Bovine casein allergen

Bovine casein is listed by the International Union of Immunological Societies as a single allergen, Bos d 8. However, it contains four main protein components, a-sl-, a-s2-, 3-, and K-Casein, in approximate proportions of 40% 10% 40% 10%, respectively (Bernard et al. 1998). The fractions obtained after acid coagulation of individual caseins are cross-linked to aggregates called nanoclusters, which combine into micelles. Their central part is hydrophobic and peripheral hydrophilic parts contain sites of phosphorylation. 

Whey proteins contain several major allergens, such as P-lg and a-la, and minor constituents, e.g., lactoferin, bovine serum albumin (BSA), and immunoglobulins. In this fraction, proteolytic fragments of casein and fat globule membrane proteins can occur during analysis. 

Elsayed, S., Hill, D.J., and Do, T.V. 2004. Evaluation of the allergenicity and antigenicity of bovine-milk alphas 1-casein using extensively purified synthetic peptides. Scand J Immunol 60(5) 486M-93. 

Spuergin P, Mueller H, Walter M, et al. Allergenic epitopes of bovine alpha Sl-casein recognized by human IgE and IgG. Allergy 1996 51 306-312. 

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