TAILIEUCHUNG - Should digestion assays be used to estimate persistence of potential allergens in tests for safety of novel food proteins"

Collection of reports on medical research published in the medical journal Critical Care helps you have more knowledge about medicine subjects: Should digestion assays be used to estimate persistence of potential allergens in tests for safety of novel food proteins? | Clinical and Molecular Allergy BioMed Central Open Access Review Should digestion assays be used to estimate persistence of potential allergens in tests for safety of novel food proteins Santiago Schnell 1 and Rod A Herman2 Address Department of Molecular Integrative Physiology and Center for Computational Medicine Biology University of Michigan Medical School 100 Washtenaw Avenue Palmer Commons 2017 Ann Arbor MI 48109-2218 USA and 2Dow AgroSciences LLC 9330 Zionsville Rd. Indianapolis IN 46268 USA Email Santiago Schnell - schnells@ Rod A Herman - raherman@ Corresponding author Published 15 January 2009 Received 21 October 2008 . . ._ Accepted 15 January 2009 Clinical and Molecular Allergy 2009 7 1 doi l476-796l-7-l This article is available from http content 7 l l 2009 Schnell and Herman licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License http licenses by which permits unrestricted use distribution and reproduction in any medium provided the original work is properly cited. Abstract Food allergies affect an estimated 3 to 4 of adults and up to 8 of children in developed western countries. Results from in vitro simulated gastric digestion studies with purified proteins are routinely used to assess the allergenic potential of novel food proteins. The digestion of purified proteins in simulated gastric fluid typically progresses in an exponential fashion allowing persistence to be quantified using pseudo-first-order rate constants or half lives. However the persistence of purified proteins in simulated gastric fluid is a poor predictor of the allergenic status of food proteins potentially due to food matrix effects that can be significant in vivo. The evaluation of the persistence of novel proteins in whole prepared food exposed to simulated gastric fluid may provide a more correlative result but such .

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