Loss of allergy-protective capacity of raw cow's milk after heat treatment coincides with loss of immunologically active whey proteins-Reference-Cited by-同舟云学术

Loss of allergy-protective capacity of raw cow's milk after heat treatment coincides with loss of immunologically active whey proteins

Published:2020 Issue:6 Volume:11 Page:4982-4993
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Abbring Suzanne¹²³⁴⁵^ORCID,Xiong Ling⁶⁷⁸⁹¹⁰,Diks Mara A. P.¹²³⁴⁵,Baars Ton¹¹¹²¹³,Garssen Johan¹²³⁴⁵,Hettinga Kasper⁶⁷⁸⁹¹⁰,van Esch Betty C. A. M.¹²³⁴⁵

Affiliation:

1. Division of Pharmacology

2. Utrecht Institute for Pharmaceutical Sciences

3. Faculty of Science

4. Utrecht University

5. Utrecht

6. Dairy Science and Technology

7. Food Quality and Design Group

8. Wageningen University

9. Wageningen

10. The Netherlands

11. Research Institute of Organic Agriculture (FiBL)

12. Frick

13. Switzerland

Abstract

Whey proteins denaturing ≤65 °C are important for allergy protection by raw cow's milk.

Funder

Danone Nutricia Research

China Scholarship Council

Software AG – Stiftung

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01175D

Reference48 articles.

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4. Prevalence of hay fever and allergic sensitization in farmer's children and their peers living in the same rural community

5. Farm environment in childhood prevents the development of allergies

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