Effect of ultrahigh-pressure treatment on the structure and allergenicity of peach allergenic proteins

Kang, Wenhan; Zhang, Jiukai; Yu, Ning; He, Lei; Chen, Ying

doi:10.1016/j.foodchem.2023.136227

Cited by 9 publications

(2 citation statements)

References 36 publications

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“…This method involves various modifications and alterations in protein structure, which depend on the duration and intensity of the processing (Zhao, Zeng, Liu et al., 2023). These modifications can include denaturation, unfolding, aggregation, hydrolysis of peptide bonds, reconfiguration of disulfide bonds, as well as interactions with other ingredients such as lipids and carbohydrates within the matrix (Chizoba Ekezie et al., 2018; Hu et al., 2022; Kang et al., 2023; Liu et al., 2021). Along with being consumed raw, mangoes are also commonly consumed in the form of milkshakes, jams, purees, frozen fruit juices, pickled mangoes, and dehydrated fruit.…”

Section: Influence Of Processing Techniquesmentioning

confidence: 99%

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Zhao,

Camus‐Ela,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Mangoes (Mangifera indica) are widely prized for their abundant nutritional content and variety of beneficial bioactive compounds and are popularly utilized in various foods, pharmaceuticals, and cosmetics industries. However, it is important to note that certain proteins present in mango can trigger various allergic reactions, ranging from mild oral allergy syndrome to severe life‐threatening anaphylaxis. The immunoglobulin E‐mediated hypersensitivity of mango is mainly associated with three major allergenic proteins: Man i 1 (class IV chitinase), Man i 2 (pathogenesis‐related‐10 protein; Bet v 1‐related protein), and Man i 4 (profilin). Food processing techniques can significantly affect the structure of mango allergens, reducing their potential to cause allergies. However, it is worth mentioning that complete elimination of mango allergen immunoreactivity has not been achieved. The protection of individuals sensitized to mango should be carefully managed through an avoidance diet, immediate medical care, and long‐term oral immunotherapy. This review covers various aspects related to mango allergy, including prevalence, pathogenesis, symptoms, and diagnosis. Furthermore, the characterization of mango allergens and their potential cross‐reactivity with other fruits, vegetables, plant pollen, and seeds were discussed. The review also highlights the effects of food processing on mango and emphasizes the available strategies for managing mango allergy.

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Section: Influence Of Processing Techniquesmentioning

confidence: 99%

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Zhao,

Camus‐Ela,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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“…According to Kang et al (2023), the sesame protein samples were analyzed by UV spectroscopy (UV-3600, Shimadzu, Japan). The sample concentration was adjusted to 0.1 mg mL À1 , and the insoluble debris was filtered out using a 0.22 lm filter membrane.…”

Section: Ultraviolet Spectroscopy (Uv) Analysismentioning

confidence: 99%

Effects of glycation reactions on the structure and immunological properties of sesame proteins

Hu,

Yu,

Kang

et al. 2024

Int J of Food Sci Tech

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SummarySesame has been included in the top eight food allergens, and therefore reduction of sesame allergen potency is of great practical significance. Glycation reactions are extensively researched for their role in regulating the allergic properties of food allergens due to their distinct benefits. This study involved the glycation of sesame proteins with three different reducing sugars to generate reaction products. The structure of the reaction products was characterized by the use of spectroscopic and chromatographic techniques. The impact of glycation on the allergenic properties of sesame proteins was explored by in vitro simulated digestion tests combined with immunological techniques. The study results indicated that all three reducing sugars underwent glycation with sesame proteins, with D‐ribose showing the most significant level of glycation. During the glycation reaction of sesame proteins in this study, the proteins underwent precipitation as well as structural changes, leading to reduced immunoglobulin G (IgG) binding capacity. Glycation alters the digestive stability of sesame proteins and further reduces the ability to bind to IgG. Overall, glycation modification shows promise in decreasing the allergenicity of sesame.

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Effects of polyphenols from walnut pellicle on the structure and allergenicity of walnut globulin

Ma,

Ren,

Tang

et al. 2024

Food Bioscience

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Effect of ultrahigh-pressure treatment on the structure and allergenicity of peach allergenic proteins

Cited by 9 publications

References 36 publications

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Effects of glycation reactions on the structure and immunological properties of sesame proteins

Effects of polyphenols from walnut pellicle on the structure and allergenicity of walnut globulin

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