The Effect of Gastrointestinal Digestion on the Allergenicity of Foods QLRT-2000- 01239

Project Details


The main objective of this EU-project is to expand current allergenicity assessment strategies regarding GMO's.

In view of the apparent link between poor digestibility of food proteins and their ability to act as allergens, protein digestion is one of the criteria currently used in assessing the risks which may be posed to consumers by novel food and GMO's.

At the present time the concept has been accepted as relevant for the assessment of the allergenicity even though exceptions to this rule have been observed. One of the objectives of this project is to demonstrate the basis for linking the lack of digestibility of food allergens with their allergenic reactivity.

The role of the National Food Institute is to study the sensitising capacity of allergens digested in an in vitro model mimicking human digestion. The allergens are from peanut, Ara h 1, and from milk, beta-lactoglobulin and beta-casein.
Effective start/end date01/01/200231/12/2004