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Differences in the immunoreactivity of milk from local farms and from points of purchase

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Abstract

Cow’s milk proteins belong to food allergens. The composition of milk is influenced by many factors, among others by cows’ feeding. Thus, the aim of the study was to check if introducing legumes seeds (soy meal and ground lupine) into fodder changes the composition of milk immunoreactive protein. 18 milk samples were compared, (UHT milks and samples obtained from local farms). The differences in the total protein content were not statistically significantly different, but the studied milk varied in the content of histidine, serine, aspartic acid, glutamic acid, lysine, phenylalanine, and tyrosine. To control immunoreactivity of milk proteins, extracts in PBS were prepared. Thus, the samples were deprived of most of casein—the main milk allergen. Immunoreactivity of the milk from the local farms and obtained from the cows fed with a fodder containing soy (FS) differed from the immunoreactivity of UHT milk and the milk from the cows fed with a fodder containing soy and lupine (FL) and without the addition of legumes (NL). It was proved by a slot-blot analysis, both with sera of the children allergic solely to milk, as well the children allergic solely to soy (not to milk). SDS-PAGE analysis of the prepared extracts showed the presence of additional peptide bands: ~ 18 kDa in case of the most of immunoreactive milks (FS).

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Acknowledgements

The authors specially thank SNOZ Allergology Plus Center for Diagnosis and Treatment of Allergy Therapy in Poznan (Poland) for providing sera. The work was financially supported by the Polish Ministry of Science and Higher Education.

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  1. Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, ul. Mazowiecka 48, 60-623, Poznan, Poland

    Aneta Tomczak, Magdalena Zielińska-Dawidziak & Dorota Piasecka-Kwiatkowska

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  1. Aneta Tomczak
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  2. Magdalena Zielińska-Dawidziak
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Correspondence to Magdalena Zielińska-Dawidziak.

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Ethical approval for the use of human sera was obtained from the local ethics committee (No. 671/17, 2017).

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Tomczak, A., Zielińska-Dawidziak, M. & Piasecka-Kwiatkowska, D. Differences in the immunoreactivity of milk from local farms and from points of purchase. Eur Food Res Technol 246, 93–101 (2020). https://doi.org/10.1007/s00217-019-03400-2

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