Hypo-allergenic cross-linked proteins for use in the prevention of an allergy against milk-proteins and for use in the induction of oral tolerance

Abstract

The invention further provides a nutritional composition for use in the prevention of an allergy against milk proteins or for use in the induction of oral tolerance against milk proteins.

1 . A method of reducing the risk of developing an allergy against milk proteins in a human subject by inducing oral tolerance against milk proteins, comprising orally administering to a human subject in need thereof a composition comprising hypo-allergenic cross-linked protein selected from cross-linked casein, cross-linked caseinate and combinations thereof. 
     
     
         2 . The method according to  claim 1 , wherein the protein is casein, caseinate, milk serum protein, lactoferrin, transferrrin or a combination thereof. 
     
     
         3 . The method according to  claim 2 , wherein the protein is casein, caseinate or both. 
     
     
         4 . The method according to  claim 1 , wherein the protein has been cross-linked by enzymatic treatment. 
     
     
         5 . The method according to  claim 1 , wherein the protein comprises 0.1 to 2 crosslinks per casein or caseinate molecule. 
     
     
         6 . The method according to  claim 5 , wherein the protein comprises 0.5 to 1 crosslinks per casein or caseinate molecule. 
     
     
         7 . The method according to  claim 1 , wherein the protein is administered to a human subject with an age up to 36 months. 
     
     
         8 . The method according to  claim 1 , wherein the human subject is predisposed to develop a milk protein allergy. 
     
     
         9 . The method according to  claim 1 , wherein the composition is a nutritional composition further comprising carbohydrates and fats. 
     
     
         10 . A hypo-allergenic nutritional composition comprising by weight of dry matter:
 (a) 10 to 15% protein, of which at least 20% is a cross-linked protein, said cross-linked protein being selected from cross-linked casein, cross linked caseinate and combinations thereof;   (b) 50 to 65% carbohydrates;   (c) 22 to 30% fat; and optionally   (d) 1-6% oligosaccharides.   
     
     
         11 . The composition according to  claim 10 , wherein the cross-linked protein is obtained by enzymatic treatment. 
     
     
         12 . The composition according to  claim 11 , wherein the enzymatic treatment is with transglutaminase. 
     
     
         13 . The composition according to  claim 10 , wherein the cross-linked protein is casein, caseinate, milk serum protein, lactoferrin, transferrrin or a combination thereof. 
     
     
         14 . The composition according to  claim 13 , wherein the cross-linked protein is casein, caseinate or both. 
     
     
         15 . The composition according to  claim 10 , wherein the cross-linked protein comprises 0.1 to 2 cross-links per casein or caseinate molecule. 
     
     
         16 . The composition according to  claim 15 , wherein the cross-linked protein comprises 0.5 to 1 cross-links per casein or caseinate molecule.