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Multiplex comparison of the digestibility of allergenic and non-allergenic proteins in rice grains by in vitro digestion.

Authors :
Lang GH
Kagiya Y
Kitta K
Source :
Food chemistry [Food Chem] 2015 Feb 01; Vol. 168, pp. 606-14. Date of Electronic Publication: 2014 Jul 30.
Publication Year :
2015

Abstract

To evaluate the digestibility of rice allergenic and nonallergenic proteins under the influence of the rice grain matrix, rice powder was subjected to in vitro digestion by simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). Rice proteins were extracted from the liquid and the solid phases and analysed by SDS-PAGE, and rice allergenic proteins were detected by a multiplex immunodetection method. The digestion of soluble proteins was carried out in both liquid and solid phases, while that of insoluble proteins only occurred in the solid phase. In SGF digestion, rice proteins were more quickly digested at pH 1.2 than at pH 2.0 or 2.5. Moreover, the digestibility of five kinds of rice allergenic proteins was influenced by pH level, heat processing, starch matrix, solubility, and protein properties, on a case-by-case basis. On the other hand, all detected rice allergenic proteins and non-allergenic proteins were rapidly digested in SIF.<br /> (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
168
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
25172754
Full Text :
https://doi.org/10.1016/j.foodchem.2014.07.089