Allergenicity of main celery allergen rApi g1 and high-pressure treatment

Abstract

The structural changes and allergenicity of recombinant main celery allergen rApi g1 caused by the high pressure were studied. We have treated the buffer solutions of rApi g1 by high pressure at 500 MPa for pressure holding times 10 and 20 min and holding time temperatures 30 • C, 40 • C and 50 • C. The structural changes were studied by circular dichroismus (CD) spectra. The allergenic reaction of the rApi g1 was tested by Western blot analysis. The greatest changes of the structure were found at samples treated by 500 MPa at 50 • C. The samples treated at this temperature at pressure levels 400, 450 and 500 MPa and held for 10 and 20 min showed that protein structure changes are positively correlated with pressure. Western blot analysis evidenced that a pressure of 500 MPa held for 10-20 min at temperatures 30-50 • C did not change the allergenicity of the rApi g1 protein when compared with the untreated sample.

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

“…Therefore, processing techniques affecting this structure, such as HP treatment, have the potential to reduce the allergenicity of foods. Several studies have been performed on the effect of HP at ambient to moderate temperature on different allergens from plant origin, such as from rice (Kato et al, 2000), apple (Meyer-Pittroff, Behrendt & Ring, 2007), celery (Jankiewicz et al, 1997;Houska et al, 2009), carrot (Heroldova et al, 2009), soybean (Peñas et al, 2011), and birch pollen (which contains an allergen that is highly cross reactive with major allergens from a wide range of plant food allergens) (Setinova et al, 2009), but to our knowledge not at elevated temperatures (above 60°C).…”

pH and Heat Resistance of the Major Celery Allergen Api g 1

“…Oral immunotherapy has recently been explored as a new therapeutic approach for food allergy, but its effectiveness has so far not been clearly established, and further studies on side effects and long‐term safety are still required . In addition, several partly successful attempts have been made to deallergize certain foods by applying oxidative stress or combinations of temperature and high‐pressure treatment (reviewed by Houska et al…”

Is high pressure treatment able to modify the allergenicity of the largemouth bass allergens?

“…High pressure treatment was found to be a successful technology with which to reduce the allergenicity of allergens from soybean [2], peanut [3] and apple slices [4] still some works generally reporting on the high pressure stability of food allergens, such as celery [5], sliver carp [6] and beef [7].…”