Digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid - A comparative study

被引:350
作者
Fu, TT [1 ]
Abbott, UR
Hatzos, C
机构
[1] US FDA, Summit Argo, IL 60501 USA
[2] IIT, Natl Ctr Food Safety & Technol, Summit Argo, IL 60501 USA
关键词
digestive stability; food allergens; simulated gastric fluid; simulated intestinal fluid; allergenicity assessment;
D O I
10.1021/jf020599h
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Information on the comparative digestibility of food allergens and nonallergenic proteins is crucial when stability to digestion is to be used as a criterion to assess the allergenic potential of novel proteins. In this work, we compared the digestive stability of a number of food allergens and proteins of unproven allergenicity and examined whether allergens possess a higher stability than nonallergenic proteins of similar cellular functions, and whether there is a correlation between protein digestibility and allergenicity. The stability of groups of storage proteins,. plant lectins, contractile proteins, and enzymes, both allergens and proteins with unproven allergenicity, in a standard simulated gastric fluid and a standard simulated intestinal fluid was measured. Food allergens were not necessarily more resistant to digestion than nonallergenic proteins. There was not a clear relationship between digestibility measured in vitro and protein allergenicity.
引用
收藏
页码:7154 / 7160
页数:7
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