β-Lactoglobulin (β-LG) is one of the cow's major milk proteins and the most abundant whey
protein. This globular protein of about 18 kDa is folded, forming a β-barrel (or calyx) …

The effect of heat treatment on the IgE binding ability of β-lactoglobulin, as pure protein or in
whole milk, was studied by inhibition of IgE antibody binding using FEIA-CAP inhibition. A …

The effect of fermentation by Lactobacilli and of proteolytic hydrolysis of whole milk on the
IgE binding ability of β-lactoglobulin was studied using an ELISA inhibition assay. Sera from …

Background Processing milk leads to changes in clinical allergenicity. However, the
mechanism by which heat treatment affects the allergenicity of milk proteins is not fully …

Scope During food processing, the Maillard reaction (МR) may occur, resulting in the
formation of glycated proteins. Glycated proteins are of particular importance in food …

Immunochemical detection of food allergens is usually based on the use of polyclonal or
monoclonal immunoglobulins G (IgG) antibodies. However, due to differences in epitopes …

Immunoreactivity of bovine β-lactoglobulin (β-Lg) hydrolysates obtained after a simulated
gastrointestinal digestion and previously glycated via Maillard reaction with galactose …

BACKGROUND: Allergy to mare's milk is rare. Recently, however, mare's milk has been
recommended for treatment of various ailments by practitioners of “alternative medicine,” …

Allergy to milk proteins has been defined as any adverse reaction mediated by
immunological mechanisms to one or several of proteins found in milk. The milk allergy has …

Abstract Background: Bovine β–Lactoglobulin (Blg) is a major allergen involved in allergy to
cow's milk proteins. Hydrolyzing Blg did not totally suppress its allergenicity; moreover its …