[A comparative experimental evaluation of the potential allergenicity of milk proteins and their hydrolysates obtained by different technological means].
Some samples of cow milk proteins and enzymatic hydrolysates prepared on their basis were investigated in experiments on male guinea pigs to elucidate their sensitizing properties and influence on sensitivity to histamine LD50. The data obtained are discussed with respect to a possible modulation of allergic reactions by the products of incomplete enzymatic proteolysis.
V V
VV
Krzhechkovskaia
N A
NA
Malikova
I N
IN
Marokko
V K
VK
Mazo
D000485:Allergens; D000707:Anaphylaxis / Q000209:etiology / Q000401:mortality; D000818:Animals; D005512:Food Hypersensitivity / Q000209:etiology / Q000401:mortality; D005524:Food Technology; D006168:Guinea Pigs; D006632:Histamine / Q000633:toxicity; D007114:Immunization; D007928:Lethal Dose 50; D008297:Male; D008894:Milk Proteins / Q000009:adverse effects / Q000276:immunology* / Q000302:isolation & purification; D011492:Protein Hydrolysates / Q000009:adverse effects / Q000276:immunology* / Q000302:isolation & purification
D000485:Allergens; D008894:Milk Proteins; D011492:Protein Hydrolysates; D006632:Histamine
Sravnitel'naia éksperimental'naia otsenka potentsial'noĭ allergennosti nekotorykh molochnykh belkov i ikh gidrolizatov, poluchennykh razlichnymi tekhnologicheskimi sposobami.