Τίτλος:
Cow's milk allergenicity
Γλώσσες Τεκμηρίου:
Αγγλικά
Περίληψη:
In this review, clinical and epidemiological aspects of milk allergy along with current data on the structure and function of the main cow's milk allergens, are presented. Milk allergy is the most frequent food allergy in childhood. One of the reasons why allergy to cow's milk shows its highest prevalence in children is its early introduction into the diets of infants when breast feeding is not possible. The major allergens are caseins, a-lactalbumin and β-lactoglobulin, but allergies to other minor proteins (immunoglobulins, bovine serum albumin) have also been reported. Milk allergenicity can be reduced by various processing methods (mainly hydrolysis), and processed formulas based on cow's milk can often be safely introduced to children allergic to milk proteins. Cross reactivity has been described between different mammalian milks and between milk and meat or animal dander. © 2014 Bentham Science Publishers.
Συγγραφείς:
Tsabouri, S.
Douros, K.
Priftis, K.N.
Περιοδικό:
Endocrine, Metabolic and Immune Disorders - Drug Targets
Εκδότης:
Bentham Science Publishers B.V.
Λέξεις-κλειδιά:
allergen; alpha lactalbumin; beta lactoglobulin; bovine serum albumin; casein; immunoglobulin; immunoglobulin E; lactoferrin; milk protein; allergen; milk protein, allergenicity; chemical structure; cross reaction; fermentation; glycation; heating; human; milk allergy; prevalence; protein analysis; protein stability; review; animal; Bovinae; chemistry; immunology; milk; milk allergy; newborn; protein tertiary structure, Allergens; Animals; Cattle; Cross Reactions; Humans; Infant, Newborn; Milk; Milk Hypersensitivity; Milk Proteins; Protein Stability; Protein Structure, Tertiary
DOI:
10.2174/1871530314666140121144224
