Milk protein allergenic reaction

ROLE OF MILK PROTEINS ORIGINATING FROM DIFFERENT ANIMALS IN THE INDUCTION OF AN ALLERGENIC REACTION... 

Reduction of milk allergenicity is possible by a cross-linked reaction of milk proteins with microbial transglutaminase (m-TG) (Wroblewska et al. 2008). Diary products thus obtained possessed better functional properties with weaker syneresis and stronger curd. Also, the organoleptic properties of yoghurt prepared with m-TG make a favorable impression on potential allergic consumers. 

At present, the problem of food allergy becomes essential also in Europe and Poland. About l%-2% of the adult population and 5%-8% infants/children have problems with the IgE-mediated form of food allergy (Jtjdrychowski, 2003). These specific reactions are directed toward several proteins present in peanuts, milk, soy, tree nuts, fish, or egg white. From the results presented it follows that food allergies in sensitive patients may be caused by the allergens contained by many food products at the same time. In Poland, allergic reactions are most often induced by the proteins of milk, eggs, fish, meat, poultry, tomatoes, and potatoes. 

Several authors report coexisting clinical soy allergies in 5%-50% of patients with cows milk allergies (NDA Opinion 2004). It is unclear whether soy allergy represents a de novo sensitization or a cross-reaction of a soy protein component with caseins from milk (Rozenfeld et al. 2002). However, due to homology in the amino acid sequences of soybean and cow s milk allergens of 50%-70%, cross-reactivity is likely (Wilson et al. 2005). 

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