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Effect of thermal processing of cow and buffalo milk on the allergenic response to caseins and whey proteins in mice
Author(s) -
Shandilya Umesh Kumar,
Kapila Rajeev,
Haq Raies M,
Kapila Suman,
Kansal VK
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6041
Subject(s) - splenocyte , food science , whey protein , raw milk , milk protein , cow milk , immunoglobulin e , biology , chemistry , antibody , immunology
Background 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 . Results 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 . Conclusion 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. © 2013 Society of Chemical Industry