[Cross-reactivity between cow's milk and goat's milk]

Area of Science:

• Food science and immunology
• Allergenicity of milk proteins

Background:

• Camel milk (LC) is often tolerated despite potential protein similarities with cow milk (LV).
• Industrial processing, such as Ultra-High Temperature (UHT) sterilization, can alter milk protein structures.

Purpose of the Study:

• To investigate the immunological basis for tolerance to camel milk (LC) and potential cross-reactivity with cow milk (LV).
• To understand the role of protein structure and genetic diversity in milk allergies.

Main Methods:

• Analysis of intra- and interspecific genetic diversity in camel milk proteins.
• Comparison of protein structures between camel milk (LC) and cow milk (LV) after UHT treatment.
• In vitro IgE inhibition assays to assess potential cross-allergenicity.

Main Results:

• Significant genetic diversity in LC contributes to a wide variety of proteins, potentially explaining tolerance.
• UHT treatment induces structural modifications in milk proteins, increasing homology between LC and LV.
• Casein, highly concentrated in both milks, shows sequence homology and acts as a common allergen.
• In vitro IgE inhibition does not always correlate with clinical cross-allergenicity.

Conclusions:

• Immunological cross-reactivity between LC and LV may occur without resulting in clinical symptoms.
• Genetic diversity and processing-induced structural changes are key factors in understanding milk allergen cross-reactivity.