Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

• Tipo: Artigo em Revista Científica Internacional
• Data: 2021

Autores

Villa, C (Autor) Outra; Bavaro, SL (Autor) Outra; De Angelis, E (Autor) Outra; Pilolli, R (Autor) Outra; Joana Costa (Autor) FFUP; Barni, S (Autor) Outra; Novembre, E (Autor) Outra; Mafra, I (Autor) Outra; Monaci, L (Autor) Outra

Revista

Título: Nutrients

Vol. 13

Páginas: 1-15

ISSN: 2072-6643

Editora: MDPI

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-00T-NGE

DOI: 10.3390/nu13030931

Abstract (EN): 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 beta-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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 15