Influence of high-pressure treatment on allergenicity of rDau c1 and carrot juice demonstrated by<i>in vitro</i>and<i>in vivo</i>tests

Heroldova, Martina; Houška, Milan; Vavrova, Helena; Kučera, Petr; Setinova, Ivana; Honzová, S; Kmínková, M.; Strohalm, Jan; Novotná, Pavla; Proskova, A.

doi:10.1080/08957950903481176

Cited by 11 publications

(5 citation statements)

References 8 publications

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“…Therefore, processing techniques affecting this structure, such as HP treatment, have the potential to reduce the allergenicity of foods. Several studies have been performed on the effect of HP at ambient to moderate temperature on different allergens from plant origin, such as from rice (Kato et al, 2000), apple (Meyer-Pittroff, Behrendt & Ring, 2007), celery (Jankiewicz et al, 1997;Houska et al, 2009), carrot (Heroldova et al, 2009), soybean (Peñas et al, 2011), and birch pollen (which contains an allergen that is highly cross reactive with major allergens from a wide range of plant food allergens) (Setinova et al, 2009), but to our knowledge not at elevated temperatures (above 60°C).…”

Section: Allergensmentioning

confidence: 99%

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Plancken

Verbeyst

Vleeschouwer

et al. 2012

Trends in Food Science & Technology

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In recent years, the range of equipment and applications for high pressure pasteurization has gradually increased on the European market. Sterilization under conditions of elevated pressures is in the pipeline, albeit at the research level. Knowledge on the effect of high pressure/high temperature processing on food safety and quality attributes is still too limited. This review discusses recent progress made in understanding the impact of high pressure/high temperature processing on food safety and quality attributes of fruit and vegetable based products, within the EU FP6 integrated project NovelQ. Methodological approach for kinetic studies under HP/HT conditionsWhen performing a kinetic study, process parameters need to be, if not kept constant, at least documented as completely as possible. Rate constants strongly depend on pressure and temperature, both critical process parameters in HP/HT processing. Therefore, incorrectly assuming that process parameters are constant or inadequate knowledge of the temperature, pressure history will lead to incorrect estimates of the kinetic parameters (e.g. rate constants, activation energy and activation volume). Moreover these cannot then be extrapolated to different equipment (Van der Plancken et al., 2008). This is even more pertinent, when larger scale high pressure vessels are used, in which major temperature non-uniformity may arise (Grauwet, Van der Plancken,

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Section: Allergensmentioning

confidence: 99%

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Plancken

Verbeyst

Vleeschouwer

et al. 2012

Trends in Food Science & Technology

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“…However, individual data on allergen‐resolved sensitization patterns are lacking; therefore, conclusions with regard to allergen‐related patterns of allergic response cannot be drawn from the contradictory results. In another study, HHP‐treated carrot juice did not exhibit reduced allergenic potential in the skin test conducted on birch‐pollen allergic subjects with carrot allergy (Heroldova et al., 2009). HHP‐treated apples were well tolerated in an oral provocation of 19 birch‐pollen‐associated apple allergic subjects (Meyer‐Pittroff et al., 2007).…”

Section: Effects Of Hp On Chemical and Structural Properties Of Foods And Food Constituentsmentioning

confidence: 97%

“…In the oral provocation of 10 allergic subjects having birch‐pollen‐associated apple allergy, 10 subjects presented allergic reactions to untreated apple juice and five to the HHP‐treated juice (Houska et al., 2009). In the oral provocation of five carrot allergic subjects, five presented allergic reactions to untreated carrot juice and three presented allergic reactions to the HHP‐treated juice (Heroldova et al., 2009). There was a tendency for birch‐pollen‐associated allergies to apple or carrot to exhibit no or only a slight reduction in allergenic potential after the HHP treatment.…”

Section: Effects Of Hp On Chemical and Structural Properties Of Foods...mentioning

confidence: 99%

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

Aganovic

Hertel

Vogel

et al. 2021

Comp Rev Food Sci Food Safe

115

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The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety‐relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non‐HHP‐treated food, the allergenic potential of HHP‐treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.

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“…[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.…”

Section: Introductionmentioning

confidence: 98%

Reducing peanut allergens by high pressure combined with polyphenol oxidase

Chung

Houška

Reed

2013

High Pressure Research

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Polyphenol oxidase (PPO) has been shown to reduce major peanut allergens. Since high pressure (HP) can increase enzyme activity, we postulated that further reduction of peanut allergens can be achieved through HP combined with PPO. Peanut extracts containing caffeic acid were treated with each of the following: (1) HP; (2) HP + PPO; (3) PPO; and (4) none. HP was conducted at 300 and 500 MPa, each for 3 and 10 min, 37 • C. After treatment, SDS-PAGE was performed and allergenic capacity (IgE binding) was determined colorimetrically in inhibition enzyme-linked immunosorbent assay and Western blots, using a pooled plasma from peanut-allergic patients. Data showed that HP alone had no effect on major peanut allergens. However, HP at 500 MPa combined with PPO (HP500/PPO) induced a higher (approximately twofold) reduction of major peanut allergens and IgE binding than PPO alone or HP300/PPO. There was no difference between treatment times. We concluded that HP500/PPO at 3-min enhanced a twofold reduction of the allergenic capacity of peanut extracts, as compared to PPO itself.

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Influence of high-pressure treatment on allergenicity of rDau c1 and carrot juice demonstrated byin vitroandin vivotests

Cited by 11 publications

References 8 publications

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

Reducing peanut allergens by high pressure combined with polyphenol oxidase

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