Gastrointestinal fate of food allergens and its relationship with allergenicity

Food allergy as a biological food quality control system

(2021) Esther B. Florsheim et al.   CELL

Gastric Enzyme Supplementation Inhibits Food Allergy in a BALB/c Mouse Model

(2021) Nazanin Samadi et al.   Nutrients

Allergens and their associated small molecule ligands—their dual role in sensitization

(2021) Maksymilian Chruszcz et al.   ALLERGY

Recent advances in alleviating food allergenicity through fermentation

(2021) Xiaowen Pi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The impact of a baked muffin matrix on the bioaccessibility and IgE reactivity of egg and peanut allergens

(2021) Hadeer Mattar et al.   FOOD CHEMISTRY

IgE-Reactivity Pattern of Tomato Seed and Peel Nonspecific Lipid-Transfer Proteins after in Vitro Gastrointestinal Digestion

(2021) Laura Martín-Pedraza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanism of the Reduced IgG/IgE Binding Abilities of Glycated β-Lactoglobulin and Its Digests through High-Resolution Mass Spectrometry

(2021) Xu-mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

(2021) Caterina Villa et al.   Nutrients

Mechanism on the Allergenicity Changes of α-Lactalbumin Treated by Sonication-Assisted Glycation during In Vitro Gastroduodenal Digestion

(2021) Xu-mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Erroneous Belief that Digestive Stability Predicts Allergenicity May Lead to Greater Risk for Novel Food Proteins

(2021) Rod A. Herman et al.   Frontiers in Bioengineering and Biotechnology

Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study

(2021) Wenhua Yang et al.   FOOD HYDROCOLLOIDS

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

(2021) Mirjana Radomirovic et al.   FOOD HYDROCOLLOIDS

Mechanism of Reduction in Allergenicity and Altered Human Intestinal Microbiota of Digested β-Lactoglobulin Modified by Ultrasonic Pretreatment Combined with Glycation

(2021) Yan-hong Shao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal Digestion

(2021) Xumei Wang et al.   Foods

Food material properties as determining factors in nutrient release during human gastric digestion: a review

(2020) Geeshani Somaratne et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens

(2020) Xin Dong et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Effect of the Food Matrix on the in vitro Bio‐Accessibility and IgE Reactivity of Peanut Allergens

(2020) Huan Rao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

In vitro gastroduodenal and jejunal brush border membrane digestion of raw and roasted tree nuts

(2020) Luigia Di Stasio et al.   FOOD RESEARCH INTERNATIONAL

Immunochemical analysis of pepsin-digested fish tropomyosin

(2020) Behnam Keshavarz et al.   FOOD CONTROL

The forgotten 2S albumin proteins: Importance, structure, and biotechnological application in agriculture and human health

(2020) Pedro F.N. Souza   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Impact of Different Lipid Ligands on the Stability and IgE-Binding Capacity of the Lentil Allergen Len c 3

(2020) Ekaterina I. Finkina et al.   Biomolecules

Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins

(2020) Jin Wang et al.   ULTRASONICS SONOCHEMISTRY

Comparison of digestibility and potential allergenicity of raw shrimp (Litopenaeus vannamei) extracts in static and dynamic digestion systems

(2020) Yuman Guo et al.   FOOD CHEMISTRY

Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

(2020) Xiaohong Sun et al.   FOOD CHEMISTRY

Effects of heat treatment on the antigenicity, antigen epitopes, and structural properties of β-conglycinin

(2020) Tanghao Li et al.   FOOD CHEMISTRY

Enzymatic hydrolysis of microalgae proteins using serine proteases: A study to characterize kinetic parameters

(2019) Mahsa Sedighi et al.   FOOD CHEMISTRY

Protein Digestibility of Cereal Products

(2019) Iris Joye   Foods

Homologous tropomyosins from vertebrate and invertebrate: recombinant calibrator proteins in functional biological assays for tropomyosin allergenicity assessment of novel animal foods.

(2019) Julia Klueber et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Effect of Pulsed Light treatment on β-lactoglobulin immunoreactivity

(2019) Janire Orcajo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sense of Smell as the Central Driver of Pavlovian Appetite Behavior in Mammals

(2019) Leon G. Fine et al.   Frontiers in Physiology

Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua)

(2019) Yifeng Zhang et al.   FOOD CHEMISTRY

Effect of simulated digestion on antigenicity of banana prawn (Fenneropenaeus merguiensis) after high pressure processing at different temperatures

(2019) M. Faisal et al.   FOOD CONTROL

Lipid emulsion enhances fish allergen parvalbumin’s resistance to in vitro digestion and IgG/IgE binding capacity

(2019) Chen Luo et al.   FOOD CHEMISTRY

Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion

(2019) Luigia Di Stasio et al.   FOOD RESEARCH INTERNATIONAL

Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract

(2019) Cheng Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of ultrasonic pretreatment on the structure, antioxidant and IgG/IgE binding activity of β-lactoglobulin during digestion in vitro

(2019) Yan-hong Shao et al.   FOOD CHEMISTRY

Influence of peanut matrix on stability of allergens in gastric-simulated digesta: 2S albumins are main contributors to the IgE reactivity of short digestion-resistant peptides

(2018) I. Prodic et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Caffeic acid-assisted cross-linking catalyzed by polyphenol oxidase decreases the allergenicity of ovalbumin in a Balb/c mouse model

(2018) Ping Tong et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of processing on aggregation mechanism of egg white proteins

(2018) Negar Gharbi et al.   FOOD CHEMISTRY

Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp ( Exopalaemon modestus ) as affected by high intensity ultrasound

(2018) Ziye Zhang et al.   FOOD CHEMISTRY

The Maillard Reaction Reduced the Sensitization of Tropomyosin and Arginine Kinase from Scylla paramamosain, Simultaneously

(2018) Xin-Yu Han et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanisms of food allergy

(2018) Hugh A. Sampson et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Stability of allergens

(2018) Judith Pekar et al.   MOLECULAR IMMUNOLOGY

Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment

(2018) Isabella Pali-Schöll et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

(2018) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of food processing on the structural and allergenic properties of egg white

(2018) Yao Zhu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Association Between Use of Acid-Suppressive Medications and Antibiotics During Infancy and Allergic Diseases in Early Childhood

(2018) Edward Mitre et al.   JAMA Pediatrics

Food allergy

(2018) Harald Renz et al.   Nature Reviews Disease Primers

The Effect of Digestion and Digestibility on Allergenicity of Food

(2018) Isabella Pali-Schöll et al.   Nutrients

Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa

(2018) Jing Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Conformation, allergenicity and human cell allergy sensitization of tropomyosin from Exopalaemon modestus: Effects of deglycosylation and Maillard reaction

(2018) Ziye Zhang et al.   FOOD CHEMISTRY

Peanut digestome: Identification of digestion resistant IgE binding peptides

(2017) Luigia Di Stasio et al.   FOOD AND CHEMICAL TOXICOLOGY

In vitro digestibility and IgE reactivity of enzymatically cross-linked heterologous protein polymers

(2017) Yan Li et al.   FOOD CHEMISTRY

The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain

(2017) Masatsugu Tamura et al.   FOOD RESEARCH INTERNATIONAL

Allergenicity and Oral Tolerance of Enzymatic Cross-Linked Tropomyosin Evaluated Using Cell and Mouse Models

(2017) GuangYu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein Digestion of Baby Foods: Study Approaches and Implications for Infant Health

(2017) Junai Gan et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Gastrointestinal digestion of hazelnut allergens on molecular level: Elucidation of degradation kinetics and resistant immunoactive peptides using mass spectrometry

(2017) Robin Korte et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Ionic Liquid Forms of Weakly Acidic Drugs in Oral Lipid Formulations: Preparation, Characterization, in Vitro Digestion, and in Vivo Absorption Studies

(2017) Yasemin Sahbaz et al.   MOLECULAR PHARMACEUTICS

Ara h 2 cross-linking catalyzed by MTGase decreases its allergenicity

(2017) Zhihua Wu et al.   Food & Function

Insight into the gastro-duodenal digestion resistance of soybean proteins and potential implications for residual immunogenicity

(2017) Elisabetta De Angelis et al.   Food & Function

Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins

(2016) Barbara Wróblewska et al.   FOOD RESEARCH INTERNATIONAL

Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis

(2016) Sang-Hyun Seo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of the sensitizing capacity and allergenicity of enzymatic cross-linked arginine kinase, the crab allergen

(2016) Dan-Xia Fei et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of processing on conformational changes of food proteins related to allergenicity

(2016) Toheder Rahaman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The amyloid fold of Gad m 1 epitopes governs IgE binding

(2016) Rosa Sánchez et al.   Scientific Reports

Ligand binding to an Allergenic Lipid Transfer Protein Enhances Conformational Flexibility resulting in an Increase in Susceptibility to Gastroduodenal Proteolysis

(2016) Syed Umer Abdullah et al.   Scientific Reports

Conformational stability of digestion-resistant peptides of peanut conglutins reveals the molecular basis of their allergenicity

(2016) Danijela Apostolovic et al.   Scientific Reports

Review of conventional and novel food processing methods on food allergens

(2015) Sai Kranthi Vanga et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?

(2015) Katrine Lindholm Bøgh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Enzymatic hydrolysis: A method in alleviating legume allergenicity

(2015) Ramkrashan Kasera et al.   FOOD AND CHEMICAL TOXICOLOGY

Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure

(2015) Yafang Jin et al.   FOOD AND CHEMICAL TOXICOLOGY

Multiplex comparison of the digestibility of allergenic and non-allergenic proteins in rice grains by in vitro digestion

(2015) Gang-hua Lang et al.   FOOD CHEMISTRY

Simulated gastrointestinal digestion reduces the allergic reactivity of shrimp extract proteins and tropomyosin

(2015) Cristina Gámez et al.   FOOD CHEMISTRY

Tracking the Fate of Pasta (T. Durum Semolina) Immunogenic Proteins by in Vitro Simulated Digestion

(2015) Gianfranco Mamone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cor a 14, the allergenic 2S albumin from hazelnut, is highly thermostable and resistant to gastrointestinal digestion

(2015) Sabine Pfeifer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Fish β-parvalbumin acquires allergenic properties by amyloid assembly

(2015) J Martínez et al.   SWISS MEDICAL WEEKLY

Stability and immunogenicity of hypoallergenic peanut protein–polyphenol complexes during in vitro pepsin digestion

(2015) Nathalie J. Plundrich et al.   Food & Function

Egg proteins as allergens and the effects of the food matrix and processing

(2015) S. Benedé et al.   Food & Function

Effect of Processing Technologies on the Allergenicity of Food Products

(2014) Rodrigo Jiménez-Saiz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improved digestibility of β-lactoglobulin by pulsed light processing: a dilatational and shear study

(2014) Teresa del Castillo-Santaella et al.   Soft Matter

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Identification of Maillard reaction products on peanut allergens that influence binding to the receptor for advanced glycation end products

(2013) G. A. Mueller et al.   ALLERGY

Effects of Fermentation byLactobacillus delbrueckiisubsp.bulgaricus, Refrigeration and Simulated Gastrointestinal Digestion on the Antigenicity of Four Milk Proteins

(2013) Zhe Zheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Immunological behavior of in vitro digested egg-white lysozyme

(2013) Rodrigo Jiménez-Saiz et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin

(2012) Adam Macierzanka et al.   FOOD CHEMISTRY

IgE-binding and in vitro gastrointestinal digestibility of egg allergens in the presence of polysaccharides

(2012) Rodrigo Jiménez-Saiz et al.   FOOD HYDROCOLLOIDS

The Sensitising Capacity of Intact �-Lactoglobulin Is Reduced by Co-Administration with Digested �-Lactoglobulin

(2012) Katrine Lindholm Bøgh et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

IgE epitopes of intact and digested Ara h 1: A comparative study in humans and rats

(2012) K.L. Bøgh et al.   MOLECULAR IMMUNOLOGY

Relevance and challenges in modeling human gastric and small intestinal digestion

(2012) Aurélie Guerra et al.   TRENDS IN BIOTECHNOLOGY

In-Mouth Mechanisms Leading to Flavor Release and Perception

(2011) Christian Salles et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin

(2011) Ping Tong et al.   FOOD CHEMISTRY

Responsiveness of the major birch allergen Bet v 1 scaffold to the gastric environment: Impact on structure and allergenic activity

(2011) Ana I. Sancho et al.   MOLECULAR NUTRITION & FOOD RESEARCH

A food matrix reduces digestion and absorption of food allergens in vivo

(2011) Veronique Schulten et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics

(2010) Ziyad Tantoush et al.   FOOD CHEMISTRY

Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin

(2010) Marta Corzo-Martínez et al.   INTERNATIONAL DAIRY JOURNAL

High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens

(2010) Phil E. Johnson et al.   MOLECULAR NUTRITION & FOOD RESEARCH

In vitro gastrointestinal digestion of the major peach allergen Pru p 3, a lipid transfer protein: Molecular characterization of the products and assessment of their IgE binding abilities

(2010) Valeria Cavatorta et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Gastric juice acidity in upper gastrointestinal diseases

(2010) Pei-Jung Lu   WORLD JOURNAL OF GASTROENTEROLOGY

Vinegar decreases allergenic response in lentil and egg food allergy

(2009) A. Armentia et al.   ALLERGOLOGIA ET IMMUNOPATHOLOGIA

Current codex guidelines for assessment of potential protein allergenicity

(2008) G.S. Ladics   FOOD AND CHEMICAL TOXICOLOGY

Legumin allergens from peanuts and soybeans: Effects of denaturation and aggregation on allergenicity

(2008) Evelien L. van Boxtel et al.   MOLECULAR NUTRITION & FOOD RESEARCH