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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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| Published in: | Food and agricultural immunology 2018-01, Vol.29 (1), p.424-433 |
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| Main Authors: | , , , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c451t-add0aff1db8be3c00564950428a07b23d2cee7a8dd86930866b024bb0a5bc7823 |
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| cites | cdi_FETCH-LOGICAL-c451t-add0aff1db8be3c00564950428a07b23d2cee7a8dd86930866b024bb0a5bc7823 |
| container_end_page | 433 |
| container_issue | 1 |
| container_start_page | 424 |
| container_title | Food and agricultural immunology |
| container_volume | 29 |
| creator | Azdad, Ouarda Mejrhit, Najlae El Kabbaoui, Mohamed Chda, Alae Ouahidi, Ibtissam Tazi, Abdelali Bencheikh, Rachid Aarab, Lotfi |
| description | 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. |
| doi_str_mv | 10.1080/09540105.2017.1391179 |
| format | article |
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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.</description><identifier>ISSN: 0954-0105</identifier><identifier>EISSN: 1465-3443</identifier><identifier>DOI: 10.1080/09540105.2017.1391179</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>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</subject><ispartof>Food and agricultural immunology, 2018-01, Vol.29 (1), p.424-433</ispartof><rights>2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group 2017</rights><rights>2017 The Author(s). 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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.</description><subject>Allergenicity</subject><subject>Casein</subject><subject>Cow's milk</subject><subject>Food allergies</subject><subject>Heating</subject><subject>human IgE</subject><subject>Hydrolysis</subject><subject>Immunoglobulin E</subject><subject>Milk</subject><subject>Milk allergy</subject><subject>Patients</subject><subject>Pepsin</subject><subject>pepsin hydrolysis</subject><subject>Population studies</subject><subject>Sensitivity</subject><subject>Sensitivity analysis</subject><issn>0954-0105</issn><issn>1465-3443</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>DOA</sourceid><recordid>eNp9UctuFDEQtBBILIFPQLLEeZb2a8ZzA0UhRAriAmfT40fiZdZe7Fmi4evxsoEjp1KXqqq7VYS8ZrBloOEtjEoCA7XlwIYtEyNjw_iEbJjsVSekFE_J5qTpTqLn5EWtOwCQ_ag25NtVCN4uNAd673GJ6Y5ictSnX-u-jZber67kea2x0pyoxepjg_xA93H-TqtPNS7xZ1xW2vhPuWRrMdFDPhzn5s_pJXkWcK7-1SNekK8frr5cfuxuP1_fXL6_7axUbOnQOcAQmJv05IUFUL0cFUiuEYaJC8et9wNq53Q_CtB9PwGX0wSoJjtoLi7IzTnXZdyZQ4l7LKvJGM0fIpc7g6U9NHvjg0TOcWAahQxMoe5hsHyy0Afrx9Cy3pyzDiX_OPq6mF0-ltTON5wJxQcJemgqdVbZkmstPvzbysCcijF_izGnYsxjMc337uyLKeSyx4dcZmcWXOdcQsFkYzXi_xG_AUyslY4</recordid><startdate>20180101</startdate><enddate>20180101</enddate><creator>Azdad, Ouarda</creator><creator>Mejrhit, Najlae</creator><creator>El Kabbaoui, Mohamed</creator><creator>Chda, Alae</creator><creator>Ouahidi, Ibtissam</creator><creator>Tazi, Abdelali</creator><creator>Bencheikh, Rachid</creator><creator>Aarab, Lotfi</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><general>Taylor & Francis Group</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><scope>DOA</scope></search><sort><creationdate>20180101</creationdate><title>Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population</title><author>Azdad, Ouarda ; 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| ispartof | Food and agricultural immunology, 2018-01, Vol.29 (1), p.424-433 |
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| language | eng |
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| source | Taylor & Francis |
| 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 |
| title | Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population |
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