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Development in Infant Nutrition
Published in Frank Falkner, Infant and Child Nutrition Worldwide:, 2021
Advances in biotechnology or genetic engineering have made it possible to make substantial changes in milk composition to the point of producing new products in milk (Bremel, 1989; Simons et al., 1987). While most of these studies have been limited to the lactating mouse or sheep, it ultimately will become feasible to carry over these technologies to the cow. Through alterations in genetic coding it will be possible to eliminate or reduce the concentration of specific milk proteins such as beta lactoglobulin or proteins associated with enzyme systems that control the synthesis of milk fat or lactose. It is conceivable that the enzyme systems that control the molecular structure of triglycerides could be reprogrammed to produce a triglyceride resembling that of human milk fat. The high digestibility of human milk fat relative to cow milk fat is a function of its triglyceride structure (Filer et al., 1969). The directed synthesis of a new molecular species of triglyceride within the mammary gland, along with changes in protein species and lactose concentration, could improve cow milk for infant and child feeding.
Pregnancy-Related Protein Concentrations and Hormone Levels During Pathological Pregnancies
Published in Gábor N. Than, Hans Bohn, Dénes G. Szabó, Advances in Pregnancy-Related Protein Research, 2020
As a result, our team, prior to examination of pathological late pregnancies, took 50 biweekly serum samples each, 300 in all, from healthy pregnancies from the 29th to 40th week, for placental protein 10, insulin-like growth factor-binding protein 1, and beta lactoglobulin homologue PP14, measuring their normal concentrations and 10th, 50th, and 90th percentiles;42pathological cases were correlated to these values using Chi square and paired student’s t tests. The results of the PP10, IGF-BP-1, and PP14 examinations were then compared with those of routinely conducted hPL and SP1 tests.
Intestinal Absorption Of Macromolecules In The Adult *
Published in Károly Baintner, Intestinal Absorption of Macromolecules and Immune Transmission from Mother to Young, 2019
A large array of foods can be allergenic in one or another individual, including milk, eggs, fish, fruits, wheat, soybean, mushrooms, nuts, vegetables. In addition, spices, drugs, and food additives can be allergenic. Foods of low allergenicity are much less in number: rice, lamb, lettuce, apples, and gelatin. The allergenic foods usually contain more than one antigen. Cow’s milk, for example, contains more than 50,786 with beta-lactoglobulin,127, 448, 449 serum albumin, and IgG930 being the most allergenic. The antigens differ in sensitivity to heat treatment.1183,1185,1186 The same patient is often sensitive to more than one milk antigen.449
Whey Protein Supplementation Improves Body Composition and Cardiovascular Risk Factors in Overweight and Obese Patients: A Systematic Review and Meta-Analysis
Published in Journal of the American College of Nutrition, 2018
Kamonkiat Wirunsawanya, Sikarin Upala, Veeravich Jaruvongvanich, Anawin Sanguankeo
There are several plausible mechanisms of using whey protein supplement to improve body composition. First, increased levels of satiety hormones are the major mechanism of improving body composition (12,32). Satiety hormones including glucagon-like peptide-1 (GLP-1), dipeptidyl peptidase 4, and cholecystokinin (CCK) are found to be increased after whey protein consumption (32). CCK is a peptide hormone that evidently inhibits gastric emptying and induces satiety. The secretion of CCK into the gut is effectively stimulated by protein ingestion and amino acids (32–34). GLP-1 is secreted from enteroendocrine cells in the gut, which is typically stimulated by an oral nutrient load. GLP-1 inhibits gastric emptying and reduces insulin secretion by blunting postprandial glucose response (35). Lipogenesis tends to be decreased because of the lower hyperinsulinemia (35). Of interest, tripeptide Ile-Pro-Ala, the hydrolytic breakdown of beta-lactoglobulin in whey protein, has a similar effect as the dipeptidyl peptidase 4-inhibitor, which can delay the degradation of GLP-1 (32,36,37). Second, high-protein and low-carbohydrate diets have been shown to be associated with positive alterations in hepatic gluconeogenesis, which can increase plasma glucose levels, prevent hypoglycemia, and possibly suppress appetite (32,38,39). Third, diet-induced thermogenesis (DIT) could feasibly play an important role in enhancement of weight reduction with high-protein intake. Protein has been found to have the highest DIT values compared to carbohydrates and fats in diet. The increase in DIT may increase satiety by the expansion of oxygen demand for protein metabolism, which can potentially enhance satiety (32,40). Fourth, whey protein also has an anabolic effect, which can stimulate muscle synthesis more than other types of protein because of faster absorption and a higher leucine component (32,41,42).
Food allergy severity predictions based on cellular in vitro tests
Published in Expert Review of Molecular Diagnostics, 2020
Betul Buyuktiryaki, Alexandra F. Santos
The major allergens of cow’s milk are casein (Bos d 8), beta-lactalbumin (Bos d 5), and alpha-lactoglobulin (Bos d 4). High casein levels are related to clinical reactivity and persistence of cow’s milk allergy. Unlike peanut and tree nut allergies, most children with milk and egg allergies outgrow their allergies, therefore, these children may require to undergo OFCs at some point of their lives to assess for resolution of allergies. In this respect, several studies assessed the predictive value of CRD in the severity of cow’s milk allergy. In a cross-sectional study including 2272 children with milk, egg, wheat, and peanut allergy, increasing sIgE levels to causative foods along with their components casein, ovomucoid, omega 5 gliadin and Ara h 2 were found as risk factors for anaphylaxis reactions [35]. In a study aiming to identify risk factors for accidental reactions in cow’s milk allergy, children who had severe reactions had higher levels of sIgE to cow’s milk and casein than the ones who had mild reactions [76]. High sIgE levels to cow’s milk, sIgE to casein, and asthma were reported as risk factors for severe reactions [76]. Likewise, Peterson et al. [46] found a positive correlation between specific IgE cow’s milk, casein, and the severity of symptoms during OFC tests. On the contrary, in adult patients with milk allergy, 67% of the patients reported severe reactions; however, there was no correlation with severity and the levels of sIgE to milk allergens casein, alpha-lactalbumin, or beta-lactoglobulin [77]. In Italy, 79 children (aged 70 ± 40 months) were evaluated to identify the usefulness of IgE to recombinant allergens of milk (nBos d 4, 5, 8), nBos d 8 had the best performance for predicting anaphylaxis compared to other allergens [78]. Overall, similarly to SPT and sIgE to cow’s milk extract, there is still uncertainty whether sIgE to individual allergen components of cow's milk are good markers in detecting those at high risk of severe allergic reactions to cow’s milk.