Devenir des allergènes dans le tube digestif

Abstract

Mechanisms by which food allergens sensitize atopic individuals still remain unclear. However, most of them are thought to sensitize via the gastrointestinal tract. Due to the very acidic conditions in the stomach and the intense proteolysis occurring in the stomach and in the intestine, only small amounts of intact or immunologically active proteins are taken up by the gut mucosa. This suggested that food allergens are, at least partially, resistant to gastro-duodenal digestion in order to be able to sensitize the mucosal immune system. As a result, several in vitro models have been developed to evaluate the stability of potential allergens to digestion. Indeed, resistance to digestion is part of the premarketing allergenicity assessment of newly expressed proteins in genetically modified crops. However, some food allergens are rapidly and extensively degraded during digestion, whereas some other food proteins that are resistant to digestion are not allergenic. It has been shown that degradation products, i.e. peptide fragments of various sizes, produced during the digestion of a protein may keep (part of) the allergenicity of the native protein. In addition, other factors may interact as to make a food protein an allergen, such as the structure and composition of the food matrix, technologic processing including cooking of the whole food that contains the allergens. Some studies also suggested that the biological property of a protein to be an allergen can influence its mode and route of transport across the intestinal epithelial barrier, which may have a profound impact on the immune responses thus generated. It is noteworthy that a pregastric absorption also occurs, i.e. in the oral cavity, which explains the occurrence of symptoms few minutes after ingestion of food allergens.