Allergy to goat and sheep cheese with tolerance to cow's milk and its derivatives

Viñas, Marta; Carnés, Jerónimo; López-Matas, M. Ángeles; Hernández, Nora; Castillo, M. J. Losada; Ibero, M

doi:10.1016/j.aller.2012.08.002

Cited by 13 publications

(12 citation statements)

References 6 publications

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“…In those cases, the IgE binds the caseins (α S1 ‐, α S2 ‐, and β‐caseins) with high specificity and efficiency, but not to the whey proteins, despite their pronounced sequence homology (Ah‐Leung and others ). Several studies report the fact that patients with cow milk allergy have cross‐reactivity with sheep and goat milk, but not the reverse (Wüthrich and Johansson ; Calvani and others ; Umpierrez and others ; Muñoz‐Martín and others ; Viñas and others ). Nonetheless, the reason for this phenomenon is still unclear.…”

Section: Cross‐reactivity Of Milk Allergensmentioning

confidence: 99%

Bovine Milk Allergens: A Comprehensive Review

Villa

Costa

Oliveira

et al. 2017

Comp Rev Food Sci Food Safe

161

145

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Cow milk allergy is one of the most common food allergies in early childhood and often persists through adult life, forcing an individual to a complete elimination diet. Milk proteins are present in uncounted food products, such as cheese, yogurt, or bakery item, exposing allergic persons to a constant threat. Many efforts have been made to overcome this global problem and to improve the life quality of allergic individuals. First, proper and reliable food labeling is fundamental for consumers, but the verification of its compliance is also needed, which should rely on accurate and sensitive analytical methods to detect milk allergens in processed foods. At the same time, strategies to reduce milk allergenicity, such as immunotherapy or the use of food processing techniques to modify allergen structure, have to be extensively studied. Recent research findings on the applicability of food processing, such as heat treatment, fermentation, or high pressure, have revealed great potential in reducing milk allergenicity. In this review, significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy. Molecular characterization of cow milk allergens and cross-reactivity with other nonbovine milk species are described, as well as the effects of processing, food matrix, and digestibility on milk allergenicity. Additionally, analytical methods for the detection of milk allergens in food are described, from immunoassays and mass spectrometry methods for protein analysis to real-time polymerase chain reaction for DNA analysis.

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Section: Cross‐reactivity Of Milk Allergensmentioning

confidence: 99%

Bovine Milk Allergens: A Comprehensive Review

Villa

Costa

Oliveira

et al. 2017

Comp Rev Food Sci Food Safe

161

145

View full text Add to dashboard Cite

show abstract

“…Better digestibility of goat milk ensures that the fat it contains is dispersed in the smaller fat beads (Jandal 1996). Due to the better digestibility of milk proteins the goat milk is an important part of the diet of people suffering from allergies (Høst 2002, Viñas et al 2012. In addition, the breeding of sheep and goats in the public eye is associated with a friendlier attitude towards animals and nature, so that their milk is considered as organic and ecological.…”

mentioning

confidence: 99%

Factors influencing the content of vitamins A and E in sheep and goat milk

Michlová¹,

Dragounová²,

Horníčková³

et al. 2015

Czech J. Food Sci.

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Michlová T., Dragounová H., Horníčková Š., Hejtmánková A. (2015): Factors influencing the content of vitamins A and E in sheep and goat milk. Czech J. Food Sci., 33: 58-65.The content of lipophilic vitamins A and E was determined in samples of sheep and goat milk of different breeds coming from 9 farms in central, eastern, and southern Bohemia. Samples were collected throughout the period of lactation (from April to September). Vitamins A and E were determined by HPLC using DAD and FLD detectors. Vitamin A was determined in all samples but only α-tocopherol (out of various forms of vitamin E) was detected in all samples. The total average content of vitamins A and E in raw milk of all sheep breeds during lactation was 0.93 ± 0.07 and 2.93 ± 0.87 mg/kg, levels of these vitamins in goat milk were 0.79 ± 0.08 and 1.29 ± 0.35 mg/kg, respectively. The results showed a significantly medium and strong correlation between the content of vitamin A and E and the content of fat (R 2 = 0.57 and 0.75, respectively). The year did not have any statistically significant influence on the content of monitored vitamins. The content of both vitamins is dependent on the phase of lactation. The levels of vitamins A and E were significantly lower in the early phase and significantly higher in the late phase of lactation. The amount of monitored vitamins slightly decreased during pasteurisation. A strong decrease in the content of both vitamins was observed during the first two weeks after milk storage in a freezing box at the temperature of -20°C (about 11-55%).

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“…Nevertheless, in Europe, a new population of patients has emerged since the beginning of the 1990s. These patients show, most of the time, severe allergy reactions to G/SM associated with tolerance to CM (Wüthrich et al, 1995;Umpiérrez et al, 1999;Lamblin et al, 2001;Attou et al, 2005;Martins et al, 2005;Ah-Leung et al, 2006;Viñas et al, 2012). Whereas CMA appears in the first months of life and in most of the cases disappears by the age of three, G/SM allergy appears later and is persistent (Ah-Leung et al, 2006).…”

Section: Introductionmentioning

confidence: 94%

“…Whereas CMA appears in the first months of life and in most of the cases disappears by the age of three, G/SM allergy appears later and is persistent (Ah-Leung et al, 2006). The role of caseins in this reactivity seems to be predominant as compared to that of β-lactoglobulin or αlactalbumin (Umpiérrez et al, 1999;Ah-Leung et al, 2006;Muñoz Martín et al, 2004;Viñas et al, 2012). This observation is not surprising because sequence homology between bovine β-lactoglobulin and αlactalbumin (Table 1) with goat/sheep's corresponding proteins is very high (95%).…”

Section: Introductionmentioning

confidence: 99%

Allergy to Goat/Sheep’s Milk with Good Tolerance to Cow’s Milk but Not to Cow’s Milk Cheese: Identification of 1-105 Peptide from -Casein as the Molecular Basis of Reactivity toward Cow’s Milk Cheese for Two Patients

Beaumesnil¹,

Denery-Papini²,

Drouet³

et al. 2013

IMMU

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In Europe, a new population of patients developing anaphylaxis to goat's/sheep's milk associated to tolerance to cow's milk has recently appeared. Nevertheless, among these patients, some show allergic reactions to cow's milk cheeses but these reactions are less severe than those directed against goat's/sheep's milk. The objective of the study was to the molecular determinants of the reactivity of this category of patients toward goat's/sheep's milk and cow's milk cheese. Western blots with either monoclonal antibodies specific of each casein or patients sera were performed. We confirmed that goat caseins are the main allergen recognized by patients with goat's/sheep's milk anaphylaxis. Patients IgE recognized also strongly and mainly bovine κ-casein 1-105 peptide which is present in cow's milk cheese but not in cow's milk. This peptide is generated by cleavage of κ-casein by chymosin during cheese fabrication. The reactivity of patients with anaphylaxis to goat's/sheep's milk toward cow's milk cheese is due to the presence of an epitope in bovine κcasein 1-105 peptide, epitope absent or not accessible in full-length bovine κ-casein.

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Allergy to goat and sheep cheese with tolerance to cow's milk and its derivatives

Abstract: We showed sensitisation to goat and sheep cheese in two patients, and only to sheep cheese in another two of the studied patients.

Cited by 13 publications

References 6 publications

Bovine Milk Allergens: A Comprehensive Review

Bovine Milk Allergens: A Comprehensive Review

Factors influencing the content of vitamins A and E in sheep and goat milk

Allergy to Goat/Sheep’s Milk with Good Tolerance to Cow’s Milk but Not to Cow’s Milk Cheese: Identification of 1-105 Peptide from -Casein as the Molecular Basis of Reactivity toward Cow’s Milk Cheese for Two Patients

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