Lipid emulsion enhances fish allergen parvalbumin’s resistance to in vitro digestion and IgG/IgE binding capacity

This study was performed to determine Parvalbumin (PV), a well-known fish allergenic protein, digestion kinetics and immunoreactivity of digestion products with Immunoglobulin G/Immunoglobulin E recognition to understand its allergic potential with or without lipid emulsion process. PV was subjected...

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Bibliographic Details
Published in:Food chemistry 2020-01, Vol.302, p.125333-125333, Article 125333
Main Authors: Luo, Chen, Guo, Yuman, Li, Zhenxing, Ahmed, Ishfaq, Pramod, Siddanakoppalu N., Gao, Xiang, Lv, Liangtao, Lin, Hong
Format: Article
Language:English
Subjects:
Binding ability
Lipid emulsion
Parvalbumin
Simulated digestion
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Summary:This study was performed to determine Parvalbumin (PV), a well-known fish allergenic protein, digestion kinetics and immunoreactivity of digestion products with Immunoglobulin G/Immunoglobulin E recognition to understand its allergic potential with or without lipid emulsion process. PV was subjected to simulated gastrointestinal digestion in emulsified condition. Digestion kinetics of the protein was analysed by electrophoresis, IgG/IgE binding ability by immunoblotting and indirect ELISA. Lipid emulsion significantly (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.125333