Article

Almond milk: A potential therapeutic weapon against cow's milk protein allergy

Authors:
To read the full-text of this research, you can request a copy directly from the authors.

Abstract

Food allergy is defined as an adverse health effect arising from a specific immune response that occurs reproducibly following exposure to a given food. Cow's milk protein allergy results from an immunological reaction to one or more milk proteins. The principle key in the treatment of cow's milk protein allergy is the dietary elimination of cow's milk protein. Although hydrolyzed and elemental formulas are appropriate replacements, other milk products, including almond milk adequately integrated, could be administered. Here, in the light of encouraging results from our study, we focused on the anti-inflammatory and anti-oxidant properties of almond milk and we also believe that almond milk might be considered as a potential alternative in cow's milk protein allergy treatment.

No full-text available

Request Full-text Paper PDF

To read the full-text of this research,
you can request a copy directly from the authors.

... Research conducted on almond milk suggests that the consumption of almond milk can be an effective solution in children suffering with allergy or intolerance against animal milk. In few cases, it was found to be even better than the generally followed alternatives like soybased meals and protein hydrolysate formula (Cuppari et al. 2015;Salpietro et al. 2005). The various health benefits involved in consumption of almonds are also one of the key factors that helped boost the consumer demand for almond beverages. ...
Article
Due to the issues like lactose intolerance and milk allergy arising from the consumption of cow’s milk, there has been an increased demand in the plant based alternative milks around the world. Food industry has addressed these demands by introducing various milk beverages which are promoted as alternatives coming from plant sources which include almond milk and soy milk. Though they are popularly advertised as healthy and wholesome, little research has been done in understanding the nutritional implications of consuming these milk beverages in short term and long term. Further, consumers associate these alternatives to be a direct substitute of cow’s milk which might not be true in all cases. This review tries to address the issue by outlining the differences between cow’s milk and commercially available alternative milks in terms of their nutrient content. Though various plant based alternate milks have been studied, only the four most consumed milk beverages are presented in this review which are consumed widely around the world. A complete nutritional outline and the corresponding health benefits of consuming these plant based milk beverages have been discussed in detail which could help the consumers make an informed decision.
Article
The effects of partial hydrolysis on the functional properties of almond protein isolate (API) were investigated by treating the isolate with alcalase enzyme (2.4U/g) and a subsequent polymerization of API was studied using the enzyme, transglutaminase (121U/g). The result obtained showed that partial hydrolysis could induce structural changes in almond protein, mainly reflecting at the molecular weight, duration of hydrolysis, and the active site of the enzymes. On comparing the two enzymes' ability to react on API, enzyme alcalase resulted in producing hydrolysates with the highest protein solubility of 89.38%, surface hydrophobicity of 62.68, and foaming expansion of 31% at the 60th minute of hydrolysis and produced lower molecular weight peptides. Although alcalase API hydrolysates improved the protein functionality, they failed to increase the substrate's emulsion and foaming stabilities. On the other hand, transglutaminase enzyme resulted in producing higher molecular weight peptides and excelled in enhancing the stability of emulsion and foam along with the elevation of %degree of hydrolysis.
Book
Full-text available
Food groups and nutrient sources are important for human health. Thus, adequate nutrition is one of the pillars of public health. Is the consumption of almonds useful for humans? What are the origins and history of almonds? What are the cultivars? What is the nutritional value? -The chemical composition? What are the chemical and sensory characteristics? What are the preferences for almond consumption? What are the health effects? Are there any side effects? The Biblical verse related to almonds was studied from a contemporary viewpoint.
Chapter
Full-text available
ResearchGate has not been able to resolve any references for this publication.