In vitro digestibility and allergenicity of emulsified hen egg

Autores
Jiménez Saiz, Rodrigo; Pizones Ruiz Henestrosa, Víctor Manuel; López Fandiño, Rosina; Molina, Elena
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility.The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution.
Fil: Jiménez Saiz, Rodrigo. Consejo Superior de Investigaciones Científicas; España
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: López Fandiño, Rosina. Consejo Superior de Investigaciones Científicas; España
Fil: Molina, Elena. Consejo Superior de Investigaciones Científicas; España
Materia
ALLERGENICITY
EGG
EMULSION
FOOD MATRIX
IGE-BINDING
IN VITRO DIGESTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/198943
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling In vitro digestibility and allergenicity of emulsified hen eggJiménez Saiz, RodrigoPizones Ruiz Henestrosa, Víctor ManuelLópez Fandiño, RosinaMolina, ElenaALLERGENICITYEGGEMULSIONFOOD MATRIXIGE-BINDINGIN VITRO DIGESTIONhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility.The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution.Fil: Jiménez Saiz, Rodrigo. Consejo Superior de Investigaciones Científicas; EspañaFil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: López Fandiño, Rosina. Consejo Superior de Investigaciones Científicas; EspañaFil: Molina, Elena. Consejo Superior de Investigaciones Científicas; EspañaElsevier Science2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/198943Jiménez Saiz, Rodrigo; Pizones Ruiz Henestrosa, Víctor Manuel; López Fandiño, Rosina; Molina, Elena; In vitro digestibility and allergenicity of emulsified hen egg; Elsevier Science; Food Research International; 48; 2; 10-2012; 404-4090963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996912001767info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.05.013info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T10:30:34Zoai:ri.conicet.gov.ar:11336/198943instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-05 10:30:34.992CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv In vitro digestibility and allergenicity of emulsified hen egg
title In vitro digestibility and allergenicity of emulsified hen egg
spellingShingle In vitro digestibility and allergenicity of emulsified hen egg
Jiménez Saiz, Rodrigo
ALLERGENICITY
EGG
EMULSION
FOOD MATRIX
IGE-BINDING
IN VITRO DIGESTION
title_short In vitro digestibility and allergenicity of emulsified hen egg
title_full In vitro digestibility and allergenicity of emulsified hen egg
title_fullStr In vitro digestibility and allergenicity of emulsified hen egg
title_full_unstemmed In vitro digestibility and allergenicity of emulsified hen egg
title_sort In vitro digestibility and allergenicity of emulsified hen egg
dc.creator.none.fl_str_mv Jiménez Saiz, Rodrigo
Pizones Ruiz Henestrosa, Víctor Manuel
López Fandiño, Rosina
Molina, Elena
author Jiménez Saiz, Rodrigo
author_facet Jiménez Saiz, Rodrigo
Pizones Ruiz Henestrosa, Víctor Manuel
López Fandiño, Rosina
Molina, Elena
author_role author
author2 Pizones Ruiz Henestrosa, Víctor Manuel
López Fandiño, Rosina
Molina, Elena
author2_role author
author
author
dc.subject.none.fl_str_mv ALLERGENICITY
EGG
EMULSION
FOOD MATRIX
IGE-BINDING
IN VITRO DIGESTION
topic ALLERGENICITY
EGG
EMULSION
FOOD MATRIX
IGE-BINDING
IN VITRO DIGESTION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility.The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution.
Fil: Jiménez Saiz, Rodrigo. Consejo Superior de Investigaciones Científicas; España
Fil: Pizones Ruiz Henestrosa, Víctor Manuel. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: López Fandiño, Rosina. Consejo Superior de Investigaciones Científicas; España
Fil: Molina, Elena. Consejo Superior de Investigaciones Científicas; España
description Whole hen egg produced a fine stable O/W emulsion. The presence of egg proteins as part of the emulsion did not change their IgE binding, but it slightly increased the digestibility of the main allergens present in the egg-white. The observation that egg white proteins, forming part of an emulsion system did not become a much more effective substrate for pepsin indicates that, in the case of egg white proteins, there were not adsorption-induced changes that would considerably increase their flexibility and proteinase susceptibility.The increased digestibility of the emulsion resulted in a slightly lower IgE-binding capacity of the in vitro gastric and duodenal digests compared to those obtained from the egg in solution.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/198943
Jiménez Saiz, Rodrigo; Pizones Ruiz Henestrosa, Víctor Manuel; López Fandiño, Rosina; Molina, Elena; In vitro digestibility and allergenicity of emulsified hen egg; Elsevier Science; Food Research International; 48; 2; 10-2012; 404-409
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/198943
identifier_str_mv Jiménez Saiz, Rodrigo; Pizones Ruiz Henestrosa, Víctor Manuel; López Fandiño, Rosina; Molina, Elena; In vitro digestibility and allergenicity of emulsified hen egg; Elsevier Science; Food Research International; 48; 2; 10-2012; 404-409
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996912001767
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.05.013
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.084122

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