Effect of the food matrix and processing on the allergenic activity of foods
-
Upload
chulalongkorn-allergy-and-clinical-immunology-research-group -
Category
Health & Medicine
-
view
351 -
download
2
description
Transcript of Effect of the food matrix and processing on the allergenic activity of foods
![Page 1: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/1.jpg)
Effect of the Food Matrix and
Processing on the Allergenic
Activity of Foods
![Page 2: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/2.jpg)
Overview
• Introduction
• Development of Food Processing
• Processing-Induced Modification of Food
Proteins
• Impact of Processing on Food Allergens
![Page 3: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/3.jpg)
Introduction
• Challenging
• Allergic reaction: IgE–binding capacity
• Food allergies are largely caused by protein
molecules
• Food processing affect the way which food
proteins are presented to the immune system
Middleton 8th edition
![Page 4: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/4.jpg)
Epitopes
The sites on a molecule recognized by IgE: epitopes
• Linear epitopes
– short regions of about 8-15 amino acid residues
– mobile
– stable in response to food processing procedures
• Conformational epitopes
– Formed from various segments of a polypeptide by
protein folding
– Food processing procedures can either destroy
conformational epitopes or reveal new epitopes
previously hidden by protein folding
Middleton 8th edition
![Page 5: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/5.jpg)
Introduction
• The effects of thermal processing on
allergenicity of foods is difficult
– Many time-temperature combinations
– Impact of water activity
– Different methods
Middleton 8th edition
![Page 6: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/6.jpg)
Development of Food Processing
• 125,000 years ago, enabled the development of cooking
• Heated stones for boiling, burying food wrapped in
leaves in the hot embers of fires, or baking fish in clay
• Processing procedures: remove inedible tissues
and debris and the use of combined physical,
chemical, and agrochemical treatments that
prevent spoilage by insect pests or fungal and
microbial growth
Middleton 8th edition
![Page 7: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/7.jpg)
Processing-Induced Modification of Food Proteins
![Page 8: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/8.jpg)
Processing-Induced Modification
of Food Proteins
• Food processing
– Destroy linear and conformational IgE-binding
epitopes
– Establish the exposure of formerly hidden
antigenic sites
– Change the susceptibility to digestion
• The presence of other components (fats, sugars)
determine the extent to which proteins are
modified during cooking
![Page 9: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/9.jpg)
Food Processing
• Thermal treatments reduce the size of the milk
fat globule, prevent microbiologic spoilage and
enhance shelf life
– Pasteurization: heating milk to 72 c for 15 sec
– Sterilization
– UHT: heating milk to 140-150 c for a few sec
– Retorting/canning
![Page 10: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/10.jpg)
Middleton 8th edition
![Page 11: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/11.jpg)
• Subjects: 6 mo-21 yr
• Muffin: 350 F x 30 min, Waffle 500 Fx 3 min total milk protein 1.3 g, 4 equal portions over 1 hr, repeat 2 hr later
• Heated milk–reactive subjects: larger SPT, higher specific IgE with sen 100%, NPV 100%
• At 3 months, subjects ingesting heated milk products had significantly smaller SPT, higher casein-IgG4
Nowak-Wegrzyn A, et al. J Allergy Clin Immunol 2008;122:342-7
![Page 12: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/12.jpg)
Food Processing
• Dry processing procedures: roasting and frying
• Freeze-drying such as herbs and spices, for
which preservation of flavor is important
• Proteolysis/hydrolysis in lentils and cow’s milk
– reducing the proteins to such small peptides that
no longer able to trigger an allergic reaction
– either through chemical means (extreme pH) or
food-grade enzymes (often from microbes)
![Page 13: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/13.jpg)
![Page 14: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/14.jpg)
Food Processing
• Bleaching and deodorizing processes involved
in oil refining removes almost all the protein
residues, rendering them almost protein-free
Crevel RWR et al. Food Chem Toxicol 2000;38:385-93 Middleton 8th edition
![Page 15: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/15.jpg)
Food Processing
• Fermentation of the complex food
– Complex mixtures of microbes involves lactic acid
bacteria and yeast
– Cheese, yogurt, preserved meat products;
sausages and salamis, derived soybean product;
miso and soy sauce
![Page 16: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/16.jpg)
Food Processing
• Fermented beverages; beer and wine
– May originate from fish collagen or egg
– Removal of residual yeast particles
– Reported allergic reactions to residual fining
agents
– Safe for most individuals with egg, milk, or fish
allergies
![Page 17: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/17.jpg)
![Page 18: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/18.jpg)
Food Processing
• Maillard reaction: a form of nonenzymatic browning
– a hexose sugar such as glucose with a free amino
group from a protein
– formation an unstable Schiff base that then cyclizes to
form more stable Amadori products (early glycation
products)
• Melanoidins: advanced Maillard reaction products
that confer the brown color of baked, roasted, and
fried foods and the associated toasted flavors
![Page 19: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/19.jpg)
![Page 20: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/20.jpg)
![Page 21: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/21.jpg)
Impact of Processing on Food Allergens
![Page 22: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/22.jpg)
Impact of Processing
on Food Allergens
• Affect the way in which food proteins are
presented to the immune system
• Labile epitopes: Native lgE epitopes lost during
unfolding (especially globular proteins) or
obscured in aggregates
• Neoepitopes: New lgE epitopes revealed during
unfolding
• Stable epitopes: Disordered structures remain
even after unfolding of native proteins
![Page 23: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/23.jpg)
Middleton 8th edition
![Page 24: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/24.jpg)
Cupins
• A number of plant food allergens share the core
β-barrel motif of the cupin superfamily, includes
the vicilin-like 7S seed storage globulins and the
legumin-like 11S seed storage globulins
Middleton 8th edition
![Page 25: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/25.jpg)
Cupins
• Legumes; soybean, peanut, lupin
• Tree nuts; hazelnut, walnut, cashew, pecan,
almond
• Other seeds; sesame, mustard
• Seed storage globulins: prone to aggregate
formation, especially after heating or after
treatment with solutions of extreme pH and low
ionic strength
![Page 26: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/26.jpg)
Cupins
• Boiling the 7S globulin from peanut (Ara h 1)
– aggregates formed
– reduces IgE-binding capacity formation
– Unaltered T cell reactivity
Blanc F, et al. Mol Nutr Food Res 2011;55:1887-94.
![Page 27: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/27.jpg)
Roasted peanuts
• Hydrolysis of both Ara h 1 and Ara h 2/6
• Ara h 1
– Decreased the IgE-binding capacity
– Increased the capacity to elicit mediator
release
• Ara h 2/6: decreased both the IgE-binding
capacity and degranulation capacity
Vissers YM, et al. Clin Exp Allergy 2011;4: 1631-42
Vissers YM, et al. PLoS One 2011;6:e23998
![Page 28: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/28.jpg)
Frying or boiling compared with roasted
peanuts
• Less Ara h 1, reduction of IgE-binding intensity
• Lee IgE binding to Ara h 2 and Ara h 3
• Similar protein amounts
• Explain the difference in prevalence of peanut allergy observed in the 2 countries
Beyer K, et al. J Allergy Clin Immunol 2001;107:1077-81
USA Roasting: 170c, 20 min Frying in pure vegetable oil 5-10 min Boiling: 100 c, 20 min
![Page 29: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/29.jpg)
Middleton 8th edition
![Page 30: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/30.jpg)
Cupins
• Not as well characterized in other legume
allergens
• Boiling lentils
– Lost allergenic globulin and destroy most of
the IgE-binding activity
– Some resistant fragments do remain
![Page 31: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/31.jpg)
Prolamin superfamily
• Sensitization to seed storage prolamins is
associated with conditions such as atopic
dermatitis and exercise-induced
anaphylaxis
• 3 groups of proteins that share a
conserved skeleton of cysteine residues in
a three-dimensional structure
![Page 32: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/32.jpg)
Prolamin superfamily
• Containing 5 α-helices arranged in a right-
handed superhelix
1. 2S albumins: low-molecular-weight seed
proteins, some of which act as storage
proteins
2. Lipid-transfer proteins (LTPs); disulfide
bonds allows lipids to bind
3. Cereal α-amylase inhibitors
![Page 33: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/33.jpg)
Prolamin superfamily
• Lipid-transfer proteins (LTPs)
– Expression in fresh fruits and vegetables
changes during ripening and storage
– Located in the outer layer of fruits and
seeds, and removal of these outer layers,
such as by peeling, significantly reduces
the potential for an allergic reaction
![Page 34: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/34.jpg)
Middleton 8th edition
![Page 35: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/35.jpg)
Prolamin superfamily
• The level of LTP allergen from apple;
Apple, Mal d 3
• Increased when mature, the rate was dependent
on cultivar and tree position
• Decreased during postharvest storage
• Cox’s orange pippin, Jonagored, and Gala
Sancho AI, et al. J Agric Food Chem 2006;54: 5098-104
![Page 36: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/36.jpg)
Middleton 8th edition
![Page 37: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/37.jpg)
Prolamin superfamily
• 2S albumin and LTP allergens appear to be more thermostable than many other types of allergens
• Peanuts, tree nuts, Brazil nuts, and sesame seeds heated to temperatures >110° C, the 2S albumin begins to unfold
• Peach LTP, Pru p 3 retain its allergenic activity in commercial juices and after ultrafiltration
Johnson PE, et al. Mol Nutr Food Res 2010;54: 1701-10
Brenna O, et al. J Agric Food Chem 2004;8:493-7
![Page 38: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/38.jpg)
Prolamin superfamily
• Severe heat treatment (100C, 2 hr)
– Minor changes in protein structure
– Decrease in IgE-binding and biological activity
• Glycation had a protective effect
• The presence of sugars in fruits may contribute to the
thermostability of the allergenic activity of LTP in heat-
processed foods
Sancho AI, et al. Allergy 2005;60: 1262-8
![Page 39: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/39.jpg)
BET V 1 Superfamily
• Group of proteins with a shared β-barrel
structure that possess a central lipid-binding
tunnel, belongs to PR group 10 proteins
• Initially sensitized to Bet v 1 from birch pollen
and related proteins from other pollens
• IgE-binding epitopes on Bet v 1 sites on the
native proteins on fresh fruits and vegetables
![Page 40: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/40.jpg)
Pollen-fruit
Middleton 8th edition
![Page 41: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/41.jpg)
BET V 1 Superfamily
• Generally thermolabile
• Purified protein is stable after heating to 90 c
• Processed fruits and vegetables lost the native
structure
• Can consume cooked fruits and vegetables
• Apples
– Preparing an apple for a fresh fruit salad can
be enough to prevent it from eliciting intense
oral itching
![Page 42: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/42.jpg)
Middleton 8th edition
![Page 43: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/43.jpg)
BET V 1 Superfamily
Celery
• Celery remains allergenic even after extended
thermal treatment (76.07 min,100 C)
• Celery spice is allergenic for patients with an
allergy to raw celery
Ballmer-Weber BK, et al. Allergy 2002;57:228-35
![Page 44: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/44.jpg)
Tropomyosin
• Crustacean and molluscan shellfish species
• α-helical structural protein
• Found in both muscle and nonmuscle cells
• The greasy back shrimp (Met e 1): heat-stable
• Boiling may enhance the allergenicity of shrimp for
certain individuals
• Boiled extracts induced larger wheals than raw extracts
Carnes J, et alAnn Allergy Asthma Immunol 2007;98:349-54
![Page 45: Effect of the food matrix and processing on the allergenic activity of foods](https://reader033.fdocuments.net/reader033/viewer/2022052523/55638ca7d8b42a7c458b4812/html5/thumbnails/45.jpg)
Parvalbumins
• White muscle of fish
• Thermal processing usually reduces but does
not abolish the allergenic activity of fish
• Enhance the allergenic activity in a few people
• Severe thermal processing; canning reduces its
allergenic activity more extensively than boiling
Bernhisel-Broadbent J, et al. J Allergy Clin Immunol 1992;90:622-9