首页    期刊浏览 2024年11月30日 星期六
登录注册

文章基本信息

  • 标题:Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?
  • 本地全文:下载
  • 作者:Caterina Villa ; Simona L. Bavaro ; Elisabetta De Angelis
  • 期刊名称:Nutrients
  • 电子版ISSN:2072-6643
  • 出版年度:2021
  • 卷号:13
  • 期号:3
  • 页码:931
  • DOI:10.3390/nu13030931
  • 出版社:MDPI Publishing
  • 摘要:The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro digestion on the allergenicity of milk proteins incurred in meat products. Protein profiles of raw and autoclaved sausages without and with the addition of 10% of milk protein concentrates were analyzed by gel electrophoresis and liquid chromatography–mass spectrometry. Additionally, residual IgE-reactivity was evaluated by immunoblot analysis using pooled sera of cow’s-milk-allergic individuals followed by bioinformatic analysis. Results showed that autoclaving led to an increase in protein fragmentation (higher number of short peptides) and consequently to a higher digestion rate, that was found to be more pronounced in β-casein. The IgE-binding capacity of milk proteins seems to be reduced after autoclaving prior to digestion, with a residual reactivity in caseins, but was eliminated following digestion. This study highlights the importance of autoclaving as a processing strategy to produce hypoallergenic formulas.
  • 关键词:milk allergen; autoclaving; meat products; simulated digestion; IgE reactivity; LC-MS/MS; hypoallergenic product milk allergen ; autoclaving ; meat products ; simulated digestion ; IgE reactivity ; LC-MS/MS ; hypoallergenic product
国家哲学社会科学文献中心版权所有