Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergeni...

Nuts are considered healthy foods due to their high content of nutritional compounds with functional properties. However, the list most allergenic includes tree nuts, and presence must be indicated on food labels. Most nut allergens seed storage proteins, pathogenesis-related (PR) profilins lipid transfer proteins (LTP). Nut characterized by resistance denaturation proteolysis. Food processing ...

Hypoallergenic formulas containing hydrolyzed protein are intended for use by infants to prevent cow’s milk allergy. The degree of hydrolysis epitopic areas determines the residual allergenicity whey hydrolysates (WPHs). However, only amino-acid-based infant (IFs) considered entirely nonallergenic. aim this study was investigate four commercially available WPHs with different (H1–H4) potential ...

Abstract The use of seaweed and algal derived products in the food industry has grown rapidly recent times. Major areas expansion have been Western countries where algae commodities are being utilised as edible foods or sources high value ingredients. However, studies focused on potential allergenicity attributed to these items, prevalence allergenicity, public health awareness limited. Therefo...

cow’s milk whey consists of many protein components and some of them are antigens to human and known to modulate immune responses. enzymatic hydrolysis is a useful method to modify proteins with allergenicity. the objective of this study was to identify whether the in vitro enzymatic hydrolysis could reduce the allergenicity of whey protein concentrates (wpc). in  this study, wpc were hydrolyze...

This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?

Species selected from six families of the class Basidiomycetes were evaluated for allergenicity in atopic and nonatopic individuals and for immunogenicity and antigenic cross-reactivity in experimental animals. Between 42% and 68% of atopic asthmatics demonstrated positive Type 1 wheal-and-flare skin reactivity to basidiomycete metabolic and somatic antigens. Sixty-four percent of skin test-pos...

INTRODUCTION The impact of processing on the allergenicity of peanut (Arachis hypogaea) proteins has traditionally been studied using immunoglobulin (Ig) E binding assay. However, as this technique does not assess the potential of an allergen to trigger basophils and mast cells, studies based on it can hardly be considered complete. We evaluated the effect of processing on peanut allergenicity ...