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Allergenicity of milk of different animal species in relation to human milk
Postȩpy higieny i medycyny doświadczalnej, 2016-12, Vol.70, p.1451-1459
[Peer Reviewed Journal]
ISSN: 1732-2693 ;EISSN: 1732-2693 ;DOI: 10.5604/17322693.1227842 ;PMID: 28100852
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Title:
Allergenicity of milk of different animal species in relation to human milk
Author:
Pastuszka, Robert
;
Barłowska, Joanna
;
Litwińczuk, Zygmunt
Subjects:
Allergens - analysis
;
Animals
;
Cattle
;
Equidae
;
Female
;
Goats
;
Horses
;
Humans
;
Immunoglobulins - analysis
;
Lactose - analysis
;
Milk - chemistry
;
Milk - immunology
;
Milk Proteins - analysis
;
Milk Proteins - immunology
;
Milk, Human - chemistry
;
Milk, Human - immunology
;
Muramidase - analysis
Is Part Of:
Postȩpy higieny i medycyny doświadczalnej, 2016-12, Vol.70, p.1451-1459
Description:
Protein content in cow milk (with over 20 proteins, and peptides may also occur as a result of enzymatic hydrolysis) ranges from 2.5% to 4.2% and is about 1.5-2 times higher than in human milk. Its most important allergens are considered to be β-lactoglobulin (absent in human milk) and αs1-casein. The most similar in composition to human milk is horse and donkey milk. It contains considerably more whey proteins (35-50%) than cow milk (about 20%), and the concentration of the most allergenic casein fraction αs1 is 1.5-2.5 g/l. In comparison, the content of αs1-casein in cow milk is about 10 g/l. β-lactoglobulin present in donkey milk is a monomer, while in milk of ruminants it is a dimer. Like human milk, it contains a substantial amount of lactose (about 7%), which determines its flavour and facilitates calcium absorption. The high lysozyme content (about 1 g/l) gives it antibacterial properties (compared to trace amounts in ruminants). Camel milk is also more digestible and induces fewer allergic reactions, because it lacks β-lactoglobulin, and its β-casein has a different structure. It also contains (compared to cow milk) more antibacterial substances such as lysozyme, lactoferrin and immunoglobulins, and furthermore the number of immunoglobulins is compatible with human ones. Goat milk components have a higher degree of assimilability as compared to cow milk. Its main protein is β-casein, with total protein content depending on the αs1-casein genetic variant. Goats with the '0' variant do not synthesize this allergenic protein. Clinical and immunochemical studies indicate, however, that it cannot be a substitute for cow milk without the risk of an anaphylactic reaction.
Publisher:
Poland
Language:
English
Identifier:
ISSN: 1732-2693
EISSN: 1732-2693
DOI: 10.5604/17322693.1227842
PMID: 28100852
Source:
GFMER Free Medical Journals
MEDLINE
Alma/SFX Local Collection
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