Di Stasio, Luigia (2018) Intolerances and food allergies: assessment of the stability of allergenic proteins to gastrointestinal digestion. [Tesi di dottorato]

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Item Type: Tesi di dottorato
Resource language: English
Title: Intolerances and food allergies: assessment of the stability of allergenic proteins to gastrointestinal digestion
Creators:
CreatorsEmail
Di Stasio, Luigialuigia.distasio@unina.it
Date: 10 December 2018
Number of Pages: 149
Institution: Università degli Studi di Napoli Federico II
Department: Agraria
Dottorato: Scienze agrarie e agroalimentari
Ciclo di dottorato: 31
Coordinatore del Corso di dottorato:
nomeemail
D'Urso, Guidodurso@unina.it
Tutor:
nomeemail
Ferranti, PasqualeUNSPECIFIED
Date: 10 December 2018
Number of Pages: 149
Keywords: food allergy, food intolerance, digestion
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Date Deposited: 03 Jan 2019 17:13
Last Modified: 23 Jun 2020 10:00
URI: http://www.fedoa.unina.it/id/eprint/12564

Collection description

The objectives of the present PhD project are summarized as follow: A1) evaluation of the digestion stability of major nut allergens (peanuts, hazelnuts, walnuts and almonds) as whole food, using an in vitro static model that simulates the gastrointestinal digestion process, including oral, gastric, duodenal and intestinal (brush border membrane enzymes) phases; A2) determine the stability of nut allergens following gastrointestinal digestion of whole food using proteomic techniques (SDS-PAGE, RP-HPLC, LC- HR-MS/MS); A3) assess the allergenic properties of nuts following gastrointestinal digestion of whole food using immunological methodology (ELISA, western-blot, dot-blot, RBL assay); A4) investigate how in vitro gastro-intestinal digestion affects the immune toxic properties of gliadin from diploid (Triticum monococcum) compared to hexaploid (Triticum aestivum) wheat by an immunological and proteomic approach.

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