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Digestomics of raw and roasted hazelnut according to harmonized static digestion method suitable for solid food and characterization of gastric-phase products

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2019
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Authors
Prodić, Ivana
Smiljanić, Katarina
Hoffmann-Sommergruber, Karin
Ćirković-Veličković, Tanja
Mihailović, Jelena
Conference object (Published version)
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Abstract
Introduction Stability to gastric digestion represents a very important parameter of food protein allergenicity. Usu- ally digestion experiments are carried out on purified proteins or protein extracts; however, use of solid food is far closer to the in vivo situation, taking into account food protein interactions with other food components, such as polyphenols and lipids. Objective The aim of this study was to investigate and compare digestion stability and allergenicity of large and small peptides released after pepsin digestion of whole raw and roasted hazelnut kernels under standardized and physiologically relevant in vitro conditions. Methodology In vitro simulated oral and gastric phase digestion was carried out with ground raw and roasted hazelnut kernels. Digested proteins were extracted from the mixture and analyzed by SDS-PAGE, 2D-PAGE, and compared with Image Master 2D Platinum 7.0. Western blot probed with allergic patients’ sera and specific antibodies for Cor... a 8. Main findings Several important hazelnut seed storage digestion resistant proteins and peptides have been identi- fied and characterized. Most abundant hazelnut allergens were resolved on a 2DE map, for instance, acidic and basic chains of Cor a 9, and Cor a 11. Digestion-resistant peptides of Cor a 11 and Cor a 9 were able to bind IgE. Lipid transfer protein (Cor a 8) was highly resistant to gastric proteolysis. Conclusion To conclude, roasted hazelnut is more prone to gastric digestion than raw, and cause milder IgE response in patients. Gastric phase digestion of raw and roasted hazelnut kernels results in partial extraction and digestion of Cor a 11 and Cor a 9 into digestion-resistant peptides with preserved IgE-binding epitopes. These results demonstrate substantial resistance of raw and roasted hazelnut allergens to gastric digestion since they remained mostly intact after 2 h of gastric (pepsin) digestion and retained their allergenicity.

Keywords:
Hazelnut allergens / digestion / food matrix
Source:
Proceedings of the 6th International Conference on Food Digestion 2019, 2019, 191-191
Publisher:
  • INFOGEST Cost action FA1402
Funding / projects:
  • Molecular properties and modifications of some respiratory and nutritional allergens (RS-172024)
  • Ghent University Global Campus, Belgian Special Research Fund BOF StG No. 01N01718.
  • Serbian Academy of Sciences and Arts Project F-26.
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200168 (University of Belgrade, Faculty of Chemistry) (RS-200168)
[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_cherry_5723
URI
http://cherry.chem.bg.ac.rs/handle/123456789/5723
Collections
  • Publikacije
Institution/Community
Hemijski fakultet
TY  - CONF
AU  - Prodić, Ivana
AU  - Smiljanić, Katarina
AU  - Hoffmann-Sommergruber, Karin
AU  - Ćirković-Veličković, Tanja
AU  - Mihailović, Jelena
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5723
AB  - Introduction
Stability to gastric digestion represents a very important parameter of food protein allergenicity. Usu-
ally digestion experiments are carried out on purified proteins or protein extracts; however, use of
solid food is far closer to the in vivo situation, taking into account food protein interactions with other
food components, such as polyphenols and lipids.
Objective
The aim of this study was to investigate and compare digestion stability and allergenicity of large
and small peptides released after pepsin digestion of whole raw and roasted hazelnut kernels under
standardized and physiologically relevant in vitro conditions.
Methodology
In vitro simulated oral and gastric phase digestion was carried out with ground raw and roasted
hazelnut kernels. Digested proteins were extracted from the mixture and analyzed by SDS-PAGE,
2D-PAGE, and compared with Image Master 2D Platinum 7.0. Western blot probed with allergic
patients’ sera and specific antibodies for Cor a 8.
Main findings
Several important hazelnut seed storage digestion resistant proteins and peptides have been identi-
fied and characterized. Most abundant hazelnut allergens were resolved on a 2DE map, for instance,
acidic and basic chains of Cor a 9, and Cor a 11. Digestion-resistant peptides of Cor a 11 and Cor
a 9 were able to bind IgE. Lipid transfer protein (Cor a 8) was highly resistant to gastric proteolysis.
Conclusion
To conclude, roasted hazelnut is more prone to gastric digestion than raw, and cause milder IgE
response in patients. Gastric phase digestion of raw and roasted hazelnut kernels results in partial
extraction and digestion of Cor a 11 and Cor a 9 into digestion-resistant peptides with preserved
IgE-binding epitopes. These results demonstrate substantial resistance of raw and roasted hazelnut
allergens to gastric digestion since they remained mostly intact after 2 h of gastric (pepsin) digestion
and retained their allergenicity.
PB  - INFOGEST Cost action FA1402
C3  - Proceedings of the 6th International Conference on Food Digestion 2019
T1  - Digestomics of raw and roasted hazelnut according to harmonized static digestion method suitable for solid food and characterization of gastric-phase products
SP  - 191
EP  - 191
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5723
ER  - 
@conference{
author = "Prodić, Ivana and Smiljanić, Katarina and Hoffmann-Sommergruber, Karin and Ćirković-Veličković, Tanja and Mihailović, Jelena",
year = "2019",
abstract = "Introduction
Stability to gastric digestion represents a very important parameter of food protein allergenicity. Usu-
ally digestion experiments are carried out on purified proteins or protein extracts; however, use of
solid food is far closer to the in vivo situation, taking into account food protein interactions with other
food components, such as polyphenols and lipids.
Objective
The aim of this study was to investigate and compare digestion stability and allergenicity of large
and small peptides released after pepsin digestion of whole raw and roasted hazelnut kernels under
standardized and physiologically relevant in vitro conditions.
Methodology
In vitro simulated oral and gastric phase digestion was carried out with ground raw and roasted
hazelnut kernels. Digested proteins were extracted from the mixture and analyzed by SDS-PAGE,
2D-PAGE, and compared with Image Master 2D Platinum 7.0. Western blot probed with allergic
patients’ sera and specific antibodies for Cor a 8.
Main findings
Several important hazelnut seed storage digestion resistant proteins and peptides have been identi-
fied and characterized. Most abundant hazelnut allergens were resolved on a 2DE map, for instance,
acidic and basic chains of Cor a 9, and Cor a 11. Digestion-resistant peptides of Cor a 11 and Cor
a 9 were able to bind IgE. Lipid transfer protein (Cor a 8) was highly resistant to gastric proteolysis.
Conclusion
To conclude, roasted hazelnut is more prone to gastric digestion than raw, and cause milder IgE
response in patients. Gastric phase digestion of raw and roasted hazelnut kernels results in partial
extraction and digestion of Cor a 11 and Cor a 9 into digestion-resistant peptides with preserved
IgE-binding epitopes. These results demonstrate substantial resistance of raw and roasted hazelnut
allergens to gastric digestion since they remained mostly intact after 2 h of gastric (pepsin) digestion
and retained their allergenicity.",
publisher = "INFOGEST Cost action FA1402",
journal = "Proceedings of the 6th International Conference on Food Digestion 2019",
title = "Digestomics of raw and roasted hazelnut according to harmonized static digestion method suitable for solid food and characterization of gastric-phase products",
pages = "191-191",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5723"
}
Prodić, I., Smiljanić, K., Hoffmann-Sommergruber, K., Ćirković-Veličković, T.,& Mihailović, J.. (2019). Digestomics of raw and roasted hazelnut according to harmonized static digestion method suitable for solid food and characterization of gastric-phase products. in Proceedings of the 6th International Conference on Food Digestion 2019
INFOGEST Cost action FA1402., 191-191.
https://hdl.handle.net/21.15107/rcub_cherry_5723
Prodić I, Smiljanić K, Hoffmann-Sommergruber K, Ćirković-Veličković T, Mihailović J. Digestomics of raw and roasted hazelnut according to harmonized static digestion method suitable for solid food and characterization of gastric-phase products. in Proceedings of the 6th International Conference on Food Digestion 2019. 2019;:191-191.
https://hdl.handle.net/21.15107/rcub_cherry_5723 .
Prodić, Ivana, Smiljanić, Katarina, Hoffmann-Sommergruber, Karin, Ćirković-Veličković, Tanja, Mihailović, Jelena, "Digestomics of raw and roasted hazelnut according to harmonized static digestion method suitable for solid food and characterization of gastric-phase products" in Proceedings of the 6th International Conference on Food Digestion 2019 (2019):191-191,
https://hdl.handle.net/21.15107/rcub_cherry_5723 .

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