Inorganic food additive nanomaterials alter the allergenicity of milk proteins.

Autor: Phue WH; Department of Food Science & Agricultural Chemistry, McGill University, 21111, Lakeshore Road, Sainte-Anne-de-Bellevue, QC, H9X 3V9, Canada., Xu K; Department of Food Science & Agricultural Chemistry, McGill University, 21111, Lakeshore Road, Sainte-Anne-de-Bellevue, QC, H9X 3V9, Canada., George S; Department of Food Science & Agricultural Chemistry, McGill University, 21111, Lakeshore Road, Sainte-Anne-de-Bellevue, QC, H9X 3V9, Canada. Electronic address: saji.george@mcgill.ca.
Jazyk: angličtina
Zdroj: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2022 Apr; Vol. 162, pp. 112874. Date of Electronic Publication: 2022 Feb 17.
DOI: 10.1016/j.fct.2022.112874
Abstrakt: 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 (β-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.
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Databáze: MEDLINE
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