Digestive Stability in the Context of Assessing the Potential Allergenicity of Food Proteins

Bannon, Gary A.; Goodman, Richard E.; Leach, John N.; Rice, Elena A.; Fuchs, Roy L.; Astwood, James D.

doi:10.1080/08865140214384

Cited by 40 publications

(41 citation statements)

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“…Clearly the pepsin assay is not 100% predictive, but many important food allergens are stable in pepsin at pH 1.2, suggesting the assay may be useful in risk assessment [39, 40]. The physiological basis for the correlation is that the stomach offers a remarkably effective organ at denaturing and breaking proteins into small peptides and amino acids that are available for absorption in the small intestine.…”

Section: Protein Stability To Pepsinmentioning

confidence: 99%

“…The rationale follows the empirical observation that a number of the major food allergens remain allergic after boiling or roasting and that many potent allergenic proteins are abundant in the food source [40,42,43,44]. Some investigators have suggested testing the allergenicity of proteins in animal models, although no animal model has been rigorously tested with a variety of allergenic and non-allergenic materials to evaluate the predictive value [21].…”

Section: Rationale For the Allergenicity Assessment Processmentioning

confidence: 99%

“…The encoded protein should be tested for stability at acidic pH in the presence of pepsin using an in vitro assay as a number of important food allergens have been shown to be stable [39,40,41,42]. Finding that a protein is stable would indicate a need for further evaluation including consideration of the quantity of the protein in potential food products [40].…”

Section: Rationale For the Allergenicity Assessment Processmentioning

confidence: 99%

“…Finding that a protein is stable would indicate a need for further evaluation including consideration of the quantity of the protein in potential food products [40]. …”

Section: Rationale For the Allergenicity Assessment Processmentioning

confidence: 99%

See 3 more Smart Citations

Assessing Genetically Modified Crops to Minimize the Risk of Increased Food Allergy: A Review

Goodman

Hefle

Taylor

et al. 2005

Int Arch Allergy Immunol

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The first genetically modified (GM) crops approved for food use (tomato and soybean) were evaluated for safety by the United States Food and Drug Administration prior to commercial production. Among other factors, those products and all additional GM crops that have been grown commercially have been evaluated for potential increases in allergenic properties using methods that are consistent with the current understanding of food allergens and knowledge regarding the prediction of allergenic activity. Although there have been refinements, the key aspects of the evaluation have not changed. The allergenic properties of the gene donor and the host (recipient) organisms are considered in determining the appropriate testing strategy. The amino acid sequence of the encoded protein is compared to all known allergens to determine whether the protein is a known allergen or is sufficiently similar to any known allergen to indicate an increased probability of allergic cross-reactivity. Stability of the protein in the presence of acid with the stomach protease pepsin is tested as a risk factor for food allergenicity. In vitro or in vivo human IgE binding are tested when appropriate, if the gene donor is an allergen or the sequence of the protein is similar to an allergen. Serum donors and skin test subjects are selected based on their proven allergic responses to the gene donor or to material containing the allergen that was matched in sequence. While some scientists and regulators have suggested using animal models, performing broadly targeted serum IgE testing or extensive pre- or post-market clinical tests, current evidence does not support these tests as being predictive or practical. Based on the evidence to date, the current assessment process has worked well to prevent the unintended introduction of allergens in commercial GM crops.

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Section: Protein Stability To Pepsinmentioning

confidence: 99%

Section: Rationale For the Allergenicity Assessment Processmentioning

confidence: 99%

Section: Rationale For the Allergenicity Assessment Processmentioning

confidence: 99%

“…Finding that a protein is stable would indicate a need for further evaluation including consideration of the quantity of the protein in potential food products [40]. …”

Section: Rationale For the Allergenicity Assessment Processmentioning

confidence: 99%

See 2 more Smart Citations

Assessing Genetically Modified Crops to Minimize the Risk of Increased Food Allergy: A Review

Goodman

Hefle

Taylor

et al. 2005

Int Arch Allergy Immunol

Self Cite

View full text Add to dashboard Cite

show abstract

“…Investigation of proteins that have been tested in this way suggest a strong positive predictive value that food allergens causing systemic reactions are relatively stable in the assay, while non-allergenic food proteins are typically digested relatively quickly (Bannon et al, 2002). Astwood et al (1996) published the first use of in vitro pepsin digestion as an assay showing that many food allergens or protein fragments were resistant to digestion.…”

Section: Introductionmentioning

confidence: 99%