Doi
https://doi.org/10.23822/EurAnnACI.1764-1489.60
Summary
The aim of the present study is to evaluate the effect of heat-treatment and enzymatic hydrolysis on the allergenicity of cow's milk alpha-lactalbumin (alpha-LA) in a Moroccan population. A total of 557 patients were recruited from the University Hospital Complex and the Ibn El Khatib Hospital of Fez city. This population consented to realize a dosage of IgE levels to raw cow milk and then to alpha-LA native and treated with the studied treatments. The results revealed that 54.4% of the studied subjects presented positive values of serial IgE to raw cow milk. The effect of treatments on the allergenicity of alpha-LA showed that heat-treatment at 90°C and pepsin hydrolysis at 37°C, for 1 hour each, caused an important decrease in the IgE binding with an average of reduction of 59% and 74%, respectively.
Key words
serial IgE; alpha-lactalbumin; heat-treatment; pepsin hydrolysis; epitopes
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