Milk proteins possess an abundance of free amino groups and exhibit diverse spatial structures. During food processing, these properties facilitate their interaction with hydrophobic ligands, such as linolenic acid. Exploring the IgE and IgG binding ability of linolenic acid-milk protein complexes at different temperatures, times, and molar ratios is crucial for controlling the allergenicity of milk proteins in food processing. In this study, the results indicate that linolenic acid can enhance the allergenicity of milk proteins. Moreover, by studying Lyn, Syk, NF-κB, and MAPK family-related proteins in the IgE/FcεRI-mediated signaling pathway, it is found that linolenic acid enhances cow's milk protein sensitization through the Lyn/Syk pathway. Our findings provide a further understanding of the interaction between milk nutrients and milk protein allergenicity.
Keywords: IgE; Lyn/Syk pathway; linolenic acid; α-lactalbumin; β-lactoglobulin.