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Microwave irradiation of bovine milk reduces allergic response in mouse model of food allergy

Ismahan Bouayad Debbagh1*, Hanane Kaddouri1*, Omar Kheroua1* and Djamel Saidi1*
  • 1 Laboratory of physiology of nutrition and Food Safety, Department of Biology, Faculty of Science, University of Oran-Es-Senia, Oran 31000, Algeria, Algeria

Introduction: Cow’s milk (CM) contains many proteins that are considered allergenic and capable of inducing immune responses in allergic subjects. Thermal processes such as conventional heating, a commonly used method in dairy technology, are likely to induce changes in milk allergens. Microwave irradiation (MWI) is an alternative method to a conventional heating. The purpose of this study was to determine MWI effects on bovine milk protein allergenicity compared to conventionnel heating effect. Methods: Cow’s milk was irradiated by Microwave or heated by conventional method. For all samples, whey obtained by casein precipitation at pH 4.6 (1N HCl) was analysed by Poly-Acrylamide Gel Electrophoresis in the presence of Sodium Dodecyl Sulfate (SDS-PAGE). Immunoreactivity was estimated by the binding ability in native and processed whey by indirect enzyme-linked immunosorbent assay (ELISA) using murine sera with anti B-lactoglobulin IgG. Allergenicity was studied in vitro in chamber Ussing by intestine challenge in a murine model of B-lactoglobulin allergy. Results: The electrophoretic patterns of heated and irradiated samples revealed a considerable decrease in intensity of the bands corresponding to whey proteins. Bovine whey antigenicity was clearly reduced by MWI as well as by conventional heating. The allergenic potential of bovine whey was markedly reduced after MWI as shown by short circuit current (Isc) and conductance (G) which remained unchanged after intestine challenge with irradiated whey. However, whey allergenicity was enhanced by heating whey at 102°C. Conclusion: MWI as well as conventional heating may reduce whey proteins antigenicity. Moreover, bovine whey allergenicity was significantly increased by conventional heating but markedly reduced by MWI.

Acknowledgements

This research was supported by the Ministry of Higher Education and ScientiWc Research (MESRS).

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Keywords: Cows’ milk allergy, β-Lactoglobuling, Microwave, ELISA, Ussing Chamber

Conference: The First International Congress of Immunology and Molecular Immunopathology (CIMIP2014), Tlemcen, Algeria, 17 Oct - 20 Oct, 2014.

Presentation Type: Poster Presentation

Topic: Allergology

Citation: Bouayad Debbagh I, Kaddouri H, Kheroua O and Saidi D (2014). Microwave irradiation of bovine milk reduces allergic response in mouse model of food allergy. Front. Immunol. Conference Abstract: The First International Congress of Immunology and Molecular Immunopathology (CIMIP2014). doi: 10.3389/conf.fimmu.2014.04.00010

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Received: 10 Sep 2014; Published Online: 01 Dec 2014.

* Correspondence:
Ms. Ismahan Bouayad Debbagh, Laboratory of physiology of nutrition and Food Safety, Department of Biology, Faculty of Science, University of Oran-Es-Senia, Oran 31000, Algeria, Oran, Algeria, bouayadd.bio@gmail.com
Dr. Hanane Kaddouri, Laboratory of physiology of nutrition and Food Safety, Department of Biology, Faculty of Science, University of Oran-Es-Senia, Oran 31000, Algeria, Oran, Algeria, hananek72@yahoo.fr
Prof. Omar Kheroua, Laboratory of physiology of nutrition and Food Safety, Department of Biology, Faculty of Science, University of Oran-Es-Senia, Oran 31000, Algeria, Oran, Algeria, kheroua.omar@univ-oran.dz
Prof. Djamel Saidi, Laboratory of physiology of nutrition and Food Safety, Department of Biology, Faculty of Science, University of Oran-Es-Senia, Oran 31000, Algeria, Oran, Algeria, saidi.djamel@univ.oran.dz