The Effect of Homogenization and Pasteurization on the Allergenicity of Bovine Milk Analysed by a Murine Anaphylactic Shock Model

Poulsen, O. M.; Hau, Jann

doi:10.1007/978-94-009-3281-4_16

Cited by 15 publications

(32 citation statements)

References 11 publications

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“…Little in vivo research has been performed. There is some evidence showing that homogenized milk induces a stronger allergic reaction in milk allergic mice than raw milk, but these findings could not be confirmed in clinical studies …”

Section: Discussionmentioning

confidence: 91%

“…However, milk processing also induces unwanted changes in the milk composition. Proteins with potential beneficial health properties (partly) lose functionality, and the context of allergen presentation to the immune system may be altered . Current literature mostly demonstrates the adverse effect of milk processing on allergic diseases like asthma and atopy .…”

Section: Discussionmentioning

confidence: 99%

“…Pasteurization, for instance, structurally alters heat‐sensitive milk components, like proteins, which might subsequently lose functionality . In addition, homogenization changes the milk fat structure and thereby it might alter allergen presentation to the immune system . So even though milk processing ensures microbial safety, it also affects functional milk proteins which might consequently lose their beneficial health properties.…”

Section: Introductionmentioning

confidence: 99%

“…Heating of the whey proteins α‐lactalbumin and β‐lactoglobulin induces the formation of aggregates which seem to promote allergic sensitization by shifting uptake from enterocytes to Peyer's patches . In addition, homogenization might increase the allergenicity of the milk due to disintegration of casein micelles and milk fat globules . However, compelling evidence showing that milk processing affects the allergenicity of milk is still lacking.…”

Section: Introductionmentioning

confidence: 99%

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Milk processing increases the allergenicity of cow’s milk—Preclinical evidence supported by a human proof‐of‐concept provocation pilot

Abbring

Kusche

Roos³

et al. 2019

Clin Experimental Allergy

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BackgroundSeveral studies demonstrated the adverse effect of milk processing on the allergy‐protective capacity of raw cow's milk. Whether milk processing also affects the allergenicity of raw milk is hardly investigated.ObjectiveTo assess the allergenicity of raw (unprocessed) and processed cow's milk in a murine model for food allergy as well as in cow's milk allergic children.MethodsC3H/HeOuJ mice were either sensitized to whole milk (raw cow's milk, heated raw cow's milk or shop milk [store‐bought milk]) and challenged with cow's milk protein or they were sensitized and challenged to whey proteins (native or heated). Acute allergic symptoms, mast cell degranulation, allergen‐specific IgE levels and cytokine concentrations were determined upon challenge. Cow's milk allergic children were tested in an oral provocation pilot with organic raw and conventional shop milk.ResultsMice sensitized to raw milk showed fewer acute allergic symptoms upon intradermal challenge than mice sensitized to processed milk. The acute allergic skin response was low (103 ± 8.5 µm vs 195 ± 17.7 µm for heated raw milk, P < 0.0001 and vs 149 ± 13.6 µm for shop milk, P = 0.0316), and there were no anaphylactic shock symptoms and no anaphylactic shock‐induced drop in body temperature. Moreover, allergen‐specific IgE levels and Th2 cytokines were significantly lower in raw milk sensitized mice. Interestingly, the reduced sensitizing capacity was preserved in the isolated native whey protein fraction of raw milk. Besides, native whey protein challenge diminished allergic symptoms in mice sensitized to heated whey proteins. In an oral provocation pilot, cow's milk allergic children tolerated raw milk up to 50 mL, whereas they only tolerated 8.6 ± 5.3 mL shop milk (P = 0.0078).Conclusion and Clinical RelevanceThis study demonstrates that raw (unprocessed) cow's milk and native whey proteins have a lower allergenicity than their processed counterparts. The preclinical evidence in combination with the human proof‐of‐concept provocation pilot provides evidence that milk processing negatively influences the allergenicity of milk.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Milk processing increases the allergenicity of cow’s milk—Preclinical evidence supported by a human proof‐of‐concept provocation pilot

Abbring

Kusche

Roos³

et al. 2019

Clin Experimental Allergy

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show abstract

“…During the last decade it has often been claimed by laymen, especially parents of milk-allergic children that unhomogenized cows" milk (UNH) produces fewer allergic responses than homogenized milk (HOM). The results of a murine study gave some support for this observation [10], but in clinical studies in cows" milk-allergic children [11,12] UNH as well as HOM was able to provoke allergic reactions.…”

Section: Introductionmentioning

confidence: 94%

Bovine β‐1actoglobulin in human milk from atopic and non‐atopic mothers. Relationship to maternal intake of homogenized and unhomogenized milk

Høst

Husby

Hansen

et al. 1990

Clin Experimental Allergy

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Human milk samples (n = 300) were collected during a 3-week period from 10 healthy mothers and from 10 atopic mothers, all with healthy, solely breast-fed infants. The milk samples were analysed by an enzyme-linked immunosorbent assay (ELISA) for the content of bovine beta-lactoglobulin (BLG). In a cross-over design the atopic and non-atopic mothers alternated their intake of milk between homogenized and unhomogenized milk each week. On day 7, in each week, consecutive milk samples were taken before and 4, 8, 12 and 24 hr after a single ingestion of 500 ml of homogenized or unhomogenized milk. Detectable amounts of BLG (0.9-150 micrograms/l, median value 4.2 micrograms/l) were measured in 19/20 of the mothers (95%), in 9 of 10 atopic mothers and in all 10 of 10 non-atopic mothers. No correlation was found between the type of milk preparation (homogenized or unhomogenized) and the presence of BLG or the level of BLG in human milk. A great intra-individual and inter-individual variation of BLG level was found, and no relationship was observed between BLG levels and atopic status of the mothers. The interval between ingestion of 500 ml of milk and the maximal concentration of BLG on milk-free diet varied between 4 and 24 hr, median value 8 hr. The presence of BLG in human milk is a common finding in both atopic and non-atopic mothers.

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The Effect of Homogenization and Pasteurization on the Allergenicity of Bovine Milk Analysed by a Murine Anaphylactic Shock Model

Poulsen¹,

Hau²

1988

New Developments in Biosciences: Their Implications for Laboratory Animal Science

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In a factorial design study a murine anaphylactic shock model was used to analyse the effect of homogenization. pasteurization, and fat content on the ability of bovine milk to induce anaphylactic reactions. Mice were sensitized by either oral or subcutaneous immunizations with various types of bovine milk. In spite of a significantly higher antibody titre in the mice sensitized subcutaneously, there was no difference in the sensitivity between orally and subcutaneously immunized mice with respect to anaphylactic reactions. Pasteurization did not seem to change the ability of milk to induce anaphylactic reactions. However, increasing fat contents in combinations with homogenization resulted in an increase ofthe ability ofthe milk to induce anaphylactic reactions. Tntroduction

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The Effect of Homogenization and Pasteurization on the Allergenicity of Bovine Milk Analysed by a Murine Anaphylactic Shock Model

Cited by 15 publications

References 11 publications

Milk processing increases the allergenicity of cow’s milk—Preclinical evidence supported by a human proof‐of‐concept provocation pilot

Milk processing increases the allergenicity of cow’s milk—Preclinical evidence supported by a human proof‐of‐concept provocation pilot

Bovine β‐1actoglobulin in human milk from atopic and non‐atopic mothers. Relationship to maternal intake of homogenized and unhomogenized milk

The Effect of Homogenization and Pasteurization on the Allergenicity of Bovine Milk Analysed by a Murine Anaphylactic Shock Model

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