Comparison of the immunogenicity of yak milk and cow milk
| Autor: | Jiaqi Wang, Shenghua He, Guilian Xu, Li-Shui Chen, Ying Ma, Jinju Cheng, Haimei Li, Junjian Xiang, Qiming Li |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Whey protein
food.ingredient biology Immunogenicity food and beverages General Chemistry Lymphocyte proliferation Immunoglobulin E Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound fluids and secretions food chemistry Casein Skimmed milk biology.protein Food science Antibody Histamine Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 233:545-551 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-011-1557-y |
| Popis: | This is a comparison of potential allergenicity in a mouse model. Balb/C mice were sensitized by intraperitoneal injections (administered in three doses) of skimmed milk, casein, and whey protein from cow or yak milk. After 4 weeks, the mice were challenged and killed, sera were collected, and the spleens removed for analysis. An enzyme-linked immunosorbent assay was used to determine the specific antibodies (IgG and IgE) and cytokine. The number of mice with diarrhea was higher in the cow milk protein-sensitized group than in the yak milk protein-sensitized group. Serum (IgG, IgE) antibodies and histamine levels were also higher in cow milk protein-sensitized mice. Cytokine production by spleen-derived T cells showed high levels of interleukin-4 and interleukin-5 production and low levels of interferon-γ in cow milk protein and yak milk protein-sensitized mice. Lymphocyte proliferation ratio induced by yak milk protein was lower than cow milk protein. All results indicated that Maiwa yak milk protein may less allergenic than cow milk protein in mice. |
| Databáze: | OpenAIRE |
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