Allergenic Milk Proteins. Friend or Foe Nutritional Proteins?

Abstract

Abstract"llergies are complex inflammatory diseases with a not fully understood etiology. Several factors, including genetic, environmental, age of exposition, diet, etc., are associated with the induction of these diseases. The incidence of allergies has increased during the last decades and constitutes the most common immune-based disease worldwide. "ccording to the hygiene hypothesis, a lower exposure to pathogens and commensal microbes that reside in the intestinal lumen is responsible for the rapid rise of the prevalence of atopic and allergic disorders, specifically food allergy. To overcome this tendency, the immunological mechanisms underlying this pathology should be better understood, which will undoubtedly impact the development of novel therapies. " large body of evidence demonstrates that immunotherapies constitute corrective treatments of the impaired regulation of the immune system in allergic patients.The aim of this chapter is to present an overview about allergic diseases and food allergies, mechanisms involved, differences with toxic reactions and food intolerances, a brief description of the main milk allergenic proteins, and the new therapeutic strategies derived from the old immunotherapies to restore oral tolerance, and finally, to describe different pathologies associated with milk allergy.

Analysis of milk consumption and dairy products of the Russian population using an online survey

“…However, in most places, it is difficult or practically impossible to perform it as a standard task, therefore, food allergy to milk proteins is either not confirmed or overdiagnosis is possible. In the case of lactose intolerance, fermented milk products and products with commercially hydrolyzed lactose are known to be indicated (Docena et al., 2016 ; Emura et al., 2020 ; Fleischer et al., 2011 ; Khoroshinina et al., 2017 ; Scheider et al., 2015 ).…”

Γενετικός Χαρακτηρισμός Και Ταυτοποίηση Αυτόχθονων Φυλών Αιγών Και Προβάτων

“…Τέλος, αν και το γάλα αποτελεί απαραίτητο συστατικό του καθημερινού διαιτολογίου σε ολόκληρο τον κόσμο και είναι μια από τις πιο θρεπτικές τροφές, για ένα κομμάτι του συνολικού πληθυσμού έχει αντίθετα αποτελέσματα, καθώς θεωρείται ότι είναι η πιο κοινή αλλεργιογόνος τροφή. Για τις καζεΐνες, οι CSN2, CSN3, CSN1S1 και CSN1S2 αποτελούν τα κύρια αλλεργιογόνα του γάλακτος, ενώ για τις πρωτεΐνες ορού γάλακτος τα κύρια αλλεργιογόνα είναι η α-λακταλβουμίνη και η β-λακτογλοβουλίνη (Docena et al 2016). Ελέγχοντας λοιπόν τη σύσταση του παραγόμενου γάλακτος θα είναι εφικτή η δημιουργία γαλακτοκομικών προϊόντων που θα μπορούν να καταναλωθούν από ευπαθείς ομάδες καταναλωτών.…”