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Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens

Tatiana Cucu UGent, Bruno De Meulenaer UGent, Barbara Kerkaert UGent, Isabel Vandenberghe UGent and Bart Devreese UGent (2010) ACS National Meeting, 239th, Abstracts.
abstract
Cow’s milk and dairy products are major nutrients in human diet, especially during infancy. However, cow’s milk is also an allergenic product. Nowadays whey proteins are largely used as ingredients in food preparations which poses a serious threat to milk allergic consumers. It is known that food processing may modify the proteins and as a consequence the allergenicity. Therefore the aim of the present study was to investigate the influence of glycation on the major whey protein’s allergens. Glycation in the presence or absence of soluble wheat proteins led to dramatic changes in whey proteins in terms of formation of protein bound carbonyls, losses of reactive lysine residues and free amino groups, formation of fluorescent compounds and brown polymer along with severe aggregation. Further, MALDI-TOF MS and MS/MS analysis were used to get a better insight into the real changes induced in whey allergens as a result of glycation.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
in
ACS National Meeting, 239th, Abstracts
conference name
239th ACS National Meeting and Exposition
conference location
San Francisco, CA, USA
conference start
2010-03-21
conference end
2010-03-25
language
English
UGent publication?
yes
classification
C3
id
915329
handle
http://hdl.handle.net/1854/LU-915329
date created
2010-03-30 08:17:22
date last changed
2010-04-15 11:05:00
@inproceedings{915329,
  abstract     = {Cow{\textquoteright}s milk and dairy products are major nutrients in human diet, especially during infancy. However, cow{\textquoteright}s milk is also an allergenic product. Nowadays whey proteins are largely used as ingredients in food preparations which poses a serious threat to milk allergic consumers. It is known that food processing may modify the proteins and as a consequence the allergenicity. Therefore the aim of the present study was to investigate the influence of glycation on the major whey protein{\textquoteright}s allergens. Glycation in the presence or absence of soluble wheat proteins led to dramatic changes in whey proteins in terms of formation of protein bound carbonyls, losses of reactive lysine residues and free amino groups, formation of fluorescent compounds and brown polymer along with severe aggregation. Further, MALDI-TOF MS and MS/MS analysis were used to get a better insight into the real changes induced in whey allergens as a result of glycation.},
  author       = {Cucu, Tatiana and De Meulenaer, Bruno and Kerkaert, Barbara and Vandenberghe, Isabel and Devreese, Bart},
  booktitle    = {ACS National Meeting, 239th, Abstracts},
  language     = {eng},
  location     = {San Francisco, CA, USA},
  title        = {Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens},
  year         = {2010},
}

Chicago
Cucu, Tatiana, Bruno De Meulenaer, Barbara Kerkaert, Isabel Vandenberghe, and Bart Devreese. 2010. “Effect of Glycation in the Presence or Absence of Soluble Wheat Proteins on Major Whey Allergens.” In ACS National Meeting, 239th, Abstracts.
APA
Cucu, T., De Meulenaer, B., Kerkaert, B., Vandenberghe, I., & Devreese, B. (2010). Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens. ACS National Meeting, 239th, Abstracts. Presented at the 239th ACS National Meeting and Exposition.
Vancouver
1.
Cucu T, De Meulenaer B, Kerkaert B, Vandenberghe I, Devreese B. Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens. ACS National Meeting, 239th, Abstracts. 2010.
MLA
Cucu, Tatiana, Bruno De Meulenaer, Barbara Kerkaert, et al. “Effect of Glycation in the Presence or Absence of Soluble Wheat Proteins on Major Whey Allergens.” ACS National Meeting, 239th, Abstracts. 2010. Print.