Enzymatic Treatment of Whey Proteins in Cow's Milk Results in Differential Inhibition of IgE-Mediated Mast Cell Activation Compared to T-Cell Activation
International Archives of Allergy and Immunology, 06/21/2012
Knipping K et al. – Via differential analysis of allergenic versus immunogenic properties of the time kinetics of hydrolysis of whey proteins, the authors have demonstrated specific hydrolysis conditions with reduced IgE–crosslinking responses but retained T–cell activating properties. This approach might be useful in better defining Cow’s milk (CM) hydrolysates.