Paradigm Shift in the Management of Milk and Egg Allergy: Baked Milk and Egg Diet
Section snippets
Effect of thermal processing on antigenicity and allergenicity
Epitopes are defined as the portions of the antigenic molecules, typically proteins, that can bind with the complementary site of an antibody. There are 2 types of epitopes: (1) sequential or continuous or linear (based on the primary structure of the molecule), in which the antibody binds to a contiguous stretch of amino acid residues within the peptide, and (2) conformational or discontinuous (based on the secondary or tertiary structure of the molecule), in which the antibody binds to
Cow’s Milk
The standard of care for treatment of milk allergy has consistently been strict avoidance.67, 68 However, as previously noted,41 most (approximately 75%) children with cow’s milk allergy tolerate extensively heated (baked) milk products. A follow-up study regarding outcomes was recently published by the same group.69 Children evaluated for tolerance to baked milk (muffin containing 1.3 g of milk protein cooked at 350°F/177°C for 30 minutes) underwent sequential food challenges to baked cheese
Summary
The past 5 decades have brought about a plethora of studies elucidating the effect that thermal processing has on food protein structure and subsequent effects on allergenicity. It is a complex interplay involving acid and enzymatic degradation as well as the associated matrix (fat, gluten) in which the food is presented. It seems that tolerance to baked goods containing milk and egg is a positive prognostic indicator for tolerance to raw forms of these foods. It is yet unconfirmed as to
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Cited by (26)
Educational resources received by families after successful baked egg/baked milk oral food challenge: An international survey
2022, Journal of Allergy and Clinical Immunology: In PracticeThermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity
2019, International Dairy JournalCitation Excerpt :Linear epitopes are continuous sequences of amino acid residues based on the protein primary structure and conformational epitopes are discontinues sequences of amino acid residues, which are combined by its secondary or tertiary structure. Typically, conformational epitopes are more heat-sensitive than linear epitopes due to their structural features (Bogahawaththa et al., 2017a; Kleber, Krause, Illgner, & Hinrichs, 2004; Konstantinou & Kim, 2012). Specific secondary and tertiary structures are mainly associated with antigenicity and allergenicity of BLG since both linear and conformational epitopes are spread throughout the BLG structure (Bogahawaththa et al., 2017a; Rahaman, Vasiljevic, & Ramchandran, 2015; Zhong et al., 2012).
Randomised controlled trial of a baked egg intervention in young children allergic to raw egg but not baked egg
2017, World Allergy Organization JournalCitation Excerpt :The time period of the intervention may have been too short. However, decreased SPT wheal sizes and egg sIgE, and increased sIgG4 have been reported after 3 to 6 months exposure to BE [11], leading to conjecture that inclusion of BE, when tolerated, in the diets of egg allergic children may modulate the immune system [8, 13, 25 26]. In our group of BE tolerant children, there was no difference between groups in reduction in egg allergen sIgE levels or increase in WE sIgG4 levels.
Modulation of milk immunogenicity by thermal processing
2017, International Dairy JournalCitation Excerpt :A protein may contain different or similar kinds of epitopes in several locations in its structure, but only a few are immunodominant, being easily recognised by the immune system (Restani et al., 2004). The structure of an epitope and the physicochemical properties of the constituent amino acids determine the antigenic specificity of that epitope (Konstantinou & Kim, 2012). Different heat treatments can modify milk protein structure in various ways, which can directly impact on the immunogenicity of the protein through alterations of immunoreactive epitopes present in the protein structure (Verhoeckx et al., 2015).
Baked milk tolerant patient: Is there any special feature?
2017, Allergologia et ImmunopathologiaCitation Excerpt :Subsequent studies have suggested that baked milk could be an option for desensitization which is easy to perform and has a low number of adverse effects.17–20 When exposed to high temperatures, CM antigens can lose their allergenic potential (in the case of conformational epitopes, such as β-lactoglobulin) or retain it (in the case of linear epitopes, especially casein).21–24 To identify whether a patient with CMA can tolerate a product containing baked milk, an OFC with baked milk is recommended because to date, clinical and laboratory data have been poorly able to make the distinction between baked milk tolerance and non-tolerance.
Efficacy of baked milk oral immunotherapy in baked milk-reactive allergic patients
2015, Journal of Allergy and Clinical Immunology