Milk Casein Research Articles

Metabolic and behavior responses of lactating goats under heat stress

Heat stress (HS) negatively affects animal performance, but little is known about energetic metabolism and behavior changes in dairy goats under HS conditions. Eight multiparous Murciano-Granadina dairy goats (43.3 ± 1.6 kg BW; 2 ± 0.04 L milk/d; 81 ± 3 days of lactation) were kept in metabolism cages and randomly assigned to two treatments varying in the temperature humidity index (THI). The design was crossover (two 28-d periods), and treatments were: 1) thermal neutral (TN; 15–20C, 40–45% humidity, THI = 59–65), and 2) heat stress (HS, 12 h/d at 37°C and 40%, and 12 h/d at 30°C and 40%, THI = 86 and 77, respectively). Jugular silicon catheters were fitted, and glucose tolerance test (0.25 g/kg BW), insulin tolerance test (4.6 μg/kg BW) and epinephrine challenge (2 μg/kg BW) were conducted. Before and after each metabolite administration, blood samples were collected for the analysis of insulin, glucose, and nonesterified fatty acids (NEFA). Also, behavior variables (position changes, duration of remaining standing, as well as eating and drinking bouts and duration) were observed at day 3 of each period by video cameras. Heat stress reduced (P < 0.01) feed intake (−29%), milk yield (−10%), milk fat (–12%), milk protein (–14%), and milk casein (–13%). Goats in both groups had similar blood NEFA after insulin administration, but NEFA values were greater (P < 0.05) in TN than HS goats after epinephrine infusion. The HS goats secreted lower (P < 0.05) amounts of insulin than TN goats in response to the glucose tolerance test. Additionally, TN and HS goats had similar number of eating bouts, but the duration of each bout was shorter in HS than in TN. Also, HS had greater number of drinking bouts with no differences in drinking bout durations between groups. In conclusion, body lipid tissue of HS goats became more resistant to lipolysis, making them unable to mobilize body fat reserves despite the negative energy balance. In addition, the reduction in feed intake by HS was because of the shorter time of eating bouts, whereas the greater water consumption was related to the increase in drinking bouts.

A review on nutritional advantages and nutraceutical properties of cow and goat milk

Milk is considered a wholesome food and is largely consumed globally. The bovine and caprine are the foremost source of milk, which also played a noteworthy role in the social-economic development of both developed and under-developed countries. The composition of milk significantly depends upon the environmental conditions, genetics, type of breed, and other internal and external factors. The protein, carbohydrate, lipid and vitamin and mineral content together makes milk into a wholesome nutritious fluid. Bovine milk is majorly consumed among milk from other species. On the other hand, the goats or caprine were the first domesticated animals by humans which also regard as “poor man cow”. Milk of both varieties is highly nutritious and have potential benefits. The amount of water in the milk of both varieties is somewhat similar while on the other hand cow milk have a comparatively higher carbohydrate content than goat milk. The casein and whey protein (WPs) ratio in cow and goat milk is almost similar i.e., 80:20. Lipid content is an essential factor that regulates the physical and sensory values of milk. Goat milk is known for its better digestibility as compared to cow milk due to the existence of small-sized lipid globules. The poly-unsaturated fatty acids (PUFA) in goat milk account for their anti-cancerous properties. In the context of the bioavailability of minerals, goat milk is preferred and high levels of vitamin A is also recorded in goat milk. It has lesser content of vitamin B9, B12 and vitamin E than cow milk. Emerging evidence from the scientific research suggests that both goat and cow are comprised of an adequate number of bioactive constituents viz immunoglobins, lactoferrin, lysozyme and others that offer the medical application in the prevention and pre-treatment of numerous ailments.

Valoración de las fracciones de caseínas en leche de cabra Criolla y Saanen

The objective of the present work was to compare the values of the percentages of the different fractions in the milk casein of Criollo and Saanen goats. For this purpose, 6 adult goats of each breed from a commercial goat herd, located in the semi-arid region of central western Argentina, were evaluated. The goats were fed on alfalfa and corn grain, and service was performed by natural mating. Samples were collected by hand milking, taking 100 c.c./animal at 15, 30 and 45 days post-partum. To determine the percentage of alpha, beta and kappa casein, the UREA-PAGE vertical gel electrophoresis method was used and the bands were read applying the semi-quantification method with ImageJ software. The results found showed that in both breeds the values of alpha casein were increasing, while those of beta and kappa casein decreased throughout the sampling. Likewise, it was found that alpha casein was higher in Saanen goat milk, while the percentages of beta and kappa casein were higher in Criollo goat milk, finding a significant statistical difference for alpha and beta casein atthe three times evaluated and in the case of kappa casein only in the 45-day sampling. It was concluded that Criollo goat milk has a lower percentage of alpha casein than Saanen goat milk, which would make it less allergenic and has a higher percentage of beta and kappa casein, a situation that would allow a quick coagulation for cheese production.and a higher stability and firmness in yogurts.

Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions

Concentrated casein micelle suspensions show an altered balance between the colloidal and soluble phases compared with native skim milk. The objective of this research was to probe the role of such a change on the chymosin-driven destabilization of casein micelles. Skim milk was gently concentrated by osmotic stressing to increase the volume fraction of the micelles while maintaining a constant ionic composition. In situ turbidity measurements demonstrated that the secondary stage of gelation was hindered in the concentrated suspensions. Addition of ionic calcium overcame this inhibition, whereas restoring the original concentration by redilution did not. This work clearly demonstrated that calcium plays a major role in decreasing electrostatic repulsion in casein micelles, but also showed the importance of noncolloidal proteins in altering the gelling functionality of casein micelles in concentrated milk. Additional calcium induces aggregation of these soluble caseins, restoring gelation in concentrates.

Identification and Screening of Potential Bioactive Peptides with Sleep-Enhancing Effects in Bovine Milk Casein Hydrolysate.

Casein tryptic hydrolysate (CTH) has been proven to possess stress-relieving and sleep-enhancing effects, but only one decapeptide YLGYLEQLLR (α-CZP) in CTH was reported to exhibit affinity for the benzodiazepine site of a GABAA receptor (GABAAR). This study aimed to compare the sleep-enhancing effects between CTH and α-CZP and to explore novel sleep-enhancing peptides. Our results showed that CTH significantly prolonged sleep duration in mice, which was almost 2-fold longer than that of α-CZP. The α-CZP in CTH was degraded more slowly than the synthetic α-CZP; meanwhile, CTH could release other potential sleep-enhancing peptides during gastrointestinal digestion. Additionally, two peptides YPVEPF and YFYPEL with strong sleep-enhancing activity were explored by virtual screening. Especially, YPVEPF could significantly prolong the sleep duration from 559.00 ± 272.24 to 2501.63 ± 1021.21 s and increase the sleep rate from 58.33 to 83.33% in mice. Moreover, YPVEPF and YFYPEL could bind with the Ser-205 and Phe-77 residues of GABAAR via hydrogen bonds and lipid contacts. They were largely released after digestion with 11.19 ± 0.15 and 1.78 ± 0.01 g/kg, respectively.

​Importance of Genetic Polymorphism of Goat Milk Proteins on Human Nutrition and Health: A Review

The objective of the study is impotance of casein protein genetic polymorphism of goat milk. Goat milk is highly digestible and has medicinal properties in human being. Goat milk and its value added dairy products have higher demand in many contries of world. Due to evolution process, much genetic variability has been developed in casein protein genes. This is originatd due to point mutation; addition/deletion and many other factors lead to huge genetic variation in goat casein genes. Because of this goat milk, chemical and biological properties have been affected. Goat milk casein contents decide the cheese making properties as well as nutritional and medicinal values. Goat milk is good alternative source of nutrition in human when people have cow milk problems. Goat milk has humerous inactive bioactive peptides in their casein protein. These have important place for human health and nutrition. In the future, this is great possibility for development of medicinal value functional dairy products from functional bioactive peptides.

Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein

This study highlights differences in conformational and physicochemical characteristics of bovine skim milk and micellar casein from cows of different β-casein phenotypes. These genetic variants have been one of the predominant topics among dairy researchers due to their differences in β-casein structure, and thus their potential effects on dairy processing and human health. For characterising differences in milk protein structure, Fourier Transform Infrared (FTIR) and Nuclear Magnetic Resonance (1H NMR) spectroscopies combined with chemometric analysis were used. Additionally, physiochemical properties such as mineral content, particle size, and electrostatic charge in skim milk and micellar casein samples were analysed at 4 and 20 ᵒC. Results showed variation in the secondary structure of all three genetic variants independent of temperature. Moreover, the main differences involved a higher level of β-turn and α-helical structures in A1/A1 β-casein milk, while intermolecular β-sheets were more numerous in A1/A2 β-casein milk, whereas random or polyproline II (PPII) structures were more common in A2/A2 β-casein milk. Temperature slightly affected these differences, which was due to the dissociation of β-casein from the micelle at low temperature. In addition, A2/A2 β-casein milk and its micellar casein had a larger average particle size, which resulted in a lower negative ζ-potential. The A2/A2 β-casein samples contained greater amounts of phosphorus and less calcium compared to the other genetic variants of milk and their micellar caseins. The results also indicated that a combination of FTIR and 1H NMR spectroscopies could be used to establish conformational differences in milk and micellar caseins of different genetic variants.

Use of Thickeners Versus Hydrolysed Formulae in the Management of Gastro-oesophageal Reflux Disease in Infants: A Systematic Review

Background and objective: Regurgitation symptoms in many GERD infants might affect their nutrition status. This review compares thickeners and hydrolysis formula with cow’s milk in the evolution of regurgitation, weight and stool consistency changes in infants with GERD based on currently available evidence, as the benefits of using AR-F in infants with GERD is still contradictory. There is also evidence that hydrolysed formula plays a crucial role in regulating reflux. Methods: The search terms ‘thickener formula/pre-thickener’ OR ‘cow’s milk allergy/hydrolysis formula’ AND ‘gastro-oesophageal reflux disease (GERD)/regurgitations’ were used to search the electronic databases of NUsearch, Google Scholar, ScienceDirect and PubMed for randomised controlled trials (RCTs) published between 2005 and 2020 for thickened formula and 2010-2020 for hydrolysed formula that involved infants (Results: Seven eligible RCTs met the inclusion criteria. Thickened whey protein formula significantly reduced daily regurgitations by up to 7.7 episodes, while the results were insignificant in thickened or normal extensive hydrolysed casein milk (-4.2 vs -3, respectively). However, rice thickener significantly reduced regurgitation and weight gain by 1.261 kg in two months. An insignificant difference in stool consistency was found in most trials (P >0.05), except for the thickened casein formula as 64% of participants had normal stool density (P= 0.45). Conclusion: This study identified that using either thickening formula or extensively hydrolysed formula significantly reduced the number of regurgitations per day (mean range: -1.2 to -7.1; P<0.05). It does, however, seem that hydrolysed whey formula thickened with hydrolysed rice can support weight gain in failure to thrive infants.

INVESTIGATION AMINO ACID COMPOSITION OF DONKEY’S MILK OF THE KEGETY GORGE

The objective of this paper was to study the amino acid composition of donkey milk inhabiting the Kegety gorge of the Chui region. As well as human milk, donkey and mare’s milk is albumin; the amount of casein is 35-45%, while cow’s milk is casein milk with casein content over 75%. The peculiarity of albumin milk is a higher biological and nutritional value, due to better amino acid balance, high sugar content and the ability to form small, delicate flakes when souring. In terms of its properties, albumin milk is closest to human milk and is the best substitute for it. The obtained results showed that the quantitative content of 7 essential amino acids out of 8, such as lysine, phenylalanine, leucine, isoleucine, methionine, valine, threonine is relatively high compared to other amino acids. Despite the absence of tryptophan in donkey milk, the percentage of 8 essential amino acids in donkey milk protein exceeds that in mare and cow’s milk.

Validation of a method employing liquid chromatography to identify and quantify glycomacropeptide of casein in raw milk

BACKGROUND: The information on official testing methods, or regulatory methods in Colombia to test whey in milk is limited; this restriction of information goes against the possibility of mitigating the risk of food fraud. OBJECTIVES: The validation of an HPLC method to determine casein glycomacropeptide (c-GMP), a protein that countries such as Brazil, Spain, and Ecuador have used as an indicator of raw milk adulteration with whey, was carried out. METHODS: A 10mL sample of raw milk is precipitated with 24% TCA using ultrasound, a process followed by filtration. The collected fraction ensured the separation of c-GMP and then injected into the liquid chromatography. RESULTS: A 30 minutes analysis allowed the determination of c-GMP with a retention time of 12.9 ± 0.5 minutes. The performance characteristics method in the validation exercise were: recovery percentage 99.97%, linearity R2&gt; 0.95; % RSD accuracy &lt;5.3%. CONCLUSION, the method exhibits desirable attributes for the intended purpose.

No Glycation Required: Interference of Casein in AGE Receptor Binding Tests.

For the determination of the binding of heated cow’s milk whey proteins such as β-lactoglobulin to the receptors expressed on immune cells, inhibition ELISA with the soluble form of the receptor for advanced glycation end products (sRAGE) and scavenger receptor class B (CD36) has been successfully used in the past. However, binding to heated and glycated caseins in this read-out system has not been tested. In this study, inhibition ELISA was applied to measure the binding of cow’s milk casein alone, as well as all milk proteins together, which underwent differential heat treatment, to sRAGE and CD36, and we compared those results to a dot blot read out. Moreover, binding to sRAGE and CD36 of differentially heated milk protein was measured before and after in vitro digestion. Casein showed binding to sRAGE and CD36, independent from the heat treatment, in ELISA, while the dot blot showed only binding to high-temperature-heated milk protein, indicating that the binding is not related to processing but to the physicochemical characteristics of the casein. This binding decreased after passage of casein through the intestinal phase.

Possible influence of neurosteroids in the anxiolytic effects of alpha-casozepine

Alpha-casozepine (α CZP), a tryptic hydrolysate of milk casein is a decapeptide shown to promote sleep and produce anxiolytic or anticonvulsant activity. Intriguingly, studies indicate structural similarities to benzodiazepine (BZD)-like molecules (e.g., diazepam), resulting in positive modulation of γ-aminobutyric acid A type (GABAA) receptors. However, some unexplained anomalous behaviour of α-CZP includes 1) 1000 times less affinity for BZD site on GABAA receptor in vitro conditions, whereas in vivo it showed 10-fold increased affinity when compared to diazepam; 2) anxiolytic effects were observed only in stressed conditions and 3) unlike diazepam, it failed to exhibit dependence or habituation. Interestingly, neurosteroids like allopregnanolone or its analogues that are synthesized de novo have both genomic and non-genomic actions. The rapid nongenomic neuronal inhibition of these compounds is mediated by GABAA receptors through autocrine and paracrine actions. Studies have shown that changes in the levels of neurosteroids during acute (rise) and chronic stress (decreased), consequently, altering the senetivity of GABAA receptor subunits. Neurosteroids even at low concentration (nanomolar range) potentiate the response of GABA indirectly, while at higher concentrations they directly activate the receptor-channel complex. Interestingly, coadministration of neurosteroids and BZPs has shown not only to prevent the development of tolerance of BZP and augmented recovery from BZP withdrawal anxiety and hyperactivity in mice. The combination also produced synergetic anxiolytic effects. Taken together, the evidence suggests possible implications of neurosteroids in the actions of CZP via BZD receptors. The present hypothesis brings out the possible role of neurosteroids and the various factors that might participate in CZP-induce anxiolytic effects.

Compositional analysis of ruminal bacteria from ewes selected for somatic cell score and milk persistency.

Ruminants are dependent on their rumen microbiota to obtain energy from plants. The composition of the microbiome was well-known to be associated with health status, and production traits, but published results are difficult to reproduce due to large sources of variation. The objectives of this study were to evaluate the associations of ruminal microbiota and its association with genetic lines selected by somatic cell score (SCS) or milk persistency (PERS), as well as milk production, somatic cell score, fat and protein contents, and fatty acids and proteins of milk, using the principles of compositional data. A large sample of 700 Lacaune dairy ewes from INRAE La Fage feeding the same diet and belonging to two divergent genetic lines selected for SCS or PERS was used. The ruminal bacterial metagenome was sequenced using the 16S rRNA gene, resulting in 2,059 operational taxonomic units affiliated with 112 genera. The abundance data were centred log-transformed after the replacement of zeros with the geometric Bayesian method. Discriminant analysis of the SCS showed differences between SCS+ and SCS- ewes, while for PERS no difference was obtained. Milk traits as fat content, protein content, saturated fatty acids and caseins of milk were negatively associated with Prevotella (R = [-0.08;-0.16]), Suttonella (R = [-0.09;-0.16]) and Ruminococcus (R = [-0.08;-0.16]), and positively associated with Lachnospiraceae (R = [0.09;0.16]) and Christensenellaceae (R = [0.09;0.16]). Our findings provide an understanding of the application of compositional data to microbiome analysis, and the potential association of Prevotella, Suttonella, Ruminococcaceae and Lachnospiraceae with milk production traits such as milk fatty acids and proteins in dairy sheep.

Improving acid resistance and characteristics of microencapsulated Lactobacillus brevis RK03 using top fluid bed drying technology

Thermoprotective carrier agents increase bacterial viability during the drying process. We investigated the ability of various carriers, including skim milk powder, casein, and whey protein, to improve the survival rate of Lactobacillus brevis RK03 under gastrointestinal tract conditions. Employing optimized top fluid bed drying (TFBD) conditions (40 min at 50 °C), the highest bacterial survival rate (95 %) was achieved using casein and whey protein as carriers for RK03. Additionally, whey protein-microencapsulated RK03 displayed the highest survival rates in gastric juice at pH 3.0 (96 %) and 2.0 (75 %). Further, whey protein-microencapsulated RK03 exhibited better dispersibility and solubility than RK03 microencapsulated with other carriers, displayed a slower degradation rate at 50 °C and 60 °C, and had the lowest activation energy (30.27 J/mol). These results indicate that the use of whey protein as a carrier during TFBD is suitable for the production of RK03 probiotic powder.

Tobacco BY2 cells expressing recombinant cardosin B as an alternative for production of active milk clotting enzymes

Cynara cardunculus L. or cardoon is a plant that is used as a source of milk clotting enzymes during traditional cheese manufacturing. This clotting activity is due to aspartic proteases (APs) found in the cardoon flower, named cyprosins and cardosins. APs from cardoon flowers display a great degree of heterogeneity, resulting in variable milk clotting activities and directly influencing the final product. Producing these APs using alternative platforms such as bacteria or yeast has proven challenging, which is hampering their implementation on an industrial scale. We have developed tobacco BY2 cell lines as an alternative plant-based platform for the production of cardosin B. These cultures successfully produced active cardosin B and a purification pipeline was developed to obtain isolated cardosin B. The enzyme displayed proteolytic activity towards milk caseins and milk clotting activity under standard cheese manufacturing conditions. We also identified an unprocessed form of cardosin B and further investigated its activation process. The use of protease-specific inhibitors suggested a possible role for a cysteine protease in cardosin B processing. Mass spectrometry analysis identified three cysteine proteases containing a granulin-domain as candidates for cardosin B processing. These findings suggest an interaction between these two groups of proteases and contribute to an understanding of the mechanisms behind the regulation and processing of plant APs. This work also paves the way for the use of tobacco BY2 cells as an alternative production system for active cardosins and represents an important advancement towards the industrial production of cardoon APs.

Detecting and Analyzing Hydrolytic Enzymes of Industrial Significance in two Streptomyces Strains Isolated from the Soil

Two Streptomyces strain were isolated from a soil sample in Louisiana. They were identified via 16S rRNA sequencing and phylogeny. To detect the presence of hydrolytic enzymes, starch, carboxymethyl-cellulose (CMC), lipase reagent, and Milk (casein) were used as substrate to detect the production of amylase, cellulose, lipase and casease respectively. Both strains showed the ability to hydrolyze starch, and cellulose, while only strain SWHR10 displayed lipase activity. In addition, strain SWHR10 showed better amylase and cellulase activity. Hemolysis, gelatinase and catalase tests were also conducted. This study further validates that Streptomyces remain a powerhouse of hydrolytic enzymes with industrial and economic importance.

Influence of calcium on the properties of micellar casein in goat milk

This study aims to investigate changes in the properties of micellar casein of goat milk caused by the addition of two types of calcium, natural milk calcium and calcium chloride, and decalcification with cation exchange resin. The added calcium partially migrated into the colloidal calcium phosphate, and more calcium added as calcium chloride entered the micelles resulting in a greater decrease in the amount of casein in the goat milk supernatant, the hydration rat and the ζ potential, and a greater increase in turbidity compared with natural milk calcium. The lowest hydration rate of goat casein was observed at the addition of 1.8 mmol/kg of natural milk calcium and at 5.4 mmol/kg for calcium chloride. At the decalcification of 35.8%, the dissociation of casein micelles was basically completed, resulting in a higher hydration rate and the ζ potential, lower turbidity and particle size. Compared with the control group, both calcium addition and removal, decrease the α-helix and β-sheet contents in the casein significantly, and cause a loss of casein micelle properties in the microstructure. This research aims to provide a theoretical basis for the development of calcium-based functional goat dairy products.

Biochemical Investigation of Goat Milk Casein and Whey Protein Crude Methanol Extract.

Milk and milk products is implicated in many human health benefits. Several animals milk source are used for that porous such as cow, cheap, camel and goat. Goat milk has a unique composition compared to other animals. In this study, we investigate the antioxidant, antibacterial and anticancer potencies of casein and whey proteins of goat milk fractions crude methanol extract. As a result, whey protein extract exhibited high antioxidant activity than casein against stable radical DPPH and ABTS with IC50 value 0.12 and 0.237 µg/ml, respectively compared to casein fraction extract. The anticancer properties were investigated against two cancerous cell lines, including: breast (MCF-7) and liver (HepG2). Results of the MTT assay were in agreement of the antioxidants activity, when whey fraction methanol extract exhibited specific anticancer activities against MCF-7 cell line compared to casein and doxorubicin positive control. However, no cytotoxic activities of extract were observed against two non-cancerous control cell lines (BJ-1and MCF-12). Casein and whey proteins extract could prevent DNA damage induced by oxidative stress. The antimicrobial activity of goat milk methanol extract was tested against five bacterial strains including gram positive (Bacillus cereu EMCC 1080 and Staphylococcus ureuse ATCC 13565(, gram negative (Escherichia coli O157-H7 ATCC 51659, Salmonella typhi ATCC 15566 and Pseudomonas aeruginosa NRRL B-272. Among them, Bacillus cereu and Escherichia coli were extensively affected, when the inhibition zone was 4.3 and 5 cm, respectively. The fact that goat milk is enriched in features belonging to elements, vitamins and short peptide derivatives. In addition, goat milk has specific fat composition of the medium chain fatty acids led to increase the antioxidant and antibacterial and anticancer properties.

Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins.

Protein hydrolysates are, in general, mixtures of amino acids and small peptides able to supply the body with the constituent elements of proteins in a directly assimilable form. They are therefore characterised as products with high nutritional value. However, hydrolysed proteins display an unpleasant bitter taste and possible off-flavours which limit the field of their nutrition applications. The successful identification and characterisation of bitter protein hydrolysates and, more precisely, the peptides responsible for this unpleasant taste are essential for nutritional research. Due to the large number of peptides generated during hydrolysis, there is an urgent need to develop methods in order to rapidly characterise the bitterness of protein hydrolysates. In this article, two enzymatic hydrolysis kinetics of micellar milk caseins were performed for 9 h. For both kinetics, the optimal time to obtain a hydrolysate with appreciable organoleptic qualities is 5 h. Then, the influence of the presence or absence of peptides and their intensity over time compared to the different sensory characteristics of hydrolysates was studied using heat maps, random forests and regression trees. A total of 22 peptides formed during the enzymatic proteolysis of micellar caseins and influencing the bitterness the most were identified. These methods represent simple and efficient tools to identify the peptides susceptibly responsible for bitterness intensity and predict the main sensory feature of micellar casein enzymatic hydrolysates.

The usefulness of molecular diagnosis in the assessment of the aetiology, clinical phenotypes and risk of food-induced anaphylaxis in children

Aim: Food-induced anaphylaxis is most common in the paediatric population and has an unpredictable course. The aim of this paper was to perform a demographic and clinical assessment of food-induced anaphylaxis in children using molecular diagnosis. Materials and methods: The study included 541 children aged 0–18 years who developed 893 sudden reactions to food. Levels of IgEs against 112 allergen molecules were measured in each child. We analysed demographic and clinical data in two age groups. The aetiology of anaphylaxis was determined at the level of source allergens and at the level of allergen molecules. We also determined the risk factors for severe clinical course of reactions. Results: A total of 631 food-induced anaphylactic reactions developed by 421 children were included in the analysis. The group of children aged 0–6 years was mostly composed of boys (p = 0.0023) and children with atopic dermatitis (p = 0.0001). Also, cutaneous and mucosal symptoms were more common (p &lt; 0.0001), and milk casein, Bos d 8, was the most common cause of anaphylaxis in this group (p &lt; 0.0001). In the group of 7–18-year-olds, anaphylaxis was more common in children with no asthma or atopic dermatitis (p = 0.0001); hazelnuts (p = 0.0005) and, in terms of allergen molecules, walnut 2S albumin, Jug r 1 (p = 0.0011), were a more common cause of reaction; as well as exercise-induced anaphylaxis (p &lt; 0.0001) and cardiovascular symptoms (p = 0.0247) were more common. In the study population, more severe anaphylaxis was more common in children without asthma or atopic dermatitis (p = 0.0428) and in the case of anaphylaxis induced by cashew nut 2S albumin, Ana o 3 (p &lt; 0.0001) and wheat allergen, Tri a 14 (p = 0.0143). Conclusions: Molecular diagnostics allows for a detailed assessment of the aetiology and the risk of severe food-induced anaphylaxis.