Digestibility of Food Allergens and Nonallergenic Proteins in Simulated Gastric Fluid and Simulated Intestinal FluidA Comparative Study
Abstract
Information on the comparative digestibility of food allergens and nonallergenic proteins is crucial when stability to digestion is to be used as a criterion to assess the allergenic potential of novel proteins. In this work, we compared the digestive stability of a number of food allergens and proteins of unproven allergenicity and examined whether allergens possess a higher stability than nonallergenic proteins of similar cellular functions, and whether there is a correlation between protein digestibility and allergenicity. The stability of groups of storage proteins, plant lectins, contractile proteins, and enzymes, both allergens and proteins with unproven allergenicity, in a standard simulated gastric fluid and a standard simulated intestinal fluid was measured. Food allergens were not necessarily more resistant to digestion than nonallergenic proteins. There was not a clear relationship between digestibility measured in vitro and protein allergenicity.
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NA is highly stable under gastric and intestinal proteolytic conditions, making it an ideal targeting molecule for oral delivery.
“In addition, NA was revealed to be extremely stable under gastric and intestinal proteolytic conditions and, thus, represents an ideal targeting molecule for the oral route [19,36].”
From Characterization of Vibrio cholerae neuraminidase as an immunomodulator for novel formulation of oral allergy immunotherapy (2018) · cites this paper as [36]
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Digestion Stability as a Criterion for Protein Allergenicity Assessment
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Protein digestibility and relevance to allergenicity.
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Digestion of food proteins: the role of pepsin
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- Authors
- Fu, T.-J., Abbott, U. R., & Hatzos, C.
- Affiliations
- United States Food and Drug Administration (US)
- ORCID
- Fu, Tong-Jen
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-10-10
- Volume
- 50
- Issue
- 24
- Pages
- 7154-7160
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W4239393922
- Cited by
- 403
- References
- 21
- Citations by year
- 2026: 5 · 2025: 10 · 2024: 14 · 2023: 13 · 2022: 23 · 2021: 18 · 2020: 26 · 2019: 24 · 2018: 17 · 2017: 32 · 2016: 18 · 2015: 17 · 2014: 19 · 2013: 17 · 2012: 19
- FWCI
- 3.83
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- U.S. Food and Drug Administration (FD000431)
- Topics
- Health Sciences › Medicine › Immunology and Allergy › Food Allergy and Anaphylaxis Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- food allergens, protein digestibility, digestive stability, simulated gastric fluid, simulated intestinal fluid, protein allergenicity, storage proteins, plant lectins, contractile proteins, enzymes, novel proteins, in vitro digestion
- MeSH terms
- Allergens, Body Fluids, Dietary Proteins, Digestion, Drug Stability, Electrophoresis, Polyacrylamide Gel, Food Hypersensitivity, Gastric Mucosa, Intestinal Mucosa, Lactoglobulins, Models, Biological, Ovalbumin, Papain, Pepsin A, Plant Lectins
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