Evaluating the effect of food processing on the potential human allergenicity of novel proteins: International workshop report

Effects of the Varietal Diversity and the Thermal Treatment on the Protein Profile of Peanuts and Hazelnuts

“…However, in many cases, it is not clear whether such treatments might alter the risk of eliciting an allergic reaction in sensitive consumers. ese processing methods may induce protein modification, altering its intrinsic allergenicity through protein aggregation via disulfides or other interchain covalent bonds; all structural changes at the protein level may induce a concomitant disappearance or appearance of new IgE-binding epitopes [10][11][12]. Several authors reported that the thermal treatment causes changes in the structure/conformation of proteins in different matrix [13][14][15], depending on the structural and chemical properties of the protein itself, the type of thermal processing and the operating conditions applied (temperature, pH, and time) [16][17][18][19].…”

Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments

“…These modifications may increase or decrease the allergenicity of proteins, depending on the severity of the treatment (Bousfiha & Aarab, 2013;Cabanillas et al, 2012;Ouahidi, Aarab, & Dutau, 2010;Ouahidi, El Hamsas, & Aarab, 2011;Thomas et al, 2007;Wang et al, 2014;Xu, Shi, Yao, Jiang, & Luo, 2016).…”

Alergeni U Hrani – Prisustvo, Rizici I Upravljanje U Prehrambenoj Industriji

“…Svaki proces koji utiče na promjenu strukture proteina potencijalno može uticati i na pojavu alergičnosti [35,39]. Procesi u toku proizvodnje i prerade hrane indukuju više fizičkih, hemijskih i biohemijskih promjena proteina utičuči na potencijal proteina da budu alergeni.…”