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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)
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Organization
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.

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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.
@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},
}