Reduction of the allergenicity of cow’s milk alpha-lactalbumin under heat-treatment and enzymatic hydrolysis in Moroccan population
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Authors Information
Laboratory of Bioactive Molecules (LBM), Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
History
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Published online: 1 March 2018
Accepted: 26 February 2018
Received: 7 December 2017
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.
