Premium
Proteomic evaluation of milk from different mammalian species as a substitute for breast milk
Author(s) -
D'auria Enza,
Agostoni Carlo,
Giovannini Marcello,
Riva Enrica,
Zetterström Rolf,
Fortin Riccardo,
Franco Greppi Gian,
Bonizzi Luigi,
Roncada Paola
Publication year - 2005
Publication title -
acta pædiatrica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 115
eISSN - 1651-2227
pISSN - 0803-5253
DOI - 10.1111/j.1651-2227.2005.tb01842.x
Subject(s) - milk allergy , milk protein , breast milk , infant formula , medicine , bovine milk , vegetable proteins , food science , hydrolyzed protein , milk substitute , allergy , modified milk ingredients , food allergy , hydrolysis , immunology , microbiology and biotechnology , biology , biochemistry , milk products
As milk represents the main source of nutrition for infants, the question of an effective human milk substitute becomes mandatory when a formula‐fed baby is allergic to cows' milk proteins. In this case, formulas containing extensively hydrolysed milk proteins should be preferred, but even such a formula may cause allergic reactions in highly sensitive patients. If there is evidence of cows' milk allergy with IgE‐associated symptoms, after 6 mo of age, a soy bean formula may be recommended only when tolerance to soy protein has been established by clinical challenge. In infants with allergic reactions to cows' milk proteins, even after extensive hydrolysation, proteomic techniques coupled to immunological methods may make it possible to select other milk products that do not contain the same allergens as ordinary cow's milk. In this paper, evidence will be presented that proteomic evaluation of proteins from different mammalian species may be a suitable method of testing whether proteins from the milk of different mammalian species may be used as a substitute for untreated bovine milk. Conclusion: Proteomic evaluation of milk from different mammalian species may not only be of help when recommending suitable feeding in cases of cows' milk allergy but also gives new insight into the background to allergic reactions caused by milk proteins.