Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population

The objectives of the present work were first to evaluate the sensitivity to cow raw milk of the population of Fez, and then to study the effect of heating and pepsin hydrolysis on the allergenicity of casein. A cross-sectional study was carried out in Fez Hospitals, in which 1000 patients were recr...

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Autores principales:	Ouarda Azdad, Najlae Mejrhit, Mohamed El Kabbaoui, Alae Chda, Ibtissam Ouahidi, Abdelali Tazi, Rachid Bencheikh, Lotfi Aarab
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2018
Materias:	milk allergy human ige casein heating pepsin hydrolysis Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
Acceso en línea:	https://doaj.org/article/ef4a22a718a34f15a8607c2bc06fce9f
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spelling	oai:doaj.org-article:ef4a22a718a34f15a8607c2bc06fce9f2021-11-26T11:19:46ZEffect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population0954-01051465-344310.1080/09540105.2017.1391179https://doaj.org/article/ef4a22a718a34f15a8607c2bc06fce9f2018-01-01T00:00:00Zhttp://dx.doi.org/10.1080/09540105.2017.1391179https://doaj.org/toc/0954-0105https://doaj.org/toc/1465-3443The objectives of the present work were first to evaluate the sensitivity to cow raw milk of the population of Fez, and then to study the effect of heating and pepsin hydrolysis on the allergenicity of casein. A cross-sectional study was carried out in Fez Hospitals, in which 1000 patients were recruited to establish a sera bank used to evaluate specific IgE to cow milk and to casein. Then, we evaluated the reaction of human IgE to heated and pepsin-hydrolysed casein. The results showed that 11.5% of the population studied self-reported reactions to foods. From them, 3.6% reported allergy to milk. Evaluation of specific IgE to cow raw milk showed that 11.9% of patients presented higher specific IgE levels. The treatments of casein indicated that both heating and pepsin hydrolysis totally decreased its binding on the human IgE.Ouarda AzdadNajlae MejrhitMohamed El KabbaouiAlae ChdaIbtissam OuahidiAbdelali TaziRachid BencheikhLotfi AarabTaylor & Francis Grouparticlemilk allergyhuman igecaseinheatingpepsin hydrolysisAgriculture (General)S1-972Immunologic diseases. AllergyRC581-607ENFood and Agricultural Immunology, Vol 29, Iss 1, Pp 424-433 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	milk allergy human ige casein heating pepsin hydrolysis Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
spellingShingle	milk allergy human ige casein heating pepsin hydrolysis Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607 Ouarda Azdad Najlae Mejrhit Mohamed El Kabbaoui Alae Chda Ibtissam Ouahidi Abdelali Tazi Rachid Bencheikh Lotfi Aarab Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population
description	The objectives of the present work were first to evaluate the sensitivity to cow raw milk of the population of Fez, and then to study the effect of heating and pepsin hydrolysis on the allergenicity of casein. A cross-sectional study was carried out in Fez Hospitals, in which 1000 patients were recruited to establish a sera bank used to evaluate specific IgE to cow milk and to casein. Then, we evaluated the reaction of human IgE to heated and pepsin-hydrolysed casein. The results showed that 11.5% of the population studied self-reported reactions to foods. From them, 3.6% reported allergy to milk. Evaluation of specific IgE to cow raw milk showed that 11.9% of patients presented higher specific IgE levels. The treatments of casein indicated that both heating and pepsin hydrolysis totally decreased its binding on the human IgE.
format	article
author	Ouarda Azdad Najlae Mejrhit Mohamed El Kabbaoui Alae Chda Ibtissam Ouahidi Abdelali Tazi Rachid Bencheikh Lotfi Aarab
author_facet	Ouarda Azdad Najlae Mejrhit Mohamed El Kabbaoui Alae Chda Ibtissam Ouahidi Abdelali Tazi Rachid Bencheikh Lotfi Aarab
author_sort	Ouarda Azdad
title	Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population
title_short	Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population
title_full	Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population
title_fullStr	Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population
title_full_unstemmed	Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population
title_sort	effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in moroccan population
publisher	Taylor & Francis Group
publishDate	2018
url	https://doaj.org/article/ef4a22a718a34f15a8607c2bc06fce9f
work_keys_str_mv	AT ouardaazdad effectofheatingandenzymatichydrolysisoncaseincowmilksensitivityinmoroccanpopulation AT najlaemejrhit effectofheatingandenzymatichydrolysisoncaseincowmilksensitivityinmoroccanpopulation AT mohamedelkabbaoui effectofheatingandenzymatichydrolysisoncaseincowmilksensitivityinmoroccanpopulation AT alaechda effectofheatingandenzymatichydrolysisoncaseincowmilksensitivityinmoroccanpopulation AT ibtissamouahidi effectofheatingandenzymatichydrolysisoncaseincowmilksensitivityinmoroccanpopulation AT abdelalitazi effectofheatingandenzymatichydrolysisoncaseincowmilksensitivityinmoroccanpopulation AT rachidbencheikh effectofheatingandenzymatichydrolysisoncaseincowmilksensitivityinmoroccanpopulation AT lotfiaarab effectofheatingandenzymatichydrolysisoncaseincowmilksensitivityinmoroccanpopulation
_version_	1718409569654276096

Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population

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