Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

Effect of thermal and ultrasound treatments on denaturation and allergenic potential of Pru p 3 protein from peach

“…5). These results are in good agreement to those reported by Lavilla et al (2016) [12], that showed no apparent changes in Pru p 3 after treatment at 90 °C for 10 min, whereas after treatment at 100 °C for 15 min, the protein exhibited a protein band of lower intensity.…”

“…They attributed this high thermostability to the presence of epitopes in linear amino acid sequences of the protein. In contrast, Lavilla et al (2016) [12] using a competitive ELISA technique and a pool of sera from peach allergic patients showed that mild thermal treatment (80-90 °C) of Pru p 3 had only a slight effect on IgE recognition whereas increasing the temperature to 100 °C for 15 min caused 60% inhibition of binding to IgE. However, they found that only a 25% of inhibition was achieved when assaying peach extract subjected to that treatment, which suggest a protective effect of components present in peach extract on the allergenic potential of Pru p 3.…”

“…Thermal treatments are commonly used in food industry for preservation and extension of the self-life of foods. It was shown that treatment of peach nectar at 121 °C for 30 min did not decrease the reactivity of Pru p 3 with IgE of peach allergic patients [11], while treatment of peach extract at 100 °C for 15 min induced about 25% inhibition of IgE-binding [12]. Using Circular Dichroism (CD) spectroscopy and high field Nuclear Magnetic Resonance (NMR) spectroscopy, Gaier et al (2008) [13], observed that Pru p 3 protein was unable to refold after heating to 95 °C under neutral conditions but readily refolded after heating at pH 3, which are the conditions usually applied in peach products like juices, nectars, jams, etc.…”

Allergenicity of acrolein‐treated shrimp tropomyosin evaluated using RBL‐2H3 cell and mouse model

“…Several attempts to eliminate or reduce the allergenicity and to effectively minimize human health hazards using different processing methods have been made previously . Currently available studies show that various food processing technologies could reduce shrimp allergenicity and provide the required technical support to control allergen risk in the food industry.…”

Identification of Major B-Cell Linear Epitopes of Peach Allergen Pru p 3 Using Immune Slot-Blot Microarray Assay

“…It is generally recognized that many of the epitopes that play key allergenic roles are conformational; , however, the secondary and tertiary structures of proteins are more likely to be disrupted during food processing. Therefore, compared to linear epitopes, the conformational epitopes of Pru p 3 are more likely to be masked or exposed in complex food processing such as high-pressure treatment, pulsed electric field treatment, microwave treatment, and high-temperature treatment under neutral conditions. ,− In such complex processing, it is difficult to guarantee the stable presence of conformational epitopes, despite the thermal stability of Pru p 3. As a result, the disrupted conformational epitopes in some peach products may not exert their full allergenic effect.…”