{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T12:46:48Z","timestamp":1775825208506,"version":"3.50.1"},"reference-count":40,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2021,3,13]],"date-time":"2021-03-13T00:00:00Z","timestamp":1615593600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized\/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro digestion on the allergenicity of milk proteins incurred in meat products. Protein profiles of raw and autoclaved sausages without and with the addition of 10% of milk protein concentrates were analyzed by gel electrophoresis and liquid chromatography\u2013mass spectrometry. Additionally, residual IgE-reactivity was evaluated by immunoblot analysis using pooled sera of cow\u2019s-milk-allergic individuals followed by bioinformatic analysis. Results showed that autoclaving led to an increase in protein fragmentation (higher number of short peptides) and consequently to a higher digestion rate, that was found to be more pronounced in \u03b2-casein. The IgE-binding capacity of milk proteins seems to be reduced after autoclaving prior to digestion, with a residual reactivity in caseins, but was eliminated following digestion. This study highlights the importance of autoclaving as a processing strategy to produce hypoallergenic formulas.<\/jats:p>","DOI":"10.3390\/nu13030931","type":"journal-article","created":{"date-parts":[[2021,3,14]],"date-time":"2021-03-14T23:52:06Z","timestamp":1615765926000},"page":"931","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9471-3612","authenticated-orcid":false,"given":"Caterina","family":"Villa","sequence":"first","affiliation":[{"name":"REQUIMTE-LAQV, Faculdade de Farm\u00e1cia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5820-8088","authenticated-orcid":false,"given":"Simona L.","family":"Bavaro","sequence":"additional","affiliation":[{"name":"ISPA-CNR, Institute of Sciences of Food Production of National Research Council of Italy, Via Amendola 22\/O, 70126 Bari, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1290-4544","authenticated-orcid":false,"given":"Elisabetta","family":"De Angelis","sequence":"additional","affiliation":[{"name":"ISPA-CNR, Institute of Sciences of Food Production of National Research Council of Italy, Via Amendola 22\/O, 70126 Bari, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6789-1472","authenticated-orcid":false,"given":"Rosa","family":"Pilolli","sequence":"additional","affiliation":[{"name":"ISPA-CNR, Institute of Sciences of Food Production of National Research Council of Italy, Via Amendola 22\/O, 70126 Bari, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8229-2902","authenticated-orcid":false,"given":"Joana","family":"Costa","sequence":"additional","affiliation":[{"name":"REQUIMTE-LAQV, Faculdade de Farm\u00e1cia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Simona","family":"Barni","sequence":"additional","affiliation":[{"name":"Allergy Unit, Department of Pediatrics, Meyer Children\u2019s University Hospital, 50139 Florence, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elio","family":"Novembre","sequence":"additional","affiliation":[{"name":"Allergy Unit, Department of Pediatrics, Meyer Children\u2019s University Hospital, 50139 Florence, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5311-8895","authenticated-orcid":false,"given":"Isabel","family":"Mafra","sequence":"additional","affiliation":[{"name":"REQUIMTE-LAQV, Faculdade de Farm\u00e1cia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5650-7909","authenticated-orcid":false,"given":"Linda","family":"Monaci","sequence":"additional","affiliation":[{"name":"ISPA-CNR, Institute of Sciences of Food Production of National Research Council of Italy, Via Amendola 22\/O, 70126 Bari, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,3,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1046\/j.1471-0307.2001.00014.x","article-title":"Milk proteins as food ingredients","volume":"54","author":"Fox","year":"2001","journal-title":"Int. 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