The impact of yak versus cow milk on exercise-induced allergy and performance in sensitized mice

Dairy consumption is a common cause of food allergies, driving interest in alternative sources like yak milk (YM). This study aimed to evaluate and compare the effects of dietary supplementation with YM and cow milk (CM) on immune sensitization, exercise-induced allergic responses, and exercise performance in a murine model. Female Balb/c mice were allocated to control, YM, or CM groups, received daily gavage for five weeks before subdivision into exercise and non-exercise subgroups. Exercise subgroups performed an exhaustive running test before tissue collection. Serum immunoglobulins (tIgE, IgG1) and mouse mast cell protease-1 (MMCP-1) were quantified by ELISA, along with clinical allergy signs, rectal temperature, intestinal and muscle histology, exhaustion time, and VO₂max. Both YM and CM induced a systemic immune sensitization, as indicated by significantly elevated tIgE, IgG1, and MMCP-1 levels (all P < 0.05). Following exercise, both milk groups exhibited clinical allergic symptoms and significant intestinal injury, but only the CM group demonstrated hypothermic shock (all P < 0.05). No significant differences were found in exhaustion time, VO₂max, or muscle morphology among groups (all P > 0.05). YM provoked a milder systemic response than CM post-exercise in sensitized mice, without compromising performance. Both milks were immunogenic with distinct reactivity, suggesting YM’s divergent allergic profile.