Beta-lactoglobulin, milk nBos d 5 IgE, f77

Cow's milk allergy is a common cause of food allergies, asthma, allergic rhinitis, and anaphylaxis.
Beta-lactoglobulin is one of the main allergens of cow's milk. BLG is the most common protein in whey, accounting for 50% of the total protein fraction of whey and about 10% of cow's milk.

Allergy component diagnostics is based on the detection of sensitization to allergens at the molecular level using natural highly purified and recombinant allergen molecules, i.e. their individual allergy components.

There are 3 main advantages of doing this analysis:

• Allergocomponent diagnostics, makes it possible to differentiate true sensitization from sensitization due to cross-reactivity. This data will help determine the sources of allergies: one single allergy, several closely related ones, or many different ones.
  
• Molecular allergy diagnostics will eliminate the need for provocative tests and allow you to give clearer recommendations regarding the elimination of contact with allergens.
• Molecular allergodiagnostics is necessary in the selection of ASIT, in persons with polyvalent (multiple) sensitization, the most accurate way to determine the most important allergen for which therapy will be performed.

The allergenic substance contains not one but several protein components that can act as allergens:

• Major allergen components are the main allergenic molecules, antibodies to which are found in more than half – 50% of patients in the population responding to this source. They are resistant to heat and more immunogenic. They are large and are contained in this allergen in larger quantities.
  
• Minor are secondary smaller in size and less immunogenic allergenic molecules that are usually contained in smaller amounts in the allergen but are present in many different allergens, sometimes not closely related, providing cross-allergy. 

That is, allergens with a prevalence of more than 50% are called major allergens and less than 10% are called minor allergens.

Cow's milk allergy is the most common cause of food allergies, asthma, allergic rhinitis, and anaphylaxis in childhood. The prevalence of milk allergy in young children is approximately 2%. Hypersensitivity to cow's milk may persist into adulthood.

Cow's milk contains about 40 protein allergens. Allergenic proteins are divided into two fractions – caseins (80% of milk proteins) and whey protein (20% of milk proteins). Most patients with milk allergies are sensitized to several components of milk.
In fact, Bos d 5 (besides Bos d 8, casein) is the allergen causing most IgE-mediated reactions in allergic individuals. β -lactoglobulin - Bos d 5, is sensitive to heat.