Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?
The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro...
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| Format: | Article |
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MDPI AG
2021-03-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/13/3/931 |
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| author | Caterina Villa Simona L. Bavaro Elisabetta De Angelis Rosa Pilolli Joana Costa Simona Barni Elio Novembre Isabel Mafra Linda Monaci |
| author_facet | Caterina Villa Simona L. Bavaro Elisabetta De Angelis Rosa Pilolli Joana Costa Simona Barni Elio Novembre Isabel Mafra Linda Monaci |
| author_sort | Caterina Villa |
| collection | DOAJ |
| description | The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro digestion on the allergenicity of milk proteins incurred in meat products. Protein profiles of raw and autoclaved sausages without and with the addition of 10% of milk protein concentrates were analyzed by gel electrophoresis and liquid chromatography–mass spectrometry. Additionally, residual IgE-reactivity was evaluated by immunoblot analysis using pooled sera of cow’s-milk-allergic individuals followed by bioinformatic analysis. Results showed that autoclaving led to an increase in protein fragmentation (higher number of short peptides) and consequently to a higher digestion rate, that was found to be more pronounced in β-casein. The IgE-binding capacity of milk proteins seems to be reduced after autoclaving prior to digestion, with a residual reactivity in caseins, but was eliminated following digestion. This study highlights the importance of autoclaving as a processing strategy to produce hypoallergenic formulas. |
| first_indexed | 2024-03-10T13:16:25Z |
| format | Article |
| id | doaj.art-5d44bd7d3e864863a2bfad704b38300a |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T13:16:25Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-5d44bd7d3e864863a2bfad704b38300a2023-11-21T10:22:23ZengMDPI AGNutrients2072-66432021-03-0113393110.3390/nu13030931Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?Caterina Villa0Simona L. Bavaro1Elisabetta De Angelis2Rosa Pilolli3Joana Costa4Simona Barni5Elio Novembre6Isabel Mafra7Linda Monaci8REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalISPA-CNR, Institute of Sciences of Food Production of National Research Council of Italy, Via Amendola 22/O, 70126 Bari, ItalyISPA-CNR, Institute of Sciences of Food Production of National Research Council of Italy, Via Amendola 22/O, 70126 Bari, ItalyISPA-CNR, Institute of Sciences of Food Production of National Research Council of Italy, Via Amendola 22/O, 70126 Bari, ItalyREQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalAllergy Unit, Department of Pediatrics, Meyer Children’s University Hospital, 50139 Florence, ItalyAllergy Unit, Department of Pediatrics, Meyer Children’s University Hospital, 50139 Florence, ItalyREQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalISPA-CNR, Institute of Sciences of Food Production of National Research Council of Italy, Via Amendola 22/O, 70126 Bari, ItalyThe food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro digestion on the allergenicity of milk proteins incurred in meat products. Protein profiles of raw and autoclaved sausages without and with the addition of 10% of milk protein concentrates were analyzed by gel electrophoresis and liquid chromatography–mass spectrometry. Additionally, residual IgE-reactivity was evaluated by immunoblot analysis using pooled sera of cow’s-milk-allergic individuals followed by bioinformatic analysis. Results showed that autoclaving led to an increase in protein fragmentation (higher number of short peptides) and consequently to a higher digestion rate, that was found to be more pronounced in β-casein. The IgE-binding capacity of milk proteins seems to be reduced after autoclaving prior to digestion, with a residual reactivity in caseins, but was eliminated following digestion. This study highlights the importance of autoclaving as a processing strategy to produce hypoallergenic formulas.https://www.mdpi.com/2072-6643/13/3/931milk allergenautoclavingmeat productssimulated digestionIgE reactivityLC-MS/MS |
| spellingShingle | Caterina Villa Simona L. Bavaro Elisabetta De Angelis Rosa Pilolli Joana Costa Simona Barni Elio Novembre Isabel Mafra Linda Monaci Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity? Nutrients milk allergen autoclaving meat products simulated digestion IgE reactivity LC-MS/MS |
| title | Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity? |
| title_full | Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity? |
| title_fullStr | Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity? |
| title_full_unstemmed | Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity? |
| title_short | Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity? |
| title_sort | milk ingredients in meat products can autoclaving and in vitro gastroduodenal digestion mitigate their ige binding capacity |
| topic | milk allergen autoclaving meat products simulated digestion IgE reactivity LC-MS/MS |
| url | https://www.mdpi.com/2072-6643/13/3/931 |
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