High pressure effects on allergen food proteins

Somkuti, Judit; Smeller, László

doi:10.1016/j.bpc.2013.06.009

Cited by 54 publications

(42 citation statements)

References 112 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, with the advancement of food processing technology, nuts and their ingredients may be added to a variety of refined processed foods, resulting in a potential risk of accidental ingestion. High pressure has been used to destroy allergens in a variety of food products, for example, the destruction of Ara h2 in peanuts, Bos d 5 in cow milk, Mal d 3 in apples, Dau c 1 in carrots and Gal d 2 in eggs (Somkuti & Smeller, ). This study found that HPP could reduce 70% of hazelnut allergen activity.…”

Section: Discussionmentioning

confidence: 96%

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Tsai

Cheng

Chen

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This study investigated the effects of high‐pressure processing (HPP) and thermal processing (TP) on the overall quality attributes of hazelnut milk. HPP achieved the same microbial safety as TP, and the pH, °Brix and sugar contents were maintained at the levels of fresh hazelnut milk. Although HPP caused colour changes, the ∆E was smaller than that of the TP sample. Increasing pressure significantly decreased the immunoreactivity of the hazelnut milk by 70%, while simultaneously reducing the levels of essential and non‐essential amino acids and chemical score (CS) and the essential amino acid index (EAAI) values. However, neither HPP nor TP significantly affected the fatty acid composition of hazelnut milk. HPP retained higher total phenolic and flavonoid levels of the hazelnut milk, with a better antioxidant capacity than TP samples. Thus, the HPP maintained microbial safety during cold storage, and physicochemical properties of the treated hazelnut milk were not significantly different from those of the fresh hazelnut milk.

show abstract

Section: Discussionmentioning

confidence: 96%

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Tsai

Cheng

Chen

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…HPP is also known to affect the structure of proteins, and it has been probed to modify the allergenic potential and digestibility of several food proteins including legumes, grains, fruits and vegetables (Huang, Hsu, Yang, & Wang, 2014;Kato, Katayama, Matsubara, Omi, & Matsuda, 2000;Li, Zhu, Zhou, & Peng, 2012;Somkuti & Smeller, 2013). However, up to our knowledge, no studies have been performed about HPP effect in peach proteins allergenicity.…”

Section: Accepted Manuscriptmentioning

confidence: 92%

“…Other technologies with the ability of completely affecting the structure of this protein could achieve an important reduction of peach allergenicity. For instance, combination of high pressure with other technologies or strategies (heat, enzymes…) has been already shown to induce a reduction of immunoreactivity in similar cross-reactive proteins (Chung, Houska & Reed, 2013;Husband et al, 2011;Johnson et al, 2010;Somkuti and Smeller, 2013).…”

Section: Accepted Manuscriptmentioning

confidence: 97%

Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

Lavilla

Orcajo

Díaz‐Perales

et al. 2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…Exploration of the phase diagram of allergen proteins can provide information about possible pressure inactivation (Somkuti and Smeller 2013). Parvalbumin is a small protein consisting of 109 residues.…”

Section: Parvalbuminmentioning

confidence: 99%

Protein Denaturation on p-T Axes – Thermodynamics and Analysis

Smeller

2015

Subcellular Biochemistry

Self Cite

View full text Add to dashboard Cite

Proteins are essential players in the vast majority of molecular level life processes. Since their structure is in most cases substantial for their correct function, study of their structural changes attracted great interest in the past decades. The three dimensional structure of proteins is influenced by several factors including temperature, pH, presence of chaotropic and cosmotropic agents, or presence of denaturants. Although pressure is an equally important thermodynamic parameter as temperature, pressure studies are considerably less frequent in the literature, probably due to the technical difficulties associated to the pressure studies. Although the first steps in the high-pressure protein study have been done 100 years ago with Bridgman's ground breaking work, the field was silent until the modern spectroscopic techniques allowed the characterization of the protein structural changes, while the protein was under pressure. Recently a number of proteins were studied under pressure, and complete pressure-temperature phase diagrams were determined for several of them. This review summarizes the thermodynamic background of the typical elliptic p-T phase diagram, its limitations and the possible reasons for deviations of the experimental diagrams from the theoretical one. Finally we show some examples of experimentally determined pressure-temperature phase diagrams.

show abstract

High pressure effects on allergen food proteins

Cited by 54 publications

References 112 publications

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

Protein Denaturation on p-T Axes – Thermodynamics and Analysis

Contact Info

Product

Resources

About