Institute of Sciences of Food Production, Italian National Research Council (ISPA-CNR), Via Amendola 122/O, 70126 Bari, Italy.
Allergy Unit, Department of Pediatrics, Anna Meyer Children's University Hospital, University of Florence, 50139 Florence, Italy.
Nutrients. 2019 Jul 6;11(7):1536. doi: 10.3390/nu11071536.
Cow's milk is considered the best wholesome supplement for children since it is highly enriched with micro and macro nutrients. Although the protein fraction is composed of more than 25 proteins, only a few of them are capable of triggering allergic reactions in sensitive consumers. The balance in protein composition plays an important role in the sensitization capacity of cow's milk, and its modification can increase the immunological response in allergic patients. In particular, the heating treatments in the presence of a food matrix have demonstrated a decrease in the milk allergenicity and this has also proved to play a pivotal role in developing tolerance towards milk. In this paper we investigated the effect of thermal treatment like baking of cow's milk proteins that were employed as ingredients in the preparation of muffins. A proteomic workflow was applied to the analysis of the protein bands highlighted along the SDS gel followed by western blot analyses with sera of milk allergic children in order to have deeper information on the impact of the heating on the epitopes and consequent IgE recognition. Our results show that incorporating milk in muffins might promote the formation of complex milk-food components and induce a modulation of the immunoreactivity towards milk allergens compared to milk baked in the oven at 180 °C for ten minutes. The interactions between milk proteins and food components during heating proved to play a role in the potential reduction of allergenicity as assessed by in vitro tests. This would help, in perspective, in designing strategies for improving milk tolerance in young patients affected from severe milk allergies.
牛奶被认为是儿童最佳的全面营养补充品，因为它富含微量和大量营养素。尽管蛋白质部分由超过 25 种蛋白质组成，但只有少数几种能够在敏感消费者中引发过敏反应。蛋白质组成的平衡在牛奶的致敏能力中起着重要作用，其修饰可以增加过敏患者的免疫反应。特别是在存在食物基质的情况下进行的加热处理已证明降低了牛奶的致敏性，这也已被证明在开发对牛奶的耐受性方面起着关键作用。在本文中，我们研究了像烘烤牛奶蛋白这样的热处理对作为松饼制备成分的牛奶蛋白的影响。采用蛋白质组学工作流程分析 SDS 凝胶中突出的蛋白质条带，然后用牛奶过敏儿童的血清进行 Western blot 分析，以更深入地了解加热对表位和随后的 IgE 识别的影响。我们的结果表明，与在 180°C 下烘烤十分钟相比，将牛奶掺入松饼中可能会促进牛奶-食物成分复合物的形成，并诱导对牛奶过敏原的免疫反应性发生调制。在体外试验中评估的潜在致敏性降低表明，加热过程中牛奶蛋白与食物成分之间的相互作用起了作用。这将有助于从严重牛奶过敏中受益的年轻患者设计提高牛奶耐受性的策略。
