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Our results

Contents
  1. Introduction
  2. Research and Innovation 2018 - For Food and Biobased Products
  3. Dry-cured ham: a process simulator can now define routes of manufacture that yield lower-salt products
  4. Does organically-farmed meat contain fewer chemical contaminants?
  5. The way in which proteins aggregate when heated may change their sensitising potency
  6. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  7. Human milk digestion in the preterm infant: impact of technological treatments
  8. Research & Innovation 2017 - For Food and Biobased Products
  9. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  10. When biopolymers selfassemble: a balance between energy and entropy.
  11. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  12. How a milk droplet becomes a powder grain
  13. Research & Innovation 2016 - For Food and Bioproducts
  14. A new process for the biorefining of plants
  15. Under the UV light : the bacterial membrane
  16. Reverse engineering or how to rebuild ... bread!
  17. Green Chemistry: a step towards lipid production in yeast
  18. Individually designed neo-enzymes for antibacterial vaccines
  19. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  20. Minimill: 500 g to assess the milling value of soft wheats
  21. Microbial production of lipids for energy or chemical purposes
  22. The discrete role of ferulic acid in the assembly of lignified cell wall
  23. Eco-design of composites made from wood co-products
  24. Analysis of volatile compounds enables the authentication of a poultry production system
  25. Nanoparticles as capping agents for biopolymers microscopy
  26. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  27. Integration of expert knowledge applied to cheese ripening
  28. Controlling cheese mass loss during ripening
  29. The shape memory of starch
  30. Research & Innovation 2015 - For Food & Biobased Products
  31. Behaviour of casein micelles during milk filtering operations
  32. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  33. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  34. An innovative process to extract bioactive compounds from wheat
  35. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  36. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  37. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  38. Improving our knowledge about the structure of the casein micelle
  39. Heating milk seems to favour the development of allergy in infants
  40. Fun with Shape
  41. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  42. SensinMouth, when taste makes sense
  43. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  44. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  45. A close-up view of the multi-scale protein assembly process
  46. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  47. Polysccharide nanocrystals to stabilise pickering emulsions
  48. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  49. A durum wheat flour adapted for the production of traditional baguettes
  50. Virtual modelling to guide the construction of « tailored-made » enzymes
  51. How far can we reduce the salt content of cooked meat products?
  52. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  53. Smart Foams : various ways to destroy foams on demand !
  54. Dates, rich in tannins and yet neither bitter nor astringent
  55. Sodium content reduction in food
  56. Research & Innovation 2014

The way in which proteins aggregate when heated may change their sensitising potency

Food allergies affect 5% of adults and 8% of children and their frequency is increasing. Determining the best form in which a food should be consumed to limit allergic sensitisation is a public health issue.

Updated on 05/19/2017
Published on 04/20/2017
Keywords:

Thermal treatments are known to alter the triggering ability of allergens and many egg-allergic children tolerate eggs in cakes/biscuits. In this study, we showed that the way in which ovalbumin (the major egg white protein) aggregates during heating also modulates its sensitising capacity.

Food allergy to egg white is common in young children: in Europe, it affects 1% of children under two years of age and up to 2% in Northwestern Europe. Egg white is consumed in many forms whose sensitizing capacities are unknown. Ovalbumin constitutes more than 50% of the proteins in egg white. Depending on the physico-chemical conditions, heating ovalbumin leads to the formation of aggregates that vary in size and in morphology. Small (5-80 x 10-9 m) and large (3-300 x 10-6m) ovalbumin aggregates were produced by heating the protein under opposite physico-chemical conditions to compare the sensitising capacity of these aggregates and that of the native protein using a mouse model.

When orally challenged with native ovalbumin, mice exhibited more severe symptoms when sensitised with the native protein than both aggregates, and mice sensitised with the small aggregates exhibited less severe symptoms. Reduction of the allergic symptoms was associated with a decreased production of specific IgE (markers of allergic sensitisation) with the small aggregates and an increase in markers of anti-allergic Th1 responses (IgG2a) with both aggregates. The three forms of ovalbumin thus exhibit different sensitising capacities with repercussions on the onset of an allergic reaction. These results illustrate how a process can modulate the allergenicity of dietary proteins by affecting molecular and supramolecular structures.

This work carried out on a simplified model made up of the major egg white protein shows that its sensitising capacity may be modulated according to its aggregation state. Further work is needed to establish whether such a modulation affects the sensitising potency of other egg white allergens. On the long term, such results would make it possible to develop recommendations concerning the first introductions of foods containing eggs to limit the allergic sensitisation to egg in children.

 

References

Mathilde Claude, Phd thesis: Agrégation thermique de l'ovalbumine et modulation de l'allergénicité

Claude, M., Lupi, R., Bouchaud, G., Bodinier, M., Brossard, C., & Denery-Papini, S. (2016). The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model.Food Chemistry,203, 136–144. http://dx.doi.org/10.1016/j.foodchem.2016.02.054

Mathilde Claude, Grégory Bouchaud, Roberta Lupi, Laure Castan, Olivier Tranquet, Sandra Denery-Papini, Marie Bodinier, and Chantal Brossard (2017) How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions. Journal of Agricultural and Food Chemistry 2017 65(18), 3693-3701. DOI: 10.1021/acs.jafc.7b00676

Partnership

Science and Technology of Milk and Eggs research unit http://www6.rennes.inra.fr/stlo_eng/ Joint Research Unit INRA and Food and Agricultural Science University (AGROCAMPUS OUEST), F. Nau

Contact

Chantal Brossard, chantal.brossard@inra.fr

UR 1268 BIA, Biopolymers Interaction Assemblies, Nantes. http://www6.angers-nantes.inra.fr/bia_eng/