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Content archived on 2024-05-21

The effect of gastrointestinal digestion on the allergenicity of foods

Objective

We propose a novel in-vitro model of human digestion with gastric and duodenal phase of various specificity (human recombinant enzymes) and added bile salts. It will provide industries & regulators improved food-processing methods of assessing protein digestibility, data on allergen release and changes in allergen city during digestion. Digestibility is part of the risk assessment of novel foods and transgenic selection for introduction into plant foods and relevant to assessing the macronutrient quality of proteins. Food allergens are notably resistant to hydrolysis, can escape digestion, cross the gut barrier and trigger allergic reactions. Current in vitro tests use animal enzymes but do not mimic the complexities of the human digestive tract. The digest will be characterised for allergen city, and at the biochemical level, thus enabling production of high-quality hypoallergenic foods for consumption by the society.

Fields of science (EuroSciVoc)

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Topic(s)

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Call for proposal

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Funding Scheme

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CSC - Cost-sharing contracts

Coordinator

TECHNION - ISRAEL INSTITUTE OF TECHNOLOGY
EU contribution
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Total cost

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Participants (6)

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