Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity

Reducing peanut allergens by high pressure combined with polyphenol oxidase

“…Our data are in agreement with the finding of Van der Plancken et al, [4] in which purified peanut allergens (Ara h 2 and Ara h 6) were found to be stable to HP between 150 and 800 MPa (10 min), and their structures remained unchanged even during HP treatment at 80 • C. By contrast, allergens from apples treated with HP at 80 • C exhibited structural changes and a reduction in immunoreactivity. [4,6] The high stability of peanut allergens to HP as shown in this study and that of Van der Plancken et al [4] is unusual because HP has previously been shown to induce protein denaturation, dissociation, or aggregation [8,15] and as a result, the HP-treated proteins are more easily digested and have a lower immunoreactivity. Also, HP can destabilize hydrophobic interactions, [24] which usually play a major role in the stabilization of protein tertiary structure.…”

“…[1,2] Because of its ability to denature proteins and dissociate protein complexes, [3,4] HP has been applied to food allergens for reduction of their immunoreactivity. For instance, allergens from such foods as soybean, [5] apple, [6] carrot, [7] and beef [8] are reported to have to a lower immunoreactivity after HP treatment. Additionally, HP has been used to increase the susceptibility of proteins/allergens to hydrolysis by enzymes such as trypsin and chymotrypsin.…”

Kinetic and thermodynamic analysis of ultra-high pressure and heat-induced denaturation of bovine serum albumin by surface plasmon resonance

“…Food allergies have become increasingly prevalent and occur especially in infants or children [1]. Approximately 1 -2 % of infants and 8 % of children suffer from food allergies [2].…”

Soybean Allergens: Presence, Detection and Methods for Mitigation

“…Although more direct research is needed to examine the efficacy of HHP on the allergenic proteins of foods including the soybeans, HHP has been shown to induce conformational changes in proteins. Because of this, it is believed that HHP can change allergen potency by altering its epitope structures (Yamamoto et al, 2010). Kleber et al (2007) found that the allergen reactivity of major milk allergen, -lactoglobulin, was actually underscored by HPP from 200 to 600 MPa.…”