Investigation of the allergenic potential of wines fined with various proteinogenic fining agents by ELISA

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 8, 2007, Pages 3127-3133

  Weber, Patrick ^a   Steinhart, Hans ^a   Paschke, Angelika ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Allergen; Allergy; Casein; Fining agent; Fish gelatin; Food allergy; Hen's egg protein; Hidden allergens; Immunoassay; Isinglass; Lysozyme; Ovalbumin; Wine

Indexed keywords

ALLERGEN; EGG WHITE; LYSOZYME;

ARTICLE; CHEMISTRY; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ALLERGY; FOOD HANDLING; FOOD PACKAGING; IMMUNOLOGY; METHODOLOGY; WINE;

ALLERGENS; EGG WHITE; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOOD LABELING; MURAMIDASE; WINE;

EID: 34247576105     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063436s     Document Type: Article

References (29)

1. Miller, J. B. Hidden food ingredients, chemical food additives and incomplete food labels. Ann. Allergy 1978, 41, 93-98.
2. Deibel, K.; Trautman, T.; DeBoom, T.; Sveum, W. H.; Dunaif, G.; Scott, V. N.; Bernard, D. T. A comprehensive approach to reducing the risk of allergens in foods. J. Food Prot. 1997, 60, 436-441.
3. Hugget, A. C.; Hischenhuber, C. Food manufacturing initiatives to protect the allergic customer. Allergy 1998, 53, 89-92.
4. Moneret-Vautrin, D. A.; Kanny, G. Update on threshold doses of food allergens: implications for patients and the food industry. Curr. Opin. Allergy Clin. Immunol. 2004, 4, 215-219.
5. EFSA. Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the commission related to a notification from DWV on milk products, egg products and fish products used in the manufacture of wine pursuant to Article 6 Paragraph 11 of Directive 2000/13/EC. EFSA J. 2005, 185, 1-7.
6. Schad, S. G.; Trcka, J.; Vieths, S.; Scheurer, S.; Conti, A.; Brocker, E. B.; Trautmann, A. Wine anaphylaxis in a German patient: IgE-mediated allergy against a lipid transfer protein of grapes. Int. Arch. Allergy Immunol. 2005, 136 (2), 159-164.
7. Pastorello, E. A.; Farioli, L.; Pravettoni, V.; Ortolani, C.; Fortunato, D.; Giuffrida, M. G.; Garoffo, L. P.; Calamari, A. M.; Brenna, O.; Conti, A. Identification of grape and wine allergens as an endochitinase 4, a lipid-transfer protein, and a thaumatin. J. Allergy Clin. Immunol. 2003, 111 (2), 350-359.
8. Borghesan, F.; Basso, D.; Chieco Bianchi, F.; Favero, E.; Plebani, M. Allergy to wine. Allergy 2004, 59 (10), 1135-1136.
9. Kalogeromitros, D. C.; Makris, M. P.; Gregoriou, S. G.; Katoulis, A. C.; Straurianeas, N. G. Sensitization to other foods in subjects with reported allergy to grapes. Allergy Asthma Proc. 2006, 27 (1), 68-71.
10. Leiper, K. A.; Duszanskyj, R.; Stewart, G. G. Premixing of isinglass and silica gel to obtain improved beer stability. J. Inst. Brew. 2002, 108, 28-31.
11. Rolland, J. M.; Apostolou, E.; Deckert, K.; de Leon, M. P.; Douglass, J. A.; Glaspole, I. N.; Bailey, M.; Stockley, C. S.; O'Hehir, R. E. Potential food allergens in wine: double-blind, placebo-controlled trial and basophil activation analysis. Nutrition 2006, 22 (9), 882-888.
12. Besler, M.; Kasel, U.; Wichmann, G. Determination of hidden allergens in foods by immunoassay. Internet Symp. Food Allergens 2002, 4, 1-18.
13. Morisset, M.; Moneret-Vautrin, D. A.; Kanny, G.; Guenard, L.; Beaudouin, E.; Flabbee, J.; Hatahet, R. Thresholds of clinical reactivity to milk, egg, peanut and sesame in immunoglobulin E-dependent allergies: evaluation by double-blind or single-blind placebo-controlled oral challenges. Clin. Exp. Allergy 2003, 33, 1046-1051.
14. Holzhauser, T.; Mergemeier, S.; Kuhn, M. Significance and detection of hidden allergens in processed foods. Aktuel. Ernaehr. Med. 2003, 28, 93-98.
15. Hamada, Y.; Nagashima, Y.; Shiomi, K. Identification of collagen as a new fish allergen. Biosci., Biotechnol., Biochem. 2001, 65, 285-291.
16. Hansen, T. K.; Bindslev-Jensen, C. Codfish allergy in adults. Identification and diagnosis. Allergy 1992, 47, 610-617.
17. Taylor, S. L.; Kabourek, J. L.; Hefle, S. L. Fish allergy: fish and products thereof. J. Food Sci. 2004, 69, R175-R180.
18. André, F.; Cavagna, S.; André, C. Gelatine prepared from tuna skin: a risk factor for fish allergy or sensitization? Int. Arch. Allergy Immunol. 2003, 130, 17-24.
19. Sakaguchi, M.; Inouye, S. Systemic allergic reactions to gelatine included in vaccines as a stabilizer. Jpn. J. Infect. Dis. 2000, 53, 189-195.
20. Hamada, Y.; Nagashima, Y.; Shiomi, K.; Shimojo, N.; Kohno, Y.; Shibata, R.; Nishima, S.; Ohsuna, H.; Ikezawa, Z. Reactivity of IgE in fish-allergic patients to fish muscle collagen. Allergol. Int. 2003, 52, 139-147.
21. Hansen, T. K.; Poulsen, L. K.; Stahl Skov, P.; Hefle, S. L.; Hlywka, J. J.; Taylor, S. L.; Bindslev-Jensen, U.; Bindslev-Jensen, C. A randomized, double-blind, placebo-controlled oral challenge study to evaluate the allergenic potential of commercial, food-grade fish gelatine. Food Chem. Toxicol. 2004, 42, 2037-2044.
22. Szepfalusi, Z.; Ebner, G; Urbanek, R.; Ebner, H.; Schneier, O.; Boltz-Nitulescu, G.; Kraft, D. Detection of IgE antibodies specific for allergens in cow milk and cow dander. Int. Arch. Allergy Immunol. 1993, 102, 288-294.
23. Holzhauser, T.; Vieths, S. Indirect competitive ELISA for determination of traces of peanut (Arachis hypogaea L.) protein in complex food matrixes. J. Agric. Food Chem. 1999, 47, 603-611.
24. Bradford, M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1976, 72, 248-254.
25. Lemperle, E.; Weiss, E. Der Traubensaft; Klären der Weine. In Der Wein, 6th ed.; Vogt, E., Jakob, L., Lemperle, E., Weiss, E., Eds.; Verlag Eugen Ulmer: Stuttgart, Germany, 1974; pp 39, 116-117, 122-125.
26. Mine, Y.; Zhang, J. W. Comparative studies on antigenicity and allergenicity of native and denaturated egg white proteins. J. Agric. Food Chem. 2002, 50, 2679-2683.
27. Belitz, H. D.; Grosch, W. Eier. In Lehrbuch der Lebensmittelchemie, 4th ed.; Belitz, H. D., Grosch, W, Eds.; Springer-Verlag: Berlin, Germany, 1992; pp 495-496.
28. Gerbaux, V.; Meistermann, E.; Cottereau, P.; Barriere, C.; Cuinier, C.; Berger, J. L.; Villa, A. Use of lysozyme in enology. Bull. O. I. V. 1999, 72 (819-820), 348-373.
29. Gerland, C. Applications of lysozyme in enology - technical report. Mitt. Klosterneuburg 2002, 52 (3), 116-121.