ArticleNutrients2019
Modulation of Milk Allergenicity by Baking Milk in Foods: A Proteomic Investigation.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
27 citing papers in PubMed, 59 citations in OpenAlex.
- Oral Food Challenges to Milk and Egg in Children: Associations with Skin Prick Tests and IgE Sensitization Profiles.Nutrients · 2026Article
- Clinical Proteomics Applied to Food Allergy.Advances in experimental medicine and biology · 2026Review
- Different Paths, One Goal: Milk Ladders in IgE- and Non-IgE-Mediated Cow's Milk Protein Allergy-A Narrative Review.Nutrients · 2025Review
- Milk Ladder Efficacy and Safety in IgE-Mediated Cow's Milk Allergy: A Systematic Review and Meta-Analysis of Controlled Studies.Clinical and translational allergy · 2025Review
- Main Processed Hypoallergenic Foods: A Potential Tool to Improve Informed Dietary Choices in Children with IgE-Mediated Food Allergies.Children (Basel, Switzerland) · 2025Review
- Casein sIgE as the most accurate predictor for heated milk tolerance in Finnish children.Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology · 2025Article
- Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling.Biomedicines · 2025Review
- Unraveling the Biological Properties of Whey Peptides and Their Role as Emerging Therapeutics in Immune Tolerance.Nutrients · 2025Review
- Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits.International journal of food science · 2025Review
- Metabolomics in Children Cow's Milk Protein Allergy: Possible Contribution from a System Biology Approach?Children (Basel, Switzerland) · 2024Review
- The Need for Culturally Appropriate Food Allergy Management Strategies: The Indian Milk Ladder.Nutrients · 2023Article
- Relationship between Milk Protein Polymorphism and Selected Cows' Reproductive Indices.Animals : an open access journal from MDPI · 2023Article
- Current Practice in Pediatric Cow's Milk Protein Allergy-Immunological Features and Beyond.International journal of molecular sciences · 2023Review
- Gut Microbiome Proteomics in Food Allergies.International journal of molecular sciences · 2023Review
- Milk ladder as a therapeutic option for cow's milk allergy: Proposal for a step-by-step plan for cow's milk introduction in cow's milk allergy.Allergologie select · 2023Review
- Oral Immunotherapy for Children with Cow's Milk Allergy: A Practical Approach.Children (Basel, Switzerland) · 2022Article
- Article
- Introduction of Heated Cow's Milk Protein in Challenge-Proven Cow's Milk Allergic Children: The iAGE Study.Nutrients · 2022Article
- The potential role of preventive and therapeutic immunonutrition strategies for pediatric food allergy: A mini-review.Frontiers in nutrition · 2022Review
- The conformational structural change of β-lactoglobulin via acrolein treatment reduced the allergenicity.Food chemistry: X · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cow's milk is considered the best wholesome supplement for children since it is highly enriched with micro and macro nutrients. Although the protein fraction is composed of more than 25 proteins, only a few of them are capable of triggering allergic reactions in sensitive consumers. The balance in protein composition plays an important role in the sensitization capacity of cow's milk, and its modification can increase the immunological response in allergic patients. In particular, the heating treatments in the presence of a food matrix have demonstrated a decrease in the milk allergenicity and this has also proved to play a pivotal role in developing tolerance towards milk. In this paper we investigated the effect of thermal treatment like baking of cow's milk proteins that were employed as ingredients in the preparation of muffins. A proteomic workflow was applied to the analysis of the protein bands highlighted along the SDS gel followed by western blot analyses with sera of milk allergic children in order to have deeper information on the impact of the heating on the epitopes and consequent IgE recognition. Our results show that incorporating milk in muffins might promote the formation of complex milk-food components and induce a modulation of the immunoreactivity towards milk allergens compared to milk baked in the oven at 180 °C for ten minutes. The interactions between milk proteins and food components during heating proved to play a role in the potential reduction of allergenicity as assessed by in vitro tests. This would help, in perspective, in designing strategies for improving milk tolerance in young patients affected from severe milk allergies.
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