title: Effect of ingestion of cow's milk hydrolysed formulas on whey protein-specific Th2 immune responses in naïve and sensitized mice.
abstract: BACKGROUND
  For genetically predisposed atopic infants, cow's milk protein hydrolysed formulas have been widely used.
  
  
  OBJECTIVE
  Whether hydrolysed formulas can induce oral tolerance to whey proteins will be extensively studied in naïve and sensitized mice.
  
  
  METHODS
  Antigenicity of hydrolysed formulas was first studied using immunoblotting. Naïve mice fed hydrolysed formulas for 1-4 weeks were sensitized with whey allergens. In contrast, mice sensitized with whey allergens were fed hydrolysed formulas continually for 12 weeks.
  
  
  RESULTS
  Whey allergens were found in Nan and Neoangelac FL. Large whey peptides with antigenicity were found in Nan-HA. Profound suppression of IgE, IgG1 and IgG responses to whey allergens were induced in those fed Nan for 1 week, or Nan-HA for 4 weeks. IgE responses to whey allergens were suppressed in those fed Neoangelac FL for 4 weeks, or Nan-HA for 1-2 weeks. In contrast, those fed extensively hydrolysed formulas for 1-4 weeks failed to show decreased responses. On the other hand, IgE responses to beta-lactoglobulin, but not to bovine serum albumin or alpha-lactalbumin, were decreased in sensitized mice fed Nan for 12 weeks. There was no suppression in sensitized mice fed hydrolysed formulas.
  
  
  CONCLUSIONS
  Suppression of IgE responses to whey proteins was readily induced in naïve mice fed Nan or Nan-HA for 1 week. In contrast, it was hardly induced in sensitized mice even after prolonged feeding of Nan for 12 weeks, let alone hydrolysed formulas.
authors.affiliation: Department of Medical Research and Education, Veterans General Hospital-Taipei, Taipei, Taiwan. hjpeng@vghtpe.gov.tw
authors.forename: H-J
authors.initials: HJ
authors.lastname: Peng
authors.forename: S-N
authors.initials: SN
authors.lastname: Su
authors.forename: J-J
authors.initials: JJ
authors.lastname: Tsai
authors.forename: L-C
authors.initials: LC
authors.lastname: Tsai
authors.forename: H-L
authors.initials: HL
authors.lastname: Kuo
authors.forename: S-W
authors.initials: SW
authors.lastname: Kuo
mesh_terms: D000818:Animals; D004591:Electrophoresis, Polyacrylamide Gel; D005260:Female; D006801:Humans; D006868:Hydrolysis; D007108:Immune Tolerance; D007070:Immunoglobulin A / Q000096:biosynthesis; D007074:Immunoglobulin G / Q000096:biosynthesis; D007223:Infant; D007225:Infant Food; D007768:Lactalbumin / Q000276:immunology; D007782:Lactoglobulins / Q000276:immunology; D051379:Mice; D008809:Mice, Inbred C3H; D008892:Milk / Q000276:immunology*; D016269:Milk Hypersensitivity / Q000276:immunology / Q000517:prevention & control*; D008894:Milk Proteins / Q000276:immunology*; D051381:Rats; D017207:Rats, Sprague-Dawley; D012710:Serum Albumin, Bovine / Q000276:immunology; D018418:Th2 Cells / Q000276:immunology*; D000067816:Whey Proteins
chemical_list: D007070:Immunoglobulin A; D007074:Immunoglobulin G; D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins; D012710:Serum Albumin, Bovine; D007768:Lactalbumin