Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix
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2023
Authors
Khulal, UrmilaStojadinović, Marija M.
Prodić, Ivana
Rajković, Andrea
Ćirković-Veličković, Tanja
Article (Published version)
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The digestion stability of allergen pairs, tropomyosin, TM (fish and seafood allergen), and myosin light chain, MLC (chicken meat allergen) is compared among vertebrates and invertebrates in raw and cooked food matrix under standardized simulated in vitro gastrointestinal (GI) digestion. SDS-PAGE followed by multiple TM and MLC-specific antibodies in semidry WB revealed pepsin resistance of invertebrate TMs (abalone, oyster, shrimp) under diet-relevant conditions (raw, cooked). Vertebrate TMs (chicken, pork, beef) were less stable to digestion except that the raw chicken TM was observed pepsin resistant (not diet-relevant). Vertebrate (chicken) MLC was thermally stable. A new 28 kDa protein bound to anti-MLC antibody in cooked chicken and pork; could be the aggregates of MLC. Raw shrimp MLC showed pepsin resistance among invertebrates. A good correlation was observed between combined resistance of TM and MLC to GI digestion following the diet-relevant thermal treatment and reported pro...tein allergenicity among vertebrates and invertebrates.
Keywords:
food matrix / in vitro gastrointestinal digestion / meat allergen pair / myosin light chain / thermal treatment / tropomyosinSource:
Food Chemistry, 2023, 405, 134981-Publisher:
- Elsevier
Funding / projects:
- Ghent University Global Campus (GUGC), Incheon, Republic of Korea
- Belgian Special Research Fund BOF StG No. 01 N01718
- FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-H2020-810752)
- Serbian Academy of Sciences and Arts (grant number F-26)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200168 (University of Belgrade, Faculty of Chemistry) (RS-MESTD-inst-2020-200168)
Note:
- Peer-reviewed version: http://intor.torlakinstitut.com/handle/123456789/767
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http://intor.torlakinstitut.com/handle/123456789/767
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TorlakTY - JOUR AU - Khulal, Urmila AU - Stojadinović, Marija M. AU - Prodić, Ivana AU - Rajković, Andrea AU - Ćirković-Veličković, Tanja PY - 2023 UR - http://intor.torlakinstitut.com/handle/123456789/766 AB - The digestion stability of allergen pairs, tropomyosin, TM (fish and seafood allergen), and myosin light chain, MLC (chicken meat allergen) is compared among vertebrates and invertebrates in raw and cooked food matrix under standardized simulated in vitro gastrointestinal (GI) digestion. SDS-PAGE followed by multiple TM and MLC-specific antibodies in semidry WB revealed pepsin resistance of invertebrate TMs (abalone, oyster, shrimp) under diet-relevant conditions (raw, cooked). Vertebrate TMs (chicken, pork, beef) were less stable to digestion except that the raw chicken TM was observed pepsin resistant (not diet-relevant). Vertebrate (chicken) MLC was thermally stable. A new 28 kDa protein bound to anti-MLC antibody in cooked chicken and pork; could be the aggregates of MLC. Raw shrimp MLC showed pepsin resistance among invertebrates. A good correlation was observed between combined resistance of TM and MLC to GI digestion following the diet-relevant thermal treatment and reported protein allergenicity among vertebrates and invertebrates. PB - Elsevier T2 - Food Chemistry T1 - Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix SP - 134981 VL - 405 DO - 10.1016/j.foodchem.2022.134981 ER -
@article{ author = "Khulal, Urmila and Stojadinović, Marija M. and Prodić, Ivana and Rajković, Andrea and Ćirković-Veličković, Tanja", year = "2023", abstract = "The digestion stability of allergen pairs, tropomyosin, TM (fish and seafood allergen), and myosin light chain, MLC (chicken meat allergen) is compared among vertebrates and invertebrates in raw and cooked food matrix under standardized simulated in vitro gastrointestinal (GI) digestion. SDS-PAGE followed by multiple TM and MLC-specific antibodies in semidry WB revealed pepsin resistance of invertebrate TMs (abalone, oyster, shrimp) under diet-relevant conditions (raw, cooked). Vertebrate TMs (chicken, pork, beef) were less stable to digestion except that the raw chicken TM was observed pepsin resistant (not diet-relevant). Vertebrate (chicken) MLC was thermally stable. A new 28 kDa protein bound to anti-MLC antibody in cooked chicken and pork; could be the aggregates of MLC. Raw shrimp MLC showed pepsin resistance among invertebrates. A good correlation was observed between combined resistance of TM and MLC to GI digestion following the diet-relevant thermal treatment and reported protein allergenicity among vertebrates and invertebrates.", publisher = "Elsevier", journal = "Food Chemistry", title = "Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix", pages = "134981", volume = "405", doi = "10.1016/j.foodchem.2022.134981" }
Khulal, U., Stojadinović, M. M., Prodić, I., Rajković, A.,& Ćirković-Veličković, T.. (2023). Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix. in Food Chemistry Elsevier., 405, 134981. https://doi.org/10.1016/j.foodchem.2022.134981
Khulal U, Stojadinović MM, Prodić I, Rajković A, Ćirković-Veličković T. Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix. in Food Chemistry. 2023;405:134981. doi:10.1016/j.foodchem.2022.134981 .
Khulal, Urmila, Stojadinović, Marija M., Prodić, Ivana, Rajković, Andrea, Ćirković-Veličković, Tanja, "Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix" in Food Chemistry, 405 (2023):134981, https://doi.org/10.1016/j.foodchem.2022.134981 . .