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Reduction of the allergenicity of cow's milk alpha-lactalbumin under heat-treatment and enzymatic hydrolysis in Moroccan population


O. Azdad, N. Mejrhit, L. Aarab aarablmbsf@gmail.com

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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 90C and pepsin hydrolysis at 37C, 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


Cite this article as:
Azdad O, Mejrhit N, Aarab L. Reduction of the allergenicity of cow's milk alpha-lactalbumin under heat-treatment and enzymatic hydrolysis in Moroccan population. Eur Ann Allergy Clin Immunol. 2018;50(4):177-183. doi:10.23822/EurAnnACI.1764-1489.60

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