Informe del Comité Cientifico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre proteínas lácteas, alergias y sus métodos de análisis
[EN]: Milk is a complex food with a 3.3% of proteins in its composition. Milk proteins are classified as caseins and whey proteins. Milk technological treatments usually have a small effect on the antigenic/ allergenic potential of milk proteins. Milk is the first food known antigen that contacts people. Milk contains several proteins that can potentially be involved in allergic sensitization but only a few of them are recognized as being major allergenic, specially ß-lactoglobulin, caseins and a-lactalbumin. This issue implicates that milk consumption generates food allergies. This allergic reaction is characterized by a rapid onset of the symptoms and is mediated by allergen-specific immunoglobulin E. The symptoms can be moderated and limited to the contact site or general and life-threatening. In Spain the prevalence is lower than 2% and disappears in the 80% of the sensitized kids before five years old. Currently, the only effective treatment for milk allergy is avoidance of allergen-containing food. However total avoidance is sometimes difficult for the allergic individuals since processed food products contain a large variety of ingredients. In this sense national and European legislation elaborated some directives intended to ensure that all consumers are informed of the complete contents of foods and enable them to identify any allergenic ingredient that may be present. Nevertheless, sometimes food products can be contaminated with trace amounts of milk proteins due to fraud or cross-contaminations. Nowadays, there are several technical possibilities for the detection of milk allergen proteins. The methods employed are either targeting the protein itself or DNA fragments. The first ones are based on immunology techniques (radioallergosorbent test, ELISA, immunoblotting, rocket immunoelectrophoresis, lateral flow test strips, microarrays and biosensors) or not immunological techniques (mass espectrometry and liquid cromatography-electrospray-tandem mass spectrometry). Presently, ELISA technique is the most commonly method used in laboratories of the food industry. The reasons are its high precision (0.2-1 ppm), simple handling and speed, low cost, good potential for standardization and high specificity.
| Main Authors: | , , , , , , |
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| Format: | artículo biblioteca |
| Language: | Spanish / Castilian |
| Published: |
Ministerio de Sanidad, Política Social e Igualdad (España)
2011
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| Subjects: | Sistema inmune, Enfermedades autoinmunes, Nutrición, Nutrientes, Probióticos, Milk, Milk proteins, Food allergies, Analytical methods, ELISA, |
| Online Access: | http://hdl.handle.net/10261/245836 |
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