A potential practical approach to reduce Ara h 6 allergenicity by gamma irradiation

Luo, Cheng; Hu, Chunqiu; Gao, Jinyan; Li, Xin; Wu, Zhihua; Yang, Anshu; Chen, Hongbing

doi:10.1016/j.foodchem.2012.09.091

Cited by 55 publications

(31 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…SCBP has been found stable during thermal and acid/alkali treatment (Chen et al, 2013). In addition, MLC binds IgE in both raw and cooked shrimp extracts (Ayuso et al, 2008).…”

Section: Heat Treatmentmentioning

confidence: 99%

“…The γ-irradiation (1-10 kGy) induced significant changes in the secondary and tertiary structures of purified Ara h 6, and the IgE-binding capacity of purified Ara h 6 and of whole peanut protein extract were reduced upon increasing the irradiation doses (Luo et al, 2013). However, in another study, γ-irradiation alone was not associated with any change in peanut allergenicity, whereas boiling followed by γ-irradiation significantly reduced the IgE-binding capacity of peanut (Kasera et al, 2012).…”

Section: Other Preservation Treatmentsmentioning

confidence: 99%

“…The water-soluble SCBP has been identified as a shrimp allergen Ayuso et al, 2009;Chen et al, 2013). SCBP functions as an EF-hand calcium-binding protein in invertebrates, analogous to parvalbumin in fish.…”

Section: Sarcoplasmic Calcium-binding Proteinmentioning

confidence: 99%

“…Like parvalbumin, SCBP shows high polymorphism. All isotypes and subunits of SCBP show IgE-binding capacity (Chen et al, 2013). In some studies SCBP is a major allergen (Ayuso et al, 2009), and some shrimp-allergic individuals are exclusively sensitised to SCBP (Bauermeister et al, 2011).…”

Section: Sarcoplasmic Calcium-binding Proteinmentioning

confidence: 99%

See 3 more Smart Citations

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

View full text Add to dashboard Cite

Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

show abstract

“…SCBP has been found stable during thermal and acid/alkali treatment (Chen et al, 2013). In addition, MLC binds IgE in both raw and cooked shrimp extracts (Ayuso et al, 2008).…”

Section: Heat Treatmentmentioning

confidence: 99%

Section: Other Preservation Treatmentsmentioning

confidence: 99%

Section: Sarcoplasmic Calcium-binding Proteinmentioning

confidence: 99%

Section: Sarcoplasmic Calcium-binding Proteinmentioning

confidence: 99%

See 2 more Smart Citations

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

View full text Add to dashboard Cite

show abstract

“…Peanut samples were prepared following the work of Luo et al [16]. Raw peanut seeds were obtained from the Guangxi Academy of Agricultural Sciences, China.…”

Section: Peanut Samplesmentioning

confidence: 99%

Sequential extractions: A new way for protein quantification—data from peanut allergens

Zhou

et al. 2015

Analytical Biochemistry

Self Cite

View full text Add to dashboard Cite

Gamma Irradiation

Fan

Niemira

2021

Electromagnetic Technologies in Food Science

View full text Add to dashboard Cite

A potential practical approach to reduce Ara h 6 allergenicity by gamma irradiation

Cited by 55 publications

References 37 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Sequential extractions: A new way for protein quantification—data from peanut allergens

Gamma Irradiation

Contact Info

Product

Resources

About