The influences of cultivar and thermal processing on the allergenic potency of lychees (Litchi chinensis SONN.)

Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review

Litchi (Litchi chinensis Sonn.) is a tropical to subtropical fruit that is widely cultivated in more than 20 countries worldwide. It is normally consumed as fresh or processed and has become one of the most popular fruits because it has a delicious flavor, attractive color, and high nutritive value. Whole litchi fruits have been used not only as a food source but also for medicinal purposes. As a traditional Chinese medicine, litchi has been used for centuries to treat stomach ulcers, diabetes, cough, diarrhea, and dyspepsia, as well as to kill intestinal worms. Both in vitro and in vivo studies have indicated that whole litchi fruits exhibit antioxidant, hypoglycemic, hepatoprotective, hypolipidemic, and antiobesity activities and show anticancer, antiatherosclerotic, hypotensive, neuroprotective, and immunomodulatory activities. The health benefits of litchi have been attributed to its wide range of nutritional components, among which polysaccharides and polyphenols have been proven to possess various beneficial properties. The diversity and composition of litchi polysaccharides and polyphenols have vital influences on their biological activities. In addition, consuming fresh litchi and its products could lead to some adverse reactions for some people such as pruritus, urticaria, swelling of the lips, swelling of the throat, dyspnea, or diarrhea. These safety problems are probably caused by the soluble protein in litchi that could cause anaphylactic and inflammatory reactions. To achieve reasonable applications of litchi in the food, medical and cosmetics industries, this review focuses on recent findings related to the nutrient components, health benefits, and safety of litchi.

Pro-inflammatory effects of a litchi protein extract in murine RAW264.7 macrophages

It has been observed that the consumption of litchi often causes symptoms characterized by itching or sore throat, gum swelling, oral cavity ulcers and even fever and inflammation, which significantly impair the quality of life of a large population. Using the RAW264.7 cell line, a step-by-step strategy was used to screen for the components in litchi fruits that elicited adverse reactions. The adverse reaction fractions were identified by mass spectrometry and analyzed using the SMART program, and a sequence alignment of the homologous proteins was performed. MTT tests were used to determine the cytotoxicity of a litchi protein extract in RAW264.7 macrophages, and real-time PCR was applied to analyze the expression of inflammatory genes in the RAW264.7 cells treated with lipopolysaccharide or the litchi protein extract. The results showed that the litchi water-soluble protein extract could increase the production of the pro-inflammatory mediators IL-1β, iNOS and COX-2, and the anti-inflammatory mediator HO-1 in the RAW264.7 cell line. The 14-3-3-like proteins GF14 lambda, GF14 omega and GF14 upsilon were likely the candidate proteins that caused the adverse effects.

Effects of food processing on food allergens

Food allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry. Depending on the processing method and the food, partial or complete removal of the offending allergen may be possible as illustrated by reduction of peanut allergen in vitro IgE immunoreactivity upon soaking and blanching treatments. When the allergen is discretely located in a food, one may physically separate and remove it from the food. For example, lye peeling has been reported to produce hypoallergenic peach nectar. Protein denaturation and/or hydrolysis during food processing can be used to produce hypoallergenic products. This paper provides a short overview of basic principles of food processing followed by examples of their effects on food allergen stability. Reviewed literature suggests assessment of processing effects on clinically relevant reactivity of food allergens is warranted.

Aspects of food processing and its effect on allergen structure

The article summarizes current physical and chemical methods in food processing as storage, preparation, separation, isolation or purification and thermal application on the one hand as well as enzymatic treatment on the other and their impact on the properties of food proteins. Novel methods of food processing like high pressure, electric field application or irradiation and their impact on food allergens are presented. The EU project REDALL (Reduced Allergenicity of Processed Foods, Containing Animal Allergens: QLK1-CT-2002-02687) showed that by a combination of enzyme and heat treatment the allergic potential of hen's egg decreased about 100 fold. Clinical reactions do not appear anymore. An AiF-FV 12024 N project worked with fruits like mango, lychee and apple. Processed mango and lychee had no change in allergenic potential during heating while e. g. canning. Apple almost lost its allergenic potential after pasteurization in juice production.