Effect of food matrix and processing on release of almond protein during simulated digestion

Mandalari, Giuseppina; Rigby, Neil M.; Bisignano, Carlo; Curto, R.B. Lo; Mulholland, F.; Su, Mengna; Venkatachalam, Mahesh; Robotham, Jason M.; Willison, LeAnna N.; Lapsley, Karen G.; Roux, Kenneth H.; Sathe, Shridhar K.

doi:10.1016/j.lwt.2014.05.005

Cited by 41 publications

(44 citation statements)

References 25 publications

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“…In addition, food allergens are often resistant to extreme pH, bile salts, and enzyme degradation. Subjecting almond, cashew, and pecan to simulated in vitro gastric and duodenal digestions decreased, but did not eliminate, immunoreactivity (Venkatachalam et al 2006, Mandalari et al 2014, Mattison et al 2014.…”

Section: Allergen Digestion and Uptakementioning

confidence: 90%

“…Detection methods may either target the allergen, which is ideal, or indirectly target a marker for the allergen presence, which is more common. Method selection is often dictated by the availability of antibodies and primers, the identified target allergen, the food-processing history, the food matrix (van Hengel 2007, Kirsch et al 2009, Monaci & Visconti 2009, Tiwari et al 2010, Cucu et al 2013, Mandalari et al 2014, and the degree of allergen characterization, particularly human allergy epitopes (Poms et al 2004, Monaci & Visconti 2009). Chemical interactions between nontargeted proteins and the detection antibody pose additional problems when allergenic proteins from food matrices are analyzed (Cucu et al 2013, Montserrat et al 2015.…”

Section: Food Allergen Detection Methodsmentioning

confidence: 99%

“…(b) Amandin conformational epitope composed of three discontinuous strands: amino acids 21-45 (red ), 320-328 ( yellow), and 460-465 (blue), mapped byWillison et al (2013). (c) Ovalbumin synthetic linear epitope amino acids 323-339 (red ) complexed with major histocompatibility complex class II ( gray), crystallized byScott et al (1998) (PDB number 1IAO) , Willison et al 2013, Mandalari et al 2014…”

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confidence: 99%

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Food Allergy

Sathe

Liu

Zaffran

2016

Annu. Rev. Food Sci. Technol.

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Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen. Variability of an individual's immune system further complicates attempts to understand allergen-antibody interaction. In this article, we briefly review food allergy occurrence, prevalence, mechanisms, and detection. Efforts aimed at reducing/eliminating allergens through food processing are discussed. Future research needs are addressed.

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Section: Allergen Digestion and Uptakementioning

confidence: 90%

Section: Food Allergen Detection Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Food Allergy

Sathe

Liu

Zaffran

2016

Annu. Rev. Food Sci. Technol.

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“…Almonds (Prunus dulcis M.) belong to the family Rosaceae and are a very important crop worldwide, with a global production of about 1.7 million metric tons (Mandalari et al 2014). The consumption of almonds has been associated with a multitude of nutritional benefits, including cholesterollowering effects, protection against diabetes and potential prebiotic properties (López-Calleja et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50°C, in a chamber at 30 and 50°C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low density polyethylene). The fruits studied were almonds, hazelnuts and walnuts from different countries. The properties measured were moisture content, water activity, colour coordinates (L*, a* and b*) and texture parameters (hardness and friability). Experimental data were modelled using neural networks. The results showed that the almonds from Spain and Romania had a w greater than 0.6, and therefore, its stability was not guaranteed, contrarily to the other samples that presented values of a w lower than 0.6. The colour coordinate lightness varied from 40.60 to 49.30 in the fresh samples but decreased during storage, indicating darkening. In general, an increase in hardness and friability was observed with the different storage conditions. Neuron weight analysis has shown that the origin was a good predictor for moisture content and texture; whereas, the storage condition was a good predictor for a w and colour. In conclusion, it was possible to verify that the properties of nuts are very different depending on origin; they are better preserved at lower temperatures and the type of package used did not impact the properties studied.

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“…The DGM has recently been used to assess digestibility of almond protein in the upper GI tract, evaluate the effects of food matrix on protein release and assess the persistence of immunoreactive polypeptides generated during simulated digestion (Mandalari et al 2014b ). The results obtained are useful to investigate the relationship between food matrix and almond allergy.…”

Section: Food-based Researchmentioning

confidence: 99%

Dynamic Gastric Model (DGM)

Thuenemann

Mandalari

Rich

et al. 2015

The Impact of Food Bioactives on Health

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The Dynamic Gastric Model (DGM) was developed at the Institute of Food Research (Norwich, UK) to address the need for an in vitro model which could simulate both the biochemical and mechanical aspects of gastric digestion in a realistic time-dependent manner. As in the human stomach, masticated material is processed in functionally distinct zones: Within the fundus/main body of the DGM, gastric acid and enzyme secretions are introduced around the outside of the food bolus which is subjected to gentle, rhythmic massaging. Secretion rates adapt dynamically to the changing conditions within this compartment (acidifi cation, fi ll state). Portions of gastric contents are then moved into the DGM antrum where they are subjected to physiological shear and grinding forces before ejection from the machine (and subsequent separate duodenal processing).The DGM has been used extensively for both food and pharmaceutical applications, to study, for example, release and bioaccessiblity of nutrients and drugs. The system allows the use of complex food matrices (as used in in vivo studies) and processes these under physiological conditions in real-time, thereby providing a realistic tool for the simulation of human gastric digestion.

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Effect of food matrix and processing on release of almond protein during simulated digestion

Cited by 41 publications

References 25 publications

Food Allergy

Food Allergy

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Dynamic Gastric Model (DGM)

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