A food matrix reduces digestion and absorption of food allergens in vivo
Article first published online: 30 AUG 2011
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 55, Issue 10, pages 1484–1491, October 2011
How to Cite
Schulten, V., Lauer, I., Scheurer, S., Thalhammer, T. and Bohle, B. (2011), A food matrix reduces digestion and absorption of food allergens in vivo. Mol. Nutr. Food Res., 55: 1484–1491. doi: 10.1002/mnfr.201100234
- Issue published online: 10 OCT 2011
- Article first published online: 30 AUG 2011
- Manuscript Accepted: 28 JUN 2011
- Manuscript Revised: 11 JUN 2011
- Manuscript Received: 5 APR 2011
- Austrian Science Fund. Grant Numbers: W1212, SFB F1807-B13
- Food allergens;
- Food allergy;
- Food matrix;
- Gastrointestinal digestion;
Scope: Food allergy is caused by primary (class 1) food allergens, e.g. Bos d 5 (cow's milk) and Cor a 8 (hazelnut) or secondary (class 2) food allergens, e.g. Mal d 1 (apple). The latter cannot sensitize susceptible individuals but can cause allergy due to immunological cross-reactivity with homologous respiratory allergens. Here, we studied the effects of food matrix on gastrointestinal proteolysis, epithelial transport and in vivo absorption of class 1 and class 2 food allergens.
Methods and results: Mal d 1 lost its IgE-reactivity immediately after simulated gastric digestion whereas Bos d 5 and Cor a 8 did not. Only Cor a 8 maintained IgE-binding capacity after simulated intestinal proteolysis. The presence of hazelnut and peanut extracts, which served as protein-rich model food matrices, delayed gastrointestinal degradation and reduced epithelial transport rates of all allergens through CaCo-2 monolayers. Finally, IgE-reactive allergens were assessed at different time points in sera from rats fed with all three allergens with or without hazelnut extract. The levels of all allergens peaked 2 h after animals were fed without matrix and increased over 8 h after feeding.
Conclusions: A protein-rich food matrix delays gastrointestinal digestion and epithelial transport of food allergens and thereby may affect their sensitizing capacity and clinical symptoms.