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dc.contributor.authorMattar, Hadeer
dc.contributor.authorPadfield, Phil
dc.contributor.authorSimpson, Angela
dc.contributor.authorMills, E N Clare; email: clare.mills@manchester.ac.uk
dc.date.accessioned2021-06-26T01:00:53Z
dc.date.available2021-06-26T01:00:53Z
dc.date.issued2021-04-20
dc.date.submitted2021-01-08
dc.identifierpubmed: 34118511
dc.identifierpii: S0308-8146(21)00885-2
dc.identifierdoi: 10.1016/j.foodchem.2021.129879
dc.identifier.citationFood chemistry, volume 362, page 129879
dc.identifier.urihttp://hdl.handle.net/10034/625046
dc.descriptionFrom PubMed via Jisc Publications Router
dc.descriptionHistory: received 2021-01-08, revised 2021-03-22, accepted 2021-04-09
dc.descriptionPublication status: aheadofprint
dc.description.abstractBaked matrices, such as muffin, may help to promote tolerance to food allergens by modifying allergen structure, digestibility, and capacity to stimulate the immune responses. However, the impact of the muffin matrix on the bioaccessibility of allergens in the gastrointestinal tract is not well understood. Muffin containing egg and peanut was subjected to in vitro oral-gastro-duodenal digestion. During gastric digestion, the majority of the egg allergen Gal d 2 and the peanut allergens Ara h 1 and 3 were not bioaccessible. Subsequent duodenal digestion increased allergen bioaccessibility with Gal d 2 and the peanut allergen Ara h 2 proving highly resistant to digestion. The IgE reactivity of bioaccessible peanut allergens was retained to a greater extent than that of egg allergens after oral-gastric digestion. The starch and gluten-rich muffin matrix modifies allergen bioaccessiblity in a manner more similar to baked matrices such as bread, than low water activity matrices such as cookies. [Abstract copyright: Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.]
dc.languageeng
dc.sourceeissn: 1873-7072
dc.subjectAllergen
dc.subjectBio-accessibility
dc.subjectEgg
dc.subjectMuffin matrix
dc.subjectPeanut
dc.titleThe impact of a baked muffin matrix on the bioaccessibility and IgE reactivity of egg and peanut allergens.
dc.typearticle
dc.date.updated2021-06-26T01:00:53Z
dc.date.accepted2021-04-09


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