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5 . 2015

Impact of new fermented dairy product with whey protein hydrolysate on tolerance and dynamics of atopic dermatitis manifestation in children suffering from cow’s milk protein allergy

Abstract

Traditionally dietetic fermented dairy products occupy significant place in prophylaxis and therapy of different digestive tract diseases. Under enrichment of such products with probiotics and prebiotics their regular intake promotes to maintain human’s immune status. Moreover it is known that conformation of milk proteins during fermentation with starter microorganisms can reduce fermented products allergenicity comparing to original milk thereby attaching them additional functional properties. In this aspect the controlled biocatalytical conversion of milk proteins is perspective making it possible as well to manufacture the products with low allergenicity and at that keeping the properties required for immunological (oral) tolerance formation. The work presents the results of the carried out clinic-laboratory investigations covering the tolerance of the new developed fermented product «Biokefir – P 1% fat content» with 20% replacement of milk proteins for whey proteins hydrolysate (cheese whey) in 20 children suffering from cow’s milk protein allergy in the form of atopic dermatitis at the stage of the disease remission. The analyses showed that daily intake of the product (250 ml) by the children at the age of 3–16 years with light manifestation of food allergy against the background of non specific hypoallergenic diet influences positively the children general state and is accompanied by improvement of the organism antioxidant protection index (increase of antioxidant blood serum volume regarding to peroxilic radical from 5.82±0.35 to 6.84±0.43 mM of trolox equivalents) and intestine microbiota (increase of bifidobacteria and lactic acid bacteria in intestine from 18.7±0.83 to 24.7±15.3 and from 15.3±0.31 to 19.1±0.65 UE). The patients’ blood serum didn’t show any marker changes for food allergy parameters – content of crude protein and the level of circulating allergen specific IgG and IgE antibodies to β-lactoglobulin of cow’s milk the confirms the product low allergenic properties.

Keywords:children, diethotherapy, food allergy, atopic dermatitis, fermented dairy product, whey proteins hydrolysate, cow’s milk β-lactoglobulin, allergen specific antibodies, AOC to peroxyl radical, intestine microflora

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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