Allergome of oral-gastric in vitro digest of roasted hazelnut shows stronger IgE binding compared to the raw counterpart
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Background: In vitro pepsin digestion is important factor when assessing protein foodallergenicity. Roasted hazelnut is more common in human nutrition than a raw hazelnut;however, all studies were focused on Cor a 9 allergen obtained from a raw hazelnut. Thereare only two studies employing in vitro INFOGEST digestion harmonized protocol onhazelnut with its full matrix. The aim of this study was to assess immunoreactivity of rawand roasted hazelnut gastric digests and to compare secondary/tertiary structure of Cor a 9allergen purified from these two sources.Methods: Digestion resistant protein fragments were analysed by 1D/2D electrophoresis.Following digestion, IgE binding from patients’ pooled sera and by specific antibodies, wereassessed in ELISA and immunoblot. CD spectroscopy was applied for Cor a 9 structuralanalyses.Results: Cor a 11 and acidic forms of Cor a 9 were more prone to pepsin proteolysis, yettheir large fragments survived partially. Cor a 8 was protected by lipids, ret...aining capabilityto bind its specific antibody. Roasting did not significantly affect secondary structure of themost abundant hazelnut allergen, Cor a 9.Conclusion: Roasting of hazelnut seems to boost IgE binding derived from pooled sera ofhazelnut allergic patients with oral-gastric allergen digests.
Кључне речи:
Cor a 11 / hazelnut allergens / IgE reactivity / CD spectroscopy / roasting / food matrixИзвор:
Virtual International Conference on Food Digestion 6th and 7th May, 2021, 2021, 62-62Издавач:
- INFOGEST Cost action, INRAE, Teagasc LTD.
Финансирање / пројекти:
- FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-H2020-810752)
Напомена:
- Related to Book of Abstracts: https://www.cost-infogest.eu/content/download/4051/35805/file/V-ICFD%20Book%20of%20Abstracts.pdf
- Related to the record of lecture: https://www.youtube.com/watch?v=Dj0_1fyY724
Институција/група
TorlakTY - CONF AU - Prodić, Ivana AU - Smiljanić, Katarina AU - Hoffmann-Sommergruber, Karin AU - Ćirković-Veličković, Tanja PY - 2021 UR - http://intor.torlakinstitut.com/handle/123456789/755 AB - Background: In vitro pepsin digestion is important factor when assessing protein foodallergenicity. Roasted hazelnut is more common in human nutrition than a raw hazelnut;however, all studies were focused on Cor a 9 allergen obtained from a raw hazelnut. Thereare only two studies employing in vitro INFOGEST digestion harmonized protocol onhazelnut with its full matrix. The aim of this study was to assess immunoreactivity of rawand roasted hazelnut gastric digests and to compare secondary/tertiary structure of Cor a 9allergen purified from these two sources.Methods: Digestion resistant protein fragments were analysed by 1D/2D electrophoresis.Following digestion, IgE binding from patients’ pooled sera and by specific antibodies, wereassessed in ELISA and immunoblot. CD spectroscopy was applied for Cor a 9 structuralanalyses.Results: Cor a 11 and acidic forms of Cor a 9 were more prone to pepsin proteolysis, yettheir large fragments survived partially. Cor a 8 was protected by lipids, retaining capabilityto bind its specific antibody. Roasting did not significantly affect secondary structure of themost abundant hazelnut allergen, Cor a 9.Conclusion: Roasting of hazelnut seems to boost IgE binding derived from pooled sera ofhazelnut allergic patients with oral-gastric allergen digests. PB - INFOGEST Cost action, INRAE, Teagasc LTD. C3 - Virtual International Conference on Food Digestion 6th and 7th May, 2021 T1 - Allergome of oral-gastric in vitro digest of roasted hazelnut shows stronger IgE binding compared to the raw counterpart EP - 62 SP - 62 UR - https://hdl.handle.net/21.15107/rcub_intor_755 ER -
@conference{ author = "Prodić, Ivana and Smiljanić, Katarina and Hoffmann-Sommergruber, Karin and Ćirković-Veličković, Tanja", year = "2021", abstract = "Background: In vitro pepsin digestion is important factor when assessing protein foodallergenicity. Roasted hazelnut is more common in human nutrition than a raw hazelnut;however, all studies were focused on Cor a 9 allergen obtained from a raw hazelnut. Thereare only two studies employing in vitro INFOGEST digestion harmonized protocol onhazelnut with its full matrix. The aim of this study was to assess immunoreactivity of rawand roasted hazelnut gastric digests and to compare secondary/tertiary structure of Cor a 9allergen purified from these two sources.Methods: Digestion resistant protein fragments were analysed by 1D/2D electrophoresis.Following digestion, IgE binding from patients’ pooled sera and by specific antibodies, wereassessed in ELISA and immunoblot. CD spectroscopy was applied for Cor a 9 structuralanalyses.Results: Cor a 11 and acidic forms of Cor a 9 were more prone to pepsin proteolysis, yettheir large fragments survived partially. Cor a 8 was protected by lipids, retaining capabilityto bind its specific antibody. Roasting did not significantly affect secondary structure of themost abundant hazelnut allergen, Cor a 9.Conclusion: Roasting of hazelnut seems to boost IgE binding derived from pooled sera ofhazelnut allergic patients with oral-gastric allergen digests.", publisher = "INFOGEST Cost action, INRAE, Teagasc LTD.", journal = "Virtual International Conference on Food Digestion 6th and 7th May, 2021", title = "Allergome of oral-gastric in vitro digest of roasted hazelnut shows stronger IgE binding compared to the raw counterpart", pages = "62-62", url = "https://hdl.handle.net/21.15107/rcub_intor_755" }
Prodić, I., Smiljanić, K., Hoffmann-Sommergruber, K.,& Ćirković-Veličković, T.. (2021). Allergome of oral-gastric in vitro digest of roasted hazelnut shows stronger IgE binding compared to the raw counterpart. in Virtual International Conference on Food Digestion 6th and 7th May, 2021 INFOGEST Cost action, INRAE, Teagasc LTD.., 62-62. https://hdl.handle.net/21.15107/rcub_intor_755
Prodić I, Smiljanić K, Hoffmann-Sommergruber K, Ćirković-Veličković T. Allergome of oral-gastric in vitro digest of roasted hazelnut shows stronger IgE binding compared to the raw counterpart. in Virtual International Conference on Food Digestion 6th and 7th May, 2021. 2021;:62-62. https://hdl.handle.net/21.15107/rcub_intor_755 .
Prodić, Ivana, Smiljanić, Katarina, Hoffmann-Sommergruber, Karin, Ćirković-Veličković, Tanja, "Allergome of oral-gastric in vitro digest of roasted hazelnut shows stronger IgE binding compared to the raw counterpart" in Virtual International Conference on Food Digestion 6th and 7th May, 2021 (2021):62-62, https://hdl.handle.net/21.15107/rcub_intor_755 .