Allergenicity of food and impact of processing

Novel Food Processing: Effects on Rheological and Functional Properties

Volumn , Issue , 2016, Pages 459-478

  Lopata, Andreas ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ALLERGENICITY;

EID: 84865311437     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (67)

1. Asero R, Ballmer-Weber BK, Beyer K, Conti A, Dubakiene R, Fernandez-Rivas M, Hoffmann-Sommergruber K, Lidholm J, Mustakov T, Elberink JNGO, et al. 2007. IgE-Mediated food allergy diagnosis: Current status and new perspectives. Molecular Nutrition & Food Research 51 (1): 135-47.
2. Auerswald L, Morren C, Lopata AL. 2006. Histamine levels in seventeen species of fresh and processed South African seafood. Food Chemistry 98 (2):231-39.
3. Beaumont P, Leduc V, Battais F, Guerin L. 2005. Allergy to a wheat isolate contained in pasta. Revue Francaise d'Allergologie et d'Immunologie Clinique 45 (8): 612-14.
4. Bjorksten B, Crevel R, Hischenhuber C, Lovik M, Samuels F, Strobel S, Taylor SL, Wal JM, Ward R. 2008. Criteria for identifying allergenic foods of public health importance. Regulatory Toxicology and Pharmacology 51 (1): 42-52.
5. Boldt A, Fortunato D, Conti A, Petersen A, Ballmer-Weber B, Lepp U, Reese G, Becker WM. 2005. Analysis of the composition of an immunoglobulin E reactive high molecular weight protein complex of peanut extract containing Ara h 1 and Ara h 3/4. Proteomics 5 (3): 675-86.
6. Breiteneder H, Mills C. 2005. Nonspecific lipid-transfer proteins in plant foods and pollens: An important allergen class. Current Opinion in Allergy and Clinical Immunology 5 (3): 275-79.
7. Brenna O, Pompei C, Ortolani C, Pravettoni V, Farioli L, Pastorello EA. 2000. Technological processes to decrease the allergenicity of peach juice and nectar. Journal of Agricultural and Food Chemistry 48 (2): 493-97.
8. Brownlow S, Cabral JHM, Cooper R, Flower DR, Yewdall SJ, Polikarpov I, North ACT, Sawyer L. 1997. Bovine beta-lactoglobulin at 1.8 angstrom resolution: Still an enigmatic lipocalin. Structure 5 (4): 481-95.
9. Chapman MD, Pomes A, Breiteneder H, Ferreira F. 2007. Nomenclature and structural biology of allergens. Journal of Allergy and Clinical Immunology 119 (2): 414-20.
10. Dube M, Zunker K, Neidhart S, Carle R, Steinhart H, Paschke A. 2004. Effect of technological processing on the allergenicity of mangoes (Mangifera indica L.). Journal of Agricultural and Food Chemistry 52 (12): 3938-45.
11. Egger M, Mutschlechner S, Wopfner N, Gadermaier G, Briza P, Ferreira F. 2006. Pollen-food syndromes associated with weed pollinosis: An update from the molecular point of view. Allergy 61 (4): 461-76.
12. Ehn BM, Ekstrand B, Bengtsson U, Ahlstedt S. 2004. Modification of IgE binding during heat processing of the cow's milk allergen beta-lactoglobulin. Journal of Agricultural and Food Chemistry 52 (5): 1398-403.
13. Goetz DW, Whisman BA. 2000. Occupational asthma in a seafood restaurant worker: Cross-reactivity of shrimp and scallops. Annals of Allergy Asthma & Immunology 85 (6): 461-66.
14. Gruber P, Vieths S, Wangorsch A, Nerkamp J, Hofmann T. 2004. Maillard reaction and enzymatic browning affect the allergenicity of Pru av 1, the major allergen from cherry (Prunus avium). Journal of Agricultural and Food Chemistry 52 (12): 4002-4007.
15. Gubesch M, Theler B, Dutta M, Baumer B, Mathis A, Holzhauser T, Vieths S, Ballmer-Weber BK. 2007. Strategy for allergenicity assessment of 'natural novel foods': Clinical and molecular investigation of exotic vegetables (water spinach, hyacinth bean and Ethiopian eggplant). Allergy 62 (11): 1243-50.
16. Hamada Y, Genka E, Ohira M, Nagashima Y, Shiomi K. 2000. Allergenicity of fish meat paste products and surimi from walleye pollack. Journal of the Food Hygienic Society of Japan 41 (1): 38-43.
17. Hansen TK, Poulsen LK, Skov PSI, Hefle SL, Hlywka JJ, Taylor SL, Bindslev-Jensen U, Bindslev-Jensen C. A randomized, double-blinded, placebo-controlled oral, challenge study to evaluate the allergenicity of commercial, food-grade fish gelatin. Food and Chemical Toxicology 42 (12): 2037-44.
18. Hill DJ, Hosking CS, Zhie CY, Leung R, Baratwidjaja K, Iikura Y, Iyngkaran N, Gonzalez-Andaya A, Wah LB, Hsieh KH. 1997. The frequency of food allergy in Australia and Asia. Environmental Toxicology and Pharmacology 4 (1-2): 101-10.
19. Ikeda S, Morris VJ. 2002. Fine-stranded and particulate aggregates of heat-denatured whey proteins visualized by atomic force microscopy. Biomacromolecules 3 (2): 382-89.
20. Jeebhay MF, Robins TG, Lehrer SB, Lopata AL. 2001. Occupational seafood allergy: A review. Occupational and Environmental Medicine 58 (9): 553-62.
21. Jeebhay MF, Robins TG, Malo JL, Miller M, Bateman E, Smuts M, Baatjies R, Lopata AL. 2008. Occupational allergy and asthma among salt water fish processing workers. American Journal of Industrial Medicine 51 (12): 899-910.
22. Kang IH, Srivastava P, Ozias-Akins P, Gallo M. 2007. Temporal and spatial expression of the major allergens in developing and germinating peanut seed. Plant Physiology 144 (2): 836-45.
23. Kato Y, Yagami A, Matsunaga K. 2005. A case of anaphylaxis caused by the health food chitosan. Arerugi 54 (12): 1427-29.
24. Lehrer SB, Ayuso R, Reese G. 2002. Current understanding of food allergens. Genetically Engineered Foods Assessing Potential Allergenicity 964:69-85.
25. Lehrer SB, Horner WE, Reese G. 1996. Why are some proteins allergenić Implications for biotechnology. Critical Reviews in Food Science and Nutrition 36 (6): 553-64.
26. Li ZX, Lin H, Cao LM, Jamil K. 2007. Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins. Journal of the Science of Food and Agriculture 87 (6): 951-56.
27. Lopata AL, Jeebhay MF, Reese G, Fernandes J, Swoboda I, Robins TG, Lehrer SB. 2005. Detection of fish antigens aerosolized during fish processing using newly developed immunoassays. International Archives of Allergy and Immunology 138 (1): 21-28.
28. Lopata AL, Potter PC. 2000. Allergy and other adverse reactions to seafood. Allergy & Clinical Immunology International 12 (6): 271-81.
29. Maleki SJ, Chung SY, Champagne ET, Raufman JP. 2000. The effects of roasting on the allergenic properties of peanut proteins. Journal of Allergy and Clinical Immunology 106 (4): 763-68.
30. Marzban G, Herndl A, Pietrozotto S, Banerjee S, Obinger C, Maghuly F, Hahn R, Boscia D, Katinger H, Laimer M. 2009. Conformational changes of Mal d 2, a thaumatin-like apple allergen, induced by food processing. Food Chemistry 112 (4): 803-11.
31. McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, et al. 2007. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: A randomised, double-blinded, placebo-controlled trial. Lancet 370 (9598): 1560-67.
32. Meyer-Pittroff R, Behrendt H, Ring J. 2007. Specific immuno-modulation and therapy by means of high pressure treated allergens. High Pressure Research 27 (1): 63-67.
33. Mills ENC, Mackie AR. 2008. The impact of processing on allergenicity of food. Current Opinion in Allergy and Clinical Immunology 8 (3): 249-53.
34. Moreno FJ, Mellon FA, Wickham MSJ, Bottrill AR, Mills ENC. 2005. Stability of the major allergen Brazil nut 2S albumin (Ber e 1) to physiologically relevant in vitro gastrointestinal digestion. FEBS Journal 272 (2): 341-52.
35. Morrow E, Beyer K, Grishina G, Bannon GA, Burks W, Sampson HA. 2001. Comparison of Chinese and American cooking methods on allergenicity of peanut. Journal of Allergy and Clinical Immunology 107 (2): S139-39.
36. Motala C. 2008. Gastrointestinal syndromes in food allergy. Current Allergy & Clinical Immunology 21 (2): 76-81.
37. Nakamura A, Sasaki F, Watanabe K, Ojima T, Ahn DH, Saeki H. 2006. Changes in allergenicity and digestibility of squid tropomyosin during the Maillard reaction with ribose. Journal of Agricultural and Food Chemistry 54 (25): 9529-34.
38. Nakamura A, Watanabe K, Ojima T, Ahn DH, Saeki H. 2005. Effect of Maillard reaction on allergenicity of scallop tropomyosin. Journal of Agricultural and Food Chemistry 53 (19): 7559-64.
39. Niggemann B, Beyer K. 2007. Diagnosis of food allergy in children: Toward a standardization of food challenge. Journal of Pediatric Gastroenterology and Nutrition 45 (4): 399-404.
40. Niggemann B, Beyer K. 2007. Pitfalls in double-blind, placebo-controlled oral food challenges. Allergy 62 (7): 729-32.
41. Niggemann B, Gruber C. 2004. Unproven diagnostic procedures in IgE-mediated allergic diseases. Allergy 59 (8): 806-808.
42. No HK, Meyers SP, Prinyawiwatkul W, Xu Z. 2007. Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of Food Science 72 (5): R87-100.
43. Palmer K, Burks W. 2006. Current developments in peanut allergy. Current Opinion in Allergy and Clinical Immunology 6 (3): 202-206.
44. Park JG, Saeki H, Nakamura A, Kim KBWR, Lee JW, Byun MW, Kim SM, Lim SM, Ahn DH. 2007. Allergenicity changes in raw shrimp (Acetes japonicus) and Saeujeot (salted and fermented shrimp) in cabbage Kimchi due to fermentation conditions. Food Science and Biotechnology 16 (6): 1011-17.
45. Radauer C, Bublin M, Wagner S, Mari A, Breiteneder H. 2008. Allergens are distributed into few protein families and possess a restricted number of biochemical functions. Journal of Allergy and Clinical Immunology 121 (4): 847-52.
46. Ramesh S. 2008. Food allergy overview in children. Clinical Reviews in Allergy & Immunology 34 (2): 217-30.
47. Ross MP, Ferguson M, Street D, Klontz K, Schroeder T, Luccioli S. 2008. Analysis of food-allergic and anaphylactic events in the national electronic injury surveillance system. Journal of Allergy and Clinical Immunology 121 (1): 166-71.
48. Sampson HA. 2004. Update on food allergy. Journal of Allergy and Clinical Immunology 113 (5): 805-19.
49. Sampson HA, Ho DG. 1997. Relationship between food-specific IgE concentrations and the risk of positive food challenges in children and adolescents. Journal of Allergy and Clinical Immunology 100 (4): 444-51.
50. Sancho AI, van Ree R, van Leeuwen A, Meulenbroek BJ, van de Weg EW, Gilissen LJWJ, Puehringer H, Laimer M, Martinelli A, Zaccharini M, et al. 2008. Measurement of lipid transfer protein in 88 apple cultivars. International Archives of Allergy and Immunology 146 (1): 19-26.
51. Sathe SK, Kshirsagar HH, Roux KH. 2005a. Advances in seed protein research: A perspective on seed allergens. Journal of Food Science 70 (6): R93-120.
52. Sathe SK, Teuber SS, Roux KH. 2005b. Effects of food processing on the stability of food allergens. Biotechnology Advances 23 (6): 423-29.
53. Scheurer S, Sonnewald S. 2009. Genetic engineering of plant food with reduced allergenicity. Frontiers in Bioscience 14:59-71.
54. Simonato B, Pasini G, Giannattasio M, Peruffo ADB, De Lazzari F, Curioni A. 2001. Food allergy to wheat products: The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust. Journal of Agricultural and Food Chemistry 49 (11): 5668-73.
55. Simons FER, Frew AJ, Ansotegui IJ, Bochner BS, Golden DBK, Finkelman FD, Leung DYM, Lotvall J, Marone G, Metcalfe DD, et al. 2008. Practical allergy (PRACTALL) report: Risk assessment in anaphylaxis. Allergy 63 (1): 35-37.
56. Spok A. 2006. Safety regulations of food enzymes. Food Technology and Biotechnology 44 (2): 197-209.
57. Taylor AV, Swanson MC, Jones RT, Vives R, Rodriguez J, Yunginger JW, Crespo JF. 2000. Detection and quantitation of raw fish aeroallergens from an open-air fish market. Journal of Allergy and Clinical Immunology 105 (1): 166-69.
58. Taylor SL, Dormedy ES. 1998. Flavorings and colorings. Allergy 53:80-82.
59. Taylor SL, Hefle SL. 2006. Food allergen labeling in the USA and Europe. Current Opinion in Allergy and Clinical Immunology 6 (3): 186-90.
60. Thomas K, Herouet-Guicheney C, Ladics G, Bannon G, Cockburn A, Crevel R, Fitzpatrick J, Mills C, Privalle L, Vieths S. 2007. Evaluating the effect of food processing on the potential human allergenicity of novel proteins: International workshop report. Food and Chemical Toxicology 45 (7): 1116-22.
61. Untersmayr E, Jensen-Jarolim E. 2006. The effect of gastric digestion on food allergy. Current Opinion in Allergy and Clinical Immunology 6 (3): 214-19.
62. Untersmayr E, Jensen-Jarolim E. 2006. Mechanisms of type I food allergy. Pharmacology & Therapeutics 112 (3): 787-98.
63. Vierk KA, Koehler KM, Fein SB, Street DA. 2007. Prevalence of self-reported food allergy in American adults and use of food labels. Journal of Allergy and Clinical Immunology 119 (6): 1504-10.
64. Villacis J, Rice TR, Bucci LR, El-Dahr JM, Wild L, DeMerell D, Soteres D, Lehrer SB. 2006. Do shrimpallergic individuals tolerate shrimp-derived glucosaminé Clinical and Experimental Allergy 36 (11): 1457-61.
65. Yamada C, Izumi H, Hirano J, Mizukuchi A, Kise M, Matsuda T, Kato Y. 2005. Degradation of soluble proteins including some allergens in brown rice grains by endogenous proteolytic activity during germination and heat-processing. Bioscience Biotechnology and Biochemistry 69 (10): 1877-83.
66. Yohannes S, Lopata AL. Effects of heat treatment and high pressure processing on the allergenicity of tropomyosin from prawns. Internal Medicine Journal 38 (Suppl. 6): A168.
67. Zhang T, Pan W, Takebe M, Schofield B, Sampson H, Li XM. 2008. Therapeutic effects of a fermented soy product on peanut hypersensitivity is associated with modulation of T-helper type 1 and T-helper type 2 responses. Clinical and Experimental Allergy 38 (11): 1808-18.