Impact of processing on the sensitising capacity and cross-reactivity of cow’s and camel milk proteins in a Brown Norway rat study

Natalia Zofia Maryniak, Matteo Mancino, Tiffany Kirkaldy Spaanager Sztuk, Yumei Gao, Ana Isabel Sancho, Egon Bech Hansen, Katrine Lindholm Bøgh*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

Infant formulas based on hydrolysed cow’s milk proteins are used when breastfeeding is not feasible in cow’s milk allergic infants. Camel milk has been shown to be well-tolerated by the majority of children with cow’s milk allergy (CMA) and may be a substitute in management of CMA. Here we aimed to evaluate the impact of processing on immunogenicity, sensitising, antibody-binding and cross-reactive capacity of cow’s and camel milk.

Cow’s and camel milk were processed by means of enzyme hydrolysis or heat treatment. Brown Norway rats were immunised with PBS, non-processed, enzyme hydrolysed or heat-treated cow’s or camel milk. In vivo tests were performed for evaluation of clinical signs. Blood and faecal samples were analysed for levels and specificity of antibody responses.

Cow’s and camel milk showed similar sensitising capacity. Processing decreased the sensitising capacity of cow’s milk, yet only enzyme hydrolysis but not heat treatment decreased the sensitising capacity of camel milk. Processing affected the specificity of antibodies raised in the rats, though the effect differed between cow’s and camel milk. The study showed a low cross-reactivity between cow’s and camel milk, which was decreased with processing, suggesting that processing of camel milk may improve its usefulness in CMA management.
Original languageEnglish
Article number114761
JournalFood and Chemical Toxicology
Volume189
Number of pages12
ISSN0278-6915
DOIs
Publication statusPublished - 2024

Keywords

  • Cow’s milk allergy
  • Heat treatment
  • Enzymatic hydrolysis
  • Immunogenicity
  • Sensitising capacity
  • Cross-reactivity

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