Background
Assessing the effect of adding baked milk products to the diet of patients with cow's milk allergy on accelerating the formation of tolerance.
Method
A randomized clinical trial was ...carried out with 84 patients (6 months‐3 years old) diagnosed with allergy to cow's milk who tolerated baked milk in form of muffin in oral food challenge (OFC). The subjects were divided randomly into case and control groups matched for age and sex. Patients in the case group were asked to consume baked milk in the form of muffin for 6 months and then to consume baked cheese in the form of pizza for another 6 months. The control group were instructed to strictly avoid any milk products for 1 year. Skin prick test (SPT) and serum‐specific immunoglobulin E (sIgE) levels (ImmunoCAP) of milk, casein, and beta‐lactoglobulin were measured before and after the study. In addition, those in the case group who had satisfactorily tolerated baked products during the study as well as all the subjects in the control group underwent an OFC to evaluate unheated milk tolerance at the end of the study.
Results
It was shown that by the end of the 1‐year study period, 88.1% (37/42) of the patients in the case group and 66.7% (28/42) of those in control group had developed tolerance to unheated milk (P‐value: 0.018). The results of milk‐specific SPT and sIgE levels showed a significant decrease in the case group. Initial sIgE levels could not predict unheated milk tolerance in case and control groups.
Conclusion
Introducing baked milk products into the diet of patients with milk allergy can accelerate the tolerance of unheated milk in these patients. sIgE levels of milk, casein, and beta‐lactoglobulin did not predict the tolerance of unheated milk.
Background Cow's milk allergy is the most common childhood food allergy. Previously we noted that children who outgrew their milk allergy had milk-specific IgE antibodies primarily directed against ...conformational epitopes; those with persistent milk allergy also had IgE antibodies directed against specific sequential epitopes. Objective Because high temperature largely destroys conformational epitopes, we hypothesized that some children with milk allergy would tolerate extensively heated (baked) milk products. Methods Children with milk allergy were challenged with heated milk products; heated milk–tolerant subjects were subsequently challenged with unheated milk. Heated milk–tolerant, unheated milk–reactive subjects ingested heated milk products for 3 months and were then re-evaluated. Immune responses were assessed in all subjects; growth and intestinal permeability were followed in heated milk–tolerant subjects. Results One hundred children (mean age, 7.5 years; range, 2.1-17.3 years) underwent heated milk challenges. Sixty-eight subjects tolerated extensively heated milk only, 23 reacted to heated milk, and 9 tolerated both heated and unheated milk. Heated milk–reactive subjects had significantly larger skin prick test wheals and higher milk-specific and casein-specific IgE levels than other groups. At 3 months, subjects ingesting heated milk products had significantly smaller skin prick test wheals and higher casein-IgG4 compared with baseline; other immunologic parameters, growth, and intestinal permeability were not significantly different. Heated milk–reactive subjects had more severe symptoms during heated milk challenge than heated milk–tolerant subjects experienced during their unheated milk challenge. Conclusion The majority (75%) of children with milk allergy tolerate heated milk.
Background
Cow's milk allergy (CMA) is one of the most commonly reported childhood food problems. Community‐based incidence and prevalence estimates vary widely, due to possible misinterpretations of ...presumed reactions to milk and differences in study design, particularly diagnostic criteria.
Methods
Children from the EuroPrevall birth cohort in 9 European countries with symptoms possibly related to CMA were invited for clinical evaluation including cows' milk‐specific IgE antibodies (IgE), skin prick test (SPT) reactivity and double‐blind, placebo‐controlled food challenge.
Results
Across Europe, 12 049 children were enrolled, and 9336 (77.5%) were followed up to 2 years of age. CMA was suspected in 358 children and confirmed in 55 resulting in an overall incidence of challenge‐proven CMA of 0.54% (95% CI 0.41–0.70). National incidences ranged from 1% (in the Netherlands and UK) to <0.3% (in Lithuania, Germany and Greece). Of all children with CMA, 23.6% had no cow's milk‐specific IgE in serum, especially those from UK, the Netherlands, Poland and Italy. Of children with CMA who were re‐evaluated one year after diagnosis, 69% (22/32) tolerated cow's milk, including all children with non‐IgE‐associated CMA and 57% of those children with IgE‐associated CMA.
Conclusions
This unique pan‐European birth cohort study using the gold standard diagnostic procedure for food allergies confirmed challenge‐proven CMA in <1% of children up to age 2. Affected infants without detectable specific antibodies to cow's milk were very likely to tolerate cow's milk one year after diagnosis, whereas only half of those with specific antibodies in serum ‘outgrew’ their disease so soon.
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•Bio-tofu gel obtained with LAB + MTGase possessed smaller pores as assessed by SEM.•LAB + MTGase treatment induced a gel network having a higher G’.•Addition of LAB combined with ...MTGase promoted the polymerization of proteins.
The aim of this study was to investigate the gelling behavior of proteins in bio-tofu (soymilk-cow milk mixture gel) coagulated by microbial transglutaminase (MTGase) combined with lactic acid bacteria (LAB). It was shown that MTGase (3.0 U/g protein) treatment of soymilk-cow milk mixture (SCMM) could not induce gelation at 43℃ even if the incubation was lasting 4 h. However, the concomitant use of LAB (0.025 UC/L) along with MTGase could induce the formation of denser and finer gel network with smaller pores and higher storage modulus (G’) compared to SCMM treated with only LAB. Electrophoresis and mass spectrometry results indicated that LAB improve MTGase-dependent polymerization of proteins. In addition, this study investigates the effect of LAB and MTGase treatment on the rheology behavior of the derived gel products. In general, the use of both bio-coagulants for the manufacture of a mixed protein gel, might open new horizons in the field of novel nutrional and functional foods.
Bioactive peptides derived from milk proteins are of great scientific and applied interests due to their diversity and potential health benefits. Peptides of mineral-binding, opioid, angiotensin ...I-converting enzyme (ACE)-inhibitory, immunomodulatory, cytotoxicity, anticarcinogenic, antibacterial, and antithrombotic activities have been isolated and characterized mainly from cow milk proteins. Variations in the bioactive peptides derived from milk proteins of different mammals can be expected depending on the degree of homology between these proteins. This review focuses on the isolation and characterization of peptides of different bioactivities from milk protein hydolyzates and products of buffalo, camel, goat, mare, sheep, and yak milks.
The objective of this study was to evaluate the effect of variations in milk protein composition on milk clotting properties and cheese yield. Milk was collected from 134 dairy cows of Swedish Red ...and White, Swedish Holstein, and Danish Holstein-Friesian breed at 3 sampling occasions. Concentrations of αS1-, β-, and κ-casein (CN), α-lactalbumin, and β-lactoglobulin (LG) A and B were determined by reversed phase liquid chromatography. Cows of Swedish breeds were genotyped for genetic variants of β- and κ-CN. Model cheeses were produced from individual skimmed milk samples and the milk clotting properties were evaluated. More than 30% of the samples were poorly coagulating or noncoagulating, resulting in weak or no coagulum, respectively. Poorly and noncoagulating samples were associated with a low concentration of κ-CN and a low proportion of κ-CN in relation to total CN analyzed. Furthermore, the κ-CN concentration was higher in milk from cows with the AB genotype than the AA genotype of κ-CN. The concentrations of αS1-, β-, and κ-CN and of β-LG B were found to be significant for the cheese yield, expressed as grams of cheese per one hundred grams of milk. The ratio of CN to total protein analyzed and the β-LG B concentration positively affected cheese yield, expressed as grams of dry cheese solids per one hundred grams of milk protein, whereas β-LG A had a negative effect. Cheese-making properties could be improved by selecting milk with high concentrations of αS1-, β-, and κ-CN, with high κ-CN in relation to total CN and milk that contains β-LG B.
Human milk not only contains all nutritional elements that an infant requires, but is also the source of components whose regulatory role was confirmed by demonstrating health-related deficiencies in ...formula-fed children. A human milk diet is especially important for premature babies in the neonatal intensive care unit (NICU). In cases where breastfeeding is not possible and the mother's own milk is insufficient in volume, the most preferred food is pasteurized donor milk. The number of human milk banks has increased recently but their technical infrastructure is continuously developing. Heat treatment at a low temperature and long time, also known as holder pasteurization (62.5 °C, 30 min), is the most widespread method of human milk processing, whose effects on the quality of donor milk is well documented. Holder pasteurization destroys vegetative forms of bacteria and most viruses including human immunodeficiency virus (HIV) herpes and cytomegalovirus (CMV). The macronutrients remain relatively intact but various beneficial components are destroyed completely or compromised. Enzymes and immune cells are the most heat sensitive elements. The bactericidal capacity of heat-pasteurized milk is lower than that of untreated milk. The aim of the study was for a comprehensive comparison of currently tested methods of improving the preservation stage. Innovative techniques of milk processing should minimize the risk of milk-borne infections and preserve the bioactivity of this complex biological fluid better than the holder method. In the present paper, the most promising thermal pasteurization condition (72 °C-75 °C,) and a few non-thermal processes were discussed (high pressure processing, microwave irradiation). This narrative review presents an overview of methods of human milk preservation that have been explored to improve the safety and quality of donor milk.
The aim of this work was to quantify, on a half-udder basis, the changes in ewe milk yield and composition caused by unilateral subclinical mastitis within the current lactation. Fluctuations due to ...production level, infection severity, time from the onset of infection, and lactation curves were also studied. Yield and composition of milk from half-udders of unilateral infected ewes were compared between them and with a set of healthy halves using a mixed model. The experiment was completed with a whole-udder approach on the same animals. To test the effect of intramammary infection (IMI) in the 7wk following the onset of infection, 20 ewes that acquired unilateral subclinical mastitis during lactation and 40 healthy ewes were used. Another group of 20 unilaterally infected ewes from wk 1 of lactation and other 40 healthy ewes were studied to test the effect of IMI on lactational milk yield and composition. The individual milk loss in ewes infected during lactation was 15% for the 7wk following the onset of infection, and 6.6% more milk was produced by the uninfected half to compensate milk lost by the infected half. Lactational milk yield loss in ewes infected from wk 1 postpartum was 17%. The changes in milk yield were noticed from the week of infection diagnosis. The production level of animals influenced the milk yield changes caused by IMI in such a way that the more productive ewes lost more milk, although these losses were proportional to their production level. On the other hand, infection severity affected milk loss between glands, being more pronounced as somatic cell count increased. A clear decrease of lactose content and casein:protein ratio due to subclinical IMI was observed and it remained throughout the postinfection period. Improving udder health status is necessary to maintain milk production and quality in dairy ewes during lactation.
The effects of various spray drying conditions (feed solids content, drying temperature, degree of homogenization and initial droplet size) on the surface composition of industrial spray-dried milk ...powders (skim milk powder and whole milk powder) were investigated. Experiments were performed in a laboratory-scale spray drier and the surface compositions of the powders were measured using electron spectroscopy for chemical analysis (ESCA). For whole milk powder, the amount of surface free-fat was also measured as a complement to the surface composition estimated using ESCA. For both skim milk powder and whole milk powder, the surface composition of the powders was found to be determined to a large extent by the spray drying conditions employed. At higher feed solids content or drying temperature, less fat and protein appeared on the surface of the powders. Less redistribution of components seemed to occur within the drying droplet because of high viscosity and rapid crust formation. Increasing the number of homogenization passes reduced the fat globule size and consequently the amount of fat present on the powder surface. The initial droplet size did not have a significant effect on the range of particle sizes studied in this work. Strong interaction effects between the spray drying conditions were also found. The results suggest that a combination of spray drying conditions is necessary to control the surface composition of milk powders. Possible mechanisms behind the formation of the surface composition of industrial spray-dried milk powders were proposed based on the findings in this work and theoretical considerations.
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