Cow’s Milk Allergy: From Allergens to Cross-Reactivity and Effect of Thermal and Nonthermal Processing Technologies on Allergenicity of Dairy Products
2024
Lajnaf, Roua | Feki, Sawsan | Ben Ameur, Salma | Attia, Hamadi | Kammoun, Thouraya | Ayadi, Mohamed | Masmoudi, Hatem
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.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل University of Liège