OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteins

Abstract : OVONUTRIAL is a French 3-year research project (2008-2010), gathering interdisciplinary teams (8 scientific and medical partners) specialized in biochemistry and egg science, human nutrition, immunochemistry and food allergy respectively, and the major French eggproducts companies, joined in an association. The project aims to evaluate the effects of some major industrial processing (pasteurisation, drying, dry-heating) on the nutritional value and antigenicity of egg proteins, related to the induced protein modifications. One of its feature is that it is devoted to complex matrix (whole egg) submitted to realistic (industrial) technological treatments. Moreover, the project aims to provide new data by using the most recent methods for the evaluation of nutritional and allergenic properties. Especially, protein quality will be evaluated during the postprandial phase in humans, using an original approach that has been developed in that aim to intrinsically label egg proteins with 15N and 13C. Reactivity profiles of sera from egg allergic patients against both major and minor egg proteins will be analysed according to clinical data; a prospective and long term study will so be initiated on a patient cohort.
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Submitted on : Tuesday, March 5, 2013 - 4:24:10 PM
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Francoise Nau, Claire Gaudichon, Pascal Sanders, Catherine Guérin-Dubiard, Didier Dupont. OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteins. XIIIth European symposium on the quality of eggs and eggproducts, Jun 2009, Turku (FI), Finland. ⟨hal-00730037⟩

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