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

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 24期

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

页码：7154 / 7160

页数：7

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