Preparation of fresh cheese from caprine milk as a model for the reduction of allergenicity

Journal of Nutritional Science and Vitaminology

Volumn 55, Issue 3, 2009, Pages 296-300

  Tomotake, Hiroyuki ^a   Katagiri, Mitsuaki ^a   Fujita, Masaru ^b   Yamato, Masayuki ^c  

^a Iida Women's Junior College   (Japan)

^b NATIONAL LIVESTOCK BREEDING CENTER   (Japan)

^c UNIVERSITY OF TOKUSHIMA   (Japan)

Author keywords

lactoglobulin; Allergenicity; Caprine milk; Fresh cheeses

Indexed keywords

ALPHA CASEIN; BETA LACTOGLOBULIN; MONOCLONAL ANTIBODY; NORLEUCINE; CASEIN; LACTOGLOBULIN;

ACID PRECIPITATION; ALLERGENICITY; ARTICLE; CHEESEMAKING; COW; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ANALYSIS; FOOD COMPOSITION; HEAT TREATMENT; MILK; MILK ALLERGY; PROTEIN CONTENT; TEMPERATURE SENSITIVITY; ANIMAL; ANTIBODY SPECIFICITY; CATTLE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; GOAT; HEAT; IMMUNOLOGY; METHODOLOGY; PRECIPITATION;

BOVINAE; CAPRA;

ANIMALS; ANTIBODIES, MONOCLONAL; ANTIBODY SPECIFICITY; CASEINS; CATTLE; CHEESE; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; GOATS; HOT TEMPERATURE; LACTOGLOBULINS; MILK; MILK HYPERSENSITIVITY; PRECIPITATION;

EID: 70349327504     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.55.296     Document Type: Article

References (31)

1. Sélo I, Clément G, Bernard H, Chatel J, Créminon C, Peltre G, Wal J. 1999. Allergy to bovine β-lactoglobulin: specificity of human IgE to tryptic peptides. Clin Exp Allergy 29: 1055-1063. (Pubitemid 29359422)
2. Clement G, Boquet D, Frobert Y, Bernard H, Negroni L, Chatel JM, Adel-Patient K, Creminon C, Wal JM, Grassi J. 2002. Epitopic characterization of native bovine β-lactoglobulin. J Immunol Methods 266: 67-78. (Pubitemid 34804673)
3. Wal JM. 2001. Structure and function of milk allergens. Allergy 56: 35-38.
4. Kinsella JE, Whitehead DM. 1989. Proteins in whey: chemical, physical, and functional properties. Adv Food Nutr Res 33: 343-438.
5. Baldo BA. 1984. Milk allergies. Aust J Dairy Technol 39: 120-128.
6. Lee YH. 1992. Food-processing approaches to altering allergenic potential of milk-based formula. J Pediatr 121: S47-50.
7. Elfagm AA, Wheelock JV. 1978. Heat interaction between α-lactalbumin, β-lactoglobulin and casein in bovine milk. J Dairy Sci 61: 159-163.
8. Singh H, Creamer LK. 1991. Aggregation and dissociation of milk protein complexes in heated reconstituted concentrated skim milk. J Food Sci 56: 238-246.
9. De Jong P, Van Der Linden HJLJ. 1998. Polymerisation model for prediction of heat-induced protein denaturation and viscosity changes in milk. J Agric Food Chem 46: 2136-2142. (Pubitemid 128491123)
10. Corredig M, Dalgleish DG. 1999. The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk. Int Dairy J 9: 233-236. (Pubitemid 29395647)
11. Bienvenue A, Jiménez-Flores R, Singh H. 2003. Rheological properties of concentrated skim milk: Influence of heat treatment and genetic variants on the changes in viscosity during storage. J Agric Food Chem 51: 6488-6494. (Pubitemid 39066941)
12. Guyomarc'h F, Law AJ, Dalgleish DG. 2003. Formation of soluble and micelle-bound protein aggregates in heated milk. J Agric Food Chem 51: 4652-4660.
13. Corredig M, Verespej E, Dalgleish DG. 2004. Heat-induced changes in the ultrasonic properties of whey proteins. J Agric Food Chem 52: 4465-4471.
14. Corredig M, Dalgleish DG. 1996. Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk. Food Res Int 29: 49-55. (Pubitemid 27099115)
15. Haque Z, Kristjansson MM, Kinsella JE. 1987. Interaction between κ-casein and β-lactoglobulin: possible mechanism. J Agric Food Chem 35: 644-649.
16. Restani P, Gaiaschi A, Plebani A, Beretta B, Cavagni G, Fiocchi A, Poiesi C, Velona T, Ugazio AG, Galli CL. 1999. Cross-reactivity between milk proteins from different animal species. Clin Exp Allergy 29: 997-1004. (Pubitemid 29317812)
17. Webber SA, Graham-Brown RAC, Hutchinson PE, Burns DA. 1989. Dietary manipulation in childhood atopic dermations. Br J Dermatol 121: 91-98.
18. Tomotake H, Okuyama R, Katagiri M, Fuzita M, Yamato M, Ota F. 2006. Comparison between Holstein cow's milk and Japanese-Saanen goat's milk in fatty acid composition, lipid digestibility and protein profile. Biosci Biotechnol Biochem 70: 2771-2774. (Pubitemid 44819853)
19. Tomotake H, Yamato M, Hirota K, Ota F. 1997. Characterization of serotype II polysaccharide antigen of group E streptococci using a monoclonal antibody. Microbiol Res 152: 113-119. (Pubitemid 27320453)
20. Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685.
21. Yamato M, Hayashi M, Shiomoto Y, Ota F. 1997. Quantitation by enzyme immunoassay of spirosin from Lactobacillus reuteri and Escherichia coli. Microbiol Res 152: 87-92. (Pubitemid 27134161)
22. Taylor SL, Nordlee JA. 1996. Detection of food allergens. Food Technol 50: 231-234.
23. Oldfield DJ, Singh H, Taylor MW. 1998. Association of β-lactoglobulin and α-lactalbumin with the casein micelles in skim milk heated in an ultrahigh temperature plant. Int Dairy J 8: 765-770. (Pubitemid 29114457)
24. Lucey JA, Teo CT, Munro PA, Singh H. 1997. Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. J Dairy Res 64: 591-600. (Pubitemid 27506896)
25. Lucey JA, Tamehana M, Singh H, Munro PA. 1998. Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels. J Dairy Res 65: 555-567. (Pubitemid 28501731)
26. Schorsch BC, Wilkins DK, Jonest MG, Norton IT. 2001. Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles. J Dairy Res 68: 471-481.
27. Smits P, Van Brouwershaven, JVH. 1980. Heat-induced association of β-lactoglobulin and casein micelles. J Dairy Res 47: 313-325.
28. Jang HD, Swaisgood HE. 1990. Disulfide bond formation between thermally denatured β-lactoglobulin and κ-casein in casein micelles. J Dairy Sci 73: 900-904.
29. Henry G, Mollé D, Morgan F, Fauquant J, Bouhallab S. 2002. Heat-induced covalent complex between casein micelles and β-lactoglobulin from goat's milk: identification of an involved disulfide bond. J Agric Food Chem 50: 185-191. (Pubitemid 34038529)
30. Paschke A, Besler M. 2002. Stability of bovine allergens during food processing. Ann Allergy Astma Immunol 89: 16-20. (Pubitemid 36183825)
31. Ehn BM, Ekstrand B, Bengtsson U, Ahlstedt S. 2004. Modification of IgE binding during heat processing of the cow's milk allergen β-lactoglobulin. J Agric Food Chem 52: 1398-1403.