Food Allergy to Wheat Products:  The Effect of Bread Baking and in Vitro Digestion on Wheat Allergenic Proteins. A Study with Bread Dough, Crumb, and Crust

2001 ◽  
Vol 49 (11) ◽  
pp. 5668-5673 ◽  
Author(s):  
Barbara Simonato ◽  
Gabriella Pasini ◽  
Matteo Giannattasio ◽  
Angelo D. B. Peruffo ◽  
Franca De Lazzari ◽  
...  
Keyword(s):  
Food Allergy ◽  
In Vitro Digestion ◽  
Bread Dough ◽  
Allergenic Proteins ◽  
Wheat Products

scholarly journals Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 931
Author(s):  
Caterina Villa ◽  
Simona L. Bavaro ◽  
Elisabetta De Angelis ◽  
Rosa Pilolli ◽  
Joana Costa ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Meat Products ◽  
Milk Proteins ◽  
In Vitro Digestion ◽  
Immunoblot Analysis ◽  
Bioinformatic Analysis ◽  
Ige Reactivity ◽  
Ige Binding ◽  
Allergenic Proteins

The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro digestion on the allergenicity of milk proteins incurred in meat products. Protein profiles of raw and autoclaved sausages without and with the addition of 10% of milk protein concentrates were analyzed by gel electrophoresis and liquid chromatography–mass spectrometry. Additionally, residual IgE-reactivity was evaluated by immunoblot analysis using pooled sera of cow’s-milk-allergic individuals followed by bioinformatic analysis. Results showed that autoclaving led to an increase in protein fragmentation (higher number of short peptides) and consequently to a higher digestion rate, that was found to be more pronounced in β-casein. The IgE-binding capacity of milk proteins seems to be reduced after autoclaving prior to digestion, with a residual reactivity in caseins, but was eliminated following digestion. This study highlights the importance of autoclaving as a processing strategy to produce hypoallergenic formulas.

scholarly journals High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2685
Author(s):  
Abir Boukil ◽  
Véronique Perreault ◽  
Julien Chamberland ◽  
Samir Mezdour ◽  
Yves Pouliot ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Enzymatic Hydrolysis ◽  
High Hydrostatic Pressure ◽  
In Vitro Digestion ◽  
Degree Of Hydrolysis ◽  
Allergenic Protein ◽  
Alternative Protein ◽  
Allergenic Proteins ◽  
Hydrolysis Of

Edible insects have garnered increased interest as alternative protein sources due to the world’s growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase® or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins. Pressurization was applied as pretreatment before in vitro digestion or, simultaneously, during hydrolysis. The degree of hydrolysis was compared between the different treatments and a mass spectrometry-based proteomic method was used to determine the efficiency of allergenic protein hydrolysis. Only the Alcalase® hydrolysis under pressure improved the degree of hydrolysis of mealworm proteins. Moreover, the in vitro digestion of the main allergenic proteins was increased by pressurization conditions that were specifically coupled to pepsin hydrolysis. Consequently, HHP-assisted enzymatic hydrolysis represents an alternative strategy to conventional hydrolysis for generating a large amount of peptide originating from allergenic mealworm proteins, and for lowering their immunoreactivity, for food, nutraceutical, and pharmaceutical applications.

Modifications of Wheat Flour Proteins during in Vitro Digestion of Bread Dough, Crumb, and Crust:  An Electrophoretic and Immunological Study

2001 ◽  
Vol 49 (5) ◽  
pp. 2254-2261 ◽  
Author(s):  
Gabriella Pasini ◽  
Barbara Simonato ◽  
Matteo Giannattasio ◽  
Angelo D. B. Peruffo ◽  
Andrea Curioni
Keyword(s):  
Wheat Flour ◽  
In Vitro Digestion ◽  
Immunological Study ◽  
Bread Dough

scholarly journals Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

2020 ◽  
Vol 328 ◽  
pp. 127126 ◽  
Author(s):  
Stefano Nebbia ◽  
Marzia Giribaldi ◽  
Laura Cavallarin ◽  
Enrico Bertino ◽  
Alessandra Coscia ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
In Vitro Digestion ◽  
Preterm Newborn ◽  
Differential Impact ◽  
High Temperature Short Time ◽  
Short Time

Interaction between barley β-glucan and corn starch and its effects on the in vitro digestion of starch

2019 ◽  
Vol 141 ◽  
pp. 240-246 ◽  
Author(s):  
Hui Zhang ◽  
Zhi Li ◽  
Yanjun Tian ◽  
Zibo Song ◽  
Lianzhong Ai
Keyword(s):  
Corn Starch ◽  
In Vitro Digestion

scholarly journals Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 410 ◽  
Author(s):  
Kristine Bach Korsholm Knudsen ◽  
Christine Heerup ◽  
Tine Røngaard Stange Jensen ◽  
Xiaolu Geng ◽  
Nikolaj Drachmann ◽  
...  
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
In Vitro Digestion ◽  
Lipid Absorption ◽  
Lipid Digestion ◽  
Soy Lecithin ◽  
Neonatal Piglets ◽  
Milk Fat Globule Membranes

Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat

2021 ◽  
Vol 140 ◽  
pp. 110054
Author(s):  
Pablo Gallego-Lobillo ◽  
Alvaro Ferreira-Lazarte ◽  
Oswaldo Hernández-Hernández ◽  
Mar Villamiel
Keyword(s):  
In Vitro Digestion ◽  
Small Intestinal

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat

2021 ◽  
Vol 350 ◽  
pp. 129246
Author(s):  
Serena Martini ◽  
Alice Cattivelli ◽  
Angela Conte ◽  
Davide Tagliazucchi
Keyword(s):  
Lipid Oxidation ◽  
In Vitro Digestion
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