scholarly journals No Glycation Required: Interference of Casein in AGE Receptor Binding Tests

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1836
Author(s):  
Hannah E. Zenker ◽  
Malgorzata Teodorowicz ◽  
Harry J. Wichers ◽  
Kasper A. Hettinga
Keyword(s):  
Heat Treatment ◽  
Milk Protein ◽  
Soluble Form ◽  
Cow’S Milk ◽  
Dot Blot ◽  
Differential Heat ◽  
Cow's Milk ◽  
Inhibition Elisa ◽  
Heated Milk

For the determination of the binding of heated cow’s milk whey proteins such as β-lactoglobulin to the receptors expressed on immune cells, inhibition ELISA with the soluble form of the receptor for advanced glycation end products (sRAGE) and scavenger receptor class B (CD36) has been successfully used in the past. However, binding to heated and glycated caseins in this read-out system has not been tested. In this study, inhibition ELISA was applied to measure the binding of cow’s milk casein alone, as well as all milk proteins together, which underwent differential heat treatment, to sRAGE and CD36, and we compared those results to a dot blot read out. Moreover, binding to sRAGE and CD36 of differentially heated milk protein was measured before and after in vitro digestion. Casein showed binding to sRAGE and CD36, independent from the heat treatment, in ELISA, while the dot blot showed only binding to high-temperature-heated milk protein, indicating that the binding is not related to processing but to the physicochemical characteristics of the casein. This binding decreased after passage of casein through the intestinal phase.

In Vitro Cell-Mediated Immunologic Assay for Cow's Milk Allergy

PEDIATRICS ◽  
1980 ◽  
Vol 66 (3) ◽  
pp. 399-402
Author(s):  
Azaria Ashkenazi ◽  
Stanley Levin ◽  
Dalia Idar ◽  
Ayala Or ◽  
Ian Rosenberg ◽  
...  
Keyword(s):  
Normal Control ◽  
Acute Gastroenteritis ◽  
Milk Protein ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Control Subjects ◽  
Β Lactoglobulin ◽  
In Infants And Children

The production of a lymphokine, the leukocyte-migration-inhibition factor (LIF), by peripheral blood lymphocytes in response to an in vitro challenge with bovine β-lactoglobulin was assayed in infants and children suspected of having allergy to cow's milk protein. of the patients studied, 24 had cow's milk allergy, 24 were normal control subjects, 18 had recovered from milk allergy, 10 were newborns, and 10 were babies suffering from acute gastroenteritis. All patients with milk allergy demonstrated significant LIF production in response to β-lactoglobulin (23.5% ± 6.4%). In the normal control subjects, LIF was 3.1% ± 4.3% (P < .0005). Only two of the 24 control subjects and two of the ten newborns had high-normal values bordering on the positive. None of the ten babies with acute gastroenteritis gave a positive response. Most of the children who had recovered from milk allergy and were ingesting cow's milk had negative assays. This cell-mediated immune assay is shown to be a reliable test for the diagnosis of sensitivity to milk protein in infants and children, and for determining dietary treatment and when this treatment can be safely terminated. In most cases, its use should eliminate the need for the potentially dangerous and ethically questionable provocation test, as well as the need for repeated intestinal biopsies.

scholarly journals Peptide Release after Simulated Infant In Vitro Digestion of Dry Heated Cow’s Milk Protein and Transport of Potentially Immunoreactive Peptides across the Caco-2 Cell Monolayer

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2483 ◽  
Author(s):  
Hannah E. Zenker ◽  
Harry J. Wichers ◽  
Monic M. M. Tomassen ◽  
Sjef Boeren ◽  
Nicolette W. De Jong ◽  
...  
Keyword(s):  
T Cell ◽  
Milk Protein ◽  
Cell Monolayer ◽  
In Vitro Digestion ◽  
Cow’S Milk ◽  
T Cell Epitopes ◽  
Peptide Profile ◽  
Cow's Milk ◽  
Cow’S Milk Protein

Dry heating of cow’s milk protein, as applied in the production of “baked milk”, facilitates the resolution of cow’s milk allergy symptoms upon digestion. The heating and glycation-induced changes of the protein structure can affect both digestibility and immunoreactivity. The immunological consequences may be due to changes in the peptide profile of the digested dry heated milk protein. Therefore, cow’s milk protein powder was heated at low temperature (60 °C) and high temperature (130 °C) and applied to simulated infant in vitro digestion. Digestion-derived peptides after 10 min and 60 min in the intestinal phase were measured using LC-MS/MS. Moreover, digests after 10 min intestinal digestion were applied to a Caco-2 cell monolayer. T-cell epitopes were analysed using prediction software, while specific immunoglobin E (sIgE) binding epitopes were identified based on the existing literature. The largest number of sIgE binding epitopes was found in unheated samples, while T-cell epitopes were equally represented in all samples. Transport of glycated peptide indicated a preference for glucosyl lysine and lactosyl-lysine-modified peptides, while transport of peptides containing epitope structures was limited. This showed that the release of immunoreactive peptides can be affected by the applied heating conditions; however, availability of peptides containing epitopes might be limited.

The effect of heat treatment or hydrolysis on cow's milk protein distributions and antigenicities

2014 ◽  
Vol 2 (4) ◽  
pp. 259 ◽  
Author(s):  
Hee Seon Lee ◽  
Mi Na Kim ◽  
Jung Yeon Hong ◽  
Won Il Heo ◽  
Kyung Won Kim ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Milk Protein ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cow’S Milk Protein

scholarly journals In vitro diagnosis of cow's milk protein sensitive enteropathy by organ culture method.

Gut ◽  
1981 ◽  
Vol 22 (3) ◽  
pp. 199-202 ◽  
Author(s):  
N Iyngkaran ◽  
M Yadav ◽  
S Balabaskaran ◽  
E Sumithran
Keyword(s):  
Organ Culture ◽  
Milk Protein ◽  
Culture Method ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cow’S Milk Protein ◽  
In Vitro Diagnosis

scholarly journals 52 In Vitro Evidence of Cow's Milk Protein Sensitisation in Neonatal Necrotising Enterocolitis

2004 ◽  
Vol 56 (3) ◽  
pp. 473-473
Author(s):  
S L Chuang ◽  
P Hayes ◽  
E Ogundipe ◽  
N Modi ◽  
M Haddad ◽  
...  
Keyword(s):  
Milk Protein ◽  
Necrotising Enterocolitis ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Neonatal Necrotising Enterocolitis ◽  
Cow’S Milk Protein

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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