Reduction of the allergenicity of cow's milk alpha-lactalbumin under heat-treatment and enzymatic hydrolysis in Moroccan population

被引：9
|
作者：
Azdad, O. [1 ]
Mejrhit, N. [1 ]
Aarab, L. [1 ]
机构：
[1] Sidi Mohamed Ben Abdellah Univ, Fac Sci & Technol, LBM, Fes, Morocco
来源：
EUROPEAN ANNALS OF ALLERGY AND CLINICAL IMMUNOLOGY | 2018年 / 50卷 / 04期
关键词：
serial IgE; alpha-lactalbumin; heat-treatment; pepsin hydrolysis; epitopes;
D O I：
10.23822/EurAnnACI.1764-1489.60
中图分类号：
R392 [医学免疫学];
学科分类号：
100102 ;
摘要：
The aim of the present study is to evaluate the effect of heat-treatment and enzymatic hydrolysis on the allergenicity of cow's milk alpha-lactalbumin (alpha-LA) in a Moroccan population. A total of 557 patients were recruited from the University Hospital Complex and the Ibn El Khatib Hospital of Fez city. This population consented to realize a dosage of IgE levels to raw cow milk and then to alpha-LA native and treated with the studied treatments. The results revealed that 54.4% of the studied subjects presented positive values of serial IgE to raw cow milk. The effect of treatments on the allergenicity of alpha-LA showed that heat-treatment at 90 degrees C and pepsin hydrolysis at 37 degrees C, for 1 hour each, caused an important decrease in the IgE binding with an average of reduction of 59% and 74%, respectively.
引用
收藏
页码：177 / 183
页数：7
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