Food Allergy &amp; Food Allergens

Anđelković, Uroš

doi:10.1016/b978-0-08-100596-5.22844-8

Cited by 3 publications

(1 citation statement)

References 196 publications

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“…Epigenetic changes caused by changes in a diet and environmental impact were associated with the development of asthma and allergic rhinitis, but not with food allergy [32,33]. The hygienic hypothesis assumes that an increase in the infection level at an early age has a protective action on the development of allergies, asthma and other atopic diseases [34,35,36,37]. The hypothesis about the double action of an allergen states that tolerance emerges due to peroral food exposure and allergic sensitization due to skin exposure [38].…”

Section: Prevalence Of Ige-mediated Food Allergymentioning

confidence: 99%

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

Kryuchenko

Kuzlyakina

Zamula

et al. 2020

Teor. prakt. pererab. mâsa (Print)

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The article discusses the definition and mechanism of IgE‑mediated food allergy, provides an overview of the legal regulation of the production and labeling of allergen-containing food products. In order to prevent the inadvertent appearance of allergens in products during their production, an allergenomics procedure is required — a comprehensive assessment of the allergic potential of a food product: allergenicity of product ingredients, risk analysis, and the procedure for managing allergens in the production.

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Section: Prevalence Of Ige-mediated Food Allergymentioning

confidence: 99%

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

Kryuchenko

Kuzlyakina

Zamula

et al. 2020

Teor. prakt. pererab. mâsa (Print)

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Food Allergens and Methods for Producing Hypoallergenic Foods

Gromov

Borisova

Бахарев

2021

Food Processing: Techniques and Technology

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Introduction. Healthy nutrition is one of the global problems that humanity is facing today, of which food safety and food allergies are the most relevant issues. A lot of chemicals used as food raw materials possess allergenic properties. Food producers are only beginning to realize the scale of this problem. As a result, hypoallergenic products and methods of food allergy prevention are at an early stage of development. Study objects and methods. The paper is a review of twenty years of research on food allergy. Results and discussion. The article describes the main sources of food allergens and allergenic proteins of plant and animal origin. It also gives various classifications of food allergens in terms of their stability and ability to maintain antigenic properties after processing, as well as provides methods for allergenicity reduction and hypoallergenic food production. Conclusion. Thermal and enzymatic processing are currently the most popular methods of reducing allergenicity of food raw materials. New approaches are based on enzymatic activity of microorganisms, the chemical modification of allergenic proteins, and the removal of allergenic proteins by binding them into complexes. The combination of enzymatic processing with high hydrostatic pressure or high-intensity ultrasound is the most promising direction in the production of hypoallergenic raw materials. Other promising methods are based on the enzymatic activity of microorganisms, chemical modification of allergenic proteins, and complexation with polyphenols, anthocyanins, etc. The future lies with genetic modification, which, however, still remains too complex, time-consuming, and understudied. Most novel methods need clinical trials to confirm the possibility of their use for commercial hypoallergenic food production.

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Functional Profile of Enzymatic Hydrolysates in Food Proteins

Lebedeva,

Bolkhonov,

Zhamsaranova

et al. 2024

Food Processing: Techniques and Technology

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Food allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods. This article describes enzymatic hydrolysates of egg and soy proteins as potential antigens, sensitizers, and antioxidants. The research featured soy protein isolate and egg albumin. The protein hydrolysates were obtained in a two-step process with pepsin and trypsin to measure hydrolysis, total antioxidant activity, and residual antigenicity. The sensitizing ability of native proteins and their hydrolysates was studied using a delayed-type hypersensitivity (DTH) skin test of paw swelling in mice. The egg albumin and soy protein were hydrolyzed by sequentially adding the proteases, i.e., pepsin and trypsin. The degree of protein hydrolysis was calculated against total nitrogen and its contents in non-hydrolyzed raw materials and hydrolysate. It was 82.6% for the egg hydrolysate and 88.3% for the soy hydrolysate, the total antioxidant activity being 114.3 and 91.4 mg/100 mL, respectively. The residual antigenicity of the hydrolysates determined by ELISA in a sandwich version was 1.55×10–4 and 3.30×10–4 RU, respectively. The native egg and soy proteins demonstrated good allergenic properties, and the DTH response index increased fivefold. The hydrolysates reduced the DTH response indices by an average of 3.5 for egg hydrolysate and 2.6 times for soy hydrolysate. The resulting enzymatic hydrolysates of egg albumin and soy protein demonstrated a high degree of hydrolysis and antioxidant activity. They had low residual antigenicity (10–4) and low sensitizing ability. The resulting enzymatic hydrolysates could be used as hypoallergenic components and antioxidants in new functional foods.

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Food Allergy & Food Allergens

Cited by 3 publications

References 196 publications

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

Food Allergens and Methods for Producing Hypoallergenic Foods

Functional Profile of Enzymatic Hydrolysates in Food Proteins

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