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Cow’s Milk Processing—Friend or Foe in Food Allergy?

Cow’s milk (CM) is an integral part of our daily diet starting in infancy and continuing throughout our lifetime. Its composition is rich in proteins with a high nutritional value, bioactive components, milk minerals including calcium, and a range of immunoactive substances. However, cow’s milk can...

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Autores principales: Geiselhart, Sabine, Podzhilkova, Aleksandra, Hoffmann-Sommergruber, Karin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000412/
https://www.ncbi.nlm.nih.gov/pubmed/33803451
http://dx.doi.org/10.3390/foods10030572
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author Geiselhart, Sabine
Podzhilkova, Aleksandra
Hoffmann-Sommergruber, Karin
author_facet Geiselhart, Sabine
Podzhilkova, Aleksandra
Hoffmann-Sommergruber, Karin
author_sort Geiselhart, Sabine
collection PubMed
description Cow’s milk (CM) is an integral part of our daily diet starting in infancy and continuing throughout our lifetime. Its composition is rich in proteins with a high nutritional value, bioactive components, milk minerals including calcium, and a range of immunoactive substances. However, cow’s milk can also induce a range of immune-mediated diseases including non-IgE-mediated food allergies and IgE-mediated food allergies. Cow’s milk allergens have been identified and characterized and the most relevant ones can be assigned to both, the whey and casein fraction. For preservation a range of processing methods are applied to make cow’s milk and dairy products safe for consumers. However, these methods affect milk components and thus alter the overall immunogenic activity of cow’s milk. This review summarizes the current knowledge on cow’s milk allergens and immunoactive substances and the impact of the different processes up- or downregulating the immunogenicity of the respective proteins. It highlights the gaps of knowledge of the related disease mechanisms and the still unidentified beneficial immunomodulating compounds of cow’s milk.
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spelling pubmed-80004122021-03-28 Cow’s Milk Processing—Friend or Foe in Food Allergy? Geiselhart, Sabine Podzhilkova, Aleksandra Hoffmann-Sommergruber, Karin Foods Review Cow’s milk (CM) is an integral part of our daily diet starting in infancy and continuing throughout our lifetime. Its composition is rich in proteins with a high nutritional value, bioactive components, milk minerals including calcium, and a range of immunoactive substances. However, cow’s milk can also induce a range of immune-mediated diseases including non-IgE-mediated food allergies and IgE-mediated food allergies. Cow’s milk allergens have been identified and characterized and the most relevant ones can be assigned to both, the whey and casein fraction. For preservation a range of processing methods are applied to make cow’s milk and dairy products safe for consumers. However, these methods affect milk components and thus alter the overall immunogenic activity of cow’s milk. This review summarizes the current knowledge on cow’s milk allergens and immunoactive substances and the impact of the different processes up- or downregulating the immunogenicity of the respective proteins. It highlights the gaps of knowledge of the related disease mechanisms and the still unidentified beneficial immunomodulating compounds of cow’s milk. MDPI 2021-03-09 /pmc/articles/PMC8000412/ /pubmed/33803451 http://dx.doi.org/10.3390/foods10030572 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Review
Geiselhart, Sabine
Podzhilkova, Aleksandra
Hoffmann-Sommergruber, Karin
Cow’s Milk Processing—Friend or Foe in Food Allergy?
title Cow’s Milk Processing—Friend or Foe in Food Allergy?
title_full Cow’s Milk Processing—Friend or Foe in Food Allergy?
title_fullStr Cow’s Milk Processing—Friend or Foe in Food Allergy?
title_full_unstemmed Cow’s Milk Processing—Friend or Foe in Food Allergy?
title_short Cow’s Milk Processing—Friend or Foe in Food Allergy?
title_sort cow’s milk processing—friend or foe in food allergy?
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000412/
https://www.ncbi.nlm.nih.gov/pubmed/33803451
http://dx.doi.org/10.3390/foods10030572
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