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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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Autores principales: Villa, Caterina, Bavaro, Simona L., De Angelis, Elisabetta, Pilolli, Rosa, Costa, Joana, Barni, Simona, Novembre, Elio, Mafra, Isabel, Monaci, Linda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000631/
https://www.ncbi.nlm.nih.gov/pubmed/33805703
http://dx.doi.org/10.3390/nu13030931
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author Villa, Caterina
Bavaro, Simona L.
De Angelis, Elisabetta
Pilolli, Rosa
Costa, Joana
Barni, Simona
Novembre, Elio
Mafra, Isabel
Monaci, Linda
author_facet Villa, Caterina
Bavaro, Simona L.
De Angelis, Elisabetta
Pilolli, Rosa
Costa, Joana
Barni, Simona
Novembre, Elio
Mafra, Isabel
Monaci, Linda
author_sort Villa, Caterina
collection PubMed
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.
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spelling pubmed-80006312021-03-28 Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity? Villa, Caterina Bavaro, Simona L. De Angelis, Elisabetta Pilolli, Rosa Costa, Joana Barni, Simona Novembre, Elio Mafra, Isabel Monaci, Linda Nutrients Article 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. MDPI 2021-03-13 /pmc/articles/PMC8000631/ /pubmed/33805703 http://dx.doi.org/10.3390/nu13030931 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Villa, Caterina
Bavaro, Simona L.
De Angelis, Elisabetta
Pilolli, Rosa
Costa, Joana
Barni, Simona
Novembre, Elio
Mafra, Isabel
Monaci, Linda
Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?
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 Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000631/
https://www.ncbi.nlm.nih.gov/pubmed/33805703
http://dx.doi.org/10.3390/nu13030931
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