Pasteurization of milk proteins promotes allergic sensitization by enhancing uptake through Peyer's patches

  • Roth-Walter F
  • Berin M
  • Arnaboldi P
 et al. 
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Abstract

The underlying mechanisms responsible for allergic sensitization to food proteins remain elusive. To investigate the intrinsic properties (as well as the effect of pasteurization) of the milk proteins alpha-lactalbumin, beta-lactoglobulin and casein that promote the induction of milk allergy.

Author-supplied keywords

  • Anaphylaxis
  • Antigen uptake
  • Milk allergy
  • Oral sensitization
  • Peyer's patches

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