Anisakis simplex (s.l.) resistance to the action of gastric enzymes depends upon previous treatments applied to infected fish mince and affects antigen release
[Background]: Freezing is considered the most suitable technological treatment to avoid Anisakis infection from eating raw or undercooked fish but modifications of their cuticles upon freezing may reduce their resistance to gastric fluids, provoking a greater release of allergens. This work aimed to study the relationship between freezing-induced modifications of Anisakis simplex s.l., antigen recognition, and resistance to oral and gastric digestion in spiked fish mince.
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| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
John Wiley & Sons
2021
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| Subjects: | Anisakis simplex, In vitro digestion, Parasite antigen, Allergens, Infectivity, Fish muscle, |
| Online Access: | http://hdl.handle.net/10261/236737 http://dx.doi.org/10.13039/501100003329 |
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