Is high-pressure treatment able to modify the allergenicity of the main apple juice allergen, Mal d1?

Self Cite

The structural changes and allergenicity of recombinant main celery allergen rApi g1 caused by the high pressure were studied. We have treated the buffer solutions of rApi g1 by high pressure at 500 MPa for pressure holding times 10 and 20 min and holding time temperatures 30 • C, 40 • C and 50 • C. The structural changes were studied by circular dichroismus (CD) spectra. The allergenic reaction of the rApi g1 was tested by Western blot analysis. The greatest changes of the structure were found at samples treated by 500 MPa at 50 • C. The samples treated at this temperature at pressure levels 400, 450 and 500 MPa and held for 10 and 20 min showed that protein structure changes are positively correlated with pressure. Western blot analysis evidenced that a pressure of 500 MPa held for 10-20 min at temperatures 30-50 • C did not change the allergenicity of the rApi g1 protein when compared with the untreated sample.

“…Email: m.houska@vupp.cz allergic patients. We were unable to confirm recently [6] that HPT alone is capable of removing or decreasing the allergenicity of Mal d1 or apple juice.…”

Section: Introductioncontrasting

confidence: 60%

Section: Western Bolt (Wb) Test Descriptionmentioning

confidence: 99%

Allergenicity of main celery allergen rApi g1 and high-pressure treatment

Houška

Kmínková

Strohalm

et al. 2009

Self Cite

“…Allergens from other foods such as apples and celery have also been shown to be unaffected by HP. [1,21] However, at a high temperature (115 • C), HP is reported to be able to reduce the allergenicity of apple and celery allergens. [6] Peanut allergens are not likely to change at a high temperature in terms of structures and IgE binding because a previous study has shown that HP at a high temperature has no effect on peanut allergens.…”

Section: Effect Of Ppo Versus a Combined Hp/ppomentioning

confidence: 98%

“…HP treatment with an isostatic press (Zdas CYX 6/0103) was performed according to the method of Houska et al [21] Drinking water was used as the pressure-transmitting medium. The vessel was preheated to the final temperature as planned.…”

Section: Treatment With Hp and Combined Hp/ppomentioning

confidence: 99%

Reducing peanut allergens by high pressure combined with polyphenol oxidase

Chung

Houška

Reed

2013

Self Cite

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.

“…High pressure treatment was found to be a successful technology with which to reduce the allergenicity of allergens from soybean [2], peanut [3] and apple slices [4] still some works generally reporting on the high pressure stability of food allergens, such as celery [5], sliver carp [6] and beef [7].…”

Section: Introductionmentioning

confidence: 99%

Is high pressure treatment able to modify the allergenicity of the largemouth bass allergens?

Liu

Tao

Liu

et al. 2012

The aim of this paper is to study the influence of high pressure treatment on the structural changes and allergenicity of largemouth bass. We treated the allergens at 100, 200, 300 and 400 MPa for 15 min and at 300 MPa for 5, 10, 15, 20 and 30 min at 20 • C. The treated samples from largemouth bass were tested for their IgE-binding properties by combining Sodium dodecyl sulfate-Polyacrylamide gel electrophoresis (SDS-PAGE) with western blotting (WB) and enzyme-linked immunosorbent assay (ELISA). Circular dichroism analysis was performed to characterize the structural change. In summary, we can determine that the greatest structure changes were found for samples treated by 400 MPa for 15 min. High pressure treatment did change the structure, subunit composition and molecular weight of largemouth bass allergens, but it did not change the allergenicity of the allergens.