Cross‐reactivity between milk proteins from different animal species

Restani, Patrizia; Gaiaschi, Antonella; Plebani, Alessandro; Beretta, Barbara; Cavagni, Giovanni; Fiocchi, Alessandro; Poiesi, Claudio; Velonà, Teresa; Ugazio, Alberto G.; Galli, C. L.

doi:10.1046/j.1365-2222.1999.00563.x

Cited by 163 publications

(115 citation statements)

References 24 publications

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“…This non-recognition suggests the absence of β-Lg to the dromedary milk [11][12][13][14] . These results are in accordance with those of [17] . Indeed this researcher showed that the proteins of dromedary milk seem to be the only proteins which had not been recognized by serum antibodies of IgE type of children allergic to proteins in cow's milk.…”

Section: Resultssupporting

confidence: 93%

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Cross Reactivity between Dromedary Whey Proteins and IgG Anti Bovine α-Lactalbumin and Anti Bovine β-Lactoglobulin

Youcef¹,

Saïdi²,

Mezemaze³

et al. 2009

American J. of Applied Sciences

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Problem statement: Our aim was to enhance the data on antigenic properties of dromedary whey proteins. Approach: The identification of the whey proteins was carried by SDS-page and Reversed phase high performance liquid chromatography (RP-HPLC). The cross-reactivity of dromedary whey proteins with IgG anti bovine β-lactoglobulin and anti bovine α-lactalbumin, obtained by immunisation of Balb/c mice, was carried out by ELISA. Results: The SDS-page showed the presence of band corresponding to α-lactalbumin and albumin serum; this was confirmed by the chromatogram obtained by RP-HPLC, where we detected a pick corresponding to α-lactalbumin. There was a cross reaction of dromedary whey proteins with IgG anti bovin α- lactalbumin but it was very weak with IgG anti boin β-lactoglobulin. Conclusion: We detected a cross reactivity between dromedary whey proteins and IgG anti bovin α-lactalbumin.

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Section: Resultssupporting

confidence: 93%

“…In addition to that and according to Restani et al. [17,18] the cross reactions were observed between proteins of milk and meats, such as caseins and albumin, of different species like the cow, goat, ewe and mare and it was explained by the probable resemblance in the sequence of their proteins.…”

Section: Resultsmentioning

confidence: 81%

Cross Reactivity between Dromedary Whey Proteins and IgG Anti Bovine α-Lactalbumin and Anti Bovine β-Lactoglobulin

Youcef¹,

Saïdi²,

Mezemaze³

et al. 2009

American J. of Applied Sciences

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“…Because of high cross-reactivity (up to 80%) and nutritional inadequacy, the use of most animal milk is precluded (28)(29)(30). Rice based hydrolysates, available in certain countries, may offer an alternative approach in the treatment of CMPA.…”

Section: Fig 2 Decision Tree For Diagnosis and Treatment Of Formulamentioning

confidence: 99%

Diagnosis and management of cow’s milk protein allergy in infants

et al. 2012

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“…Sheep's milk mixed with camel's milk at a 50%: 50% ratio raised the protein content of cheese. On the other hands, camel milk is considered a useful component of the diet for individuals that show allergic reactions to the protein fraction of cow, ewe or goat milk, as camel milk does not contain ß-lactoglobulin and the content of alpha-casein is much lower than in milk of other herbivores mentioned [27,28]. Significant differences were reported in the fat content among the five types of cheeses (Table 4).…”

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Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses

Derar¹,

Zubeir²

2016

JFSE

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This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel's milk was mixed with sheep's milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature (37-40 °C). The study revealed that fortifying camel's milk with sheep's milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep's milk to camel's milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep's milk to camel's milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel's milk and sheep's milk revealed yield of 10.66% and 23.53%, respectively. There were significant (P < 0.001) differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel's milk after addition of 75% and 50% sheep's milk were the most acceptable compared to other cheeses. Hence sheep's milk could be added to camel's milk for improvement of cheese properties.

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Cross‐reactivity between milk proteins from different animal species

Cited by 163 publications

References 24 publications

Cross Reactivity between Dromedary Whey Proteins and IgG Anti Bovine α-Lactalbumin and Anti Bovine β-Lactoglobulin

Cross Reactivity between Dromedary Whey Proteins and IgG Anti Bovine α-Lactalbumin and Anti Bovine β-Lactoglobulin

Diagnosis and management of cow’s milk protein allergy in infants

Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses

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