In vitro digestibility and immunoreactivity of thermally processed peanut

Food processing affects the bioavailability and immunoreactivity of allergens. However, there was a lack of the combined study of the influence of the processing and gastrointestinal digestion on peanut matrix. Digestibility of peanut matrices was assessed by using an in vitro digestion model and mo...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Huan Rao, Yang Tian, Wenhui Fu, Wentong Xue
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2018
Materias:	food processing peanut allergy digestion allergen Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
Acceso en línea:	https://doaj.org/article/017c181467504e6ba2686ba11e4df06c
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:017c181467504e6ba2686ba11e4df06c
record_format	dspace
spelling	oai:doaj.org-article:017c181467504e6ba2686ba11e4df06c2021-11-26T11:19:46ZIn vitro digestibility and immunoreactivity of thermally processed peanut0954-01051465-344310.1080/09540105.2018.1499710https://doaj.org/article/017c181467504e6ba2686ba11e4df06c2018-01-01T00:00:00Zhttp://dx.doi.org/10.1080/09540105.2018.1499710https://doaj.org/toc/0954-0105https://doaj.org/toc/1465-3443Food processing affects the bioavailability and immunoreactivity of allergens. However, there was a lack of the combined study of the influence of the processing and gastrointestinal digestion on peanut matrix. Digestibility of peanut matrices was assessed by using an in vitro digestion model and monitored by SDS-PAGE, immunoblotting with polyclonal antibody and serum from peanut-allergic patients. The IgE-binding ability of digested samples will be assessed by immunoassay. Peanut proteins were digested by pepsin after only 2 min which was accompanied by a loss of high molecular weight proteins and enrichment in polypeptides with molecular weight lower than 10 kDa. Ara h 1 and Ara h 3 were partly proteolysis, and Ara h 2/6 containing a digestion-resistant fragment. All soluble fractions after 120 min gastric digestion reduced a higher IgE-binding ability than that after 10 min. Our findings provide a more realistic picture, considering the role of food processing and food matrix.Huan RaoYang TianWenhui FuWentong XueTaylor & Francis Grouparticlefood processingpeanut allergydigestionallergenAgriculture (General)S1-972Immunologic diseases. AllergyRC581-607ENFood and Agricultural Immunology, Vol 29, Iss 1, Pp 989-1001 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	food processing peanut allergy digestion allergen Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
spellingShingle	food processing peanut allergy digestion allergen Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607 Huan Rao Yang Tian Wenhui Fu Wentong Xue In vitro digestibility and immunoreactivity of thermally processed peanut
description	Food processing affects the bioavailability and immunoreactivity of allergens. However, there was a lack of the combined study of the influence of the processing and gastrointestinal digestion on peanut matrix. Digestibility of peanut matrices was assessed by using an in vitro digestion model and monitored by SDS-PAGE, immunoblotting with polyclonal antibody and serum from peanut-allergic patients. The IgE-binding ability of digested samples will be assessed by immunoassay. Peanut proteins were digested by pepsin after only 2 min which was accompanied by a loss of high molecular weight proteins and enrichment in polypeptides with molecular weight lower than 10 kDa. Ara h 1 and Ara h 3 were partly proteolysis, and Ara h 2/6 containing a digestion-resistant fragment. All soluble fractions after 120 min gastric digestion reduced a higher IgE-binding ability than that after 10 min. Our findings provide a more realistic picture, considering the role of food processing and food matrix.
format	article
author	Huan Rao Yang Tian Wenhui Fu Wentong Xue
author_facet	Huan Rao Yang Tian Wenhui Fu Wentong Xue
author_sort	Huan Rao
title	In vitro digestibility and immunoreactivity of thermally processed peanut
title_short	In vitro digestibility and immunoreactivity of thermally processed peanut
title_full	In vitro digestibility and immunoreactivity of thermally processed peanut
title_fullStr	In vitro digestibility and immunoreactivity of thermally processed peanut
title_full_unstemmed	In vitro digestibility and immunoreactivity of thermally processed peanut
title_sort	in vitro digestibility and immunoreactivity of thermally processed peanut
publisher	Taylor & Francis Group
publishDate	2018
url	https://doaj.org/article/017c181467504e6ba2686ba11e4df06c
work_keys_str_mv	AT huanrao invitrodigestibilityandimmunoreactivityofthermallyprocessedpeanut AT yangtian invitrodigestibilityandimmunoreactivityofthermallyprocessedpeanut AT wenhuifu invitrodigestibilityandimmunoreactivityofthermallyprocessedpeanut AT wentongxue invitrodigestibilityandimmunoreactivityofthermallyprocessedpeanut
_version_	1718409512848719872

In vitro digestibility and immunoreactivity of thermally processed peanut

Ejemplares similares