title: Effect of thermal processing of cow and buffalo milk on the allergenic response to caseins and whey proteins in mice.
abstract: BACKGROUND
  Heat treatment is the most common method for reducing pathogen load, but it remains controversial in reducing the incidence of hyperimmune reactions. The aim of this study was to compare the allergenicity of caseins (CSN) and whey proteins (WP) of thermally processed cow and buffalo milk in a mouse model. Swiss albino mice were sensitised by intraperitoneal injections (administered in three doses at weekly intervals) of CSN or WP from cow or buffalo milk for the evaluation of humoral response and splenocyte stimulation index.
  
  
  RESULTS
  After 3 weeks of intraperitoneal stimulation of mice with milk proteins, the sterilised milk protein group displayed significantly lowered (P ≤ 0.05) serum IgG and IgE levels, while considerably increased cow milk protein-specific responses (IgE) were shown by proteins of pasteurised milk compared with those of raw milk. The stimulation index of splenocytes induced by CSN or WP of boiled and sterilised milk was also lower (P ≤ 0.05) than that of raw milk of both cow and buffalo.
  
  
  CONCLUSIONS
  The experiment showed that boiling and sterilisation of cow and buffalo milk clearly affect the allergenicity by decreasing the humoral and cell-mediated responses in mice. All results indicated that CSN and WP of sterilised milk are less allergenic than those of raw milk in mice.
authors: Animal Biochemistry Division, National Dairy Research Institute, Karnal, 132001, Haryana, India.
authors: Umesh Kumar
authors: UK
authors: Shandilya
authors: Rajeev
authors: R
authors: Kapila
authors: Raies M
authors: RM
authors: Haq
authors: Suman
authors: S
authors: Kapila
authors: V K
authors: VK
authors: Kansal
mesh_terms: D000818:Animals; D002020:Buffaloes; D002364:Caseins / Q000009:adverse effects* / Q000737:chemistry; D002417:Cattle; D004195:Disease Models, Animal; D005519:Food Preservation; D005856:Germ-Free Life; D006358:Hot Temperature / Q000009:adverse effects; D056724:Immunity, Humoral; D007073:Immunoglobulin E / Q000032:analysis; D007074:Immunoglobulin G / Q000032:analysis; D007194:India; D051379:Mice; D008892:Milk / Q000009:adverse effects* / Q000737:chemistry / Q000382:microbiology; D016269:Milk Hypersensitivity / Q000097:blood / Q000209:etiology / Q000276:immunology / Q000517:prevention & control*; D008894:Milk Proteins / Q000009:adverse effects* / Q000737:chemistry; D061352:Pasteurization; D011489:Protein Denaturation; D013154:Spleen / Q000276:immunology / Q000473:pathology; D013242:Sterilization; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D007074:Immunoglobulin G; D008894:Milk Proteins; D000067816:Whey Proteins; D007073:Immunoglobulin E