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Human immunoglobulin e (IgE) binding to heated and glycated ovalbumin and ovomucoid before and after in vitro digestion

AutorJiménez Saiz, Rodrigo ; Belloque, Josefina ; Molina, Elena ; López-Fandiño, Rosina
Fecha de publicación2011
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 59(18): 10044-10051 (2011)
ResumenThis study focuses on the effect of heating and Maillard reaction (MR) on the in vitro digestibility and rabbit IgG- and human IgE-binding properties of ovalbumin (OVA) and ovomucoid (OM) to estimate the impact of processing on their allergenicity. With the human sera studied, heat treatment significantly reduced IgE binding to both OVA and OM, whereas MR reduced the IgE binding to OVA but increased IgE binding to OM. In contrast, heat treatment significantly favored OVA digestibility but glycation impaired it, and these treatments did not affect the digestibility of OM. The changes observed in the digestibility affected the immunogenicity of the digests accordingly, so that the higher the digestibility, the lower the antibody binding. Heat treatment and glycation by MR showed an influence on the potential allergenicity of the main egg white proteins that could be related to their resistance to denaturation and digestive enzymes. © 2011 American Chemical Society.
URIhttp://hdl.handle.net/10261/51719
DOI10.1021/jf2014638
Identificadoresdoi: 10.1021/jf2014638
issn: 0021-8561
e-issn: 1520-5118
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