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.

scholarly journals Effect of Low-Immunogenic Yogurt Drinks and Probiotic Bacteria on Immunoreactivity of Cow’s Milk Proteins and Tolerance Induction—In Vitro and In Vivo Studies

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3390
Author(s):  
Barbara Wróblewska ◽  
Anna Kaliszewska-Suchodoła ◽  
Ewa Fuc ◽  
Lidia Hanna Markiewicz ◽  
Anna Maria Ogrodowczyk ◽  
...  
Keyword(s):  
Therapeutic Potential ◽  
Tolerance Induction ◽  
Milk Proteins ◽  
In Vivo Studies ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Safe Product

There is no effective therapy for milk allergy. The role of lactic acid bacteria (LAB) and probiotics in protection against allergy-related outcomes is still under investigation. The aim of the study was to evaluate the immunomodulative and therapeutic potential of yogurt drinks in cow’s milk allergy (CMA) management. We compared immunoreactivity of α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), α-lactalbumin (α-LA), and β-lactoglobulin (β-LG) in 27 yogurt drinks fermented with different basic yogurt cultures, or yogurt cultures enriched with Lactobacillus plantarum and/or Bifidobacterium lactis strains, by competitive ELISA assay. Drinks with the lowest antigenic potential were used as allergoids for CMA therapy. BALB/c mice were sensitized via intraperitoneal injection of α-CN + β-LG mixture with aluminum adjuvant, and gavaged with increasing doses of selected low-immunogenic drinks (YM—basic, or YM-LB—enriched with L. plantarum and B. lactis) to induce tolerance. Milk- or phosphate-buffered saline (PBS)-dosed mice served as controls. Compared to milk, the immunoreactivity of proteins in drinks increased or decreased, depending on the bacterial sets applied for fermentation. Only a few sets acted synergistically in reducing immunoreactivity. The selected low-immunogenic drinks stimulated allergic mice for profiling Th2 to Th1 response and acquire tolerance, and the effect was greater with YM-LB drink, which during long-lasting interventional feeding strongly increased the secretion of regulatory cytokines, i.e., IL-10 and TGF-β, and IgA and decreased IL-4, IgE, and anti-(α-CN + β-LG) IgG1. The studies revealed variations in the potency of yogurt bacteria to change allergenicity of milk proteins and the need for their strict selection to obtain a safe product for allergy sufferers. The YM-LB drink with reduced antigenic potential may be a source of allergoids used in the immunotherapy of IgE mediated CMA, but further clinical or volunteer studies are required.

Accidental allergic reactions in children allergic to cow's milk proteins

2009 ◽  
Vol 123 (4) ◽  
pp. 883-888 ◽  
Author(s):  
Teresa Boyano-Martínez ◽  
Carmen García-Ara ◽  
María Pedrosa ◽  
José María Díaz-Pena ◽  
Santiago Quirce
Keyword(s):  
Milk Proteins ◽  
Cow’S Milk ◽  
Allergic Reactions ◽  
Cow's Milk ◽  
Cow’S Milk Proteins

scholarly journals Effects of pH Variation and NaCl on In Vitro Digestibility of Cow's Milk Proteins in Commercially Available Infant Formulas.

2000 ◽  
Vol 46 (6) ◽  
pp. 325-328 ◽  
Author(s):  
Kentaro SAKAI ◽  
Kenji YOSHINO ◽  
Mohammed A. SATTER ◽  
Fusao OTA ◽  
Yoshitaka NII ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Cow’S Milk ◽  
In Vitro Digestibility ◽  
Infant Formulas ◽  
Ph Variation ◽  
Cow's Milk ◽  
Effects Of Ph ◽  
Cow’S Milk Proteins

scholarly journals Modulation of Milk Allergenicity by Baking Milk in Foods: A Proteomic Investigation

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1536 ◽  
Author(s):  
Simona L. Bavaro ◽  
Elisabetta De Angelis ◽  
Simona Barni ◽  
Rosa Pilolli ◽  
Francesca Mori ◽  
...  
Keyword(s):  
Young Patients ◽  
Milk Proteins ◽  
Immunological Response ◽  
Protein Composition ◽  
Cow’S Milk ◽  
In Vitro Tests ◽  
Cow's Milk ◽  
Food Components ◽  
The Impact

Cow’s milk is considered the best wholesome supplement for children since it is highly enriched with micro and macro nutrients. Although the protein fraction is composed of more than 25 proteins, only a few of them are capable of triggering allergic reactions in sensitive consumers. The balance in protein composition plays an important role in the sensitization capacity of cow’s milk, and its modification can increase the immunological response in allergic patients. In particular, the heating treatments in the presence of a food matrix have demonstrated a decrease in the milk allergenicity and this has also proved to play a pivotal role in developing tolerance towards milk. In this paper we investigated the effect of thermal treatment like baking of cow’s milk proteins that were employed as ingredients in the preparation of muffins. A proteomic workflow was applied to the analysis of the protein bands highlighted along the SDS gel followed by western blot analyses with sera of milk allergic children in order to have deeper information on the impact of the heating on the epitopes and consequent IgE recognition. Our results show that incorporating milk in muffins might promote the formation of complex milk–food components and induce a modulation of the immunoreactivity towards milk allergens compared to milk baked in the oven at 180 °C for ten minutes. The interactions between milk proteins and food components during heating proved to play a role in the potential reduction of allergenicity as assessed by in vitro tests. This would help, in perspective, in designing strategies for improving milk tolerance in young patients affected from severe milk allergies.

scholarly journals The importance of component-resolved diagnostics in IgE-mediated cow's milk allergy

2021 ◽  
Vol 49 (3) ◽  
pp. 30-41
Author(s):  
Maria Popielarz ◽  
Aneta Krogulska
Keyword(s):  
Milk Proteins ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Recombinant Allergens ◽  
Allergic Reactions ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Ige Mediated

Cow’s milk allergy (CMA) is an increasingly common problem among children and adults that requires the use of appropriate diagnostics to eliminate allergic reactions and prevent unnec-essary dietary regimes. The current diagnostics methods are imperfect hence new, more effective methods are still being sought. Component-resolved diagnostics (CRD) is one of them. CRD assesses sensitivity to individual allergen molecules using purified native or recombinant allergens. The present paper reviews the role of CRD in diagnosing CMA, as well as the benefits and limitations of its use, especially in predicting allergy development or acquiring immunotolerance. It examines the possibility of replacing the current gold diagnostic standard with component tests directed against specific milk proteins. In addition, CRD could be helpful in the evaluation of prognosis. However, CRD allows for improvement in clinical management, particularly of polysensitized subjects, there is still no cogent evidence that it offers more efficient CMA diagnostics than existing tests.

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).

The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics

2021 ◽  
Vol 32 (4) ◽  
pp. 743-749
Author(s):  
Victoria Yulita Fitriani ◽  
Budi Suprapti ◽  
Muhammad Amin
Keyword(s):  
Lactobacillus Acidophilus ◽  
Bile Salts ◽  
Pathogenic Bacteria ◽  
Fruit Juice ◽  
Lactobacillus Reuteri ◽  
Antibacterial Properties ◽  
Fermented Food ◽  
Cow’S Milk ◽  
Cow's Milk

Abstract Objectives This study aims to determine the characteristics of Lactobacillus acidophilus and Lactobacillus reuteri from fermented soursop fruit juice and cow’s milk, respectively as probiotic candidate based on exposure to pH, bile salts, pathogenic bacteria, and antibiotics. Methods In vitro studies were conducted to examine the resistance of Lactobacillus acidophilus and Lactobacillus reuteri in pH 2, 2.5, 3.2, and 7.2, resistance to bile salts, resistance to pathogenic bacteria (Escherichia coli, Staphylococcus aureus and Enterococcus faecalis) and antituberculosis antibiotics. Results Viability of Lactobacillus acidophilus and Lactobacillus reuteri isolates remained unchanged (6.3 × 107 CFU/mL and 5.03 × 107 CFU/mL) at various acidic pH, and had a low survival rate in Ox gall 0.3% (bile salts). These isolates also showed antibacterial properties against pathogens in the gastrointestinal tract. Both of these bacteria are quite safe to be used together with ofloxacin, linezolid, moxifloxacin, and levofloxacin, antibiotic for tuberculosis therapy. Conclusions The results showed that Lactobacillus acidophilus and Lactobacillus reuteri from fermented soursop fruit juice and cow’s milk respectively fulfilled the characteristics of probiotic and could potentially be used as adjunct therapy in tuberculosis drug-resistance.

Sign in / Sign up

Export Citation Format

Share Document