@misc{10481/100863,
year = {2015},
url = {https://hdl.handle.net/10481/100863},
abstract = {Shrimp are highly allergenic foods. Current management are limited to the avoidance of foods. Therefore, there is an unmet need for a safe and effective therapy using modified allergens. This study focuses on assessing the potential for modification of the allergenicity of shrimp proteins following heat treatment or simulated gastric digestion. Shrimp proteins do not reduce their IgE reactivity after heat treatment but it is reduced by simulated gastric digestion in a time- and dose-dependent manner. Tropomyosin in shrimp extract is worse digested than purified tropomyosin. After 60 min of 10 U/μg pepsin digestion, a strong inhibition was produced in the in vivo skin reactivity of shrimp extracts and in activation of basophils from allergic patients. Immunisation experiments performed in rabbits demonstrated that digested boiled shrimp extract is able to induce IgG antibodies that block the IgE binding to the untreated boiled shrimp extract in shrimp-allergic patients. Building on our observations, digestion treatment could be an effective method for reducing shrimp allergenicity while maintaining the immunogenicity.},
organization = {This study was supported by SEAIC; CIBER de Enfermedades Respiratorias (CIBERES), a Carlos III Institute of Health initiative; and the Conchita Rábago Foundation (MPZ).},
publisher = {Elsevier},
keywords = {Allergenicity},
keywords = {Immunogenicity},
keywords = {Shrimp},
keywords = {Simulated digestion},
keywords = {Tropomyosin.},
title = {Simulated gastrointestinal digestion reduces the allergic reactivity of shrimp extract proteins and tropomyosin},
doi = {10.1016/j.foodchem.2014.10.063},
author = {Gámez, Cristina and Zafra, Maria Paz and Sanz, Verónica and Mazzeo, Carla and Ibáñez, M Dolores and Sastre, Joaquín and Del Pozo, Victoria},
}