Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy

Abstract

1) In a subset of patients with a positive DBPCFC to cooked celery, celery remains allergenic even after extended thermal treatment (76.07 min/100 degrees C). 2) Celery spice is allergenic for patients with an allergy to raw celery. 3) RBL cells sensitized with mouse IgE to raw celery may serve as a useful tool for screening the potential allergenicity of heat-processed products containing celery.

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

“…EAST inhibition data from Ballmer-Weber et al (2002) are in accordance with the study of Jankiewicz et al (1997), showing that Api g1 is the most labile allergen in celery, that celery profilin Api g 4 is more stable under thermal processing, and that the IgE reactivity of crossreactive carbohydrate determinants is not affected by heating. In this study 12 patients were selected with history of allergic reactions to raw or raw and cooked celery.…”

Detection of the tomato allergen Sola l 1 and evaluation of its reactivity after heat and papain treatment

“…Heat treatment can reduce the allergenicity of some plant food allergens by denaturing and aggregating IgE epitopes (Masthoff et al, 2013;Mejrhit et al, in press;Uberti et al, 2015), whereas other allergens are heat stable (Amnuaycheewa & de Mejia, 2010;Ballmer-Weber et al, 2002). In addition, papain treatment can also reduce allergenicity by digesting IgE epitopes (Liu, Luo, & Li, 2012).…”

Plant Food Allergies: A Suggested Approach to Allergen-Resolved Diagnosis in the Clinical Practice by Identifying Easily Available Sensitization Markers

“…Moreover, Gly m 4, the Bet v 1-homologous protein in soybean, was still detectable after 2 h cooking of fresh beans and disappeared only in fermented or heavily heated soy products [19]; not surprisingly, the relatively higher stability of the protein was associated with a high rate of positive SPTs with commercial soybean extract (Stallergenes, Anthony, France) in allergic patients [19]. Finally, subjects monosensitized to Bet v 1 may experience allergic symptoms (oral allergy syndrome in most cases) following the ingestion of cooked celery or roasted hazelnuts [35, 36], which suggests that the Bet v 1-homologous proteins in these foods show a certain degree of heat stability. In their effect, also commercial extracts of hazelnut and celery are much more sensitive than commercial extracts of Rosaceae on SPTs [28, 35].…”