Comparison of Two Methods for Evaluating Potential Allergenicity of Food Allergens

doi:10.7506/spkx1002-6630-201315065

Abstract

Abstract:

Purpose: To analyze the potential allergenicity of common food allergens such as 11S globulin and ovalbumin
(OVA) and non-allergen such as potato acid phosphatase (PAP) using two methods: animal model in vivo and simulated
gastric digestion in vitro. Methods: Female BALB/c mice were orally administrated with three food proteins. Proteinspecific
IgE antibodies in serum and plasma histamine levels were detected by ELISA. Additionally, the food proteins were
digested in simulated gastric fluid in vitro to explore the digestive stability. Results: The results of animal model showed that
11S globulin had the strongest allergenicity, followed by OVA and PAP. The results of protein digestion by pepsin showed
that the anti-digestion capability of 11S globulin was higher than that of OVA, and PAP was not a digestion-stable protein.
Conclusion: For the most of the food allergens, the results of animal model and simulated gastric digestion in vitro are
consistent.

Key words: food allergen, allergenicity, animal model, simulated gastric digestion

CLC Number:

TS201.21

BI Yuan，ZHOU Xin，SUN Na，SUN Lu，CHE Hui-lian*. Comparison of Two Methods for Evaluating Potential Allergenicity of Food Allergens[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201315065.

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Comparison of Two Methods for Evaluating Potential Allergenicity of Food Allergens

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