Can Glycation Reduce Food Allergenicity?

2018 ◽  
Vol 66 (17) ◽  
pp. 4295-4299 ◽  
Author(s):  
Qinchun Rao ◽  
Xingyi Jiang ◽  
Yida Li ◽  
Mustafa Samiwala ◽  
Theodore P. Labuza
Keyword(s):  
Food Allergenicity

scholarly journals The Effect of Digestion and Digestibility on Allergenicity of Food

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1129 ◽  
Author(s):  
Isabella Pali-Schöll ◽  
Eva Untersmayr ◽  
Martina Klems ◽  
Erika Jensen-Jarolim
Keyword(s):  
Food Allergy ◽  
Gastrointestinal Tract ◽  
Immune Tolerance ◽  
Food Processing ◽  
Life Style ◽  
Dietary Habits ◽  
Nutrient Supply ◽  
Contributing Factors ◽  
Food Allergenicity ◽  
Allergy Prevalence

Food allergy prevalence numbers are still on the rise. Apart from environmental influences, dietary habits, food availability and life-style factors, medication could also play a role. For immune tolerance of food, several contributing factors ensure that dietary compounds are immunologically ignored and serve only as source for energy and nutrient supply. Functional digestion along the gastrointestinal tract is essential for the molecular breakdown and a prerequisite for appropriate uptake in the intestine. Digestion and digestibility of carbohydrates and proteins thus critically affect the risk of food allergy development. In this review, we highlight the influence of amylases, gastric acid- and trypsin-inhibitors, as well as of food processing in the context of food allergenicity.

Advances in the combined application of enzymatic and physical treatments for reducing food allergenicity

2000 ◽  
Vol 19 (1-6) ◽  
pp. 175-181 ◽  
Author(s):  
F. Bonomi ◽  
S. Iametti ◽  
P. Rasmussen ◽  
P. Restani ◽  
P. Rovere
Keyword(s):  
Combined Application ◽  
Physical Treatments ◽  
Food Allergenicity

scholarly journals Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin Epitope

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1294 ◽  
Author(s):  
Alessandra Gasparini ◽  
Sofie Buhler ◽  
Andrea Faccini ◽  
Stefano Sforza ◽  
Tullia Tedeschi
Keyword(s):  
High Temperatures ◽  
Solid Phase ◽  
Whey Proteins ◽  
Thermally Induced ◽  
Milk Whey ◽  
Milk Samples ◽  
Allergenic Proteins ◽  
Lysine Residues ◽  
Food Allergenicity ◽  
Β Lactoglobulin

The high temperatures used in the production of milk may induce modifications in proteins structure. Due to occurrence of the Maillard reaction, lactose binds lysine residues in proteins, affecting the nutritional value. Milk is also an important source of allergenic proteins (i.e., caseins, β-lactoglobulin and α-lactalbumin). Thus, this modification may also affect the allergenicity of these proteins. Focusing on milk whey proteins, a screening on different Ultra High Temperatures (UHT) and pasteurized milk samples was performed to identify lactosylation sites, in particular in protein known epitopes, and to verify the correlation between lactosylation and the harshness of the treatment. Whey proteins were extracted from milk samples after caseins precipitations at pH 4.6 and, after chymotryptic and tryptic in solution digestion, peptides were analysed by UPLC-MS and LTQ-Orbitrap. Results show the presence of lactosylated lysine residues in several known epitopes. Then, a β-lactoglobulin epitope was selected and synthesized by solid phase synthesis followed by in solution lactosylation, obtaining high reaction yields and purities. The synthesis of lactosylated allergenic epitopes, described here for the first time, is a useful tool for further studies on the technological impacts on food allergenicity.

Can animal models predict food allergenicity?

2001 ◽  
Vol 26 (2) ◽  
pp. 127-131 ◽  
Author(s):  
Ian Kimber ◽  
Rebecca J. Dearman
Keyword(s):  
Animal Models ◽  
Food Allergenicity

scholarly journals A swine model of soy protein–induced food allergenicity: implications in human and swine nutrition

2019 ◽  
Vol 9 (3) ◽  
pp. 52-59 ◽  
Author(s):  
John Scott Radcliffe ◽  
Luiz F Brito ◽  
Lavanya Reddivari ◽  
Monica Schmidt ◽  
Eliot M Herman ◽  
...  
Keyword(s):  
Soy Protein ◽  
Swine Model ◽  
Food Allergenicity ◽  
Swine Nutrition
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