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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Autores principales: Jiménez-Saiz, R., Ruiz-Henestrosa, V.M.P., López-Fandiño, R., Molina, E.
Formato: JOUR
Materias:
Allergenicity
Egg
Emulsion
Food matrix
IgE-binding
In vitro digestion
Food matrixes
In-vitro
Adsorption
Allergies
Emulsions
Proteins
Emulsification
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p404_JimenezSaiz
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09639969_v48_n2_p404_JimenezSaiz
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spelling todo:paper_09639969_v48_n2_p404_JimenezSaiz2023-10-03T15:54:44Z In vitro digestibility and allergenicity of emulsified hen egg Jiménez-Saiz, R. Ruiz-Henestrosa, V.M.P. López-Fandiño, R. Molina, E. Allergenicity Egg Emulsion Food matrix IgE-binding In vitro digestion Allergenicity Egg Food matrixes IgE-binding In-vitro Adsorption Allergies Emulsions Proteins Emulsification 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p404_JimenezSaiz
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Allergenicity
Egg
Emulsion
Food matrix
IgE-binding
In vitro digestion
Allergenicity
Egg
Food matrixes
IgE-binding
In-vitro
Adsorption
Allergies
Emulsions
Proteins
Emulsification
spellingShingle Allergenicity
Egg
Emulsion
Food matrix
IgE-binding
In vitro digestion
Allergenicity
Egg
Food matrixes
IgE-binding
In-vitro
Adsorption
Allergies
Emulsions
Proteins
Emulsification
Jiménez-Saiz, R.
Ruiz-Henestrosa, V.M.P.
López-Fandiño, R.
Molina, E.
In vitro digestibility and allergenicity of emulsified hen egg
topic_facet Allergenicity
Egg
Emulsion
Food matrix
IgE-binding
In vitro digestion
Allergenicity
Egg
Food matrixes
IgE-binding
In-vitro
Adsorption
Allergies
Emulsions
Proteins
Emulsification
description 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.
format JOUR
author Jiménez-Saiz, R.
Ruiz-Henestrosa, V.M.P.
López-Fandiño, R.
Molina, E.
author_facet Jiménez-Saiz, R.
Ruiz-Henestrosa, V.M.P.
López-Fandiño, R.
Molina, E.
author_sort Jiménez-Saiz, R.
title In vitro digestibility and allergenicity of emulsified hen egg
title_short In vitro digestibility and allergenicity of emulsified hen egg
title_full In vitro digestibility and allergenicity of emulsified hen egg
title_fullStr In vitro digestibility and allergenicity of emulsified hen egg
title_full_unstemmed In vitro digestibility and allergenicity of emulsified hen egg
title_sort in vitro digestibility and allergenicity of emulsified hen egg
url http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p404_JimenezSaiz
work_keys_str_mv AT jimenezsaizr invitrodigestibilityandallergenicityofemulsifiedhenegg
AT ruizhenestrosavmp invitrodigestibilityandallergenicityofemulsifiedhenegg
AT lopezfandinor invitrodigestibilityandallergenicityofemulsifiedhenegg
AT molinae invitrodigestibilityandallergenicityofemulsifiedhenegg
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