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Xi J, Li Z, Fan Y. Recent advances in continuous extraction of bioactive ingredients from food-processing wastes by pulsed electric fields. Crit Rev Food Sci Nutr 2020; 61:1738-1750. [PMID: 32406247 DOI: 10.1080/10408398.2020.1765308] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The food processing produces a great amount of wastes that are rich in nutrients. Extraction is the first and most important step in recovery and purification of active ingredients from these wastes. The traditional extraction technologies are known to be laborious and time-consuming, require large volumes of organic solvent, have high temperature and energy costs, and obtain relatively low extraction efficiency. In recent 10 years, a novel, efficient and green extraction method, pulsed electric fields (PEFs) continuous extraction, which is emerging non-thermal food-processing technology, has shown great promise in extracting these food wastes. This work gives an overview of development in the use of PEF continuous extraction for obtaining bioactive ingredients from food-processing wastes. The technology is described in detail with respect to the mechanism, equipment, critical parameters. The protocols and applications of the technology in the extraction of food-processing wastes are comprehensively summarized. Finally, the degradation of bioactive ingredients, industrial applications, problem of novel food, consumer acceptance, and future trends of the technology are discussed. The PEF continuous extraction is considered as the ideal technology of high efficiency and low temperature for natural ingredients extraction. The technology possesses many remarkable potential applications in the food-processing industries compared to the conventional extraction methods.
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Affiliation(s)
- Jun Xi
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Zongming Li
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Yang Fan
- School of Chemical Engineering, Sichuan University, Chengdu, China
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Marzano V, Tilocca B, Fiocchi AG, Vernocchi P, Levi Mortera S, Urbani A, Roncada P, Putignani L. Perusal of food allergens analysis by mass spectrometry-based proteomics. J Proteomics 2020; 215:103636. [DOI: 10.1016/j.jprot.2020.103636] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 12/19/2019] [Accepted: 01/05/2020] [Indexed: 12/30/2022]
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Dong X, Wang J, Raghavan V. Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens. Crit Rev Food Sci Nutr 2020; 61:196-210. [PMID: 32048519 DOI: 10.1080/10408398.2020.1722942] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Nowadays, the increasing prevalence of food allergy has become a public concern related to human health worldwide. Thus, it is imperative and necessary to provide some efficient methods for the management of food allergy. Some conventional processing methods (e.g., boiling and steaming) have been applied in the reduction of food immunoreactivity, while these treatments significantly destroy nutritional components present in food sources. Several studies have shown that novel processing techniques generally have better performance in retaining original characteristics of food and improving the efficiency of eliminating allergens. This review has focused on the recent advances of novel non-thermal processing techniques including high-pressure processing, ultrasound, pulsed light, cold plasma, fermentation, pulsed electric field, enzymatic hydrolysis, and the combination processing of them. Meanwhile, general information on global food allergy prevalence and food allergy pathology are also described. Hopefully, these findings regarding the modifications on the food allergens through various novel food processing techniques can provide an in-depth understanding in the mechanism of food allergy, which in turn possibly provides a strategy to adapt in the reduction of food immunoreactivity for the food industries.
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Affiliation(s)
- Xin Dong
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Jin Wang
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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Wang J, Vanga SK, Raghavan V. Structural responses of kiwifruit allergen Act d 2 to thermal and electric field stresses based on molecular dynamics simulations and experiments. Food Funct 2020; 11:1373-1384. [DOI: 10.1039/c9fo02427a] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Kiwifruit is considered to be the most common plant-based food causing allergic reactions, after peanuts, soybeans, and wheat.
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Affiliation(s)
- Jin Wang
- Department of Bioresource Engineering
- Faculty of Agricultural and Environmental Sciences
- McGill University
- Quebec
- Canada
| | - Sai Kranthi Vanga
- Department of Bioresource Engineering
- Faculty of Agricultural and Environmental Sciences
- McGill University
- Quebec
- Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering
- Faculty of Agricultural and Environmental Sciences
- McGill University
- Quebec
- Canada
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Ekezie FGC, Sun DW, Cheng JH. Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet. Food Chem 2019; 300:125143. [DOI: 10.1016/j.foodchem.2019.125143] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 06/10/2019] [Accepted: 07/06/2019] [Indexed: 10/26/2022]
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Rangi P, Minz PS, Deshmukh GP, Subramani P, Singh R. Application of image analysis technique to determine cleaning of ohmic heating system for milk. Journal of Food Science and Technology 2019; 56:5405-5414. [PMID: 31749488 DOI: 10.1007/s13197-019-04011-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2019] [Accepted: 08/07/2019] [Indexed: 10/26/2022]
Abstract
Cleaning of equipment is one of the major areas of concern in food industry. Image analysis technique was used to assess the cleaning effectiveness and optimize the CIP protocol for ohmic heating setup. Process parameters selected for optimization of cleaning were caustic concentration (1.0, 1.5, 2.0 and 2.5%), caustic temperature (70, 75, 80 and 85 °C), acid concentration (0.00, 0.25, 0.5 and 0.75%), and acid temperature (40, 50, 60 and 70 °C). Time for caustic treatment was varied from 5 to 20 min at an interval of 5 min, while time acid treatment was kept at a constant of 10 min. Taguchi orthogonal array design was used generate different combinations of acid and alkali concentration and temperature. Images of ohmic heating plates were taken before and after the cleaning procedure. MATLAB program was developed to analyze and extract Gray-Level Co-occurrence (GLCM) matrix properties from the image. Optimized combination was selected based on the highest value of desirability factor among all the experimental set of trials. Treatment with 1.5% caustic concentration at 70 °C for 5 min followed by 0.5% nitric acid concentration at 60 °C was found optimum effective CIP of the heating plates used in ohmic heating setup. GLCM properties correlation, cluster prominence, cluster shade, entropy, homogeneity and inverse difference moment normalized were found suitable for analysis of cleaning effectiveness and optimization of the CIP protocol.
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Affiliation(s)
- Priyanka Rangi
- 1Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka 560030 India
| | - P S Minz
- 2Dairy Engineering Section, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Gajanan P Deshmukh
- 1Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka 560030 India
| | - P Subramani
- Karnataka Milk Federation, Bengaluru, Karnataka India
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Vanga SK, Wang J, Singh A, Raghavan V. Simulations of Temperature and Pressure Unfolding in Soy Allergen Gly m 4 Using Molecular Modeling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12547-12557. [PMID: 31613616 DOI: 10.1021/acs.jafc.9b05140] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aims at understanding the changes in the structural properties of Gly m 4 soy allergen as a result of the influence of the temperature and pressure deviations. The primary emphasis was placed on analyzing the surface properties of suspected linear and conformational epitopes present in the Gly m 4 allergen. All three epitopes of Gly m 4 were studied, and the results showed that the molecule has significant structural changes in terms of solvent-accessible surface area (SASA) and radius of gyration, which showed that the increased pressures resulted in compaction. However, at lower temperatures and higher pressures (300 K and 6 kbar), swelling in the molecule was observed with a significant increase in the surface area. The study also tracked the changes in surface areas of individual residues that are part of the selected epitopes. Residues, such as D-27 and T-51, were found to have significant changes in their SASA as a result of temperature and pressure deviations.
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Affiliation(s)
- Sai Kranthi Vanga
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences , McGill University , Sainte-Anne-de-Bellevue , Québec H9X 3V9 , Canada
| | - Jin Wang
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences , McGill University , Sainte-Anne-de-Bellevue , Québec H9X 3V9 , Canada
| | - Ashutosh Singh
- Department of Biological Engineering, School of Engineering , University of Guelph , Guelph , Ontario N1G 2W1 , Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences , McGill University , Sainte-Anne-de-Bellevue , Québec H9X 3V9 , Canada
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Paul AA, Kumar S, Kumar V, Sharma R. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit Rev Food Sci Nutr 2019; 60:3005-3023. [DOI: 10.1080/10408398.2019.1674243] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Anna Aleena Paul
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Satish Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Rakesh Sharma
- Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Himachal Pradesh, India
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Zhang Y, Ren Y, Bi Y, Wang Q, Cheng KW, Chen F. Review: Seafood Allergy and Potential Application of High Hydrostatic Pressure to Reduce Seafood Allergenicity. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0392] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractHigh hydrostatic pressure (HHP), a novel non-thermal processing technology, can inactivate microorganisms in food with ultra-high pressure over 100 MPa. In recent years, it has shown unique potential in alleviating seafood allergenicity. Seafood, as a primary high-quality protein source, is one of popular food products in many human populations, while seafood allergy remains an obstacle to the consumption of seafood and calls for processing raw materials to reduce their allergenicity. Heating and fermentation as conventional methods, along with HHP as a rising novel technology, have been applied in seafood processing, such as shrimp and squid. This review provides a brief introduction of current key publications and limitations of researches on seafood allergy. In addition, characteristics and principles, processing parameters and effects of HHP treatment on seafood of current researches were detailed. Our main goal was to support readers to keep abreast with knowledge on seafood allergy and provide new insights of using HHP for seafood processing to achieve lower allergenicity.
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Affiliation(s)
- Yifeng Zhang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Yuanyuan Ren
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Yuge Bi
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Qi Wang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, 518000Shenzhen, China
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Feng Chen
- Institute for Advanced Study, Shenzhen University, 518000Shenzhen, China
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
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Shah F, Shi A, Ashley J, Kronfel C, Wang Q, Maleki SJ, Adhikari B, Zhang J. Peanut Allergy: Characteristics and Approaches for Mitigation. Compr Rev Food Sci Food Saf 2019; 18:1361-1387. [DOI: 10.1111/1541-4337.12472] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 05/19/2019] [Accepted: 05/22/2019] [Indexed: 12/19/2022]
Affiliation(s)
- Faisal Shah
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Aimin Shi
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Jon Ashley
- International Iberian Nanotechnology LaboratoryFood Quality and Safety Research group Berga 4715‐330 Portugal
| | - Christina Kronfel
- Food Processing and Sensory Quality ResearchUnited States Dept. of Agriculture New Orleans LA 70124 USA
| | - Qiang Wang
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
| | - Soheila J. Maleki
- Food Processing and Sensory Quality ResearchUnited States Dept. of Agriculture New Orleans LA 70124 USA
| | - Benu Adhikari
- School of ScienceRMIT Univ. Melbourne VIC 3083 Australia
| | - Jinchuang Zhang
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key research Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 P. R. China
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Saxena R, Vanga SK, Raghavan V. Effect of thermal and microwave processing on secondary structure of bovine β-lactoglobulin: A molecular modeling study. J Food Biochem 2019; 43:e12898. [PMID: 31353721 DOI: 10.1111/jfbc.12898] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 01/26/2019] [Accepted: 04/08/2019] [Indexed: 11/30/2022]
Abstract
Milk allergy is known to cause severe allergic reactions in hypersensitive patients, especially in infants and children. β-Lactoglobulin is one of the major allergens in bovine milk. The influence of thermal and microwave processing on the structural deviations of β-lactoglobulin protein have been studied using molecular modeling techniques. The structural deviations are studied using root mean square deviations, radius of gyration, dipole moment, and solvent accessible surface area. STRIDE analysis showed significant changes in the β-lactoglobulin, especially when oscillating electric fields were applied along with heat. Root mean square fluctuations (RMSF) has been assessed for known epitopes in the β-lactoglobulin molecule. This showed that when the protein is exposed to certain thermal stress, it compacts by burying hydrophobic residues in the core. However, few allergic epitope residues also exhibit increased RMSF leading to higher reactive sites on the surface of the protein molecule. PRACTICAL APPLICATIONS: This study showed that molecular modeling can be used to gain valuable insights regarding the structural changes during processing. In the future, with more computational capacity, it can be used to make comparison between results obtained from simulations and real-time experiments. The current techniques used in food industries such as Nuclear Magnetic Resonance Imaging, Fourier Transformation Infrared Spectroscopy, X-ray diffraction can analyze pre- and post-processing effects. Hence, it become necessary to understand the changes that takes place during the processing techniques. Molecular dynamic simulation could be a useful technique in analyzing the changes occurring during the processing.
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Affiliation(s)
- Rachit Saxena
- Faculty of Agricultural and Environmental Sciences, Department of Bioresource Engineering, McGill University, Montreal, Quebec, Canada
| | - Sai Kranthi Vanga
- Faculty of Agricultural and Environmental Sciences, Department of Bioresource Engineering, McGill University, Montreal, Quebec, Canada
| | - Vijaya Raghavan
- Faculty of Agricultural and Environmental Sciences, Department of Bioresource Engineering, McGill University, Montreal, Quebec, Canada
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62
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Tian S, Ma J, Ahmed I, Lv L, Li Z, Lin H. Effect of tyrosinase-catalyzed crosslinking on the structure and allergenicity of turbot parvalbumin mediated by caffeic acid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3501-3508. [PMID: 30623428 DOI: 10.1002/jsfa.9569] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 11/08/2018] [Accepted: 01/04/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Enzymatic treatment of allergenic protein can alter their functional properties under a mild reaction condition due to specificity of enzymes. Phenolic compounds act as mediators and enhance the crosslinking reactions. The study aimed to assess the changes in the structure and immunoglobulin G (IgG) binding capacity of turbot parvalbumin (PV) upon crosslinking with tyrosinase (Tyr) in the absence and presence of caffeic acid. RESULTS Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed the appearance of higher molecular weight bands (24, 36 kDa) in the crosslinked PV. The secondary structure of crosslinked PV became loosened and disordered. The results of intrinsic fluorescence and ultraviolet absorption spectral analyses, as well as surface hydrophobicity and free amino group analyses also revealed structural changes. As observed by western blot analysis, the intensity of the PV bands reduced upon Tyr treatment, indicating reduced binding of specific IgG to PV. Moreover, the indirect ELISA (enzyme-linked immunosorbent assay) analysis confirmed that the IgG binding ability of crosslinked PV was reduced 34.94%. CONCLUSION Enzymatic treatment mitigated the allergenicity of fish PV, which was closely related to the alterations in the conformational structure. This treatment showed potential for developing hypoallergenic fish products under mild reaction conditions. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shenglan Tian
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Jiaju Ma
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Ishfaq Ahmed
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Liangtao Lv
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Zhenxing Li
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
| | - Hong Lin
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Ocean University of China, Qingdao, PR China
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Jin Y, Acharya HG, Acharya D, Jorgensen R, Gao H, Secord J, Ng PKW, Gangur V. Advances in Molecular Mechanisms of Wheat Allergenicity in Animal Models: A Comprehensive Review. Molecules 2019; 24:molecules24061142. [PMID: 30909404 PMCID: PMC6471126 DOI: 10.3390/molecules24061142] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 03/16/2019] [Accepted: 03/18/2019] [Indexed: 12/27/2022] Open
Abstract
The prevalence of wheat allergy has reached significant levels in many countries. Therefore, wheat is a major global food safety and public health issue. Animal models serve as critical tools to advance the understanding of the mechanisms of wheat allergenicity to develop preventive and control methods. A comprehensive review on the molecular mechanisms of wheat allergenicity using animal models is unavailable at present. There were two major objectives of this study: To identify the lessons that animal models have taught us regarding the molecular mechanisms of wheat allergenicity and to identify the strengths, challenges, and future prospects of animal models in basic and applied wheat allergy research. Using the PubMed and Google Scholar databases, we retrieved and critically analyzed the relevant articles and excluded celiac disease and non-celiac gluten sensitivity. Our analysis shows that animal models can provide insight into the IgE epitope structure of wheat allergens, effects of detergents and other chemicals on wheat allergenicity, and the role of genetics, microbiome, and food processing in wheat allergy. Although animal models have inherent limitations, they are critical to advance knowledge on the molecular mechanisms of wheat allergenicity. They can also serve as highly useful pre-clinical testing tools to develop safer genetically modified wheat, hypoallergenic wheat products, novel pharmaceuticals, and vaccines.
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Affiliation(s)
- Yining Jin
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Harini G Acharya
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Devansh Acharya
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Rick Jorgensen
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Haoran Gao
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - James Secord
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
| | - Perry K W Ng
- Cereal Science Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
| | - Venugopal Gangur
- Department of Food Science and Human Nutrition, Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, USA.
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The role of incurred materials in method development and validation to account for food processing effects in food allergen analysis. Anal Bioanal Chem 2019; 411:4465-4480. [PMID: 30758527 DOI: 10.1007/s00216-019-01642-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 01/22/2019] [Accepted: 01/24/2019] [Indexed: 12/12/2022]
Abstract
The issue of undeclared allergens represents a matter of great concern, being the subject of many alert notifications by the Rapid Alert System for Food and Feed portal of the European Commission, often leading to food recalls. The availability of reliable analytical approaches able to detect and quantify hidden allergens in processed foods is increasingly requested by the food industry, food safety authorities and regulatory bodies to protect sensitive consumers' health. The present review discusses the fundamental role of incurred materials for method development and analytical performance assessment in a metrology perspective on testing for undeclared allergens in processed foodstuffs. Due to the nature of the analytes and their susceptibility to various processing effects, reliability and comparability of results have posed a great challenge. In this context, the use of incurred samples as reference materials permits simulation of the effects of food processing on target analyte structure affecting analyte extractability and detectability. Graphical abstract ᅟ.
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66
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Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods. ACTA ACUST UNITED AC 2018. [DOI: 10.2478/ausal-2018-0004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
We have developed a new procedure for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods, through which soy trypsin inhibitor activity decreases to the tenth or twentieth part of the original value. We determined the optimal concentration of the applied chemicals (hydrogen-peroxide, ammonium-hydroxide) as well as the optimal temperature and duration of the treatment. The chemical procedure combined with heat treatment results in lower energy consumption as compared to the original heat treatment methods.
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67
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Germination results in reduced allergenicity of peanut by degradation of allergens and resveratrol enrichment. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Gao H, Jin Y, Jian DI, Olson E, Ng PKW, Gangur V. Development and validation of a mouse-based primary screening method for testing relative allergenicity of proteins from different wheat genotypes. J Immunol Methods 2018; 464:95-104. [PMID: 30395814 DOI: 10.1016/j.jim.2018.11.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 10/30/2018] [Accepted: 11/01/2018] [Indexed: 01/31/2023]
Abstract
BACKGROUND Wheat allergy is a major food allergy that has reached significant levels of global public health concern. Potential variation in allergenicity among different wheat genotypes is not well studied at present largely due to the unavailability of validated methods. Here, we developed and validated a novel mouse-based primary screening method for this purpose. METHODS Groups of Balb/c mice weaned on-to a plant protein-free diet were sensitized with salt-soluble protein (SSP) extracted from AABB genotype of wheat (durum, Carpio variety). After confirming clinical sensitization for anaphylaxis, mice were boosted 7 times over a 6-month period. Using a pooled-plasma mini bank, a wheat-specific IgE-inhibition (II)-ELISA was optimized. Then the relative allergenicity of SSPs from tetraploid (AABB), hexaploid (AABBDD) and diploid (DD) wheat genotypes were determined. The IC50/IC75 values were estimated using IgE inhibition curves. RESULTS The optimized II-ELISA with an inhibition time of 2.5 h had a co-efficient of variation of <2%. Primary screening for relative allergenicity demonstrated that IgE binding to AABB-SSP was significantly abolished by the other two wheat genotypes. Compared to AABB, the relative allergenicity of SSPs of AABBDD and DD were significantly lower (p < .01). Furthermore, IgE inhibition curves showed significant differences in IC50 and IC75 values among the three wheat genotypes. CONCLUSION We report a novel mouse-based primary screening method of testing relative allergenicity of wheat proteins from three different wheat genotypes for the first time. This method is expected to have broad applications in wheat allergy research.
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Affiliation(s)
- Haoran Gao
- Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, United States
| | - Yining Jin
- Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, United States
| | - Dan Ioan Jian
- Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, United States
| | - Eric Olson
- Wheat Breeding and Genetics Laboratory, Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, United States
| | - Perry K W Ng
- Cereal Science Laboratory, Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, United States
| | - Venu Gangur
- Food Allergy & Immunology Laboratory, Michigan State University, East Lansing, MI 48824, United States.
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69
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Changes in soybean trypsin inhibitor by varying pressure and temperature of processing: A molecular modeling study. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Effects of Ultrasonic and Microwave Processing on Avidin Assay and Secondary Structures of Egg White Protein. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2158-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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72
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Impact of food processing on the structural and allergenic properties of egg white. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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73
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Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8619707] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.
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74
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Bogahawaththa D, Buckow R, Chandrapala J, Vasiljevic T. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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75
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Khan MU, Ahmed I, Lin H, Li Z, Costa J, Mafra I, Chen Y, Wu YN. Potential efficacy of processing technologies for mitigating crustacean allergenicity. Crit Rev Food Sci Nutr 2018; 59:2807-2830. [DOI: 10.1080/10408398.2018.1471658] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Yan Chen
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
| | - Yong-Ning Wu
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
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76
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Chizoba Ekezie FG, Cheng JH, Sun DW. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.007] [Citation(s) in RCA: 125] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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77
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Vanga SK, Raghavan V. How well do plant based alternatives fare nutritionally compared to cow's milk? JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:10-20. [PMID: 29358791 PMCID: PMC5756203 DOI: 10.1007/s13197-017-2915-y] [Citation(s) in RCA: 169] [Impact Index Per Article: 28.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2017] [Accepted: 09/28/2017] [Indexed: 10/18/2022]
Abstract
Due to the issues like lactose intolerance and milk allergy arising from the consumption of cow's milk, there has been an increased demand in the plant based alternative milks around the world. Food industry has addressed these demands by introducing various milk beverages which are promoted as alternatives coming from plant sources which include almond milk and soy milk. Though they are popularly advertised as healthy and wholesome, little research has been done in understanding the nutritional implications of consuming these milk beverages in short term and long term. Further, consumers associate these alternatives to be a direct substitute of cow's milk which might not be true in all cases. This review tries to address the issue by outlining the differences between cow's milk and commercially available alternative milks in terms of their nutrient content. Though various plant based alternate milks have been studied, only the four most consumed milk beverages are presented in this review which are consumed widely around the world. A complete nutritional outline and the corresponding health benefits of consuming these plant based milk beverages have been discussed in detail which could help the consumers make an informed decision.
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Affiliation(s)
- Sai Kranthi Vanga
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, 21,111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, 21,111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC H9X 3V9 Canada
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78
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Singh A, Vanga SK, Orsat V, Raghavan V. Application of molecular dynamic simulation to study food proteins: A review. Crit Rev Food Sci Nutr 2017; 58:2779-2789. [DOI: 10.1080/10408398.2017.1341864] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, Ontario, Canada
| | - Sai Kranthi Vanga
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Valerie Orsat
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Vijaya Raghavan
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
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79
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80
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Harish Vagadia B, Vanga SK, Singh A, Raghavan V. Effects of thermal and electric fields on soybean trypsin inhibitor protein: A molecular modelling study. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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