Pasteurization of milk proteins promotes allergic sensitization by enhancing uptake through Peyer’s patches

Roth‐Walter, Franziska; Berin, M. Cecilia; Arnaboldi, Paul M.; Escalante, Carlos; Dahan, Stéphanie; Rauch, Joyce; Jensen‐Jarolim, Erika; Mayer, Lloyd

doi:10.1111/j.1398-9995.2008.01673.x

Cited by 193 publications

(211 citation statements)

References 37 publications

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“…Pasteurization of cow’s milk proteins caused aggregation of β-lactoglobulin [27] and α-lactalbumin [28] (but not of casein that already exists in a micellular form), inhibiting uptake by intestinal epithelial cells in vitro and in vivo [26]. These findings support the hypothesis that food processing may contribute to the increasing prevalence of sensitization to food proteins in westernized countries [26]. …”

Section: Discussionsupporting

confidence: 73%

“…Recently, Roth-Walter et al [26] analyzed the impact of pasteurization on the antigenicity of the individual milk proteins. Pasteurization of cow’s milk proteins caused aggregation of β-lactoglobulin [27] and α-lactalbumin [28] (but not of casein that already exists in a micellular form), inhibiting uptake by intestinal epithelial cells in vitro and in vivo [26].…”

Section: Discussionmentioning

confidence: 99%

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Oral Challenge with Pasteurized Egg White from <i>Gallus domesticus</i>

Palomo

Fiandor-Román

Bobolea

et al. 2009

Int Arch Allergy Immunol

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Background: Since raw egg may cause digestive toxic infections, we assessed whether pasteurized raw egg white is as reliable as fresh raw egg white in the diagnosis of egg allergy. Methods: Thirty-two egg-allergic children were challenged with both pasteurized and fresh raw egg white. Open challenges were carried out with increasing doses of pasteurized raw egg white and fresh raw egg white administered every 60 min. Results: Eleven children (34.4%) had positive challenges with pasteurized raw egg white. Twenty-one children (65.62%) who tolerated pasteurized raw egg white also had a negative challenge with fresh raw egg white. If the challenge with pasteurized raw egg white resulted positive, the study was stopped. The protein profile and IgE-binding capacity of both pasteurized and fresh egg white were almost identical as observed by SDS-PAGE and IgE immunoblotting. In the IgE immunoblotting-inhibition and ImmunoCAP-inhibition assays, both extracts behaved in a similar way. Conclusions: We did not find any relevant allergenic differences between fresh and pasteurized egg white. This study supports the use of pasteurized egg white in the diagnosis of allergy to fresh raw egg proteins.

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Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 99%

Oral Challenge with Pasteurized Egg White from <i>Gallus domesticus</i>

Palomo

Fiandor-Román

Bobolea

et al. 2009

Int Arch Allergy Immunol

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“…This lower efficacy of HE to induce OT might be caused by a reduced number of relevant epitopes recognized by the immune system after enzymatic and heat treatment of WE. Additionally, these processing conditions can influence absorption and transport of the allergens through the epithelial layer [29] as well as digestibility of the allergens [19,] and thus impact on their presentation to the immune system.…”

Section: Discussionmentioning

confidence: 99%

Low-Allergenic Hydrolyzed Egg Induces Oral Tolerance in Mice

Hacini‐Rachinel¹,

Vissers²,

Doucet‐Ladevèze³

et al. 2014

Int Arch Allergy Immunol

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Background: Egg allergy is one of the most common food allergies in children. The standard therapy for egg allergy is strict avoidance. Yet, there is considerable clinical and scientific interest in primary or secondary prevention. A major drawback of oral tolerance (OT) induction protocols, however, is the possibility of severe side effects; thus, we have formulated a hypoallergenic egg product and demonstrate its in vivo capacity to modulate the immune system in the current study. Methods: Hydrolyzed egg (HE) was produced using a combination of moderate heat treatment and enzymatic hydrolysis. The capacity of HE to induce OT was tested in experimental models and compared to whole egg (WE). Delayed-type hypersensitivity (DTH) responses, immune markers and potential early markers of OT were analyzed. Results: Allergic responses, assessed by both DTH responses upon OVA challenge and serum OVA-specific IgE and IgG1, were decreased after treatment with HE and WE compared to the control group. Additionally, feeding WE and HE significantly decreased Th2 cytokine induction and cell proliferation, induced the activation of effector CD4+ T cells and increased numbers and percentages of ICOS+CD4+CD25+Foxp3+ cells. Furthermore, DO11.10 mouse experiments showed that HE contains other peptides than the OVA_323-339 peptide that are able to induce tolerance to OVA. Conclusions: Altogether, results showed that HE induces OT in mice in a dose-dependent manner. Due to its low allergenicity compared to WE, it may represent a safer alternative for OT induction in at-risk subjects or oral immunotherapy in allergic patients.

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“…Recently, Roth-Walter et al [9] showed that triggering of an anaphylactic response toward milk proteins requires two phases: (i) sensitization by thermally induced milk protein aggregates through Peyer's patches and (ii) efficient transfer of milk protein across the epithelial barrier. Although this was only demonstrated for whey protein aggregates, we need to keep in mind that heat treatment of milk will also result in the formation of aggregates between CN micelles and whey proteins via the formation of disulfide bonds between k-and/or as 2 -CN and whey proteins [10,11].…”

Section: Introductionmentioning

confidence: 99%

Food processing increases casein resistance to simulated infant digestion

Dupont

Mandalari

Mollé

et al. 2010

Molecular Nutrition Food Res

136

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The objective of this study was to determine whether processing could modify the resistance of casein (CN) to digestion in infants. A range of different dairy matrices was manufactured from raw milk in a pilot plant and subjected to in vitro digestion using an infant gut model. Digestion products were identified using MS and immunochemical techniques. Results obtained showed that CNs were able to resist digestion, particularly κ- and αs(2)-CN. Resistant areas were identified and corresponded to fragments hydrophobic at pH 3.0 (gastric conditions) and/or carrying post-translational modifications (phosphorylation and glycosylation). Milk processing led to differences in peptide patterns and heat treatment of milk tended to increase the number of peptides found in digested samples. This highlights the likely impact of milk processing on the allergenic potential of CNs.

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Pasteurization of milk proteins promotes allergic sensitization by enhancing uptake through Peyer’s patches

Cited by 193 publications

References 37 publications

Oral Challenge with Pasteurized Egg White from <i>Gallus domesticus</i>

Oral Challenge with Pasteurized Egg White from <i>Gallus domesticus</i>

Low-Allergenic Hydrolyzed Egg Induces Oral Tolerance in Mice

Food processing increases casein resistance to simulated infant digestion

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