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When reviewing existing data from digestibility studies on known food allergens, it becomes evident that food allergens do not necessarily resist digestion. However, the choice of assay conditions, the method used for detection of residual intact protein as well as fragments hereof greatly influences the outcome. Studies assessing the allergenicity of digestion products, by either IgE-binding, elicitation or sensitising capacity, shows that digestion may abolish, decrease, have no effect, or even increase the allergenicity of food allergens. However, this dependents on the given allergen.
In conclusion, reviewing existing digestibility data shows that no absolute correlation between resistance to digestion and allergenic potential exist. Therefore stability to digestion may not necessarily be a good parameter for assessing the allergenic potential of novel proteins. Even very small peptides from food allergens may retain both IgE-binding, eliciting and sensitising capacity. As a consequence immunological studies should be performed when evaluating the digestibility of protein allergens.
|Title of host publication||The 7th meeting of the Immunotoxicology and Chemical Allergy Speciality Section ITCASS|
|Number of pages||1|
|Place of Publication||Kgs. Lyngby|
|Publisher||Technical University of Denmark|
|Publication status||Published - 2012|
|Event||7th Meeting of the Immunotoxicology and Chemical Allergy Speciality Section - LO-skolen, Helsingør, Denmark|
Duration: 30 Aug 2012 → 31 Aug 2012
Conference number: 7
|Conference||7th Meeting of the Immunotoxicology and Chemical Allergy Speciality Section|
|Period||30/08/2012 → 31/08/2012|
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- 1 Participating in or organising a conference
Charlotte Bernhard Madsen (Organizer)30 Aug 2012 → 31 Aug 2012
Activity: Attending an event › Participating in or organising a conferenceFile