Influence of processing and in vitro digestion on the allergic cross-reactivity of three mealworm species
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- 作者：Sarah van Broekhovena ; 1 ; sarah.vanbroekhoven@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Shanna Bastiaan-Netb ; 1 ; shanna.bastiaan@wur.nl" class="auth_mail" title="E-mail the corresponding author ; Nicolette W. de Jongc ; n.w.dejong@erasmusmc.nl" class="auth_mail" title="E-mail the corresponding author ; Harry J. Wichersb ; harry.wichers@wur.nl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Food allergy ; Mealworms ; Food processing ; In vitro digestion ; Ige cross-reactivity ; Crustaceans ; House dust mite
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：1075-1083
- 全文大小：1138 K
文摘
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Allergic cross-reactivity was assessed for three edible mealworm species in vitro.
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Mealworm protein cross-reacted with sera from HDM and crustacean allergic patients.
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Cross-reactive proteins included tropomyosin, α-amylase and muscle myosin.
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Effect of heat processing and in vitro digestion on allergenicity was determined.
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Heat processing and in vitro digestion did diminish but not eliminate allergenicity.