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

作者：Schulten Veronique; Lauer Iris; Scheurer Stephan; Thalhammer Theresia; Bohle Barbara^*

来源：Molecular Nutrition & Food Research, 2011, 55(10): 1484-1491.

DOI：10.1002/mnfr.201100234

• Food allergens
• Food allergy
• Food matrix
• Gastrointestinal digestion
• IgE

Scope: Food allergy is caused by primary (class 1) food allergens, e.g. Bos d 5 (cow's milk) and Cor a 8 (hazelnut) or secondary (class 2) food allergens, e.g. Mal d 1 (apple). The latter cannot sensitize susceptible individuals but can cause allergy due to immunological cross-reactivity with homologous respiratory allergens. Here, we studied the effects of food matrix on gastrointestinal proteolysis, epithelial transport and in vivo absorption of class 1 and class 2 food allergens.
Methods and results: Mal d 1 lost its IgE-reactivity immediately after simulated gastric digestion whereas Bos d 5 and Cor a 8 did not. Only Cor a 8 maintained IgE-binding capacity after simulated intestinal proteolysis. The presence of hazelnut and peanut extracts, which served as protein-rich model food matrices, delayed gastrointestinal degradation and reduced epithelial transport rates of all allergens through CaCo-2 monolayers. Finally, IgE-reactive allergens were assessed at different time points in sera from rats fed with all three allergens with or without hazelnut extract. The levels of all allergens peaked 2 h after animals were fed without matrix and increased over 8 h after feeding.
Conclusions: A protein-rich food matrix delays gastrointestinal digestion and epithelial transport of food allergens and thereby may affect their sensitizing capacity and clinical symptoms.

• 出版日期2011-10