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In this study, caseins and whey proteins after thermal processing of cow and buffalo milk (pasteurized, boiled, and sterilized) were evaluated for their effects on proliferation of mouse splenic lymphocytes with concanavalin A (ConA), lipopolysaccharide (LPS), and milk proteins. Swiss albino mice (3 weeks old) were sensitized by intraperitoneal injections of caseins or whey proteins (20 µg/200 µL of phosphate-buffered saline) with aluminum hydroxide (alum) as adjuvant, while the positive and negative control groups were sensitized with ovalbumin and normal saline, respectively. The in vitro experiments showed that boiling and sterilization of milk decreases proliferation of cultured lymphocyte with mitogens and milk proteins as well. On the contrary, an increase of proliferation index was observed after pasteurization. These results highlight the impact of thermal processing of caseins and whey proteins on the host's specific and nonspecific immune responses. processing, milk proteins, allergenicity, splenocytes

Different stimulating effects of caseins and whey proteins of processed cow and buffalo milk on lymphocyte proliferation in vitro