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A matrix effect in pectin-rich fruits hampers digestion of allergen by pepsin in vivo and in vitro
dc.creator | Polović, Natalija | |
dc.creator | Blanuša, Milan | |
dc.creator | Gavrović-Jankulović, Marija | |
dc.creator | Atanasković-Marković, Marina | |
dc.creator | Burazer, Lidija | |
dc.creator | Jankov, Ratko | |
dc.creator | Veličković, Tanja | |
dc.date.accessioned | 2021-02-18T10:30:08Z | |
dc.date.available | 2021-02-18T10:30:08Z | |
dc.date.issued | 2007 | |
dc.identifier.issn | 0954-7894 | |
dc.identifier.uri | http://intor.torlakinstitut.com/handle/123456789/225 | |
dc.description.abstract | Background: It is a general belief that a food allergen should be stable to gastric digestion. Various acidic plant polysaccharides, including pectin, are ubiquitous in fruit matrixes and can form hydrogels under low-pH conditions. Objective: The purpose of this study was to investigate the effect of hydrogel forming polysaccharide-rich fruit matrixes on in vivo gastric and in vitro pepsic digestion of fruit allergens. Methods: Fruit extract proteins (kiwi, banana, apple and cherry) and a purified major kiwi allergen Act c 2 were digested with simulated gastric fluid in accordance with the US Pharmacopeia. In vivo experiments on kiwi fruit digestion were performed on four healthy non-atopic volunteers by examining the gastric content 1 h after ingestion of kiwi fruit. The Act c 2 and kiwi proteins were detected in immunoblots using monoclonal anti-Act c 2 antibodies and rabbit polyclonal antisera. Results: Crude fruit extracts were resistant to digestion by pepsin when compared with commonly prepared extracts. In the gastric content of all volunteers, following kiwi fruit ingestion and immunoblotting, intact Act c 2 was detected with anti-Act c 2 monoclonal antibodies, while kiwi proteins of higher molecular weights were detected using rabbit polyclonal antisera. Addition of apple fruit pectin (1.5% and 3%) to the purified kiwi allergen was able to protect it from pepsin digestion in vitro. Conclusion: The matrix effect in pectin-rich fruits can influence the digestibility of food proteins and thereby the process of allergic sensitization in atopic individuals. | en |
dc.relation | info:eu-repo/grantAgreement/MESTD/MPN2006-2010/142020/RS// | |
dc.rights | restrictedAccess | |
dc.source | Clinical and Experimental Allergy | |
dc.subject | Act c 2 | en |
dc.subject | Digestibility assay | en |
dc.subject | Food allergy | en |
dc.subject | Matrix effect | en |
dc.subject | Pectin | en |
dc.subject | Thaumatin-like protein | en |
dc.title | A matrix effect in pectin-rich fruits hampers digestion of allergen by pepsin in vivo and in vitro | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 771 | |
dc.citation.issue | 5 | |
dc.citation.other | 37(5): 764-771 | |
dc.citation.rank | M21 | |
dc.citation.spage | 764 | |
dc.citation.volume | 37 | |
dc.identifier.doi | 10.1111/j.1365-2222.2007.02703.x | |
dc.identifier.pmid | 17456224 | |
dc.identifier.scopus | 2-s2.0-34247376603 | |
dc.identifier.wos | 000245939700016 | |
dc.type.version | publishedVersion |