Application Progress of Simulated Digestion Method in Potential Allergenicity Assessment of Food Allergens

GUO Yuman; LUO Chen; ZHI Lili; YONG Ling; HE Yajing; LI Yonghong; LIN Hong; LI Zhenxing

doi:10.13386/j.issn1002-0306.2020080010

Volume 42 Issue 17

Aug. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(17): 397-404. > DOI: 10.13386/j.issn1002-0306.2020080010

GUO Yuman, LUO Chen, ZHI Lili, et al. Application Progress of Simulated Digestion Method in Potential Allergenicity Assessment of Food Allergens[J]. Science and Technology of Food Industry, 2021, 42(17): 397−404. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080010.

Citation:

PDF (905 KB)

Application Progress of Simulated Digestion Method in Potential Allergenicity Assessment of Food Allergens

1.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
2.
Department of allergy, Zibo Central Hospital, Zibo 255000, China
3.
China National Center for Food Safety Risk Assessment, Beijing 100022, China
4.
Chinese Academy of Fishery Sciences, Beijing 100071, China

More Information

Received Date: August 02, 2020
Available Online: June 23, 2021

Graphical Abstract

Abstract

Abstract

Food allergy has become a growing food safety concern at a global scale. Potential allergenicity assessment of food allergens will help to better understand the characteristics of food allergens and their effects on the immune system of allergic people. Simulated digestion experiment has become a powerful means for assessing the potential allergenicity of food allergens. The digestive stability of food allergen protein provides an important reference basis for its allergenicity assessment results. However, not all food allergens have strong digestive stability. The potential allergenicity of food allergen depends on the digestive stability of the allergen protein when passing through the gastrointestinal tract, and on the other hand the abundance of allergen epitopes with immunostimulatory capabilities in the digestion products. The application of different simulated digestion methods has an important impact on the authenticity and comparability of the assessment results of the potential allergenicity of food allergens. This article systematically describes the advantages and disadvantages of in vivo and in vitro simulated digestion methods and their recent application progress in the potential allergenicity assessment of food allergens, and reviews the relationship between the digestive stability and potential allergenicity of food allergens. This paper would contribute to the further improvement and development of the potential allergenicity assessment system of food allergen.

FullText(HTML)

References (52)

References

[1]	车会莲. 食物过敏原相关研究新动态[J]. 食品安全质量检测学报,2020,11(12):3729−3730. [Che H L. New development of food allergen research[J]. Journal of food safety and quality,2020,11(12):3729−3730.
[2]	Velickovic T. Digestibility of food allergens[J]. CAB reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources,2009,4(34).
[3]	Huang J, Liu C, Wang Y, et al. Application of in vitro and in vivo models in the study of food allergy[J]. Food Science and Human Wellness,2018,4(7):235−243.
[4]	Pali-Schöll I, Verhoeckx K, Mafra I, et al. Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment[J]. Trends in Food Science & Technology,2019,84:45−48.
[5]	Ladics G S. Current codex guidelines for assessment of potential protein allergenicity[J]. Food and Chemical Toxicology,2008,46(10):20−23. doi: 10.1016/j.fct.2008.07.021
[6]	Gary B, Fu T J, Ian K. Protein digestibility and relevance to allergenicity[J]. Genetically Modified Foods,2003,111(8):1122−1124.
[7]	Wickham M, Faulks R, Mills C. In vitro digestion methods for assessing the effect of food structure on allergen breakdown[J]. Molecular Nutrition & Food Research,2009,53(8):952−958.
[8]	Mulet-Cabero A, Egger L, Portmann R, et al. A standardised semi-dynamic in vitro digestion method suitable for food-an international consensus[J]. Food & Function,2020,11(2):1702−1720.
[9]	Moreno F J. Gastrointestinal digestion of food allergens: Effect on their allergenicity[J]. Biomedicine & Pharmacotherapy,2007,61(1):50−60.
[10]	Fu T J. Digestion stability as a criterion for protein allergenicity assessment[J]. Annals of the New York Academy of Sciences,2002,964(1):99−110.
[11]	Herman R A, Roper J M, Zhang J X Q. Evidence runs contrary to digestive stability predicting protein allergenicity[J]. Transgenic Research,2020,29(1):105−107. doi: 10.1007/s11248-019-00182-x
[12]	Bannon G A. What makes a food protein an allergen?[J]. Current Allergy and Asthma Reports,2004,4(1):43−46. doi: 10.1007/s11882-004-0042-0
[13]	Deng Y, Govers C, Tomassen M, et al. Heat treatment ofβ-lactoglobulin affects its digestion and translocation in the upper digestive tract[J]. Food Chemistry,2020,330(15):127184.
[14]	Reimann H J, Ring J, Ultsch B, et al. Intragastral provocation under endoscopic control (IPEC) in food allergy: Mast cell and histamine changes in gastric mucosa[J]. Clin Allergy,1985,15(2):195−202. doi: 10.1111/j.1365-2222.1985.tb02273.x
[15]	Polovic N, Blanusa M, Gavrovic-Jankulovic M, et al. A matrix effect in pectin-rich fruits hampers digestion of allergen by pepsin in vivo and in vitro[J]. Clin Exp Allergy,2007,37(5):764−771. doi: 10.1111/j.1365-2222.2007.02703.x
[16]	Vojdani A, Bautista J. Intestinal and Blood-Brain Barrier: Interface between health and diseases[J]. Functional neurology, rehabilitation, and ergonomics,2012,2(3):277.
[17]	Bornhorst G M, Paul Singh R. Gastric digestion in vivo and in vitro: How the structural aspects of food influence the digestion process[J]. Annual Review of Food Science and Technology,2014,5(1):111−132. doi: 10.1146/annurev-food-030713-092346
[18]	Rees M, Sansom L, Rofe A, et al. Principles and application of an in vivo swine assay for the determination of arsenic bioavailability in contaminated matrices[J]. Environmental Geochemistry and Health,2009,31(1):167−177.
[19]	黄琼. 五指山小型猪在体消化模型和食物致敏模型的建立及其机制研究[D]. 北京: 中国疾病预防控制中心, 2010. Huang Q. Establishment and mechanisms of in vivo digestibility and food allergy model in WZS mmipigs[D]. Beijing: China center for disease control and prevention, 2020.
[20]	Joo K, Kato Y. Assessment of allergenic activity of a heat-coagulated ovalbumin after in vivo digestion[J]. Bioscience, Biotechnology, and Biochemistry,2006,70(3):591−597. doi: 10.1271/bbb.70.591
[21]	龚凌霄, 曹文燕, 王静, 等. 动态智能人体消化模拟体系及其在食品研究领域中的应用[J]. 中国食品学报,2018,10(18):258−267. [Gong L X, Cao W Y, Wang J, et al. Dynamic intelligent human digestion simulation system and its application in food research[J]. Journal of chinese institute of food science and technology,2018,10(18):258−267.
[22]	吕良涛. 羰基化对刀额新对虾原肌球蛋白结构的影响及修饰位点的鉴定[D]. 青岛: 中国海洋大学, 2015. Lv L T. Effect of lipid peroxidation on the structure and allergenicity of shrimp tropomyosin (TM)[D]. Qingdao: Ocean University of China, 2015.
[23]	Minekus M, Alminger M, Alvito P, et al. A standardised static in vitro digestion method suitable for food–an international consensus[J]. Food & function,2014,5(6):1113−1124.
[24]	Mandalari G, Mackie A M, Rigby N M, et al. Physiological phosphatidylcholine protects bovine β-lactoglobulin from simulated gastrointestinal proteolysis[J]. Molecular Nutrition & Food Research,2009(53):131−139.
[25]	Mandalari G, Adel-Patient K, Barkholt V, et al. In vitro digestibility of β-casein and β-lactoglobulin under simulated human gastric and duodenal conditions: A multi-laboratory evaluation[J]. Regulatory Toxicology and Pharmacology,2009,55(3):372−381. doi: 10.1016/j.yrtph.2009.08.010
[26]	Brodkorb A, Egger L, Alminger M, et al. INFOGEST staticin vitro simulation of gastrointestinal food digestion[J]. Nature Protocols,2019,14:991−1014. doi: 10.1038/s41596-018-0119-1
[27]	Prodic I, Stanic-Vucinic D, Apostolovic D, et al. Influence of peanut matrix on stability of allergens in gastric-simulated digesta: 2S albumins are main contributors to the IgE reactivity of short digestion-resistant peptides[J]. Clinical & Experimental Allergy,2018,48(6):731−740.
[28]	Sen M, Kopper R, Pons L, et al. Protein structure plays a critical role in peanut allergen Ara h 2 stability and may determine immunodominant IgE binding epitopes[J]. Journal of Allergy and Clinical Immunology,2002,109(1):300.
[29]	Bøgh K L, Madsen C B. Food allergens: Is there a correlation between stability to digestion and allergenicity?[J]. Critical Reviews in Food Science and Nutrition,2015,56(9):1545−1567.
[30]	Dupont D, Alric M, Blanquet-Diot S, et al. Can dynamicin vitro digestion systems mimic the physiological reality?[J]. Crit Rev Food Sci Nutr,2019,59(10):1546−1562. doi: 10.1080/10408398.2017.1421900
[31]	Verwei M, Minekus M, Zeijdner E, et al. Evaluation of two dynamicin vitro models simulating fasted and fed state conditions in the upper gastrointestinal tract (TIM-1 and tiny-TIM) for investigating the bioaccessibility of pharmaceutical compounds from oral dosage forms[J]. International Journal of Pharmaceutics,2016,498(1-2):178−186. doi: 10.1016/j.ijpharm.2015.11.048
[32]	Ferrua M J, Singh R P. Modeling the fluid dynamics in a human stomach to gain insight of food digestion[J]. Journal of Food Science,2010,75(7):151−162. doi: 10.1111/j.1750-3841.2010.01748.x
[33]	张霞, 王禹, 王飞雪, 等. 食品中新出现成分过敏原性评估及阈值的确定[J]. 食品安全质量检测学报,2014,5(6):1905−1908. [Zhang X, Wang Y, Wang F X, et al. Allergenicity assessment and threshold determination of newly emerging components in foodstuffs[J]. Journal of food safety and quality inspection,2014,5(6):1905−1908.
[34]	Ménard O, Cattenoz T, Guillemin H, et al. Validation of a new in vitro dynamic system to simulate infant digestion[J]. Food Chemistry,2014,145:1039−1045. doi: 10.1016/j.foodchem.2013.09.036
[35]	Egger L, Ménard O, Baumann C, et al. Digestion of milk proteins: Comparing static and dynamicin vitro digestion systems within vivo data[J]. Food Research International,2019,118:32−39. doi: 10.1016/j.foodres.2017.12.049
[36]	Miralles B, Del Barrio R, Cueva C, et al. Dynamic gastric digestion of a commercial whey protein concentrate†[J]. Journal of the Science of Food and Agriculture,2018,98(5):1873−1879. doi: 10.1002/jsfa.8668
[37]	Pali-Schöll I, Untersmayr E, Klems M, et al. The effect of digestion and digestibility on allergenicity of food[J]. Nutrients,2018,10(9):1129. doi: 10.3390/nu10091129
[38]	Schlamowitz M P L U. Studies on the optimum pH for the action of pepsin on" native" and denatured bovine serum albumin and bovine hemoglobin[J]. Journal of Biological Chemistry,1959,12(234):3137−3145.
[39]	Untersmayr E, Jensen-Jarolim E. The role of protein digestibility and antacids on food allergy outcomes[J]. Journal of Allergy and Clinical Immunology,2008,121(6):1301−1308. doi: 10.1016/j.jaci.2008.04.025
[40]	Kong F, Singh R P. A human gastric simulator (HGS) to study food digestion in human stomach[J]. Journal of Food Science,2010,75(9):627−635. doi: 10.1111/j.1750-3841.2010.01856.x
[41]	Van den Abbeele P, Belzer C, Goossens M, et al. Butyrate-producing Clostridium cluster XIVa species specifically colonize mucins in an in vitro gut model[J]. The ISME Journal,2013,7:916−949.
[42]	Mitea C, Havenaar R, Drijfhout J W, et al. Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model: Implications for coeliac disease[J]. Gut,2007,57(1):25−32. doi: 10.1136/gut.2006.111609
[43]	Déat E, Blanquet-Diot S, Jarrige J, et al. Combining the dynamic tno-gastrointestinal tract system with a Caco-2 cell culture model: Application to the assessment of lycopene and α-tocopherol bioavailability from a whole food[J]. Journal of Agricultural and Food Chemistry,2009,57(23):11314−11320. doi: 10.1021/jf902392a
[44]	Pekar J, Ret D, Untersmayr E. Stability of allergens[J]. Molecular Immunology,2018,100:14−20. doi: 10.1016/j.molimm.2018.03.017
[45]	张艳芳, 董平, 梁兴国. 食物成分消化模型的研究进展[J]. 食品工业科技,2013,34(18):356−361. [Zhang Y F, Dong P, Liang X G. Research progress in digestion models of food component in vitro[J]. Science and Technology of Food Industry,2013,34(18):356−361.
[46]	Ortolani C, Ballmer-Weber B K, Hansen K S, et al. Hazelnut allergy: A double-blind, placebo-controlled food challenge multicenter study[J]. Journal of Allergy and Clinical Immunology,2000,105(3):577−581. doi: 10.1067/mai.2000.103052
[47]	Dupont D, Mackie A R. Static and dynamic in vitro digestion models to study protein stability in the gastrointestinal tract[J]. Drug Discovery Today: Disease Models,2015,17-18:23−27. doi: 10.1016/j.ddmod.2016.06.002
[48]	Di Stasio L, D'Acierno A, Picariello G, et al. In vitro gastroduodenal and jejunal brush border membrane digestion of raw and roasted tree nuts[J]. Food Research International,2020,136:109597. doi: 10.1016/j.foodres.2020.109597
[49]	Robbins R C. Effect of ratio of enzymes to substrate on amino acid patterns released from proteins in vitro[J]. International Journal for Vitamin and Nutrition Research,1978,48(1):44−53.
[50]	Luo C, Guo Y M, Li Z X, et al. Lipid emulsion enhances fish allergen parvalbumin’s resistance toin vitro digestion and IgG/IgE binding capacity[J]. Food Chemistry,2020,302:125333. doi: 10.1016/j.foodchem.2019.125333
[51]	Zhu J R, Deng H, Yang A S, et al. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu[J]. Food & Function,2019,10(9):5485−5497.
[52]	Cavatorta V, Sforza S, Aquino G, et al. In vitro gastrointestinal digestion of the major peach allergen Pru p 3, a lipid transfer protein: Molecular characterization of the products and assessment of their IgE binding abilities[J]. Molecular Nutrition & Food Research,2010,54(10):1452−1457.

[1]	Longlong LUO, Weihe REN, Linhai CAI, Siru LIU, Ulamubek·duiSheikhdale, Alimat Sharizah, Gongtao DING, Li SONG, Li LUO, Shien CHEN. Research Progress on the Mechanism of Lactic Acid Bacteria in Improving Diabetes Metabolism[J]. Science and Technology of Food Industry, 2021, 42(8): 404-409. DOI: 10.13386/j.issn1002-0306.2020070270
[2]	Qisen XIANG, Rong ZHANG, Guihong DU, Limin WANG, Aimin JIANG. Inactivation Effects and Mechanisms of Plasma-Activated Water against S. typhimurium[J]. Science and Technology of Food Industry, 2021, 42(8): 138-143. DOI: 10.13386/j.issn1002-0306.2020080241
[3]	LI Ke, YU Lan-xiu, LIU Xiao-yu, LIU Dong, ZHANG Wei-guang. Research Progress on Improving Sleep Mechanism of γ-aminobutyric Acid[J]. Science and Technology of Food Industry, 2019, 40(14): 353-358. DOI: 10.13386/j.issn1002-0306.2019.14.058
[4]	LU Jing-jing, WANG Na-na, JIAO Wen-shu, HUO Gui-cheng. The Mechanism and Research Progress of Probiotics in Relieving Obesity[J]. Science and Technology of Food Industry, 2019, 40(3): 296-299,306. DOI: 10.13386/j.issn1002-0306.2019.03.047
[5]	WANG Hui, ZHAO Jiang, YANG Sheng-nan, ZHANG Xiao-han, CHENG Jing, WANG Hao. Anti-aging Effects and Underling Mechanism of D-chiro-inosiol on Glucose-Induced Oxidative Damage in Caenorhabditis elegans[J]. Science and Technology of Food Industry, 2019, 40(2): 282-286. DOI: 10.13386/j.issn1002-0306.2019.02.049
[6]	ZHOU Ting-ting, CAO Shao-qian, LI Si-si, QI Xiang-yang. Advances in oxidation deterioration mechanisms of oils and fats under non-thermal treatment[J]. Science and Technology of Food Industry, 2017, (10): 385-388. DOI: 10.13386/j.issn1002-0306.2017.10.066
[7]	ZHANG Hong, ZHOU Ying-yu, LU Wei-hong, CHEN Cui-lin, GAO Xin, SHAN Shan. Overview on anti-tumor mechanism and effect of diosmin[J]. Science and Technology of Food Industry, 2016, (24): 376-379. DOI: 10.13386/j.issn1002-0306.2016.24.065