<i>In vitro</i> simulated semi-dynamic gastrointestinal digestion: evaluation of the effects of processing on whey proteins digestibility and allergenicity

Gasparini, Alessandra; Benedé, Sara; Tedeschi, Tullia; Sforza, Stefano; Recio, Isidra; Miralles, Beatriz

doi:10.1039/d1fo04102a

Cited by 5 publications

(5 citation statements)

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“…Gasparini et al. (2022) demonstrated that compared with natural peptides, heat‐treated β‐lactoglobulin peptides were more difficult to achieve transepithelial transport to sensitize. On the other hand, Ma et al.…”

Section: Discussionmentioning

confidence: 99%

“…It observed a decrease in the contents of αhelix and β-turn in the secondary structure, alterations in the tertiary structure, and reduced surface hydrophobicity following the four cooking methods, which might affect the transport of egg allergens in the gastrointestinal tract. Gasparini et al (2022) demonstrated that compared with natural peptides, heat-treated β-lactoglobulin peptides were more difficult to achieve transepithelial transport to sensitize. On the other hand, Ma et al (2013) reported that heating and glycation reduced the content of β-sheet while increasing the content of β-turn, leading to the disruption of several IgE epitopes of Gal d 1.…”

Section: Discussionmentioning

confidence: 99%

“…Numerous studies have demonstrated a correlation between increased digestibility and decreased allergenicity (Gasparini et al., 2022; Pali‐Schöll et al., 2018; Wang et al., 2022). Consequently, serology experiments, an RBL‐2H3 cell degranulation model, and a PCA mice model were conducted to evaluate the effect of traditional cooking methods on the allergenicity of egg proteins.…”

Section: Discussionmentioning

confidence: 99%

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Traditional cooking methods decreased the allergenicity of egg proteins

Jiang,

Huang,

Tang

et al. 2024

Journal of Food Science

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Egg allergy is one of the most common food allergies globally. This study aimed to assess the impact of four traditional cooking methods on the allergenicity of egg proteins using a comprehensive strategy, including simulated gastrointestinal digestion in vitro, serology experiments, a rat basophilic leukemia (RBL)‐2H3 cell degranulation model, and a passive cutaneous anaphylaxis (PCA) mice model, and the structure changes were detected by circular dichroism (CD) spectra and ultraviolet (UV) spectra. The results showed that the processed egg proteins were more readily digested compared to raw egg proteins. The serological experiments revealed a significant reduction in immunoglobulin E binding of egg proteins after thermal treatments (p < 0.05), particularly after frying. Subsequently, the RBL‐2H3 cell degranulation experiment demonstrated a marked decrease in the level of egg allergens‐induced β‐hexosaminidase release after cooking (p < 0.05). Moreover, the results from the PCA mice model indicated that the increase in vascular permeability was effectively relieved in the treated groups, especially in frying group (p < 0.05). Additionally, the α‐helix and β‐turn contents of processed egg proteins were significantly decreased (p < 0.05) compared with native egg proteins. The UV spectra findings showed that all cooking treatments caused significant alterations in the tertiary structure, and fluorescence analysis indicated that cooking decreased the surface hydrophobicity of egg proteins. In conclusion, four traditional cooking methods reduced the allergenicity of egg proteins, particularly frying, and this reduction was associated with structural changes that could contribute to the destruction or masking of epitopes of egg allergens.Practical ApplicationEgg allergy has a serious impact on public health, and there is no ideal treatment method at present. This study demonstrated that four traditional cooking methods (boiling, steaming, baking, and frying) reduced the allergenicity of egg proteins, especially frying, and the results will provide a basis for the development of hypoallergenic egg products.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Traditional cooking methods decreased the allergenicity of egg proteins

Jiang,

Huang,

Tang

et al. 2024

Journal of Food Science

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“…Similarly, Bos d 5 glycation drastically reduced its transcytosis probably due to partial unfolding, and/or aggregate formation (Perusko et al., 2018). Likewise, the native form of the allergenic peptide derived from β‐lactoglobulin, KIDALNENKVLVL, is more easily transported than their monolactosylated forms through the Caco‐2 monolayer (Gasparini et al., 2022). Additionally, it was suggested that protein transport is glycosylation specific since the transport rate of bovine serum albumin glycosylated with α‐Gal was different from an NA1 glycosylated form, a carbohydrate modification of similar size (Krstić Ristivojević et al., 2020).…”

Section: Features That Impact Allergen Transport (Mie1‐3)mentioning

confidence: 99%

Critical features of an in vitro intestinal absorption model to study the first key aspects underlying food allergen sensitization

Dijk

Villa

Benedé

et al. 2022

Comp Rev Food Sci Food Safe

Self Cite

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New types of protein sources will enter our diet in a near future, reinforcing the need for a straightforward in vitro (cell‐based) screening model to test and predict the safety of these novel proteins, in particular their potential risk for de novo allergic sensitization. The Adverse Outcome Pathway (AOP) for allergen sensitization describes the current knowledge of key events underlying the complex cellular interactions that proceed allergic food sensitization. Currently, there is no consensus on the in vitro model to study the intestinal translocation of proteins as well as the epithelial activation, which comprise the first molecular initiation events (ME1‐3) and the first key event of the AOP, respectively. As members of INFOGEST, we have highlighted several critical features that should be considered for any proposed in vitro model to study epithelial protein transport in the context of allergic sensitization. In addition, we defined which intestinal cell types are indispensable in a consensus model of the first steps of the AOP, and which cell types are optional or desired when there is the possibility to create a more complex cell model. A model of these first key aspects of the AOP can be used to study the gut epithelial translocation behavior of known hypo‐ and hyperallergens, juxtaposed to the transport behavior of novel proteins as a first screen for risk management of dietary proteins. Indeed, this disquisition forms a basis for the development of a future consensus model of the allergic sensitization cascade, comprising also the other key events (KE2‐5).

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“…Overall, eleven glycation sites and five glycation groups of parvalbumin through the Maillard reaction were identified by Nano-LC-MS/MS. Glycation resulted from the Maillard reaction may destroy the conserved structure and the predicated epitopes in parvalbumin, which can further affect the immunogenicity and allergenicity of the parvalbumin [43]. The amino acid coded in red was corresponded to the epitope of Baltic cod allergen M Gad c1.…”

Section: Identification Of Glycation Sites In Parvalbuminmentioning

confidence: 99%

Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction

Tai

Qiao

Huang

et al. 2022

Foods

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This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well as five glycation groups were identified. By using the indirect competitive ELISA method, it was found that microwave heating gave a higher desensitization ability of mandarin fish parvalbumin than induction cooker did. In vitro gastric digestion experiments showed that microwave-heated parvalbumin was proved to be digested more easily than that cooked by induction cookers. The microwave-assisted Maillard reaction modified the structure of parvalbumin and reduced the immunoreactivity of parvalbumin of mandarin fish.

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In vitro simulated semi-dynamic gastrointestinal digestion: evaluation of the effects of processing on whey proteins digestibility and allergenicity

Abstract: The effect of thermal processing on digestibility of milk proteins should be better understood as this can greatly affect their immunoreactivity. The aim of this study was to evaluate the...

Cited by 5 publications

References 48 publications

Traditional cooking methods decreased the allergenicity of egg proteins

Traditional cooking methods decreased the allergenicity of egg proteins

Critical features of an in vitro intestinal absorption model to study the first key aspects underlying food allergen sensitization

Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction

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