwave-treated samples (72.56–93.4%), whereas thermosonication resulted in a lower digestibility (68.76–78.81%). The milk protein content was reduced as the microwave processing time and the temperature increased. The final milk protein available in the sample was lower when microwave processing was conducted at 75 °C and 90 °C compared to 60 °C, whereas the ultrasound treatment significantly improved the protein content, and no particular trend was observed for the thermosonicated samples. Thus, ultrasound processing shows a potential application in improving the protein quality of cow’s milk.

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