Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation

Abstract

This work aimed to determine if it was possible to eliminate or reduce the content of the Api g1 allergen in celery juice by oxidation, utilising its natural polyphenol oxidase (PPO) content. We attempted to determine a possible relationship between the enzymatic browning of celery juice and the reactivity of the Api g1 allergen. Pressed celery juice was stirred, and samples for the colour measurement and allergenicity, determined using the Western Blot (WB) method, were collected at pre-defined times. Oxidation failed to eliminate the allergenicity of pure celery juice. Further trials were focused on celery allergen elimination in apple-celery juices mixtures in ratios of 3:1, 5:1, and 7:1. We selected the 5:1 ratio as the most acceptable from the sensory perspective, and monitored its allergenicity using the WB method, basophil activation test, and skin prick testing. The WB test showed that oxidation, caused by stirring for 120 min, reduced the allergenicity of the mixture. However, the basophil activation test showed no reduction in the allergic response to the oxidised juice mixture. Skin testing showed that the oxidised juice mixture stirred for 120 min exhibited a significantly lower reaction than the juice mixture stirred for 60 min or celery and apple juice stabilised with ascorbic acid. Due to the contradictory results in different tests, the method cannot be declared successful or safe, even for mixtures of apple-celery juices.

The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

“…Abbreviations, as in Figure 3. The juice obtained from celeriac roots in laboratory conditions had a similar pH value (Table 3), which was, however, lower by 10-12% in the study concerning celeriac root conducted by Novotna et al [9]. In the case of juice obtained from chips with the use of the freezing and thawing method, the pH value was slightly lower (Table 4).…”

“…Celeriac has the following properties: anti-inflammatory, antiallergic, antioxidant, antimicrobial, and antiviral [6][7][8]. It should also be noted that allergens may also be present in celery juice [9]. There is a large amount of data in the literature regarding the results of examined celeriac roots' chemical properties and their influence on health.…”

Allergic Diseases - Highlights in the Clinic, Mechanisms and Treatment

“…In their further study Chung et al (Chung & Champagne, 2008) treated peanut butter slurries with phenolic compounds/PPO and obtained reduction in IgE-binding, despite the formation of soluble allergen complexes or cross-links, for which authors assume that are less allergenic. Novotna et al (Novotna et al, 2011) investigated effects of celery juice by oxidation by utilising its natural polyphenol oxidase (PPO) content on the reduction of the content of the Api g1, the main celery allergen. Oxidation failed to eliminate the allergenicity of pure celery juice, but oxidation in apple-celery juices reduced the allergenicity of the mixture.…”

Enzymatic and Chemical Modifications of Food Allergens

“…Novotna et al (Novotna et al, 2011) investigated effects of celery juice by oxidation by utilising its natural polyphenol oxidase (PPO) content on the reduction of the content of the Api g1, the main celery allergen. Oxidation failed to eliminate the allergenicity of pure celery juice, but oxidation in apple-celery juices reduced the allergenicity of the mixture.…”