Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase

Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase

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The in vitro gastric digestion of several food allergens (beta-lactoglobulin (BLG), alpha-lactalbumin (LA) and peanut allergens (PE)) in the presence of a catechin-enriched polyphenol extract of green tea (GTC), oxidized polyphenols and phenol oxidase processed food allergens and GTC was investigated.Pepsin-resistant proteins, such as BLG, major peanut allergens, Ara h 1 and Ara h 2, degrade faster in the presence of catechin-enriched green tea polyphenols.Phenol oxidase Barricade Tape polymerized GTC affected adversely protein digestion of BLG and LA, but not digestion of PE proteins.Protecting effect of polyphenols correlated well with the ability of proteins to form insoluble complexes with oxidized catechins.

Cross-linking of proteins and polyphenols further extended the half-lives of BLG and LA in the Vacuum Lid Seal in vitro digestion by pepsin.Catechin-enriched green tea polyphenols of food supplements facilitate pepsin digestion of major food allergens, but hamper their digestion if oxidized and polymerized by phenol oxidase.