Animal Biochemistry Division, National Dairy Research Institute, Karnal, 132001, Haryana, India.
J Sci Food Agric. 2013 Jul;93(9):2287-92. doi: 10.1002/jsfa.6041. Epub 2013 Feb 21.
Heat treatment is the most common method for reducing pathogen load, but it remains controversial in reducing the incidence of hyperimmune reactions. The aim of this study was to compare the allergenicity of caseins (CSN) and whey proteins (WP) of thermally processed cow and buffalo milk in a mouse model. Swiss albino mice were sensitised by intraperitoneal injections (administered in three doses at weekly intervals) of CSN or WP from cow or buffalo milk for the evaluation of humoral response and splenocyte stimulation index.
After 3 weeks of intraperitoneal stimulation of mice with milk proteins, the sterilised milk protein group displayed significantly lowered (P ≤ 0.05) serum IgG and IgE levels, while considerably increased cow milk protein-specific responses (IgE) were shown by proteins of pasteurised milk compared with those of raw milk. The stimulation index of splenocytes induced by CSN or WP of boiled and sterilised milk was also lower (P ≤ 0.05) than that of raw milk of both cow and buffalo.
The experiment showed that boiling and sterilisation of cow and buffalo milk clearly affect the allergenicity by decreasing the humoral and cell-mediated responses in mice. All results indicated that CSN and WP of sterilised milk are less allergenic than those of raw milk in mice.
热处理是降低病原体负荷最常用的方法，但它在降低超免疫反应发生率方面仍存在争议。本研究的目的是比较经热处理的牛奶中的酪蛋白（CSN）和乳清蛋白（WP）在小鼠模型中的变应原性。用来自牛奶的 CSN 或 WP 通过腹腔内注射（每周三次分剂量给予）使瑞士白化病小鼠致敏，以评估体液反应和脾细胞刺激指数。
在对小鼠进行 3 周的牛奶蛋白腹腔内刺激后，消毒牛奶蛋白组的血清 IgG 和 IgE 水平明显降低（P≤0.05），而与生奶相比，巴氏消毒奶的牛奶蛋白特异性反应（IgE）显著增加。煮沸和消毒牛奶的 CSN 或 WP 诱导的脾细胞刺激指数也明显低于（P≤0.05）生牛和生水牛奶。
实验表明，牛奶的煮沸和消毒会通过降低小鼠的体液和细胞介导反应明显影响变应原性。所有结果表明，与生牛奶相比，消毒牛奶中的 CSN 和 WP 的变应原性较低。
