Milk Allergens, their Characteristics and their Detection in Food: A Review
Cow's milk allergy (CMA) is one of the most
common food allergies in childhood. This allergy is normally
outgrown in the first year of life, however 15% of
allergic children remain allergic. Many studies have been
carried out to define and characterise the allergens involved
in CMA and described two major allergens: casein (αs1-
CN) and β-lactoglobulin. In addition to this, many other
milk proteins are antigenic and capable of inducing immune
responses. Milk from sheep or goats differs from cow's
milk (CM) in terms of composition and allergenic properties.
Food processing such as heating affects the stability,
structure and intermolecular interactions of CM proteins,
thereby changing the allergenic capacity. Chemical and
proteolytic treatments of milk to obtain milk hydrolysates
have been developed to reduce allergic reactions. Prevention
of CMA largely relies on avoidance of all food products
containing cow's milk. To achieve this, interest has
focused on the development of various technologies for
detecting and measuring the presence of milk allergens in
food products by immunoassays or proteomic approaches.
This reviewdescribes the technologies implemented for the
analysis of milk allergens (allergenicity, biochemistry) as
well as their potential detection in food matrices.
MONACI Linda;
TREGOAT Virginie;
VAN HENGEL Adrianus;
ANKLAM Elke;
2007-01-15
SPRINGER
JRC34427
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