Sensitizing capacity and allergenicity of enzymatically cross-linked sodium caseinate in comparison to sodium caseinate in a mouse model for cow's milk allergy.
A transglutaminase cross-linked caseinate was designed for use in dairy products to increase the viscosity of food matrices. The difference in structure of cross-linked caseinate might have implications for the risk of developing cow's milk allergy. The sensitizing capacity and the allergenicity (the potency to induce an allergic effector response) of cross-linked sodium caseinate was investigated using a mouse model for cow's milk allergy. Mice were orally sensitized with cross-linked caseinate or caseinate using cholera toxin as adjuvant. Anaphylactic shock reactions, change in body temperature, acute allergic skin response, caseinate-, cross-linked caseinate-IgE and mMCP-1 concentrations were determined after challenge with cross-linked caseinate or caseinate. Sensitization with cross-linked caseinate did not result in anaphylactic shock symptoms, drop in body temperature or release of serum mMCP-1. A tendency toward decreased casein-specific IgE levels was observed. The allergenicity did not differ between both products. These results indicate that in already caseinate-sensitized mice, cross-linked caseinate did not provoke more pronounced allergenic reactions compared to sodium caseinate. On top of that, reduced sensitization to cross-linked caseinate was observed. Cross-linked caseinate might therefore be an interesting new dietary concept for humans at risk for food allergy although more mechanistic studies and clinical trials are needed for validation.
ImmunoPharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, Utrecht, The Netherlands. e.c.a.m.vanesch@uu.nl
Betty C A M
BC
van Esch
Marjan
M
Gros-van Hest
Hans
H
Westerbeek
Johan
J
Garssen
D000485:Allergens / Q000008:administration & dosage / Q000276:immunology*; D000707:Anaphylaxis / Q000209:etiology / Q000276:immunology; D000818:Animals; D000906:Antibodies / Q000097:blood; D001831:Body Temperature / Q000276:immunology; D002364:Caseins / Q000008:administration & dosage / Q000737:chemistry / Q000276:immunology*; D003432:Cross-Linking Reagents / Q000737:chemistry; D004195:Disease Models, Animal; D005260:Female; D051379:Mice; D008809:Mice, Inbred C3H; D008892:Milk / Q000276:immunology*; D016269:Milk Hypersensitivity / Q000097:blood / Q000276:immunology*; D008894:Milk Proteins / Q000008:administration & dosage / Q000276:immunology*; D013047:Specific Pathogen-Free Organisms; D011503:Transglutaminases / Q000737:chemistry
D000485:Allergens; D000906:Antibodies; D002364:Caseins; D003432:Cross-Linking Reagents; D008894:Milk Proteins; D011503:Transglutaminases