Effect of homogenization and pasteurization on the allergenicity of bovine milk analysed by a murine anaphylactic shock model

Effect of homogenization and pasteurization on the allergenicity of bovine milk analysed by a... Summary In a factorial design study a murine anaphylactic shock model was used to analyse the effect of homogenization, pasteurization, and fat content on the ability of bovine milk to induce anaphylactic reactions. Mice were sensitized by either oral or subcutaneous immunizations with various types of bovine milk. In spite of a significantly higher antibody titre in the mice sensitized subcutaneously, there was no difference in the sensitivity between orally and subcutaneously immunized mice with respect to anaphylactic reactions. Pasteurization did not seem to change the ability of milk to induce anaphylactic reactions. However, increasing fat contents in combinations with homogenization resulted in an increase of the ability of the milk to induce anaphylactic reactions. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Clinical & Experimental Allergy Wiley

Effect of homogenization and pasteurization on the allergenicity of bovine milk analysed by a murine anaphylactic shock model

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Publisher
Wiley
Copyright
Copyright © 1987 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0954-7894
eISSN
1365-2222
DOI
10.1111/j.1365-2222.1987.tb02039.x
Publisher site
See Article on Publisher Site

Abstract

Summary In a factorial design study a murine anaphylactic shock model was used to analyse the effect of homogenization, pasteurization, and fat content on the ability of bovine milk to induce anaphylactic reactions. Mice were sensitized by either oral or subcutaneous immunizations with various types of bovine milk. In spite of a significantly higher antibody titre in the mice sensitized subcutaneously, there was no difference in the sensitivity between orally and subcutaneously immunized mice with respect to anaphylactic reactions. Pasteurization did not seem to change the ability of milk to induce anaphylactic reactions. However, increasing fat contents in combinations with homogenization resulted in an increase of the ability of the milk to induce anaphylactic reactions.

Journal

Clinical & Experimental AllergyWiley

Published: Sep 1, 1987

References

  • Allergen specific IgE antibodies against antigenic components in cow's milk and milk substitutes
    Gjesing, Gjesing; Østerballe, Østerballe; Schwartz, Schwartz; Wahn, Wahn; Løwenstein, Løwenstein

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