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dc.creatorStanić, Dragana
dc.creatorMonogioudi, Evanthia
dc.creatorDilek, Ercili
dc.creatorRadosavljević, Jelena
dc.creatorAtanasković-Marković, Marina
dc.creatorVuckovic, Olga
dc.creatorRaija, Lantto
dc.creatorMattinen, Maija
dc.creatorBuchert, Johanna
dc.creatorĆirković-Veličković, Tanja
dc.date.accessioned2021-01-28T15:50:57Z
dc.date.available2021-01-28T15:50:57Z
dc.date.issued2010
dc.identifier.issn1613-4125
dc.identifier.urihttps://cer.ihtm.bg.ac.rs/handle/123456789/4168
dc.description.abstractCrosslinking enzymes are frequently used in bioprocessing of dairy products. The aim of this study was to examine the effects of enzymatic crosslinking on IgE binding, allergenicity and digestion stability of beta-casein (CN). beta-CN was crosslinked by transglutaminase, tyrosinase, mushroom tyrosinase/caffeic acid and laccase/caffeic acid. The IgE binding to beta-CN was compared in vitro by CAP inhibition assay, ELISA inhibition as well as ex vivo by basophil activation assay. Crosslinked CNs were digested by simulated gastric fluid for 15 and 60 min and obtained digests analyzed for their ability to inhibit IgE binding by CAP inhibition assay and SDS-PAGE. The ability of crosslinked CNs to activate basophils was significantly reduced in seven patients in the case of CN crosslinked by laccase and moderately reduced in the case of tyrosinase/caffeic acid crosslinked CN (in two cow's milk allergy patients tested with different allergen concentrations). The response to various crosslinked CNs differed individually among patients' sera tested by ELISA inhibition assay. The presence of caffeic acid hampered digestion by pepsin, and this effect was most pronounced for the tyrosinase/caffeic acid crosslinked CN. The laccase/caffeic acid and mushroom tyrosinase/caffeic acid had the highest potential in mitigating IgE binding and allergenicity of the beta-CN out of all investigated enzymes. The presence of a small phenolic compound also increased digestion stability of beta-CN.en
dc.publisherWiley
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/142020/RS//
dc.relationMEST, MEST-CT-2005-020924
dc.relationCOST Action [928]
dc.rightsrestrictedAccess
dc.sourceMolecular Nutrition and Food Research
dc.subjectAllergenen
dc.subjectBioprocessingen
dc.subjectCaseinen
dc.subjectCrosslinking enzymesen
dc.subjectDigestibilityen
dc.titleDigestibility and allergenicity assessment of enzymatically crosslinked beta-caseinen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractAтанасковић-Марковић, Марина; Моногиоуди, Евантхиа; Дилек, Ерцили; Радосављевић, Јелена; Вуцковиц, Олга; Раија, Лантто; Маттинен, Маија; Буцхерт, Јоханна; Ћирковић-Величковић, Тања; Станић, Драгана;
dc.citation.volume54
dc.citation.issue9
dc.citation.spage1273
dc.citation.epage1284
dc.citation.other54(9): 1273-1284
dc.citation.rankaM21
dc.identifier.pmid20205191
dc.identifier.doi10.1002/mnfr.200900184
dc.identifier.rcubKon_2126
dc.identifier.scopus2-s2.0-77957056588
dc.identifier.wos000282990500005
dc.type.versionpublishedVersionen


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