The role of goat’s and buffalo’s milk allergens as causative agents of type I hypersensitivity and their cross-reactivity with cow’s milk allergens

Abstract EN

An allergic extracts from cow's, goat's and buffalo's milk were prepared with extraction, followed by purification and fractionation by gel filtration, one major peak was obtained from cow, goat and buffalo milk with molecular weight of23KD, 26 KD, ISKD respectively.

Total and specific IgE ELISA testing was performed on I37 patients serum samples.

The .

rate of specific IgE positive ELISA results was 58%in ease of patients tested with goat milk allergen and 57 % in case of patients tested with buffalo milk allergen.

There were significant differences I’< 0.

05 among age groups, males and females regarding the rate of milk allergic patients who had positive specific IgE ELISA results.

.

In rural region ,the rate of patients who had goat's and buffalo's milk allergy was higher than that in urban region.

‘ There was a cross-reaction among cow's milk extract protein , goat's and buffalo's milk protein extract and the IgE binding capacity of buffalo's milk protein extract was higher than that of goat's milk protein extract since lower concentration ofthis protein extract was needed to inhibit tip to 50 % the binding of specific IgE to cow's milk allergosorbent.