Numerous studies have shown that growing up on a farm protects calcium and protein in milk and drinking natural, unprocessed cow’s milk in early childhood from the development of immunoglobulins E (IgE). The latter are mainly responsible for allergy symptoms. A recent study by Franziska Roth-Walter and Erika Jensen-Jarolim from the Institute for Pathophysiology and Allergy Research at the Medical University in Vienna and the inter-university Messerli Research Institute has shown that a protein derived from cows in milk called beta-lactoglobulin is a key molecule , which is involved in the so-called farm effect, which protects against allergies.
Can a protein in milk prevent allergies?
The agricultural environment trains the immune system. Children who play in the cowshed and drink untreated milk are less likely to suffer from allergies and asthma. Doctors call this state of the immune system a protective farm effect. The study authors recently published their material in the journal “Journal of Allergy and Clinical Immunology (JACI)”. In laboratory and animal model studies, the research team showed that beta-lactoglobulin prevents allergies. This only happens when it carries its natural ligands like plant pigments from green grass. Conversely, the protein in milk without allergens behaves exactly like an allergen.
The anti-allergenic properties of natural beta-lactoglobulin can be explained by the fact that this protein specifically releases its ligands to the immune cells. This process can prevent possible inflammation due to allergies. In addition, the natural ligands prevent IgE antibodies from docking to the beta-lactoglobulin protein. In this way, children with milk allergy should be able to tolerate it better.
New molecule with perspective
So the scientists present the protein produced by cows in milk beta-lactoglobulin as a new molecule in the study. In addition, this, together with its natural ligands, is of interest in view of the protective action against allergies known as the farm effect. Circumstances could lead to the loss or deficiency of these ligands. This could happen, for example, due to industrial milk processing or poor quality animal feed. These conditions could therefore convert the well-tolerated milk protein beta-lactoglobulin into an allergen. The study gives hope that the farm effect can be made more practical and can be used to prevent allergies.
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