Characteristics of cow's milk proteins including allergenic properties and methods for its reduction

Abstract

Composition and hygienic quality of milk determine its nutritional value and processing suitability. However, biological quality of milk depends on the content of bioactive components, which due to its health promoting properties have a positive effect on human health. Biologically active substances present in cow's milk include proteins, peptides, amino acids, sugars, vitamins, enzymes, sterols, phospholipids and fatty acids. Among these components, several proteins (lactoferrin, β -lactoglobulin, bovine serum albumin and casein) that inhibit cancer cell growth, deserve special attention. However, cow's milk contains also approximately 30 potentially allergenic proteins. The most common bovine milk allergens are casein fractions and β -lactoglobulin naturally not present in human breast milk. The aim of this study was to analyze the available literature on the characteristics of cow's milk proteins as allergens that may cause food allergies and identify methods of reducing their immunogenicity. On the basis of the available literature characteristics of cow's milk proteins and their effect on the occurrence of food allergy in human are presented. A review of the available methods of modification of animal proteins that may reduce its allergenicity was also conducted. It is possible to reduce cow's milk allergenicity in the production of dairy products by thermal, enzymatic and biotechnological techniques. The majority of subjects that demonstrate intolerance of bovine milk may safely consume fermented dairy products. Prevalence of food allergy is so high that it may be considered a disease of civilization. Therefore, attention should be paid to food technological processes that may eliminate or reduce allergenicity of cow's milk proteins.