natural protection of milk - university of auckland · a safe milk product, produced using special...
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Host Institution
Natural Protection of Milk
14th April 2016
Allergy prevalence
• Allergic disease major escalating health issue • Atopic dermatitis, food allergy, asthma
• 2 - 3% infants in 1st year – cow milk allergy • 5% children develop food allergies
• Majority ‘grow out’ of the problem • Persistent sensitization = increased risk of later allergy
The Allergic March
https://www.allergyuk.org/causes-and-risks-of-allergy/the-allergic-march
Typical age of onset
Epidemiological studies
• Studies in Europe and New Zealand show a relationship between farms and allergy
• Farming families have a decreased risk of developing allergy Braun-Fahrlander et al (1999), Ernst and Cormier (2000), Kilpelainen et al (2000), Riedler at al (2000), Wickens et al (2002)
Protection from allergy
• Exposure to barns and stables • Early contact with farm animals • Working on a farm during pregnancy
• Consumption of unpasteurised milk Loss et al (2011), van Neerven at al (2012), von Mutius and Vercelli (2016)
What’s in milk? • Fat, protein, carbohydrates • Complex mixture • Characteristics altered by processing
proteins 30.0 g/l whey proteins
6.0 g/l
caseins 24.0 g/l
b-lact 3.0 g/l
a-lact 1.5 g/l other 1.5 g/l
• Antibodies • Hormones • Enzymes • Growth factors • Cytokines • Nucleotides • Polyamines • Free amino acids • Free fatty acids • monoglycerides • MFGM proteins • Oligosaccharides
0 14 28 30 32 34 days
IP saline or OVA antigen Saline or OVA
Sensitisation x2 Intra-gastric challenges
Can milk affect allergy responses? Mouse model for food effects on allergy (Brandt et al 2003)
OVA = ovalbumin protein, IP= intraperitoneal injection Raw milk Sterilised milk (γ irradiated) Heated milk
Diet:
Effects of milk treatment
Sterilised milk Heated milk
Gamma irradiated
Heat to 87°C and cooled
Raw milk
Effects of milk treatment
Yes, milk affects allergy responses
0
2500
5000
7500
10000Co
ntro
l
Wat
er
Raw
Ster
ilise
d
Heat
ed
OVA treated
MM
CP-I
(ng/
ml)
a
b b
b
c
0
5000
10000
15000
Cont
rol
Wat
er
Raw
Gam
ma
Heat
ed
OVAIL
-10
(pg/
ml)
a
b b b
c
(Hodgkinson et al 2014)
Natural protection of milk
Hypothesis: A safe milk product, produced using special processing techniques to preserve heat-sensitive components, will retain health benefits associated with unprocessed milk.
Research Plan: • Models to demonstrate protective effects • Mechanism of action and potential biomarkers • Timing and duration of dose
Natural Protection of Milk
• Unlock the natural health benefits of milk
• In partnership with Miraka, develop a safe product that delivers added health benefits to toddlers
• Meet a demand from parents for natural foods to reduce risk allergy development in their children
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