Special Issue "Effect of Processing on Cow’s Milk Protein and Its Immunogenicity"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (20 December 2020).

Special Issue Editors

Prof. Dr. Harry J. Wichers
Website
Guest Editor
Wageningen Food & Biobased Research, Wageningen UR, the Netherlands
Interests: Immune modulation by food
Special Issues and Collections in MDPI journals
Dr. Kasper Arthur Hettinga
Website
Guest Editor
Food Quality & Design, Wageningen University, Wageningen, the Netherlands
Interests: dairy processing; milk protein; protein digestion; milk allergy; infant development; breast milk

Special Issue Information

Dear Colleagues,

Milk has been part of the human diet since the first agricultural revolution, about 10,000 years BC. For long, milk has been looked upon mainly as a source of nutrients in the diet. With the growing awareness of the relationship between consumption of nutrients and its impact on health and wellbeing in the longer term, there is a renewed interest in the role that milk can play in this respect. Another growing awareness is the pivotal role that our immune system plays in our health and wellbeing, considering that a slowly but steadily increasing inflammatory status throughout out lifespan plays a role in the onset of difficult to combat, noncommunicable, diseases.

Presently, milk is processed with a range of different technologies into numerous dairy products. Heating takes a central role in milk processing, as it prolongs the shelf life of dairy products. Such thermal processing, however, does a lot to the constituents of milk, and in particular to its proteins. Additionally, this thereby also impacts the immunological response to milk after consumption. How about raw milk, though? Is that beneficial for the developing immune system, and if so, why would this be so? Further, if we process milk (components) at different intensity, will this also cause a different impact on the physiological response (digestion & immunogenicity) to this milk?

This Special Issue will attempt to make an inventory of the immune modulating properties of both raw and processed milk, and to describe the state-of-the-art in our understanding of this.

Prof. Harry Wichers
Dr. Kasper Arthur Hettinga
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Milk processing
  • Immunological response
  • Milk protein

Published Papers (1 paper)

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Review

Open AccessReview
Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin
Foods 2020, 9(7), 874; https://doi.org/10.3390/foods9070874 - 03 Jul 2020
Cited by 1
Abstract
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates [...] Read more.
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concerns mediated by pathogenic bacteria, these conditions also have an impact on one of the main nutritional whey constituents of milk, the protein β-lactoglobulin. As a function of heating, β-lactoglobulin was shown to become increasingly prone to denaturation, aggregation, and lactose conjugation. This review discusses the implications of such heat-induced modifications on digestion and adsorption in the gastro-intestinal tract, and the responses these conformations elicit from the gastro-intestinal immune system. Full article
(This article belongs to the Special Issue Effect of Processing on Cow’s Milk Protein and Its Immunogenicity)
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