Allergenic Responses Elicited by Goat Milk Protein Hydrolysates in Cow Milk-Sensitized Mice

This study established a BALB/c mouse model of milk allergy to investigate the allergic responses elicited by goat milk protein hydrolysates prepared using three proteases—alkaline protease, bromelain, and trypsin—in sensitized mice. Serum-specific IgG and total IgE levels were measured, and allergic symptom scores and histopathological changes were evaluated. The results showed significant differences in clinical symptom scores among the different treatment groups (p < 0.05), with a significant difference observed between the bromelain hydrolysate group and the GM group (p < 0.05). Serum-specific IgG and total IgE levels were also significantly lower in all three hydrolysate groups than in the whole goat milk protein group (p < 0.05), with the lowest specific IgG level observed in the trypsin hydrolysate group. The bromelain hydrolysate group exhibited the lowest clinical symptom score and serum histamine level. Histopathological analysis further confirmed that, compared with the whole goat milk protein group, the hydrolysate groups exhibited less intestinal mucosal damage and reduced splenic congestion. In summary, this study evaluated the elicitation response to goat milk protein hydrolysates in cow milk protein-sensitized mice. The three hydrolysates elicited weaker allergic responses than total goat milk protein. However, because the hydrolysates were administered only during the challenge phase, their intrinsic sensitizing capacity was not assessed. These findings provide a basis for further investigation into the potential use of hydrolysates in hypoallergenic goat milk-based formula foods, which will require additional studies.