Inorganic food additive nanomaterials alter the allergenicity of milk proteins

被引：5

作者：

Phue, Wut H. ^{[1
]}

Xu, Ke ^{[1
]}

George, Saji ^{[1
]}

机构：

[1] McGill Univ, Dept Food Sci & Agr Chem, 21111,Lakeshore Rd, Sainte Anne De Bellevue, PQ H9X 3V9, Canada

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2022年 / 162卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

Milk allergy; Inorganic food additive materials; Allergenicity; E551; E171; DIAGNOSIS; ALLERGY; NANOPARTICLES; MANAGEMENT; PEANUT;

D O I：

10.1016/j.fct.2022.112874

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

While inorganic nanomaterials are copiously incorporated in food products, their impact on the allergenicity food proteins is largely unknown. This study analyzed the effect of widely used food additive nanomaterials (silica and titania) on the antigenicity and allergenicity of milk proteins (beta-lactoglobulin and casein) and skimmed milk. Changes in the antigenicity of milk proteins in the presence of dietary nanomaterials were identified using an indirect-ELISA assay, while the change in allergenicity was studied using mast cell (LAD2) sensitized using allergic human sera. Results showed an enhancement in the allergenicity of milk proteins/skimmed milk interacted with particles (both silica and titania). Similarly, mast cell degranulation (a proxy for allergenicity) was higher when exposed to particle interacted skim milk where nanomaterials of titania showed the highest effect, and this tendency was retained even after subjecting to simulated gut digestion. Particles induced alterations in the structure of milk proteins, as evidenced by our studies, are reasoned to expose epitopes that increase allergenicity of milk proteins.

引用

页数：9

共 33 条

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