The aim of this study was to identify the potential allergens of durum wheat semolina and cooked pasta and to determine their fate during proteolytic digestion. By using sera of patients with food allergy to wheat, the potential allergens of durum wheat semolina were detected by IgE-immunoblotting and compared to those detectable in a commercial pasta sample. IgE binding to some semolina bands disappared in cooked pasta, whereas binding to other semolina allergens remained unaffected. Moreover, in vitro digestion of cooked pasta resulted in almost the complete disappearance of its potential allergens with MW >1 kDa, but smaller peptides were recognized by sera IgE

Allergia alimentare alla pasta cotta

PASINI, GABRIELLA;CURIONI, ANDREA;
2006

Abstract

The aim of this study was to identify the potential allergens of durum wheat semolina and cooked pasta and to determine their fate during proteolytic digestion. By using sera of patients with food allergy to wheat, the potential allergens of durum wheat semolina were detected by IgE-immunoblotting and compared to those detectable in a commercial pasta sample. IgE binding to some semolina bands disappared in cooked pasta, whereas binding to other semolina allergens remained unaffected. Moreover, in vitro digestion of cooked pasta resulted in almost the complete disappearance of its potential allergens with MW >1 kDa, but smaller peptides were recognized by sera IgE
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/118296
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