Agricultural and Biological Sciences (all); Biochemistry, Genetics and Molecular Biology (all); Business, Management and Accounting (all); Engineering (all); Allergens; dairy products
Abstract :
[en] Cow’s milk is commonly an omnipresent and a basic food in human diet. Nevertheless, milk proteins are a common cause of allergy especially in childhood affecting approximately 3%-8% of the total pediatric population in different countries. Until now, milk eviction has been the best way to prevent this disorder; however, processed foods can contribute to mitigate allergies changing allergenicity of milk proteins and to guarantee life quality of allergic individuals. This chapter focuses on discussing and highlighting recent advances in thermal and nonthermal processing technologies (high-pressure treatment, homogenization, enzymatic hydrolysis, lactic acid fermentation and Maillard reaction) to reduce milk proteins allergenicity as well as new approaches to milk allergy management including the consumption of new alternatives including milk hydrolyzed, plant-based formulas and mammalian milk types. In recent times, different methods have been developed to reduce milk allergies and dairy products, by hiding the epitopes or changing the native or conformational structure of milk proteins. Despite processing foods has not yet been a solution to completely remove the allergenic potential of dairy products, innovative strategies should provide valuable support for the development of hypoallergenic milk products in the future.
Disciplines :
Food science
Author, co-author :
Lajnaf, Roua; Department of Biological Engineering, National Engineering School of Sfax, Sfax, Tunisia ; Immunology Department, Habib Bourguiba University Hospital, Sfax, Tunisia ; Pediatric Department, Hedi Chaker University Hospital, Sfax, Tunisia
Feki, Sawsan; Immunology Department, Habib Bourguiba University Hospital, Sfax, Tunisia
Ben Ameur, Salma; Pediatric Department, Hedi Chaker University Hospital, Sfax, Tunisia
Attia, Hamadi; Department of Biological Engineering, National Engineering School of Sfax, Sfax, Tunisia
Kammoun, Thouraya; Pediatric Department, Hedi Chaker University Hospital, Sfax, Tunisia
Ayadi, Mohamed ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Masmoudi, Hatem; Immunology Department, Habib Bourguiba University Hospital, Sfax, Tunisia
Language :
English
Title :
Cow’s Milk Allergy: From Allergens to Cross-Reactivity and Effect of Thermal and Nonthermal Processing Technologies on Allergenicity of Dairy Products
Publication date :
2024
Main work title :
Food Allergies: Processing Technologies for Allergenicity Reduction
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