Genetically engineered cow makes anti-allergy milk

[April_R]

http://www.reuters.com/article/2012/10/01/us-science-geneticengineering-cow-idUSBRE89018N20121001?feedType=RSS&feedName=oddlyEnoughNews&rpc=69

Yay? or Noooooooooo?

[Enderw24]

I’ve never heard the term “anti-allergy” and I don’t think it even makes much sense, as a concept.

[Sicks_Ate]

I linked this to my FB this morning. It’s an important story to me, since my son is one who has yet to grow out of his milk allergy at almost 3.

I’m going to go with Yay for now; it’s really too early to judge it as a danger or failure, since they’ve really only one cow that can produce the milk.

To add some detail to the OP, people with milk allergies are generally allergic to the proteins. The modified cow produces milk that contains only 2% the level found in regular milk.

[Rachellelogram]

It’s the milk of the future! Milk for adults. It makes me happy. Most adults are at least mildly lactose-intolerant. So, if they can make cheese and ice cream that’s less likely to make people farty and bloaty (and without the enormous cost increase of using soy or almond milk), I consider that a huge success for the dairy industry.

[Finagle]

@Rachellelogram

It’s the milk of the future! Milk for adults. It makes me happy. Most adults are at least mildly lactose-intolerant. So, if they can make cheese and ice cream that’s less likely to make people farty and bloaty (and without the enormous cost increase of using soy or almond milk), I consider that a huge success for the dairy industry.

Nope. The article is about reducing the amount of a specific protein in the milk. Lactose intolerance is caused by the presence of the sugar lactose. So, not the same thing at all.

[Arrogance_Ex_Machina]

@Rachellelogram

It’s the milk of the future! Milk for adults. It makes me happy. Most adults are at least mildly lactose-intolerant. So, if they can make cheese and ice cream that’s less likely to make people farty and bloaty (and without the enormous cost increase of using soy or almond milk), I consider that a huge success for the dairy industry.

There’s already a lot of low-lactose or lactose-free products made out of real milk, at least here in Finland. The low-lactose stuff isn’t even noticeably more expensive. Checking wiki, it seems they use lactase for the job instead of mutant cows.

[Rachellelogram]

@Finagle

Nope. The article is about reducing the amount of a specific protein in the milk. Lactose intolerance is caused by the presence of the sugar lactose. So, not the same thing at all.

Oh

[madrabbitwoman]

@Rachellelogram

It’s the milk of the future! Milk for adults. It makes me happy. Most adults are at least mildly lactose-intolerant. So, if they can make cheese and ice cream that’s less likely to make people farty and bloaty (and without the enormous cost increase of using soy or almond milk), I consider that a huge success for the dairy industry.

underline mine
I want to see some evidence please - from somewhere not related to any alternative medicines.

[Rachellelogram]

@madrabbitwoman

underline mine
I want to see some evidence please - from somewhere not related to any alternative medicines.

Most mammals normally become lactose intolerant after weaning, but some human populations have developed lactase persistence, in which lactase production continues into adulthood. It is estimated that 75% of adults worldwide show some decrease in lactase activity during adulthood.

[StephenG]

@Sicks_Ate

I linked this to my FB this morning. It’s an important story to me, since my son is one who has yet to grow out of his milk allergy at almost 3.

Chiming in as another parent of a son with a milk allergy. (He’s almost four, and we know he’s allergic to a protein in milk – I wonder if it’s this protein or a different one?)

This sounds like it has potential, but I’m only cautiously optimistic. I’m sure it will be a while before this milk – and products made with it – make it to market, and who knows if hypoallergenic milk will ever replace the current kind?

[BigT]

Is there a reason they don’t name which protein? If it’s casein, I’ll be really happy.

[Michael63129]

@BigT

Is there a reason they don’t name which protein? If it’s casein, I’ll be really happy.

They do; it is beta-lactoglobulin, a fancy name for whey protein (of which there are several types, but this is the most prevalent), and also the most common cause of milk allergy, although as you say, not the only one (any protein can cause an allergic reaction):

Anower Jabed and colleagues at the New Zealand government-run AgResearch company said their genetically modified cow produced milk with a 96 percent reduction in the protein beta-lactoglobulin (BLG), a component known to cause allergic reactions.

Also, is a 96% reduction in the level really sufficient? Some people are so allergic that just traces of the allergen can set them off, at least for peanuts (and probably others).