Victoria Gil, M.Gutiérrez Díaz, GloriaHiguero, NievesPalma, EstherFernández Rivera, NuriaParrón Ballesteros, JorgeBetancor, DianaPastor Vargas, CarlosCintas, PedroDelgado Adamez, Jonathan2025-02-242025-02-242025-01-15Gil, M. Victoria, et al. «Targeting Cow’s Milk Allergy Using Hypoallergenic Protein-Polyphenol Formulas: A Proof of Concept». Food Chemistry, vol. 463, enero de 2025, p. 141285. DOI.org (Crossref), https://doi.org/10.1016/j.foodchem.2024.141285.0308-814610.1016/j.foodchem.2024.141285https://hdl.handle.net/20.500.14352/118292Supplementary Material: Regression plots, chromatograms (HPLC analyses) showing the composition and concentration of polyphenols present in orange peels extracts and polyphenol-protein matrices in the supernatants, as well as additional FT-IR spectra of native proteins and their modified secondary structure by non-covalent interactions with phenolics.Cow's milk allergy caused by a hypersensitivity to milk proteins has increased over the last years. Hypoallergenic responses can be induced by altering the structure of such proteins with chemical modifiers; this paper is about the creation of edible matrices based on polyphenols from orange peel. Some compounds were able to significantly lower the IgE binding from β-lactoglobulin allergic serum in sensitized patients. Such effects could also be observed for casein allergic serum in patients sensitized to both proteins. A certain inter-individual variability is observed, although polyphenols do actually induce salient structural changes. This indicates that molecular modifications aimed at oral treatments against food allergy may or may not correlate with reduced allergenicity, and hence the necessity for serum monitoring through immunological assays. Overall, the results are promising enough to validate the polyphenol-fortified approach. In addition, this study highlights the upgrading of vegetable waste, consistent with a circular economy in food chemistry.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://doi.org/10.1016/j.foodchem.2024.141285https://www.sciencedirect.com/science/article/pii/S0308814624029352open access577Food allergyCow's milk proteinsPhenolic compoundsCircular chemistryBioquímica (Química)3207.01 Alergias