Identification of IgE-binding peptides in hen egg ovalbumin digested in vitro with human and simulated gastroduodenal fluids.

@article{Bened2014IdentificationOI,
  title={Identification of IgE-binding peptides in hen egg ovalbumin digested in vitro with human and simulated gastroduodenal fluids.},
  author={Sara Bened{\'e} and Iv{\'a}n L{\'o}pez-Exp{\'o}sito and Rosina L{\'o}pez-Fandi{\~n}o and Elena Molina},
  journal={Journal of agricultural and food chemistry},
  year={2014},
  volume={62 1},
  pages={
          152-8
        }
}
The digestibility of the major egg allergen ovalbumin (OVA, Gal d 2) with human and simulated digestive fluids was assessed. Degradation of OVA was faster when treated with human fluids, particularly following duodenal digestion, leading to gastrointestinal digests with lower IgE binding. Gastric digestion with both systems yielded 52 identical cleavage sites and a similar peptide pattern with 47 peptides in common. Subsequent duodenal digestion showed that the human fluid released fewer and… CONTINUE READING
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