Digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid - A comparative study
Digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid - A comparative study
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DOI：
10.1021/jf020599h
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发表时间：
2002-11-20
影响因子：
6.1
通讯作者：
Hatzos, C
中科院分区：
文献类型：
--
作者：
Fu, TT;Abbott, UR;Hatzos, C
当消化稳定性被用作评估新蛋白质致敏潜力的标准时，关于食物过敏原和非过敏原蛋白质的比较消化率的信息是至关重要的。在这项工作中，我们比较了一些食物过敏原和未经证实的致敏性蛋白质的消化稳定性，并研究了过敏原是否比具有类似细胞功能的非致敏性蛋白质具有更高的稳定性，以及蛋白质消化率和致敏性之间是否存在相关性。储存蛋白质群的稳定性。在标准模拟胃液和标准模拟肠液中测量植物凝集素、收缩蛋白和酶，包括过敏原和未经证实的过敏原蛋白。食物过敏原并不一定比非过敏原蛋白质更容易消化。体外消化率与蛋白质致敏性之间没有明确的关系。
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.