2024-03-28T23:25:04Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1000602018-09-20T07:41:27Zcom_10261_31891com_10261_2col_10261_31892
Immunoreactivity of hen egg allergens: Influence on in vitro gastrointestinal digestion of the presence of other egg white proteins and of egg yolk
Martos, Gustavo
López-Fandiño, Rosina
Molina, Elena
Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
European Commission
Consejo Superior de Investigaciones Científicas (España)
Ovoinhibitor
Egg white allergens
Gastrointestinal digestion
IgE-binding
Clusterin
Hen egg white comprises of a complex mixture of proteins, which greatly differ in their physicochemical characteristics and relative abundance. We aimed to identify potential undiscovered egg allergens within the egg white proteome and investigated the existence of matrix effects on the proteolytic stability and resultant IgE-binding of the allergenic proteins. In addition to the main egg allergens: ovalbumin (OVA), ovomucoid (OM) and lysozyme (LYS), two minor egg white proteins, tentatively identified as ovoinhibitor and clusterin, were found to react with serum IgE from egg-allergic patients. Egg white exhibited residual immunoreactivity after gastrointestinal digestion due to the presence of intact OVA and LYS, as well as of several IgE-binding peptides derived from OVA. The presence of egg yolk slightly increased the susceptibility to hydrolysis of egg white proteins and abrogated bile salt-induced precipitation of LYS in the duodenal medium. However, the resultant immunoreactivity against IgE of egg white proteins after in vitro digestion was not significantly modified by the presence of yolk components. © 2012 Elsevier Ltd. All rights reserved.
This work was supported by Projects AGL2008-01740 and AGL2011-24740. We also acknowledge CYTED P109AC-0302 and COST ACTION Infogest FA1005. G. M. is in receipt of a JAE-CSIC Ph. D. fellowship.
Peer Reviewed
2014-07-17T08:49:13Z
2014-07-17T08:49:13Z
2013
2014-07-17T08:49:13Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.1016/j.foodchem.2012.07.106
issn: 0308-8146
Food Chemistry 136(2): 775-781 (2013)
http://hdl.handle.net/10261/100060
10.1016/j.foodchem.2012.07.106
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100003339
none
Elsevier