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Different stimulating effects of caseins and whey proteins of processed cow and buffalo milk on lymphocyte proliferation in vitro

Authors Shandilya U, Kapila R, Kapila S, Kansal VK

Received 24 February 2015

Accepted for publication 11 May 2015

Published 13 July 2015 Volume 2015:7 Pages 121—127


Checked for plagiarism Yes

Review by Single-blind

Peer reviewer comments 3

Editor who approved publication: Dr Peter Koulen

Umesh Kumar Shandilya, Rajeev Kapila, Suman Kapila, Vinod K Kansal

Animal Biochemistry Division, National Dairy Research Institute, Karnal, Haryana, India

Abstract: In this study, caseins and whey proteins after thermal processing of cow and buffalo milk (pasteurized, boiled, and sterilized) were evaluated for their effects on proliferation of mouse splenic lymphocytes with concanavalin A (ConA), lipopolysaccharide (LPS), and milk proteins. Swiss albino mice (3 weeks old) were sensitized by intraperitoneal injections of caseins or whey proteins (20 µg/200 µL of phosphate-buffered saline) with aluminum hydroxide (alum) as adjuvant, while the positive and negative control groups were sensitized with ovalbumin and normal saline, respectively. The in vitro experiments showed that boiling and sterilization of milk decreases proliferation of cultured lymphocyte with mitogens and milk proteins as well. On the contrary, an increase of proliferation index was observed after pasteurization. These results highlight the impact of thermal processing of caseins and whey proteins on the host's specific and nonspecific immune responses.

Keywords: processing, milk proteins, allergenicity, splenocytes

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