Food processing and allergenicity

被引：365

作者：

Verhoeckx, Kitty C. M. ^{[1
]}

Vissers, Yvonne M. ^{[2
]}

Baumert, Joseph L. ^{[3
]}

Faludi, Roland ^{[4
]}

Feys, Marcel ^{[5
]}

Flanagan, Simon ^{[6
]}

Herouet-Guicheney, Corinne ^{[7
]}

Holzhauser, Thomas ^{[8
]}

Shimojo, Ryo ^{[9
]}

van der Bolt, Nieke ^{[10
]}

Wichers, Harry ^{[10
]}

Kimber, Ian ^{[11
]}

机构：

[1] TNO, Utrecht, Netherlands

[2] Nestle Res Ctr, Lausanne, Switzerland

[3] Univ Nebraska, Lincoln, NE 68583 USA

[4] Int Life Sci Inst ILSI Europe, Brussels, Belgium

[5] Tereos Syral, Aalst, Belgium

[6] Reading Sci Ctr, Mondelez Int, Reading, Berks, England

[7] Bayer SAS, Lyon, France

[8] Paul Ehrlich Inst, Langen, Germany

[9] Kikkoman Europe R&D Lab, Sappemeer, Netherlands

[10] Univ Wageningen & Res Ctr, Wageningen, Netherlands

[11] Univ Manchester, Manchester M13 9PL, Lancs, England

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2015年 / 80卷

关键词：

Food allergy; Food processing; Allergenicity; IgE antibody; Allergic sensitisation; EXERCISE-INDUCED ANAPHYLAXIS; MOLECULAR-WEIGHT GLUTENINS; LINKED-IMMUNOSORBENT-ASSAY; MAJOR PEANUT ALLERGENS; FARM MILK CONSUMPTION; IGE-BINDING PROTEINS; IN-VITRO DIGESTION; SKIN PRICK TESTS; ARA H 1; DOUBLE-BLIND;

D O I：

10.1016/j.fct.2015.03.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity. (C) 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

引用

页码：223 / 240

页数：18