Targeting cow's milk allergy using hypoallergenic protein-polyphenol formulas: A proof of concept.

Autor: Gil MV; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain. Electronic address: vgil@unex.es., Gutiérrez-Díaz G; Department of Biochemistry and Molecular Biology, Faculty of Chemistry, Complutense University of Madrid, Madrid, Spain., Higuero N; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain., Palma E; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain., Fernández-Rivera N; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain., Parrón-Ballesteros J; Department of Biochemistry and Molecular Biology, Faculty of Chemistry, Complutense University of Madrid, Madrid, Spain., Betancor D; Department of Allergy and Immunology, IIS-Fundación Jiménez Díaz, UAM, Madrid, Spain., Pastor-Vargas C; Department of Biochemistry and Molecular Biology, Faculty of Chemistry, Complutense University of Madrid, Madrid, Spain. Electronic address: cpasto01@ucm.es., Cintas P; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain., Delgado-Adamez J; Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). Avda. Adolfo Suárez s/n, 06007, Badajoz, Spain.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Sep 16; Vol. 463 (Pt 3), pp. 141285. Date of Electronic Publication: 2024 Sep 16.
DOI: 10.1016/j.foodchem.2024.141285
Abstrakt: Cow's milk allergy caused by a hypersensitivity to milk proteins has increased over the last years. Hypoallergenic responses can be induced by altering the structure of such proteins with chemical modifiers; this paper is about the creation of edible matrices based on polyphenols from orange peel. Some compounds were able to significantly lower the IgE binding from β-lactoglobulin allergic serum in sensitized patients. Such effects could also be observed for casein allergic serum in patients sensitized to both proteins. A certain inter-individual variability is observed, although polyphenols do actually induce salient structural changes. This indicates that molecular modifications aimed at oral treatments against food allergy may or may not correlate with reduced allergenicity, and hence the necessity for serum monitoring through immunological assays. Overall, the results are promising enough to validate the polyphenol-fortified approach. In addition, this study highlights the upgrading of vegetable waste, consistent with a circular economy in food chemistry.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that might appear to influence the research reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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