Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg

Weber, Patrick; Kratzin, Hartmut; Brockow, Knut; Ring, Johannes; Steinhart, Hans; Paschke, Angelika

doi:10.1002/mnfr.200800161

Cited by 59 publications

(52 citation statements)

References 17 publications

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“…Another important source are protein-based wine additives (e.g., lysozyme, ovalbumin, gelatin, casein) which could pose allergenic-like reactions to consumers [60][61][62]. Most of these proteins have vanished after termination of wine fermentation and subsequent fining procedures.…”

Section: Proteinasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Section: Proteinasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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“…In the wine industry, lysozyme partially replaces sulfites and is added at doses of 250-500 mg/L to inhibit malolactic fermentation and to stabilize the wine afterwards [20,21]. Residual levels of 0.06-327 mg/L were found in lysozyme-treated wines [22,23], while in commercial cheeses, concentrations of 30.8-386.2 mg/kg were found to be present [24]. Lysozyme has also been used as an antibacterial agent during beer production [25], to extend the shelf-life of meat [26] and shrimp [27], as an alternative to antibiotics [28,29] in veterinary medicine or as anti-inflammatory drug in the treatment of wounds and infections [4,30].…”

Section: Properties Of Lysozyme and Its Importance For Daily Lifementioning

confidence: 99%

Aptamer-Based Electrochemical Sensing of Lysozyme

Vasilescu

Wang

et al. 2016

Chemosensors

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Protein analysis and quantification are required daily by thousands of laboratories worldwide for activities ranging from protein characterization to clinical diagnostics. Multiple factors have to be considered when selecting the best detection and quantification assay, including the amount of protein available, its concentration, the presence of interfering molecules, as well as costs and rapidity. This is also the case for lysozyme, a 14.3-kDa protein ubiquitously present in many organisms, that has been identified with a variety of functions: antibacterial activity, a biomarker of several serious medical conditions, a potential allergen in foods or a model of amyloid-type protein aggregation. Since the design of the first lysozyme aptamer in 2001, lysozyme became one of the most intensively-investigated biological target analytes for the design of novel biosensing concepts, particularly with regards to electrochemical aptasensors. In this review, we discuss the state of the art of aptamer-based electrochemical sensing of lysozyme, with emphasis on sensing in serum and real samples.

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“…No information is available about the water-soluble milk whey proteins as contaminants in casein preparations used for wine fining, whose permanence could represent a risk to milk-sensitive subjects (Weber et al 2009). …”

Section: Proteins Used In Winemaking and Possible Drawbacks Related Tmentioning

confidence: 99%

“…Some organic winemakers choose not to filter their wines after fining, which could explain the high level of detection of fining agents. Weber et al (2009) investigated a panel of various white wines fined with different caseinate dosages and 61 commercial wines with unknown fining by using an indirect ELISA method. They detected α-and β-caseins residues in white wine samples, even if processes such as bentonite addition or membrane filtration contributed to a significant decrease of casein residues in wines.…”

Section: Reviewmentioning

confidence: 99%

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

Rizzi¹,

Mainente²,

Pasini³

et al. 2016

Czech J. Food Sci.

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Rizzi C., Mainente F., Pasini G., Simonato B. (2016): Hidden exogenous proteins in wine: problems, methods of detection and related legislation -a review. Czech J. Food Sci., 34: 93-104.Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are added to wines in order to remove specifically undesirable compounds that are discarded. Fining agents should not be present in the final product but their possible persistence, as well as other exogenous residual proteins such as the enzymes utilised in winemaking, cannot be excluded for sure. The principal concern about the presence of exogenous residual proteins is the health of allergic subjects. Nevertheless, the respect of religious creed or other practice of living of the consumer must be considered as well. In the present review we itemise the proteins used in winemaking and possible drawbacks of their permanence in the final products and the related risks, depict the status of the art of the studies performed about the detection of exogenous proteins, and describe the wine labelling laws adopted in different countries to avoid the drawbacks associated with these hidden substances.

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Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg

Cited by 59 publications

References 17 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

Aptamer-Based Electrochemical Sensing of Lysozyme

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

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