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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.

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This work aimed to determine if it was possible to eliminate or reduce the content of the Api g1 allergen in celery juice by oxidation, utilising its natural polyphenol oxidase (PPO) content. We attempted to determine a possible relationship between the enzymatic browning of celery juice and the reactivity of the Api g1 allergen. Pressed celery juice was stirred, and samples for the colour measurement and allergenicity, determined using the Western Blot (WB) method, were collected at pre-defined times. Oxidation failed to eliminate the allergenicity of pure celery juice. Further trials were focused on celery allergen elimination in apple-celery juices mixtures in ratios of 3:1, 5:1, and 7:1. We selected the 5:1 ratio as the most acceptable from the sensory perspective, and monitored its allergenicity using the WB method, basophil activation test, and skin prick testing. The WB test showed that oxidation, caused by stirring for 120 min, reduced the allergenicity of the mixture. However, the basophil activation test showed no reduction in the allergic response to the oxidised juice mixture. Skin testing showed that the oxidised juice mixture stirred for 120 min exhibited a significantly lower reaction than the juice mixture stirred for 60 min or celery and apple juice stabilised with ascorbic acid. Due to the contradictory results in different tests, the method cannot be declared successful or safe, even for mixtures of apple-celery juices.

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