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![]() The allergenicity of CM is associated with its protein constituents, of which casein (CN), β-lactoglobulin (BLG), and ɑ-lactalbumin (ALA) are the most prominent allergens recognized by human IgE 6. Among them, the clinical signs of CMA involving IgE-mediated reactions are expressed mostly as immediate symptoms, which might affect the skin, respiratory tract, gastrointestinal tract, or systemic anaphylactic shock, such as urticaria and eczema, asthma, rhinoconjunctivitis, vomiting, diarrhea, and colic 5. CMA is closely related to a broad spectrum of IgE-mediated and non-IgE-mediated hypersensitivity disorders. Approximately 2–6% of infants and children exhibit CMA in the first years of life 4. ![]() CMA is one of the major causes of food hypersensitivity in infants and children, which might progress into other atopic diseases such as other food allergies, rhinitis, asthma, and early atopic dermatitis 3. The incidence of CMA is increasing worldwide 2. However, cow milk allergy (CMA), which affects the digestion and absorption of nutrients in humans and animals, limits the use of CM and CM products. Moreover, CM is one of the most important foods in the adult diet. It is an indispensable part of a nutritional diet for infants and children, and it contains a variety of nutrients and bioactive factors, which play important roles in the immune system, growth and development, prevention of virus colonization, and regulation of the intestinal microflora 1. The results will provide a solid theoretical foundation for the development of high-quality hypoallergenic dairy products.Ĭow milk (CM) is a typically white or yellow biological fluid with unique components and complexity, and is secreted from the mammary glands of cows. In addition, apparent viscosity decreased and shear stress significantly increased with increasing shear rate intensity. A slightly darker and more yellow color was observed in CM hydrolysate. Simultaneously, the taste, color, and flow behavior of CM were altered, the sweetness and richness intensity decreased significantly ( P < 0.5), and astringency and bitterness were produced. In particular, the antigenicity of CM was significantly reduced from 44.05 to 86.55% ( P < 0.5). The results showed that enzymatic hydrolysis increased the degree of hydrolysis, destroyed allergenic proteins, including casein, β-lactoglobulin, and ɑ-lactalbumin, and significantly increased the content of free amino acids and nutritional quality. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, and antigenicity of CM following enzymatic hydrolysis. ![]() While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited.
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