Title
Food processing and allergenicity
Author
Verhoeckx, K.C.M.
Vissers, Y.M.
Baumert, J.L.
Faludi, R.
Feys, M.
Flanagan, S.
Herouet-Guicheney, C.
Holzhauser, T.
Shimojo, R.
van der Bolt, N.
Wichers, H.
Kimber, I.
Publication year
2015
Abstract
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity. © 2015 The Authors. Chemicals/CAS: immunoglobulin E, 37341-29-0; immunoglobulin G, 97794-27-9
Subject
Life
MSB - Microbiology and Systems Biology
ELSS - Earth, Life and Social Sciences
Biomedical Innovation
Biology
Healthy Living
Allergenicity
Allergic sensitisation
Food allergy
Food processing
IgE antibody
Allergen
Immunoglobulin E
Immunoglobulin G
cControlled study
Egg
Enzyme activity
Fermentation
Food processing
Glycation
Glycosylation
Human
Hydrolysis
Immunogenicity
Milk
Mustard
Peanut
Prevalence
Protein function
Protein intake
Review
Risk assessment
Sensitization
Soybean
Wheat
Triticum aestivum
To reference this document use:
http://resolver.tudelft.nl/uuid:6024ce31-5da2-4a27-931d-3a7dedf5832a
DOI
https://doi.org/10.1016/j.fct.2015.03.005
TNO identifier
524759
ISSN
0278-6915
Source
Food and Chemical Toxicology, 80, 223-240
Document type
article