期刊
JOURNAL OF FUNCTIONAL FOODS
卷 4, 期 3, 页码 650-660出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2012.04.006
关键词
Allergen; Catechin; Green tea; Digestibility; Food allergy; Peanut
资金
- Ministry of Education and Science of the Republic of Serbia [172024]
- COST Action [FA1005]
- FP7 RegPot FCUB ERA, GA [256716]
The in vitro gastric digestion of several food allergens (beta-lactoglobulin (BLG), alpha-lactalbumin (LA) and peanut allergens (PE)) in the presence of a catechin-enriched polyphenol extract of green tea (GTC), oxidized polyphenols and phenol oxidase processed food allergens and GTC was investigated. Pepsin-resistant proteins, such as BLG, major peanut allergens, Ara h 1 and Ara h 2, degrade faster in the presence of catechin-enriched green tea polyphenols. Phenol oxidase polymerized GTC affected adversely protein digestion of BLG and LA, but not digestion of PE proteins. Protecting effect of polyphenols correlated well with the ability of proteins to form insoluble complexes with oxidized catechins. Cross-linking of proteins and polyphenols further extended the half-lives of BLG and LA in the in vitro digestion by pepsin. Catechin-enriched green tea polyphenols of food supplements facilitate pepsin digestion of major food allergens, but hamper their digestion if oxidized and polymerized by phenol oxidase. (c) 2012 Elsevier Ltd. All rights reserved.
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