Loss of allergy-protective capacity of raw cow's milk after heat treatment coincides with loss of immunologically active whey proteins.

Food & Function
Suzanne AbbringBetty C A M van Esch

Abstract

The allergy-protective capacity of raw cow's milk was demonstrated to be abolished after heat treatment. The heat-sensitive whey protein fraction of raw milk is often implied to be the source of this allergy-protective effect, but a direct link between these proteins and the protection against allergic diseases is missing. This study therefore aimed at investigating the mechanistic relation between heat damage to whey proteins and allergy development. Raw cow's milk was heated for 30 min at 50, 60, 65, 70, 75, or 80 °C and the native whey protein profile of these differentially heated milk samples was determined using LC-MS/MS-based proteomics. Changes in the native protein profile were subsequently related to the capacity of these milk samples to prevent the development of ovalbumin-induced food allergy in a murine animal model. A substantial loss of native whey proteins, as well as extensive protein aggregation, was observed from 75 °C. However, whey proteins with immune-related functionalities already started to denature from 65 °C, which coincided with the temperature at which a loss of allergy protection was observed in the murine model. Complement C7, monocyte differentiation antigen CD14, and polymeric immunoglobulin rec...Continue Reading

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Citations

Mar 7, 2021·Nutrients·Nathalie AcevedoBetty C A M van Esch
Mar 9, 2021·Frontiers in Pediatrics·Ton BaarsAnna Catharina Berge
Apr 4, 2021·International Journal of Molecular Sciences·Suzanne AbbringBetty C A M van Esch
Jun 29, 2021·Frontiers in Immunology·Benjamin Zepeda-OrtegaJohn O Warner

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Methods Mentioned

BETA
Protein Assay
acetylation
ELISA
FACS
PCA
flow cytometry

Software Mentioned

Perseus
ggplot2
R
Image Lab
GraphPad
R package ‘ gplots ’
MaxQuant
FlowLogic
ggbiplot
Andromeda

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