Cow’s milk protein allergy: Biochemical and immunological aspects and biotechnological strategies for hypoallergenic dairy production

Abstract

Cow's milk protein allergy primarily affects children and represents a significant challenge for food safety. This study provides a comprehensive review of the biochemical and immunological aspects of milk proteins involved in CMPA and explores biotechnological strategies for developing hypoallergenic dairy products. The structural characteristics of caseins and whey proteins, their interaction with the immune system, and their role in allergic reactions are analyzed. Additionally, biotechnological approaches, including enzymatic hydrolysis, bacterial fermentation, and genetic editing, were evaluated as methods to reduce the antigenicity of milk proteins while preserving their nutritional value. Bioinformatics tools have also been applied for enzyme selection and the prediction of allergenic epitope reduction. The findings indicate that enzymatic hydrolysis and fermentation significantly decrease milk protein antigenicity, enhancing safety for allergic individuals. Furthermore, genetic editing of cattle has enabled the production of β-lactoglobulin-free milk, reducing its immunoreactivity. Despite these advances, challenges remain, such as consumer acceptance of genetically modified products and the need for regulatory frameworks. Additionally, ensuring the economic accessibility of hypoallergenic dairy products is crucial for reaching vulnerable populations. The integration of biotechnology, food science, and a deeper understanding of the biochemical and immunological properties of milk proteins is essential for developing innovative solutions to mitigate cow's milk protein allergy, promoting food safety and a better quality of life for affected individuals.