Allergen Stability in Food Allergy: A Clinician’s Perspective

Sampath V, Abrams EM, Adlou B, Akdis C, Akdis M, Brough HA, et al. Food allergy across the globe. J Allergy Clin Immunol. 2021;148:1347–64.

Article  PubMed  Google Scholar 

Peters RL, Krawiec M, Koplin JJ, Santos AF. Update on food allergy. Pediatr Allergy Immunol. 2021;32:647–57.

Article  PubMed  PubMed Central  Google Scholar 

Warren C, Nimmagadda SR, Gupta R, Levin M. The epidemiology of food allergy in adults. Ann Allergy Asthma Immunol. 2023;130:276–87.

Article  CAS  PubMed  Google Scholar 

Warren CM, Jiang J, Gupta RS. Epidemiology and burden of food allergy. Curr Allergy Asthma Rep. 2020;20:6.

Article  PubMed  PubMed Central  Google Scholar 

Kim JS, Sicherer S. Should avoidance of foods be strict in prevention and treatment of food allergy? Curr Opin Allergy Clin Immunol. 2010;10:252–7.

Article  CAS  PubMed  Google Scholar 

Costa C, Coimbra A, Vítor A, Aguiar R, Ferreira AL, Todo-Bom A. Food allergy—from food avoidance to active treatment. Scand J Immunol. 2020;91: e12824.

Article  PubMed  Google Scholar 

Dierick BJH, van der Molen T, Flokstra-de Blok BMJ, Muraro A, Postma MJ, Kocks JWH, et al. Burden and socioeconomics of asthma, allergic rhinitis, atopic dermatitis and food allergy. Expert Rev Pharmacoecon Outcomes Res. 2020;20:437–53.

Article  PubMed  Google Scholar 

Jansson S-A, Heibert-Arnlind M, Middelveld RJ, Bengtsson UJ, Sundqvist A-C, Kallström-Bengtsson I, et al. Health-related quality of life, assessed with a disease-specific questionnaire, in Swedish adults suffering from well-diagnosed food allergy to staple foods. Clin Transl Allergy. 2013;3:21.

Article  PubMed  PubMed Central  Google Scholar 

Pekar J, Ret D, Untersmayr E. Stability of allergens. Mol Immunol. 2018;100:14–20.

Article  CAS  PubMed  PubMed Central  Google Scholar 

Verhoeckx KCM, Vissers YM, Baumert JL, Faludi R, Feys M, Flanagan S, et al. Food processing and allergenicity. Food Chem Toxicol. 2015;80:223–40.

Article  CAS  PubMed  Google Scholar 

El Mecherfi KE, Curet S, Lupi R, Larré C, Rouaud O, Choiset Y, et al. Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity. J Food Sci Technol. 2019;56:177–86.

Article  PubMed  Google Scholar 

Lu Q, Zuo L, Wu Z, Li X, Tong P, Wu Y, et al. Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model. Food Chem. 2022;366: 130569.

Article  CAS  PubMed  Google Scholar 

Cheng J-H, Wang H, Sun D-W. Insight into the IgE-binding sites of allergenic peptides of tropomyosin in shrimp (Penaeus chinensis) induced by cold plasma active particles. Int J Biol Macromol. 2023;234: 123690.

Article  CAS  PubMed  Google Scholar 

Knorr D, Watzke H. Food processing at a crossroad. Front Nutr. 2019;6:85.

Article  PubMed  PubMed Central  Google Scholar 

van Boekel M, Fogliano V, Pellegrini N, Stanton C, Scholz G, Lalljie S, et al. A review on the beneficial aspects of food processing. Mol Nutr Food Res. 2010;54:1215–47.

Article  PubMed  Google Scholar 

Knorr D, Froehling A, Jaeger H, Reineke K, Schlueter O, Schoessler K. Emerging technologies in food processing. Annu Rev Food Sci Technol. 2011;2:203–35.

Article  CAS  PubMed  Google Scholar 

Guo Q, Ye A, Singh H, Rousseau D. Destructuring and restructuring of foods during gastric digestion. Comp Rev Food Sci Food Safety. 2020;19:1658–79.

Article  Google Scholar 

Zenker HE, Wichers HJ, Tomassen MMM, Boeren S, De Jong NW, Hettinga KA. Peptide release after simulated infant in vitro digestion of dry heated cow’s milk protein and transport of potentially immunoreactive peptides across the Caco-2 cell monolayer. Nutrients. 2020;12:2483.

Ma X, Li H, Zhang J, Ge Y, He L, Kang W, et al. Effect of roasting on the conformational structure and ige binding of sesame allergens. J Agric Food Chem. 2022;70:9442–50.

Article  CAS  PubMed  Google Scholar 

Di Stasio L, d’Acierno A, Picariello G, Ferranti P, Nitride C, Mamone G. In vitro gastroduodenal and jejunal brush border membrane digestion of raw and roasted tree nuts. Food Res Int. 2020;136: 109597.

Article  PubMed  Google Scholar 

Lamberti C, Nebbia S, Antoniazzi S, Cirrincione S, Marengo E, Manfredi M, et al. Effect of hot air and infrared roasting on hazelnut allergenicity. Food Chem. 2021;342: 128174.

Article  CAS  PubMed  Google Scholar 

Álvarez ML, Mera TDA, Baynova K, Zavala BB, Castaño MP. Anaphylaxis due to roasted sunflower seeds with tolerance to raw sunflower seeds. Ann Allergy Asthma Immunol. 2018;120:330–1.

Article  PubMed  Google Scholar 

Shi Q, Wang W, Wu Y, Chen H, Tong P, Gao J. Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white. J Sci Food Agric. 2022;102:6835–47.

Article  CAS  PubMed  Google Scholar 

Yang F, Ma X, Hu W, Xiong Z, Huang M, Wu Y, et al. Identification of immunoglobulin E epitopes on major allergens from dairy products after digestion and transportation in vitro. J Dairy Sci. 2022;105:9476–87.

Article  CAS  PubMed  Google Scholar 

Toda M, Hellwig M, Henle T, Vieths S. Influence of the Maillard reaction on the allergenicity of food proteins and the development of allergic inflammation. Curr Allergy Asthma Rep. 2019;19:4.

Article  PubMed  Google Scholar 

Bai T-L, Han X-Y, Li M-S, Yang Y, Liu M, Ji N-R, et al. Effects of the Maillard reaction on the epitopes and immunoreactivity of tropomyosin, a major allergen in Chlamys nobilis. Food Funct. 2021;12:5096–108.

Article  CAS  PubMed  Google Scholar 

Shi Y, Wang M, Ding Y, Chen J, Niu B, Chen Q. Effects of Maillard reaction on structural modification and potential allergenicity of peanut 7S globulin (Ara h 1). J Sci Food Agric. 2020;100:5617–26.

Article  CAS  PubMed  Google Scholar 

Chizoba Ekezie F-G, Cheng J-H, Sun D-W. Effects of nonthermal food processing technologies on food allergens: a review of recent research advances. Trends Food Sci Technol. 2018;74:12–25.

Article  CAS  Google Scholar 

Kurpiewska K, Biela A, Loch JI, Lipowska J, Siuda M, Lewiński K. Towards understanding the effect of high pressure on food protein allergenicity: β-lactoglobulin structural studies. Food Chem. 2019;270:315–21.

Article  CAS  PubMed  Google Scholar 

Cuadrado C, Sanchiz A, Vicente F, Ballesteros I, Linacero R. Changes induced by pressure processing on immunoreactive proteins of tree nuts. Molecules. 2020;25:954.

Ng SW, Lu P, Rulikowska A, Boehm D, O’Neill G, Bourke P. The effect of atmospheric cold plasma treatment on the antigenic properties of bovine milk casein and whey proteins. Food Chem. 2021;342: 128283.

Article  CAS  PubMed  Google Scholar 

Saremnezhad S, Soltani M, Faraji A, Hayaloglu AA. Chemical changes of food constituents during cold plasma processing: a review. Food Res Int. 2021;147: 110552.

Article  CAS  PubMed  Google Scholar 

Olatunde OO, Hewage A, Dissanayake T, Aluko RE, Karaca AC, Shang N, et al. Cold atmospheric plasma-induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction. Comp Rev Food Sci Food Safety. 2023;22:2197–234.

Article  CAS  Google Scholar 

Schrama D, Raposo de Magalhães C, Cerqueira M, Carrilho R, Revets D, Kuehn A, et al. Fish processing and digestion affect parvalbumins detectability in gilthead seabream and european seabass. Animals (Basel). 2022;12:3022.

Wang J, Wang J, Kranthi Vanga S, Raghavan V. Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins. Ultrason Sonochem. 2021;71: 105409.

Article  CAS  PubMed  Google Scholar 

Wang C, Xie Q, Wang Y, Fu L. Effect of ultrasound treatment on allergenicity reduction of milk casein via colloid formation. J Agric Food Chem. 2020;68:4678–86.

Article  CAS  PubMed  Google Scholar 

Zhang Z, Zhang X, Chen W, Zhou P. Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp (Exopalaemon modestus) as affected by high intensity ultrasound. Food Chem. 2018;245:997–1009.

Article  CAS  PubMed  Google Scholar 

da Silva JF, Morais AT do B, Santos WG, M Ahrné L, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Res Int. 2023;168:112729.

Yuan J, Zheng Y, Wu Y, Chen H, Tong P, Gao J. Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity. J Food Biochem. 2020;44:13113.

Cuadrado C, Cheng H, Sanchiz A, Ballesteros I, Easson M, Grimm CC, et al. Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio. Food Chem. 2018;241:372–9.

Article  CAS  PubMed  Google Scholar 

Pi X, Yang Y, Sun Y, Cui Q, Wan Y, Fu G, et al. Recent advances in alleviating food allergenicity through fermentation. Crit Rev Food Sci Nutr. 2022;62:7255–68.

Article  CAS  PubMed  Google Scholar 

Huang M, Yang F, Wu Y, Meng X, Shi L, Chen H, et al. Identificatio

留言 (0)

沒有登入
gif