The Effect of Digestion and Digestibility on Allergenicity of Food

Pali‐Schöll, Isabella; Untersmayr, Eva; Klems, Martina; Jensen‐Jarolim, Erika

doi:10.3390/nu10091129

Cited by 58 publications

(37 citation statements)

References 123 publications

(148 reference statements)

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“…The value of this index decreased the most in the case of the second stage—the gastric passage. In the first stage, the differences between the extracts corresponded to the level of bioactive compounds ( Table 1 ), and the loss demonstrated the impact that digestion had on the stability of functionality when administered in vivo [ 32 ]. Chlorogenic acid had high stability, which reduced the effect of oral digestion, p ≤ 0.01.…”

Section: Resultsmentioning

confidence: 99%

Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion

Vamanu

Gatea

Pelinescu

2020

Foods

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Coffee grounds are a valuable source of bioactive compounds. In Romania, most of the amount obtained is lost through non-recovery; the rest is occasionally used as organic fertilizer. The coffee grounds were selected according to the roasting degree: blonde roasted (BR), medium roasted (MR), and dark roasted (DR). The study aimed to evaluate three extracts, obtained with a mixture of ethanol/water/acetic acid (50/49.5/0.5), depending on the roasting degree. The majority phenolic component, the antioxidant, and anti-inflammatory effect, as well as the role that gastrointestinal transit had on the bioavailability of bioactive compounds were determined. Chlorogenic acid was inversely proportional to the roasting degree. BR showed the best correlation between antioxidant and anti-inflammatory activities in vitro/in vivo. The antiproliferative capacity of the extracts determined an inhibitory effect on the tumor cells. Antimicrobial activities, relevant in the control of type 2 diabetes, were exerted through the inhibition of microbial strains (Escherichia coli). Following gastric digestion, BR demonstrated a maximum loss of 20% in the stomach. The recovery of coffee grounds depended on the pattern of functional compounds and the bioavailability of the main component, chlorogenic acid.

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Section: Resultsmentioning

confidence: 99%

Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion

Vamanu

Gatea

Pelinescu

2020

Foods

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“…This prediction is based on the classification of food allergens according to whether they only elicit local symptoms in the mouth and are then digested, or they survive gastrointestinal digestion and, via effective mucosal adsorption, lead to systemic symptoms. 166 This classification, however, is only a prediction, because cofactors like age, hormonal status, the capacity for gastric digestion, drugs, infections, menses, alcohol, and exercise may accelerate the allergen entry into the body, thereby lowering the threshold for allergic reactivity and increasing the likelihood of systemic reactions. 167 In 86 patients with food allergies, a prescription for epinephrine was taken as a measure of the clinically predicted risk for severe reactions.…”

Section: Food Allergensmentioning

confidence: 99%

A WAO — ARIA — GA2LEN consensus document on molecular-based allergy diagnosis (PAMD@): Update 2020

Ansotegui¹,

Melioli²,

Canonica³

et al. 2020

World Allergy Organization Journal

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Precision allergy molecular diagnostic applications (PAMD@) is increasingly entering routine care. Currently, more than 130 allergenic molecules from more than 50 allergy sources are commercially available for in vitro specific immunoglobulin E (sIgE) testing. Since the last publication of this consensus document, a great deal of new information has become available regarding this topic, with over 100 publications in the last year alone. It thus seems quite reasonable to publish an update. It is imperative that clinicians and immunologists specifically trained in allergology keep abreast of the new and rapidly evolving evidence available for PAMD@. PAMD@ may initially appear complex to interpret; however, with increasing experience, the information gained provides relevant information for the allergist. This is especially true for food allergy, Hymenoptera allergy, and for the selection of allergen immunotherapy. Nevertheless, all sIgE tests, including PAMD@, should be evaluated within the framework of a patient's clinical history, because allergen sensitization does not necessarily imply clinical relevant allergies.

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“…It seems to be of special relevance to consider that impaired enzymatic protein digestion is associated with enhanced allergenicity of food proteins. The reason is that reduced digestive capacity results in larger protein fragments that are recognized by the cells of the immune system [ 43 ]. However, in this study, DH% is positively correlated with IgE.…”

Section: Discussionmentioning

confidence: 99%

Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

Wang

et al. 2020

Nutrients

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Background: It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear. Methods: This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin. Results: The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora. Conclusion: MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance.

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The Effect of Digestion and Digestibility on Allergenicity of Food

Cited by 58 publications

References 123 publications

Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion

Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion

A WAO — ARIA — GA2LEN consensus document on molecular-based allergy diagnosis (PAMD@): Update 2020

Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

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