Reakcija preosjetljivosti na glavne skupine proteina iz kravljeg mlijeka

undergraduate thesis

• Title (english): Hypersensitivity to the main groups of proteins from cow's milk
• Author: Ana Starešinčić
• Mentor: Vesna Benković (mentor)
• Granter: University of Zagreb; Faculty of Science; (Department of Biology); Zagreb
• Defense date and country: 2022-09, Croatia
• Scientific / art field, discipline and subdiscipline: NATURAL SCIENCES; Biology

Abstract

Zdravi imunosni sustav zaslužan je za eliminaciju brojnih patogena i infekcija, no u slučajevima
kada on nekontrolirano reagira na bezazlene antigene iz okoliša, dolazi do razvitka alergija.
Proteinski antigeni iz kravljeg mlijeka jedni su od najčešćih alergena na koje reagiraju osobe
alergične na hranu. Kravlje mlijeko dovodi do pretjerane imunosne reakcije kod oko 0,5% odrasle
populacije, što je značajno manje u odnosu na incidenciju alergije kod male djece, koja može
iznositi i 2.5%. Kazeini i whey proteini dvije su velike skupine proteina kojima pripadaju svi
opisani proteini kravljeg mlijeka. Kod najvećeg broja pacijenata uočena su IgE protutijela
specifična za tri najznačajnija alergena: α-laktalbumin, β-laktoglobulin i kazeine. Kada organizam
po drugi put dođe u doticaj s navedenim alergenima, aktiviraju se krvne stanice (mastociti, bazofili
i eozinofili) koje su potaknute na lučenje medijatora koji dovode do pojave simptoma
karakterističnih za alergije na kravlje mlijeko, primjerice urtikarije i svrbeži. U novije doba
svjedočimo sve većem porastu tržišno dostupnih mliječnih zamjena, sve s različitim sastavom
mikro- i makronutrijenata.

Abstract (english)

A healthy immune system is responsible for eliminating numerous pathogens and infections, but
in cases where it reacts uncontrollably to harmless antigens from the environment, allergies
develop. Protein antigens from cow's milk are one of the most common allergens to which people
with food allergies react. Cow's milk leads to an excessive immune reaction in about 0.5% of the
adult population, which is significantly less than the incidence of allergies in young children, which
can be as high as 2.5%. Caseins and whey proteins are two large groups of proteins to which all
the described cow's milk proteins belong. IgE antibodies specific to the three most important
allergens were observed in the largest number of patients: α-lactalbumin, β-lactoglobulin and
casein. When the organism comes into contact with the mentioned allergens for the second time,
blood cells (mast cells, basophils and eosinophils) are activated, which are enhanced to secrete
mediators that lead to the appearance of symptoms characteristic of cow's milk allergies, for
example, urticaria and itching. In recent times, we have witnessed a greater increase in milk
substitutes available on the market, all with different compositions of micro- and macronutrients.

• Keywords: α-laktalbumin; β-laktoglobulin; kazeini; IgE; medijatori; mliječne zamjene
• Keywords (english): α-lactalbumin; β-lactoglobulin; caseins; IgE; mediators; cow 's milk substitutes
• Language: croatian
• URN:NBN: urn:nbn:hr:217:285853
• Study programme: Title: Ecology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-09-26 14:24:39