Effect of food matrix on allergen activity

New research has found that a protein-rich food matrix can delay gastrointestinal digestion and epithelial transport of food allergens. This may impact on clinical symptoms if they are consumed by a sensitised individual and may also alter their sensitisation capacity.

The study was conducted by a team in Austria and Germany who carried out simulated digestion tests with protein-rich model food matrices containing the allergenic proteins cow's milk, hazelnut, or apple (Bos d 5, Cor a 8, or Mal d 1, respectively).

Results showed the apple allergen Mal d 1 lost its IgE-reactivity immediately after simulated gastric digestion whereas the hazelnut and peanut allergens did not. Only the hazelnut allergen Cor a 8 maintained IgE-binding capacity after simulated intestinal proteolysis.

In vivo studies were carried out where IgE-reactive allergens were assessed at different time points in sera from rats fed with all three allergens, with or without hazelnut extract. In all three cases without the extract, the level of allergen in the sera peaked at 2 hours post-feeding, whereas allergen levels increased over an eight hour post-feeding period where the hazelnut extract was included.

The authors emphasise that matrix effects should be considered when determining allergenicity levels.

Reference: Schulten et al. 2011. Molecular Nutrition & Food Research. DOI 10.1002/mnfr.201100234