Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population

The objectives of the present work were first to evaluate the sensitivity to cow raw milk of the population of Fez, and then to study the effect of heating and pepsin hydrolysis on the allergenicity of casein. A cross-sectional study was carried out in Fez Hospitals, in which 1000 patients were recr...

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Bibliographic Details
Published in:Food and agricultural immunology 2018-01, Vol.29 (1), p.424-433
Main Authors: Azdad, Ouarda, Mejrhit, Najlae, El Kabbaoui, Mohamed, Chda, Alae, Ouahidi, Ibtissam, Tazi, Abdelali, Bencheikh, Rachid, Aarab, Lotfi
Format: Article
Language:English
Subjects:
Allergenicity
Casein
Cow's milk
Food allergies
Heating
human IgE
Hydrolysis
Immunoglobulin E
Milk
Milk allergy
Patients
Pepsin
pepsin hydrolysis
Population studies
Sensitivity
Sensitivity analysis
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Summary:The objectives of the present work were first to evaluate the sensitivity to cow raw milk of the population of Fez, and then to study the effect of heating and pepsin hydrolysis on the allergenicity of casein. A cross-sectional study was carried out in Fez Hospitals, in which 1000 patients were recruited to establish a sera bank used to evaluate specific IgE to cow milk and to casein. Then, we evaluated the reaction of human IgE to heated and pepsin-hydrolysed casein. The results showed that 11.5% of the population studied self-reported reactions to foods. From them, 3.6% reported allergy to milk. Evaluation of specific IgE to cow raw milk showed that 11.9% of patients presented higher specific IgE levels. The treatments of casein indicated that both heating and pepsin hydrolysis totally decreased its binding on the human IgE.
ISSN:0954-0105
1465-3443
DOI:10.1080/09540105.2017.1391179