In vitro digestibility and allergenicity of emulsified hen egg
Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion s...
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2012
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| LEADER | 10728caa a22009737a 4500 | ||
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| 001 | PAPER-9264 | ||
| 003 | AR-BaUEN | ||
| 005 | 20250804112558.0 | ||
| 008 | 190411s2012 xx ||||fo|||| 00| 0 eng|d | ||
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| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Jiménez-Saiz, R. | |
| 245 | 1 | 3 | |a In vitro digestibility and allergenicity of emulsified hen egg |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Molina, E.; Institute of Food Science Research (CIAL) CSIC-UAM, C/Nicolás Cabrera, 9, 28049, Madrid, Spain; email: e.molina@csic.es |
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| 506 | |2 openaire |e Política editorial | ||
| 520 | 3 | |a Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility. The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution. © 2012 Elsevier Ltd. |l eng | |
| 536 | |a Detalles de la financiación: Ministry of Education and Science, AGL2008-01740, CONSOLIDER-INGENIO2010 CSD 00C-07-25506, AGL2011-24740 | ||
| 536 | |a Detalles de la financiación: FA1005 | ||
| 536 | |a Detalles de la financiación: CYTED Ciencia y Tecnología para el Desarrollo, P109AC-0302 | ||
| 536 | |a Detalles de la financiación: R. Jiménez-Saiz is thankful to the Spanish Ministry of Education and Science for financial support through a FPU grant. This work received financial support from the projects AGL2008-01740 , AGL2011-24740 , CONSOLIDER-INGENIO2010 CSD 00C-07-25506 , CYTED P109AC-0302 and COST ACTION Infogest FA1005 . The authors would like to thank Hospital General Gregorio Marañón for providing serum from egg allergic patients. | ||
| 593 | |a Institute of Food Science Research (CIAL) CSIC-UAM, C/Nicolás Cabrera, 9, 28049, Madrid, Spain | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ALLERGENICITY |
| 690 | 1 | 0 | |a EGG |
| 690 | 1 | 0 | |a EMULSION |
| 690 | 1 | 0 | |a FOOD MATRIX |
| 690 | 1 | 0 | |a IGE-BINDING |
| 690 | 1 | 0 | |a IN VITRO DIGESTION |
| 690 | 1 | 0 | |a ALLERGENICITY |
| 690 | 1 | 0 | |a EGG |
| 690 | 1 | 0 | |a FOOD MATRIXES |
| 690 | 1 | 0 | |a IGE-BINDING |
| 690 | 1 | 0 | |a IN-VITRO |
| 690 | 1 | 0 | |a ADSORPTION |
| 690 | 1 | 0 | |a ALLERGIES |
| 690 | 1 | 0 | |a EMULSIONS |
| 690 | 1 | 0 | |a PROTEINS |
| 690 | 1 | 0 | |a EMULSIFICATION |
| 700 | 1 | |a Ruiz-Henestrosa, V.M.P. | |
| 700 | 1 | |a López-Fandiño, R. | |
| 700 | 1 | |a Molina, E. | |
| 773 | 0 | |d 2012 |g v. 48 |h pp. 404-409 |k n. 2 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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