The background
Goat milk proteins are among the leading causes of food allergies for infants. Caseins are most likely to be the primary allergens. The existence of a substantial amount of cross-reactivity among caseins of different animals get document. The case study is of a two-year-old boy who developed an allergic reaction after touching and eating sheep’s cheese however, he was able to tolerate goat milk products and other dairy products. He’s never takes a drink or milk derivatives made from goats or sheep.
methods
Skin test for pricks were conduct with whey fractions from Goat milk, whole milk and casein from sheep goat milk soap, goat, and cow. Also, we performed skin prick tests using enzymes in cheese production. Prick-by prick tests for cheese made from cows goat, sheep as well as their respective whole milk were also carry out. The total serum IgE and the specific IgE to proteins from cow’s milk whole cow’s milk, and sheep’s milk were identifies. The specific IgE against casein as well as whole milk from three species was determined through ELISA. The inhibition by IgE bound to bovine casein analyzed for whole milk and casein of all three species. Proteins from three varieties of casein as well as whole milk from goat and sheep, goat and cow were separate using SDS-PAGE, and were then incubate in the serum of the patient.
Test results
Skin tests were positive to sheep’s milk, casein from sheep and goats and were negative for all proteins from cow’s milk and whole goat’s and cow’s milk. Prick-byprick tests were positive for sheep’s and goat’s cheeses, and were negative to cow’s milk cheese. In the ELISA-inhibition procedure, sheep’s milk as well as sheep and goat casein were able to block over 50 % of particular IgE binding to casein from sheep. Results of the goat milk skincare products immunoblotting demonstrated that the patients’ circulatory IgEs identified only one band within the lanes which corresponds to goat casein and sheep.
Conclusions
We present a case of a person who was allergic to sheep’s as well as goat’s milk proteins, but not to dairy proteins from cows. Casein from sheep was likely the most significant allergen responsible for sensitization in the patient. The results indicate that sheep casein exhibits an extensive cross-reactivity to goat casein, but no cross-reactivity with cow casein. Our patient had symptoms of allergic reaction due to goat and sheep dairy and cheese protein. However the patient was able to tolerate cow’s milk as well as cow’s dairy products made of milk without adverse side effects.
