Host Institution

Natural Protection of Milk

14th April 2016

Allergy prevalence

• Allergic disease major escalating health issue • Atopic dermatitis, food allergy, asthma

• 2 - 3% infants in 1st year – cow milk allergy • 5% children develop food allergies

• Majority ‘grow out’ of the problem • Persistent sensitization = increased risk of later allergy

The Allergic March

https://www.allergyuk.org/causes-and-risks-of-allergy/the-allergic-march

Typical age of onset

Epidemiological studies

• Studies in Europe and New Zealand show a relationship between farms and allergy

• Farming families have a decreased risk of developing allergy Braun-Fahrlander et al (1999), Ernst and Cormier (2000), Kilpelainen et al (2000), Riedler at al (2000), Wickens et al (2002)

Protection from allergy

• Exposure to barns and stables • Early contact with farm animals • Working on a farm during pregnancy

• Consumption of unpasteurised milk Loss et al (2011), van Neerven at al (2012), von Mutius and Vercelli (2016)

What’s in milk? • Fat, protein, carbohydrates • Complex mixture • Characteristics altered by processing

proteins 30.0 g/l whey proteins

6.0 g/l

caseins 24.0 g/l

b-lact 3.0 g/l

a-lact 1.5 g/l other 1.5 g/l

• Antibodies • Hormones • Enzymes • Growth factors • Cytokines • Nucleotides • Polyamines • Free amino acids • Free fatty acids • monoglycerides • MFGM proteins • Oligosaccharides

0 14 28 30 32 34 days

IP saline or OVA antigen Saline or OVA

Sensitisation x2 Intra-gastric challenges

Can milk affect allergy responses? Mouse model for food effects on allergy (Brandt et al 2003)

OVA = ovalbumin protein, IP= intraperitoneal injection Raw milk Sterilised milk (γ irradiated) Heated milk

Diet:

Effects of milk treatment

Sterilised milk Heated milk

Gamma irradiated

Heat to 87°C and cooled

Raw milk

Effects of milk treatment

Yes, milk affects allergy responses

0

2500

5000

7500

10000Co

ntro

l

Wat

er

Raw

Ster

ilise

d

Heat

ed

OVA treated

MM

CP-I

(ng/

ml)

a

b b

b

c

0

5000

10000

15000

Cont

rol

Wat

er

Raw

Gam

ma

Heat

ed

OVAIL

-10

(pg/

ml)

a

b b b

c

(Hodgkinson et al 2014)

Natural protection of milk

Hypothesis: A safe milk product, produced using special processing techniques to preserve heat-sensitive components, will retain health benefits associated with unprocessed milk.

Research Plan: • Models to demonstrate protective effects • Mechanism of action and potential biomarkers • Timing and duration of dose

Natural Protection of Milk

• Unlock the natural health benefits of milk

• In partnership with Miraka, develop a safe product that delivers added health benefits to toddlers

• Meet a demand from parents for natural foods to reduce risk allergy development in their children