Clinical tolerance of processed foods

Do Foods Cause Rhinitis?

Rhinitis is a frequent inflammatory disease, that implies various etiopathogenetic mechanisms. The most relevant are IgE- and non-IgE-mediated cellular infiltration, and different causal substances. Foods may cause of rhinitis in some patients. Rhinitis by foods, or food rhinitis (FR) as a isolate condition, is infrequent and usually associated with other allergic or nonallergic disorders. Food Rhinitis may depend on different pathogenetic mechanisms, including IgE-mediated, type 2 non-allergic inflammation, and hyperreactivity reactions. FR also may dependent on professional exposure, which is a type of occupational rhinitis (OR).

Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, and antigenicity of CM following enzymatic hydrolysis. The results showed that enzymatic hydrolysis increased the degree of hydrolysis, destroyed allergenic proteins, including casein, β-lactoglobulin, and ɑ-lactalbumin, and significantly increased the content of free amino acids and nutritional quality. In particular, the antigenicity of CM was significantly reduced from 44.05 to 86.55% (P < 0.5). Simultaneously, the taste, color, and flow behavior of CM were altered, the sweetness and richness intensity decreased significantly (P < 0.5), and astringency and bitterness were produced. A slightly darker and more yellow color was observed in CM hydrolysate. In addition, apparent viscosity decreased and shear stress significantly increased with increasing shear rate intensity. The results will provide a solid theoretical foundation for the development of high-quality hypoallergenic dairy products.

Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography

Undirected modifications between food proteins and secondary plant metabolites can occur during food processing. The results of covalent interactions can alter the functional and biological properties of the proteins. The present work studied the extent of which covalent conjugation of the bioactive metabolite benzyl isothiocyanate (BITC; a glucosinolate breakdown product) to the whey protein α-lactalbumin affects the protein’s allergenicity. Additional to the immunological analysis of native untreated and BITC-modified α-lactalbumin, the analysis of antigenic properties of proteolytically digested protein derivatives was also performed by high performance thin layer chromatography and immunostaining. As a result of the chemical modifications, structural changes in the protein molecule affected the allergenic properties. In this process, epitopes are destroyed or inactivated, but at the same time, buried epitopes can be exposed or newly formed, so that the net effect was an increase in allergenicity, in this case. Results from the tryptic hydrolysis suggest that BITC conjugation sterically hindered the cleavage sites for the enzyme, resulting in reduced digestibility and allergenicity. Residual antigenicity can be still present as short peptide fragments that provide epitopes. The desire to make food safer for allergy sufferers and to protect sensitized individuals from an allergenic reaction makes it clear that the detection of food antigens is mandatory; especially by considering protein interactions.

Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk

Cow milk (CM) allergy is one of the most common food allergies worldwide; the most abundant CM proteins, such as casein (CN), β-lactoglobulin (β-LG), and ɑ-lactalbumin (ɑ-LA), are all potentially allergenic. Reducing the antigenicity of CM continues to be a major challenge. However, previous studies have focused on the antigenicity of individual allergic CM proteins. Thus, in the present study, we aimed to evaluate the effects of different food-grade enzymes on the antigenicity of CN, β-LG, ɑ-LA in natural CM. The degree of hydrolysis (DH) and molecular mass (MW) distribution of CM hydrolysates were assessed. Additionally, the residual antigenicity of CM hydrolysates was evaluated through enzyme-linked immunosorbent assay and Western blotting with anti-CN, anti-β-LG, and anti-ɑ-LA rabbit polyclonal antibodies. The results showed that Alcalase- and Protamex-mediated hydrolysis could efficiently reduce the antigenicity of CN, β-LG, and ɑ-LA, inducing a higher DH, the loss of density of CM proteins, and the increasing levels of low MW (<3 kDa) peptides in CM hydrolysates. Further, Protamex and Alcalase could more efficiently hydrolyze the major allergenic components of CM than the other enzymes, which could represent an advantage for the development of hypoallergenic CM. These findings add further knowledge about the study and development of hypoallergenic CM.

Immunoproteomics of processed beef proteins reveal novel galactose-α-1,3-galactose-containing allergens

BACKGROUND

Red meat allergy presents a novel form of food allergy with severe delayed allergic reactions where IgE antibodies are directed against the carbohydrate α-Gal epitope. Food preparation and processing can influence the allergenicity of proteins. The aim of this study was to characterize the proteomic profile of different beef preparations and to investigate their α-Gal reactivity and potential allergenicity.

METHODS

Extracts from raw, boiled, fried, and medium rare prepared beef were assessed by 2D PAGE for the comparison of protein profiles. IgE-binding proteins were identified using immunoblot-coupled proteomic analysis using sera from red meat-allergic patients. Presence of the α-Gal epitope was verified using anti-α-Gal antibody and IgE inhibition immunoblot with α-Gal.

RESULTS

Multiple IgE-binding proteins were detected in the different beef preparations, many of which were also recognized by the anti-α-Gal antibody. Protein spots reacting with IgE in patient sera were analyzed by MS/MS, resulting in identification of 18 proteins with high identification scores. Seven of the 18 beef allergens identified using meat-allergic patient sera were also recognized by the anti-α-Gal monoclonal antibody, and four of them were stabile to thermal treatment. Furthermore, a dose-dependent inhibition of red meat-allergic patients' IgE to beef by α-Gal was demonstrated.

CONCLUSIONS

We show that the α-Gal epitope is commonly present in IgE-reactive beef proteins recognized by meat-allergic patients. Seven novel α-Gal-containing IgE-binding proteins were identified, of which four were stable to heat treatment. Thus, the allergenicity of red meat proteins is preserved even upon different thermal cooking.

A Case of Anaphylaxis Induced by Contact with Young Radish (Raphanus sativus L)

Young radish (Raphanus sativus L), a member of the mustard family (Cruciferae), is a common ingredient of Kimchi. Although few reports have described anaphylaxis to cruciferous vegetables, we report the case of anaphylaxis induced by contact with young radish. A 46-year-old female with a history of contact allergy to metal presented to our emergency room (ER) with dizziness, generalized eruption and gastrointestinal upset. Her symptoms developed after re-exposure to young radish while chopping it. Hypotensive blood pressures were noted. Three days prior, the patient had experienced generalized urticaria with pruritus immediately after chopping the fresh young radish, which resolved spontaneously. In the ER, her symptoms improved by the administration of epinephrine (0.3 mL), antihistamine (chlorpheniramine) and isotonic saline hydration. A skin prick test with young radish extract showed positive reactivity. The same skin test was negative in five adult controls. IgE-mediated hypersensitivity could be an important immunologic mechanism in the development of young radish-induced anaphylaxis.

Food allergen selective thermal processing regimens may change oral tolerance in infancy

Food allergy can be considered a failure in the induction of oral tolerance. Recently, great interest has been focused on understanding the mechanisms and the contributing factors of oral tolerance development, hoping for new definitive interventions in the prevention and treatment of food allergy. Given that food processing may modify the properties and the nature of dietary proteins, several food processing methods could affect the allergenicity of these proteins and consequently may favour oral tolerance induction to food allergic children. Indeed, effective thermal food processing regimens of altering food proteins to reduce allergenicity have been recently reported in the literature. This article is mainly focused on the effect of selective thermal processing regimens on the main infant allergenic foods, with a potential clinical relevance on their allergenicity and therefore on oral tolerance induction. In the light of recent findings, the acquisition of tolerance in younger age and consequently the ability of young children to "outgrow" food allergy could be achieved through the application of selective thermal processing regimens on certain allergenic foods. Therefore, the ability of processed foods to circumvent clinical disease and at the same time to have an impact on the immune system and facilitate tolerance induction could be invaluable as a component of a successful therapeutic strategy. The opening in the new avenues of research in the use of processed foods in clinical practice for the amelioration of the impact on the quality of life of patients and possibly in food allergy prevention is warranted.

M. Textural properties of selected Slovak cow and sheep products measured by texturometer

Sensorial assessment of selected brands of Slovak cow and sheep products, produced on farm with self-production of cow and sheep milk, was realized. The farm is situated in the North of east Slovakia. Breeding of dairy cows and sheep was realized under conditions applying animal welfare, where feedstuff was provided from self-production. By means of texture analyzer (Texture Analyser TA.XT Plus), textural properties (hardness, springiness, cohensivness and chewiness) of sheep feta cheese, smoked sheep cheese, unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese, were assessed. Texture analyzer is used for texture measurement and assessment of physical properties of products, as well as for material testing by means of pressure and pull tests. Textural properties were assessed, when strength, distance and time were recorded and projected by means of fully integrated Texture Exponent 32-bit software. The measurement was realized by test, when analyzer arm with selected sensor moved down, penetrated and compressed food product and moved to default position thereafter. Statistically significant differences (p < 0.05) were detected at hardness by means of statistical results evaluation obtained from texturometer measurement of cow and sheep products samples. Sheep feta cheese was compared to smoked sheep cheese, unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese. Statistically significant differences (p < 0.05) were confirmed, when we compared smoked sheep cheese to spicy pickled sheep feta cheese, when we compared unsmoked cow cheese strings to pickled sheep feta cheese and spicy pickled sheep feta cheese and by comparison of smoked cow cheese sticks to pickled sheep feta cheese and spicy pickled sheep feta cheese. Statistically significant differences (p < 0.05) were confirmed at springiness, when we compared sheep feta cheese to unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese and by comparison of smoked sheep cheese to unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese. Statistically significant differences (p < 0.05) were confirmed at cohensivness, when we compared sheep feta cheese to smoked sheep cheese, when we compared smoked sheep cheese to smoked cow cheese sticks and pickled sheep feta cheese, by comparison of smoked sheep cheese to spicy pickled sheep feta cheese and by comparison of unsmoked cow cheese strings to smoked cow cheese sticks. Differences at chewiness were statistically significant (p < 0.05), when we compared sheep feta cheese to smoked sheep cheese, unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese, when we compared smoked sheep cheese to spicy pickled sheep feta cheese, by comparison of unsmoked cow cheese strings to pickled sheep feta cheese and spicy pickled sheep feta cheese and by comparison of smoked cow cheese sticks to pickled sheep feta cheese and spicy pickled sheep feta cheese. Based on obtained analysis results were confirmed, that selected brands of cow and sheep products are characterized by different textural properties. These properties make assessed brands of Slovak cow and sheep product specific, which needs to make provision at quality assessment.

Fish and shellfish allergy in children: review of a persistent food allergy

The increased consumption of fish and shellfish has resulted in more frequent reports of adverse reactions to seafood, emphasizing the need for more specific diagnosis and treatment of this condition and exploring reasons for the persistence of this allergy. This review discusses interesting and new findings in the area of fish and shellfish allergy. New allergens and important potential cross-reacting allergens have been identified within the fish family and between shellfish, arachnids, and insects. The diagnostic approach may require prick to-prick tests using crude extracts of both raw and cooked forms of seafood for screening seafood sensitization before a food challenge or where food challenge is not feasible. Allergen-specific immunotherapy can be important; mutated less allergenic seafood proteins have been developed for this purpose. The persistence of allergy because of seafood proteins' resistance after rigorous treatment like cooking and extreme pH is well documented. Additionally, IgE antibodies from individuals with persistent allergy may be directed against different epitopes than those in patients with transient allergy. For a topic as important as this one, new areas of technological developments will likely have a significant impact, to provide more accurate methods of diagnosing useful information to patients about the likely course of their seafood allergy over the course of their childhood and beyond.

Rare, medium, or well done? The effect of heating and food matrix on food protein allergenicity

PURPOSE OF REVIEW

To review recent advances in the area of food allergen processing and the effect on protein allergenicity.

RECENT FINDINGS

Heating generally decreases protein allergenicity by destroying conformational epitopes. In peanut and shrimp, heat-induced Maillard reaction (glycation) may increase allergenicity. The majority of milk and egg-allergic children tolerate extensively heated (baked with wheat matrix) milk and egg. Introduction of extensively heated milk and egg proteins is associated with decreasing sizes of skin prick test wheals and increasing serum food-specific IgG4 levels.

SUMMARY

Heating and other methods of food processing have different effects on food allergens, even those contained in the same complex food. Structural homology does not reliably predict the effect of processing on allergenicity, and individual food allergens have to be tested. Interactions with other proteins, fat, and carbohydrates in the food matrix are complex and poorly understood. Introduction of extensively heated milk and egg proteins into the diet of allergic children may represent an alternative approach to oral tolerance induction. Better characterization of these aspects of food allergy is critical for elucidation of food protein interactions with the gut-associated lymphoid tissue, the ability to induce IgE sensitization, the potential to trigger hypersensitivity reactions, and different clinical phenotypes of food allergy with regard to severity and persistence.

Meat allergy

PURPOSE OF REVIEW

This review summarizes the scientific evidence on meat allergy, an unusual disorder, whose prevalence in some European countries (such as Italy) may be increasing.

RECENT FINDINGS

Data reported in this review underline some interesting points: in meats rarely consumed, such as kangaroo, whale and seal, the main allergens are only partially correlated to those detected in beef or other usually consumed meats; cross-reactivity and cross-contamination are critical aspects, which should be seriously considered by allergologists.

SUMMARY

Meat allergy is normally outgrown during the first years of life, so that it is rare in adults. Beef among mammals and chicken among birds are most frequently involved. The major allergens are serum albumins and immunoglobulins, but there are a few reports of allergies to muscle proteins (actin, myosin and tropomyosin). As meat allergenicity can be reduced by various treatments (heat, homogenization and freeze-drying), the consumption of meat derivatives by children allergic to meat proteins is often permitted. Cross-reactivity has been described between different meats, between meat and milk or eggs and between meat and animal dander. There are some reports of cross-contamination associated with the inadequate cleaning of industrial or butchers' equipment. All these aspects may have serious implications for clinical practice.

Purification, thermal stability, and antigenicity of the immunodominant soybean allergen P34 in soy cultivars, ingredients, and products

Protein P34 (Gly m Bd 30K) is the immunodominant allergen in soybean (Glycine max L.). The objectives of this study were (1) to study the effect of thermal treatment on P34 antigenicity and secondary structure after isolation and purification of P34 from soybean by chromatographic techniques; (2) to identify the variability of P34 allergen within 138 accessions from a diverse USDA soybean germplasm collection by ELISA; and (3) to quantify P34 immunoreactivity in various commercial soy ingredients and products. Thermal processing decreased P34 antigenicity. Soybean accessions with the highest P34 content were ancestral (12 mg/g defatted flour) followed by modern (10 mg/g defatted flour) and exotic (8 mg/g defatted flour). The cultivar that emerged as the lowest-expressing P34 accession was PI548657 (2.3 mg/g defatted flour). Among commercial soy ingredients, soy flour yielded the highest P34 antigenicity (32 mg/g extracted protein) followed by soy protein isolate (29 mg/g extracted protein) and soy protein concentrate (24 mg/g extracted protein). Among soy consumer products, soymilk presented the highest P34 antigenicity, ranging from 7 to 23 mg/g extracted protein, followed by tempeh (8 mg/g extracted protein), soy infant formula (3.4 mg/g extracted protein), soy powder (2 mg/g extracted protein), and soy cheese products (0.50 mg/g extracted protein). Korean miso, soy sauce, soy chili mix, soy nuts, soy cream cheese, soy meat patty, texturized soy protein, and soy cereal exhibited undetectable P34 antigenicity (detection limit = 0.45 ng). Selecting soybean varieties with low levels of this allergen, or via processing, could potentially make soybean products less antigenic.

Grapple allergy: the grape or the apple?

BACKGROUND

Many foods can cause food allergies. Grapple(R) is just one of many new fruits recently introduced into grocery stores.

OBJECTIVE

To describe 2 unique patients with food allergies after consuming a unique food, a Grapple.

METHODS

Commercial skin prick testing, fresh fruit prick-prick and radioallergosorbent testing were used to characterize the food allergy reaction.

RESULTS

Clinical history and appropriate testing confirmed the Grapple food allergy.

CONCLUSIONS

To our knowledge, these are the first 2 case reports of food allergy to a new fruit called Grapple. These cases illustrate the importance of consumer labeling laws and careful identification of component ingredients by food-allergic individuals.

Dietary management of food allergy

Food allergy is a modifiable disease, and at present its only form of management is dietary elimination of the offending food or foods. Success depends on the modification of four sources of food-related risk: underestimation of the food allergy problem; ignorance of cross-reacting allergens in other foods; unsupportive or uninformed measures from the family or school environments; and inadequate social recognition that food allergy is a growing public health problem. Ultimately, the empowerment of children with allergies through education, allergist and dietician guidance, and patient association feedback can minimize the morbidity of food allergy and enhance the quality of life of both the child and the family. From a research perspective, studies on the longterm efficacy of the dietary exclusion of specific food allergens are needed. The role of the pediatrician is central in this regard and would be complemented by advice from a nutritionist.