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Wanda Phipatanakul - One of the best experts on this subject based on the ideXlab platform.
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Tolerance to water buffalo Milk in a child with Cow Milk allergy.
Annals of Allergy Asthma & Immunology, 2009Co-Authors: William J. Sheehan, Wanda PhipatanakulAbstract:Cow Milk allergy is the most common food allergy affecting toddlers with a prevalence of 2-3%.1 Alternatives include hydrolyzed or elemental Cow Milk, soy Milk, and rice Milk. Other mammalian sources, such as goat Milk and sheep Milk, have shown a high degree of cross-reactivity.2, 3 Milk from water buffalo (Bubalus bubalis) is a common drinking Milk in many developing countries and is the main component of buffalo mozzarella eaten throughout the world. In vitro studies demonstrate a similar proteomic make-up and suggest antibody cross-reactivity between Cow Milk and water buffalo Milk proteins.4, 5 Similarly, one human study showed a high degree of skin test positivity to water buffalo Milk in patients with Cow Milk allergy.6 However, the use of water buffalo Milk in these patients has never been further studied. We describe the first report of a child with Cow Milk allergy who is able to tolerate water buffalo Milk. Our patient is a 3 year old male followed in our program for Cow Milk allergy. At age 4 months, he developed immediate vomiting after drinking 4 ounces of Cow Milk formula. He was transitioned to a partially hydrolyzed whey based Cow Milk formula without any reaction. At 11 months of age, Cow Milk products were reintroduced into his diet. On this occasion, he developed facial erythema and diffuse urticaria within 30 minutes of ingestion of 8 ounces of Cow Milk. He was referred to our allergy program at age 20 months and was found to have a positive skin prick test (5 mm wheal) to Cow Milk extract (Greer Laboratories, Lenoir, North Carolina) and a negative skin prick test to casein extract (Adamis Pharmaceutical Corp, San Diego, California) in the presence of a negative saline and positive histamine control (6 mm wheal). His total IgE level was 1,440 units/mL with positive allergen-specific Ig E levels (ImmunoCap 250, Phadia AB, Portage, Michigan) to Cow Milk (4.99 kU/L), casein (2.09 kU/L), and whey proteins alpha-lactalbumin (2.92 kU/L) and beta-lactalbumin (0.78 kU/L). Repeat skin testing was performed at age 2 years and continued to be positive for Cow Milk (5 mm wheal). Per parental request, he was skin prick tested to water buffalo Milk based yogurt (Woodstock Water Buffalo Company, Woodstock, Vermont), and found to be negative. Subsequently, he passed an open food challenge to water buffalo Milk based yogurt. Over the next year, he continued to strictly avoid Cow's Milk and Cow Milk containing products. He continued to consume water buffalo Milk yogurt and cheese on a regular basis without any reaction. At 3 years of age, he was seen in follow up, and found to be negative on skin prick testing to Cow Milk with a reduction in his allergen-specific IgE levels to to Cow Milk (1.34 kU/L), casein (0.71 kU/L), alpha-lactalbumin (0.89 kU/L), and beta-lactalbumin (< 0.35 kU/L). He underwent an open food challenge to Cow Milk. During this challenge, he developed urticaria within 15 minutes of 15 mL of whole Cow Milk. The failure of this challenge was indicative of the persistence of his Cow Milk allergy. To our knowledge, this is the first reported case of a patient with Cow Milk allergy who was clinically tolerant of water buffalo Milk. Previous in vitro and skin prick studies indicate that this scenario is unexpected.5, 6 However, the true rate of water buffalo Milk allergy in Cow Milk allergic patients is unknown, since a clinical intervention study has never been performed. It is also interesting that our patient was able to tolerate partially hydrolyzed whey based Cow Milk formula. These formulas are not typically recommended as they have been shown to be allergenic in 45% of patients with Cow Milk allergy.7 Our patient had allergen-specific IgE to the whey proteins alpha-lactalbumin and beta-lactalbumin, however these levels were lower than to other Cow Milk proteins. Therefore, it is possible that our patient is allergic to whey, however the partial hydrolysis has allowed for tolerance. There exists a case report of a patient with the opposite scenario in that this patient was allergic to water buffalo Milk, but was tolerant to Cow's Milk.8 That report, in combination with our patient, suggests that there are allergenic proteins in Cow Milk that are not contained in water buffalo Milk, and vice versa. This implies that other Cow Milk allergic patients may tolerate water buffalo Milk. Further clinical studies are required to determine if water buffalo Milk is a suitable alternative for children with Cow Milk allergy.
Frederic Gaucheron - One of the best experts on this subject based on the ideXlab platform.
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Microstructure and chemical composition of camel and Cow Milk powders’ surface
LWT - Food Science and Technology, 2020Co-Authors: Ahmed Zouari, Christelle Lopez, Frederic Gaucheron, Pierre Schuck, Mehdi Triki, Guillaume Delaplace, Claire Gauzelin-gaiani, Hamadi Attia, Mohamed Ali AyadiAbstract:This study aimed at investigating the chemical composition and microstructure of spray dried camel and Cow Milk powders' surfaces with two different Milk-fat contents (1 and 20g 100 g−1). The SEM (Scanning Electron Microscopy) micrographs showed that spherical particles with a ‘brain’-type surface for both Milk powders were produced. The surface roughness (Ra) of whole (WDMP) and skimmed (SDMP) camel Milk powders (Ra=7.6 ± 0.4 nm and 5.6 ± 0.7 nm, respectively) were significantly lower as compared with the partially skimmed (PSCMP) and skimmed (SCMP) Cow Milk powders. The XPS (X-ray Photoelectron Spectroscopy) analysis highlighted that the surface of skimmed camel Milk powders contained twice the lactose amount (17.7 ± 0.8%) as compared to Cow Milk powders (8.7 ± 0.4%). Furthermore, both Milk powders showed the overexposure of proteins and fats at their surfaces regardless of the fat content. The CLSM (Confocal Laser Scattering Microscopy) micrographs highlighted that most of the camel Milk fat globules were encapsulated by the proteins near the powder surface. Camel Milk fat behavior during particle formation was attributed to their lower size distribution and their higher crystallization temperature.
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Proteomic profiling of camel and Cow Milk proteins under heat treatment
Food Chemistry, 2017Co-Authors: Imène Felfoul, Frederic Gaucheron, Hamadi Attia, Julien Jardin, M.a. AyadiAbstract:Cow and camel Milk proteins before and after heat treatment at 80 C for 60 min were identified using LC/ MS and LC–MS/MS following monodimensional electrophoresis. The database used for the identification of camel and Cow proteins was set from http://www.uniprot.org/. The obtained results showed that, after heating, camel Milk at 80 C for 60 min, camel a-lactalbumin (a-la) and peptidoglycan recognition protein (PGRP) were not detected while camel serum albumin (CSA) was significantly diminished. When heating Cow Milk at 80 C for 60 min, a-lactalbumin (a-la) and b-lactoglobulin (b-lg) were not significantly detected. Moreover, 19 protein bands from SDS-PAGE were analyzed and a total of 45 different proteins were identified by LC–MS/MS. Casein fractions were kept intact under a heat treatment of 80 C during 60 min of both camel and Cow Milks. Camel and bovine whey proteins were affected by a heat treatment of 80 C for 60 min.
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Manufacture and characterization of white cheese from camel Milk: Mineralisation and buffering capacity- A comparaison with Cow Milk.
2014Co-Authors: Benedicte Camier, Frederic Gaucheron, Eric Beaucher, Jean-yves Gassi, G. Konuspayeva, Bernard FayeAbstract:Camel Milk is consumed as raw Milk or after pasteurization. An other possible valorisation of camel Milk is to transform it in cheese. In this work, white cheese from camel Milk was manufactured and physico-chemically characterized. A same protocol was used to make the same cheese with Cow Milk previously standardized to have the same concentrations in fat (~20 g/kg) and total nitrogen (~25 g/kg) contents than those of camel Milk. Milks and cheeses were characterized with special attentions paid on their rates of acidification (for Milks) and for their mineralization and buffering capacity during chemical alkalinisation (for cheeses). Recoveries of protein and fat were also calculated for cheeses manufactured with both Milks. The rates of acidification were very different for both Milks because the final pHs were reached at 5 and 18h for Cow and camel Milks, respectively. The recovery of protein in the cheese was better for camel Milk (~84%).than those determined for Cow Milk (~73%) although that the recovery of fat was better for Cow Milk than camel Milk (~68 and ~57%’ respectively). On the other hand, cheeses manufactured with camel Milk were more mineralized in calcium than those made with Cow Milk. Concerning the buffering capacity, maximal buffering capacities were determined at pH close to 6.0 for both cheeses. It was noted a second maximal peaks at pH 4.0 for Cow Milk but not for camel Milk. All these results will be discussed in relation with our knowledge on Cow Milk and also by taking into account the special composition and organisation of camel Milk.
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Composition of raw Cow Milk and artisanal yoghurt collected in Maroua (Cameroon)
African Journal of Biotechnology, 2013Co-Authors: Roger Ponka, Joelle Léonil, Eric Beaucher, Eric Fokou, Germain Kansci, Michel Piot, Frederic GaucheronAbstract:The composition of Milk is of most importance to the dairy industry and human health. This study was conducted to provide data on the composition of raw Cow Milk and artisanal yoghurt collected in Maroua (Cameroon). Milk and yoghurt samples were collected from 11 breeding sites and 12 producers in the city of Maroua, respectively. The following parameters were determined: pH, dry matter, ash, fat, lactose, total protein, non-casein nitrogen (NCN), non-protein nitrogen (NPN), true protein, whey protein, casein, amino acid composition, α-lactalbumin, β-lactoglobulin, αS1-casein, αS2-casein, β- casein, κ-casein and mineral composition. The results showed that, the composition of the Milk and yoghurt varied from one sample to another. The chemical composition of some of the Milk and yoghurt studied differed from the corresponding samples in previous studies. For example the mean pH of the raw Cow Milk (6.25) and artisanal yoghurt (3.84) were lower. The mean NPN levels of the Cow Milk and yoghurt (0.21g/100g) were higher. The mean fat content of Milk (4.48 g/100 g) was higher. The protein fraction was lower in yoghurt while Fe, Cu and Mn levels were lower in both Cow Milk and yoghurt. The data reported in this paper would be helpful in dairy technology and public health.
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Development of emmental cheese from buffalo Milk and comparison with that of Cow Milk
2012Co-Authors: Sarfraz Ahmad, Aysha Sameen, M.s. Virk, Frederic GaucheronAbstract:Pakistan is among the top ten Milk producers in the world with 35.5 billion liters annual production (FAOSTAT, 2010). It is the 2nd largest buffalo and goat Milk producer in the world with 22.3 and 0.7 billion liters after India and Bangladesh, respectively. Buffalo Milk’s share is the highest (63%) in the national Milk production with fairly large population of 30.8 million (FAOSTAT, 2010). 97% of the total Milk production goes into informal sector and only 3% is being processed into UHT, pasteurized and flavoured Milk in addition to yoghurt, butter, desi-ghee and cheese. Cheese manufacturing is very negligible, if some industries are making, they are interested into pizza cheese or processed one. Even a single ripened cheese is not being manufactured in such a big Milk producing county.The objective of this study was to develop and characterize emmental cheese with dual purposes; one as pizza cheese and other to create taste for ripened cheese in local consumers through their preferred buffalo Milk. In this study, emmental of Cow Milk was used as a reference. To achieve the aim, both types of cheeses were ripened for a period of 70 days and analysed for their physico-chemical, compositional, microbiological, rheological and sensorial characteristics.As function of storage period, pH of buffalo cheese decreased less sharply than that of Cow Milk may be due to high buffering capacity whereas acidity of both cheeses was similar. Fat, total protein and non-casein nitrogen contents of buffalo cheese were higher. Non protein nitrogen was almost similar in both cheeses. Ash contents were also higher than that of Cow cheese confirming its more mineral contents as well. Calcium contents were almost twice than that of Cow Milk cheese. Magnesium was also higher in cheese from buffalo Milk. Total viable count was lower in cheese from buffalo Milk with negative coliforms in both. Buffalo Milk cheese showed more firmness. The judge’s panel gave higher overall acceptability scores for cheese made from buffalo Milk. It might be a start of new era for quality cheese products in the dairy sector of Pakistan and can open new market doors locally as well as internationally on the basis of its uniqueness of buffalo Milk.
Benoît Graulet - One of the best experts on this subject based on the ideXlab platform.
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B Vitamins in Cow Milk: Their Relevance to Human Health
Dairy in Human Health and Disease Across the Lifespan, 2017Co-Authors: Benoît Graulet, Christiane L. GirardAbstract:Abstract B vitamins are eight nutrients essential to health, growth, or reproduction. For years, deficiencies have been defined as the apparition of characteristic clinical symptoms, but it is now well accepted that low intakes increase the incidence of chronic diseases, neurological impairment, and several types of cancer. Over the world, even in industrialized countries, thiamin, riboflavin, vitamin B6, folates and vitamin B12 intakes are frequently lower or in the lower range of recommendations. Cow Milk contains all B vitamins and is an interesting source of riboflavin, pantothenic acid, folates, and vitamin B12. Moreover, bioavailability of B vitamins in Cow Milk is good. Milk and dairy products are already part of the usual diet in many countries, their cost, especially when taking into account their nutrient density is low and they are generally easily available. Consequently, increasing their proportion in the diet is a promising approach to meet dietary guidelines for B vitamins.
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Dairy in Human Health and Disease Across the Lifespan - B Vitamins in Cow Milk
Dairy in Human Health and Disease Across the Lifespan, 2017Co-Authors: Benoît Graulet, Christiane L. GirardAbstract:B vitamins are eight nutrients essential to health, growth, or reproduction. For years, deficiencies have been defined as the apparition of characteristic clinical symptoms, but it is now well accepted that low intakes increase the incidence of chronic diseases, neurological impairment, and several types of cancer. Over the world, even in industrialized countries, thiamin, riboflavin, vitamin B6, folates and vitamin B12 intakes are frequently lower or in the lower range of recommendations. Cow Milk contains all B vitamins and is an interesting source of riboflavin, pantothenic acid, folates, and vitamin B12. Moreover, bioavailability of B vitamins in Cow Milk is good. Milk and dairy products are already part of the usual diet in many countries, their cost, especially when taking into account their nutrient density is low and they are generally easily available. Consequently, increasing their proportion in the diet is a promising approach to meet dietary guidelines for B vitamins.
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B vitamins in Cow Milk : their relevance to hulman health
2017Co-Authors: Benoît Graulet, Christiane L. GirardAbstract:B vitamins in Cow Milk : their relevance to hulman health
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Identification of quinoline, carboline and glycinamide compounds in Cow Milk using HRMS and NMR
Food Chemistry, 2013Co-Authors: Pascal Rouge, Agnes Cornu, Anne-sophie Biesse-martin, Bernard Lyan, Nadège Rochut, Benoît GrauletAbstract:The aim of this work was to characterise new UV-absorbing compounds (UAC) in Cow Milk in order to gain an overview of the molecular diversity of the minor bioactive constituents, that could be used to trace animal feed or that potentially affect Milk quality. UAC were extracted from lyophilized Milks, partitioned using SPE C-18 cartridges, purified by semi-preparative HPLC then analysed by HPLC/DAD/HRMS in both ESI− and ESI+ ionisation mode. Compounds that remained unidentified after comparison with UV and MS databases were analysed by 1D and 2D NMR techniques. The identification and structural elucidation of N-cinnamoylglycine, 2,4-, 2,6-, 2,8-quinolinediols, and 1-methyl-3-carboxy-beta-carboline are described.
William J. Sheehan - One of the best experts on this subject based on the ideXlab platform.
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Tolerance to water buffalo Milk in a child with Cow Milk allergy.
Annals of Allergy Asthma & Immunology, 2009Co-Authors: William J. Sheehan, Wanda PhipatanakulAbstract:Cow Milk allergy is the most common food allergy affecting toddlers with a prevalence of 2-3%.1 Alternatives include hydrolyzed or elemental Cow Milk, soy Milk, and rice Milk. Other mammalian sources, such as goat Milk and sheep Milk, have shown a high degree of cross-reactivity.2, 3 Milk from water buffalo (Bubalus bubalis) is a common drinking Milk in many developing countries and is the main component of buffalo mozzarella eaten throughout the world. In vitro studies demonstrate a similar proteomic make-up and suggest antibody cross-reactivity between Cow Milk and water buffalo Milk proteins.4, 5 Similarly, one human study showed a high degree of skin test positivity to water buffalo Milk in patients with Cow Milk allergy.6 However, the use of water buffalo Milk in these patients has never been further studied. We describe the first report of a child with Cow Milk allergy who is able to tolerate water buffalo Milk. Our patient is a 3 year old male followed in our program for Cow Milk allergy. At age 4 months, he developed immediate vomiting after drinking 4 ounces of Cow Milk formula. He was transitioned to a partially hydrolyzed whey based Cow Milk formula without any reaction. At 11 months of age, Cow Milk products were reintroduced into his diet. On this occasion, he developed facial erythema and diffuse urticaria within 30 minutes of ingestion of 8 ounces of Cow Milk. He was referred to our allergy program at age 20 months and was found to have a positive skin prick test (5 mm wheal) to Cow Milk extract (Greer Laboratories, Lenoir, North Carolina) and a negative skin prick test to casein extract (Adamis Pharmaceutical Corp, San Diego, California) in the presence of a negative saline and positive histamine control (6 mm wheal). His total IgE level was 1,440 units/mL with positive allergen-specific Ig E levels (ImmunoCap 250, Phadia AB, Portage, Michigan) to Cow Milk (4.99 kU/L), casein (2.09 kU/L), and whey proteins alpha-lactalbumin (2.92 kU/L) and beta-lactalbumin (0.78 kU/L). Repeat skin testing was performed at age 2 years and continued to be positive for Cow Milk (5 mm wheal). Per parental request, he was skin prick tested to water buffalo Milk based yogurt (Woodstock Water Buffalo Company, Woodstock, Vermont), and found to be negative. Subsequently, he passed an open food challenge to water buffalo Milk based yogurt. Over the next year, he continued to strictly avoid Cow's Milk and Cow Milk containing products. He continued to consume water buffalo Milk yogurt and cheese on a regular basis without any reaction. At 3 years of age, he was seen in follow up, and found to be negative on skin prick testing to Cow Milk with a reduction in his allergen-specific IgE levels to to Cow Milk (1.34 kU/L), casein (0.71 kU/L), alpha-lactalbumin (0.89 kU/L), and beta-lactalbumin (< 0.35 kU/L). He underwent an open food challenge to Cow Milk. During this challenge, he developed urticaria within 15 minutes of 15 mL of whole Cow Milk. The failure of this challenge was indicative of the persistence of his Cow Milk allergy. To our knowledge, this is the first reported case of a patient with Cow Milk allergy who was clinically tolerant of water buffalo Milk. Previous in vitro and skin prick studies indicate that this scenario is unexpected.5, 6 However, the true rate of water buffalo Milk allergy in Cow Milk allergic patients is unknown, since a clinical intervention study has never been performed. It is also interesting that our patient was able to tolerate partially hydrolyzed whey based Cow Milk formula. These formulas are not typically recommended as they have been shown to be allergenic in 45% of patients with Cow Milk allergy.7 Our patient had allergen-specific IgE to the whey proteins alpha-lactalbumin and beta-lactalbumin, however these levels were lower than to other Cow Milk proteins. Therefore, it is possible that our patient is allergic to whey, however the partial hydrolysis has allowed for tolerance. There exists a case report of a patient with the opposite scenario in that this patient was allergic to water buffalo Milk, but was tolerant to Cow's Milk.8 That report, in combination with our patient, suggests that there are allergenic proteins in Cow Milk that are not contained in water buffalo Milk, and vice versa. This implies that other Cow Milk allergic patients may tolerate water buffalo Milk. Further clinical studies are required to determine if water buffalo Milk is a suitable alternative for children with Cow Milk allergy.
José M. Fraga - One of the best experts on this subject based on the ideXlab platform.
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Selenium speciation in Cow Milk obtained after supplementation with different selenium forms to the Cow feed using liquid chromatography coupled with hydride generation-atomic fluorescence spectrometry
Talanta, 2006Co-Authors: Óscar Muñiz-naveiro, Adela Bermejo-barrera, Raquel Domínguez-gonzález, Pilar Bermejo-barrera, José A. Cocho, José M. FragaAbstract:Abstract The purpose of this paper is to develop an easy and quick on-line selenium speciation method (LC-UV-HG-AFS) in Cow Milk obtained after different supplementation to Cow feed. This study focuses on selenium speciation in Cow Milk after the use of different selenium species (organic selenium as selenised yeast and inorganic selenium as sodium selenite) in the supplementation of forages. Separation was carried out on a μBondapack C18 column with the positively charged ion-pairing agent tetraethylammonium chloride in the mobile phase. The optimization of pre-reduction conditions was carried out; this step was done with UV irradiation and a heating block to improve the reduction of the different Se-compounds. Variables such as exposure time, hydrochloric acid concentration and temperature were studied. The detection limits for SeCyst2, Se(IV), SeMet and Se(VI) were 0.4, 0.5, 0.9 and 1.0 μg l−1, respectively. The proposed method was applied to Cow Milk samples. The Milk samples obtained after an organic supplementation of feeding as selenised yeast present three species of selenium, SeCyst2, Se(IV) and SeMet, while only SeCyst2 and Se(IV) are present in Milk samples obtained after an inorganic supplementation of feeding.
