A review of recent developments in the use of moderately hydrolyzed whey formulae in infant nutrition

Exl, Bianca-Maria

doi:10.1016/s0271-5317(00)00259-1

Cited by 56 publications

(30 citation statements)

References 78 publications

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“…Allergy to cow's milk proteins is the most common food allergy in early childhood, occurring in 2 to 3% of infants within the first year of life [1,2].…”

Section: Introductionmentioning

confidence: 99%

“…Clinical manifestations of cow's milk protein allergy include gastrointestinal symptoms, urticaria, angioedema, atopic dermatitis, allergic rhinitis, asthma, or chronic cough [1]. Besides, allergy to cow's milk proteins can be a precursor to other, and sometimes, more serious diseases, such as other food allergies, respiratory allergies or, in the worst cases, even death [1,3].…”

Section: Introductionmentioning

confidence: 99%

“…Besides, allergy to cow's milk proteins can be a precursor to other, and sometimes, more serious diseases, such as other food allergies, respiratory allergies or, in the worst cases, even death [1,3].…”

Section: Introductionmentioning

confidence: 99%

“…Bovine b-lactoglobulin (bLG) is the main allergen present in cow's milk [1,9]; even at concentrations as low as those present in hypoallergenic formulas (generally lower than lM) it can generate allergic reactions. The allergenicity of bLG is attributed to several amino acid sequences with a particular three-dimensional orientation within the protein structure [9].…”

Section: Introductionmentioning

confidence: 99%

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Analysis of trace amounts of bovine β‐lactoglobulin in infant formulas by capillary electrophoresis with on‐capillary derivatization and laser‐induced fluorescence detection

Veledo¹,

Frutos²,

Diez-Masa³

2005

J of Separation Science

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Bovine β‐lactoglobulin (βLG) has been described by several authors as the main allergen present in cow's milk. It can induce allergic reactions even at the low concentration existing in hypoallergenic formulas based on hydrolyzed cow's milk proteins (generally lower than μM). In this paper, the usefulness of a capillary electrophoresis method with on‐capillary derivatization and laser‐induced fluorescence detection for the analysis of trace amounts of βLG in a commercial hypoallergenic formula has been demonstrated. To confirm the identity of the peak of βLG based on migration time, an immunorecognition step employing an anti‐βLG antibody was performed. βLG was quantitated in the whey and casein fractions of the hypoallergenic formula. The concentration of βLG in the whey fraction of the formula was about 3 orders of magnitude lower than the average value present in cow's milk. In the casein fraction of the formula, the concentration of βLG was about 1 order of magnitude lower than in the whey fraction. The method developed was also used for the quality control of three cereal‐based infant foods formulated without milk to test the presence or absence of βLG as an indicator of milk contamination during the fabrication process. βLG in a concentration of 10–7 M or higher was not observed in any of the cereal‐based infant formulas analyzed.

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“…Allergy to cow's milk proteins is the most common food allergy in early childhood, occurring in 2 to 3% of infants within the first year of life [1,2].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Analysis of trace amounts of bovine β‐lactoglobulin in infant formulas by capillary electrophoresis with on‐capillary derivatization and laser‐induced fluorescence detection

Veledo¹,

Frutos²,

Diez-Masa³

2005

J of Separation Science

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“…At present, this model is of particular interest in food quality control to detect milk in other foods, whose presence could be due to contamination during processing or to adulteration. Besides, the allergenicity of cow's milk proteins [14] increases interest in the detection of these proteins at very low (nM) concentration level, mainly bovine b-LG, that has been described by several authors [15,16] as the main allergen present in cow's milk. …”

mentioning

confidence: 99%

Development of a method for quantitative analysis of the major whey proteins by capillary electrophoresis with on‐capillary derivatization and laser‐induced fluorescence detection

Veledo¹,

Frutos²,

Diez-Masa³

2005

J of Separation Science

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The main whey proteins have been derivatized on-capillary with 3-(2-furoyl)quinoline-2-carboxaldehyde (FQ) and analyzed using a laboratory-made capillary electrophoresis apparatus provided with a laser-induced fluorescence detector. Several parameters controlling on-capillary derivatization of proteins, including pH, mixing time, reaction time, concentration of the reagents (potassium cyanide and FQ), and reaction temperature, were optimized. Coefficient variations were lower than 1% for migration time and 7% for peak height. Assay detection limits for the different proteins were in the range 5 nM to 10 nM. The method developed was applied to the separation of the major whey proteins in a laboratory-made cheese whey and in an infant food formulated with milk. In addition, the beta-LG content of these samples was quantitated. The results showed good agreement with those given by an RP-HPLC method and with those reported in the literature.

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2014

From Milk By‐Products to Milk Ingredients

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A review of recent developments in the use of moderately hydrolyzed whey formulae in infant nutrition

Cited by 56 publications

References 78 publications

Analysis of trace amounts of bovine β‐lactoglobulin in infant formulas by capillary electrophoresis with on‐capillary derivatization and laser‐induced fluorescence detection

Analysis of trace amounts of bovine β‐lactoglobulin in infant formulas by capillary electrophoresis with on‐capillary derivatization and laser‐induced fluorescence detection

Development of a method for quantitative analysis of the major whey proteins by capillary electrophoresis with on‐capillary derivatization and laser‐induced fluorescence detection

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