Document Detail

High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac.
MedLine Citation:
PMID:  21520489     Owner:  NLM     Status:  Publisher    
Scope: The impact of thermal and high pressure (HP) processing on the immunoreactivity of the allergens Mal d 1, Mal d 3 and Api g 1 has been investigated in apple and celeriac tissue, respectively. Methods and results: The extracted proteins were assessed using SDS-PAGE and Western blot. The results showed that Mal d 1 was subject to loss of immunoreactivity as soon as the apple tissue was disrupted although it was remarkably resistant to both thermal and HP processing. This is in contrast to the Mal d 1 structural homolog from celeriac, Api g 1, that was susceptible to thermal processing. The other major allergen in apple, Mal d 3, was found to be resistant to chemical modification and thermal processing in apple, which is in contrast to behavior in solution. However, the combination of pressure and temperature significantly reduced its immunoreactivity. Pectin was found to protect Mal d 3 from thermal denaturation in solution and is a possible candidate for the protective effect of the fruit. Conclusion: The conclusion to be drawn from these results is that the combination of HP and thermal processing is an effective method to reduce the allergenicity of both apple and celeriac.
Fiona A Husband; Thomas Aldick; Iesel Van der Plancken; Tara Grauwet; Marc Hendrickx; Isabel Skypala; Alan R Mackie
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-4-26
Journal Detail:
Title:  Molecular nutrition & food research     Volume:  -     ISSN:  1613-4133     ISO Abbreviation:  -     Publication Date:  2011 Apr 
Date Detail:
Created Date:  2011-4-26     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101231818     Medline TA:  Mol Nutr Food Res     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney, UK.
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