Postepy Hig Med Dosw 2016; 70:1451-1459 "Allergenicity of milk of different animal species in relation to human milk"

Protein content in cow milk (with over 20 proteins, and peptides may also occur as a result of enzymatic hydrolysis) ranges from 2.5% to 4.2% and is about 1.5-2 times higher than in human milk. Its most important allergens are considered to be β -lactoglobulin (absent in human milk) and α s1-casein. The most similar in composition to human milk is horse and donkey milk. It contains considerably more whey proteins (35-50%) than cow milk (about 20%), and the concentration of the most allergenic casein fraction α s1 is 1.5-2.5 g/l. In comparison, the content of α s1-casein in cow milk is about 10 g/l. β -lactoglobulin present in donkey milk is a monomer, while in milk of ruminants it is a dimer. Like human milk, it contains a substantial amount of lactose (about 7%), which determines its flavour and facilitates calcium absorption. The high lysozyme content (about 1 g/l) gives it antibacterial properties (compared to trace amounts in ruminants). Camel milk is also more digestible and induces fewer allergic reactions, because it lacks β -lactoglobulin, and its β -casein has a different structure. It also contains (compared to cow milk) more antibacterial substances such as lysozyme, lactoferrin and immunoglobulins, and furthermore the number of immunoglobulins is compatible with human ones. Goat milk components have a higher degree of assimilability as compared to cow milk. Its main protein is β -casein, with total protein content depending on the α s1-casein genetic vari...
Source: Postepy higieny i medycyny doswiadczalnej - Category: Research Tags: Review article Source Type: research