Molecular characterization of Amandin, an Allergen from Almond (Prunus dulcis) and the Effect of Heat and Enzymatic Treatments on Human IgE and Rabbit IgG Sensitivity to Almond Allergens

Reduction of the allergenicity of cow’s milk alpha-lactalbumin under heat-treatment and enzymatic hydrolysis in Moroccan population

“…We remarked that milk allergy was mostly reported in our studied population by children of less than 10 years and by adults of 20-40 years old. This result is in accordance with previous works concerning food allergy in Morocco, where our team research was involved (2,3,4,19). Regarding specific IgE levels to cow milk, the results showed a strong sensitivity of the studied population to cow milk, especially in adult population aged 20-40 years.…”

“…Furthermore, the pepsin hydrolysis alone or preceded by heat-treatment, caused an important decrease in the recognition of α-LA for all studied subjects. However, in previous works of our laboratory, the pepsin hydrolysis preceded by heat showed an apparition of new epitopes (18,2,3,22,4).…”

“…Cow's milk is the first component introduced into the diet, and it is the most common cause of food allergy in the World. In Morocco, cow's milk allergy is about 6.9% in schoolchildren (1) and between 2% to 3.6% in general population (2,3,4). Several studies have identified casein as a major cow milk allergen that induces strong immediate allergic reactions (5,6,7).…”

The protective effect of milk consumption on milk allergy in children and adults in Fez-Meknes region of Morocco

“…While, regarding adults, they presented typically gastrointestinal and cutaneous manifestations with 68.5 per cent and 25.9 per cent, respectively. It is known that, as in children, in adult and adolescent patients suffering food allergy, symptoms usually involve one or more organ systems, such as the skin, the respiratory tract, the gastrointestinal tract, or the cardiovascular system (Schäfer et al , 2001; Alvarado and Pérez, 2006; Ho et al , 2012; Azdad et al , 2016; Ouahidi et al , 2017; Mejrhit et al , 2018). Kaczmarski et al (2013) reported that symptoms elicited in (2-14 years) patients suffering cow’s milk allergy were mostly cutaneous (77.2 per cent), followed by gastrointestinal, and respiratory symptoms (less than 34.2 per cent).…”

“…The most common allergenic foods are cow’s milk, hen’s egg, peanuts, nuts, gluten containing cereals, sesame, soybeans, mustard, fish, crustaceans and shellfish (Pereira et al , 2005; Venter et al , 2006; Sicherer and Leung, 2011; Bousfiha and Aarab, 2012; Sampson et al , 2012. Ouahidi et al , 2017; Mejrhit et al , 2017).…”