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Wu H, Chen B, Wu Y, Gao J, Li X, Tong P, Wu Y, Meng X, Chen H. New Perspectives on Food Matrix Modulation of Food Allergies: Immunomodulation and Component Interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13181-13196. [PMID: 37646334 DOI: 10.1021/acs.jafc.3c03192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Food allergy is a multifactorial interplay process influenced not only by the structure and function of the allergen itself but also by other components of the food matrix. For food, before it is thoroughly digested and absorbed, numerous factors make the food matrix constantly change. This will also lead to changes in the chemistry, biochemical composition, and structure of the various components in the matrix, resulting in multifaceted effects on food allergies. In this review, we reveal the relationship between the food matrix and food allergies and outline the immune role of the components in the food matrix, while highlighting the ways and pathways in which the components in the food matrix interact and their impact on food allergies. The in-depth study of the food matrix will essentially explore the mechanism of food allergies and bring about new ideas and breakthroughs for the prevention and treatment of food allergies.
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Affiliation(s)
- Huan Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Bihua Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Yuhong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Jinyan Gao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Yong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Xuanyi Meng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
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2
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Xu Y, Ahmed I, Zhao Z, Lv L. A comprehensive review on glycation and its potential application to reduce food allergenicity. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37683268 DOI: 10.1080/10408398.2023.2248510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/10/2023]
Abstract
Food allergens are a major concern for individuals who are susceptible to food allergies and may experience various health issues due to allergens in their food. Most allergenic foods are subjected to heat treatment before being consumed. However, thermal processing and prolonged storage can cause glycation reactions to occur in food. The glycation reaction is a common processing method requiring no special chemicals or equipment. It may affect the allergenicity of proteins by altering the structure of the epitope, revealing hidden epitopes, concealing linear epitopes, or creating new ones. Changes in food allergenicity following glycation processing depend on several factors, including the allergen's characteristics, processing parameters, and matrix, and are therefore hard to predict. This review examines how glycation reactions affect the allergenicity of different allergen groups in allergenic foods.
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Affiliation(s)
- Yue Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Ishfaq Ahmed
- Haide College, Ocean University of China, Qingdao, China
| | - Zhengxi Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Liangtao Lv
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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3
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Schrama D, Raposo de Magalhães C, Cerqueira M, Carrilho R, Revets D, Kuehn A, Engrola S, Rodrigues PM. Fish Processing and Digestion Affect Parvalbumins Detectability in Gilthead Seabream and European Seabass. Animals (Basel) 2022; 12:ani12213022. [PMID: 36359146 PMCID: PMC9654892 DOI: 10.3390/ani12213022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/28/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022] Open
Abstract
Consumption of aquatic food, including fish, accounts for 17% of animal protein intake. However, fish consumption might also result in several side-effects such as sneezing, swelling and anaphylaxis in sensitized consumers. Fish allergy is an immune reaction to allergenic proteins in the fish muscle, for instance parvalbumin (PV), considered the major fish allergen. In this study, we characterize PV in two economically important fish species for southern European aquaculture, namely gilthead seabream and European seabass, to understand its stability during in vitro digestion and fish processing. This information is crucial for future studies on the allergenicity of processed fish products. PVs were extracted from fish muscles, identified by mass spectrometry (MS), and detected by sandwich enzyme-linked immunosorbent assay (ELISA) after simulated digestion and various food processing treatments. Secondary structures were determined by circular dichroism (CD) after purification by anion exchange and gel filtration chromatography. In both species, PVs presented as α-helical and β-sheet structures, at room temperature, were shown to unfold at boiling temperatures. In European seabass, PV detectability decreased during the simulated digestion and after 240 min (intestinal phase) no detection was observed, while steaming showed a decrease (p < 0.05) in PVs detectability in comparison to raw muscle samples, for both species. Additionally, freezing (−20 °C) for up to 12 months continued to reduce the detectability of PV in tested processing techniques. We concluded that PVs from both species are susceptible to digestion and processing techniques such as steaming and freezing. Our study obtained preliminary results for further research on the allergenic potential of PV after digestion and processing.
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Affiliation(s)
- Denise Schrama
- Centre of Marine Sciences (CCMAR), Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
- Departamento de Ciências do Mar, da Terra e do Ambiente, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Cláudia Raposo de Magalhães
- Centre of Marine Sciences (CCMAR), Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
- Departamento de Ciências do Mar, da Terra e do Ambiente, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Marco Cerqueira
- Centre of Marine Sciences (CCMAR), Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Raquel Carrilho
- Centre of Marine Sciences (CCMAR), Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
- Departamento de Ciências do Mar, da Terra e do Ambiente, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Dominique Revets
- Department of Infection and Immunity, Luxembourg Institute of Health, 29, Rue Henri Koch, L-4354 Esch-sur-Alzette, Luxembourg
| | - Annette Kuehn
- Department of Infection and Immunity, Luxembourg Institute of Health, 29, Rue Henri Koch, L-4354 Esch-sur-Alzette, Luxembourg
| | - Sofia Engrola
- Centre of Marine Sciences (CCMAR), Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Pedro M. Rodrigues
- Centre of Marine Sciences (CCMAR), Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
- Departamento de Química e Farmácia, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
- Correspondence:
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4
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Dasanayaka BP, Wang H, Li Z, Yu M, Ahmed AMM, Zhang Z, Lin H, Wang X. Evaluating the effects of processing on antigenicity and immunochemical detectability of fish proteins by ELISA. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Bian ZY, Tu ZC, Wang H, Hu YM, Liu GX. Investigation of the Mechanism of 60Co Gamma-Ray Irradiation-Stimulated Oxidation Enhancing the Antigenicity of Ovalbumin by High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9477-9488. [PMID: 35881501 DOI: 10.1021/acs.jafc.2c03911] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
60Co gamma-ray irradiation-induced antigenicity changes in ovalbumin (OVA) were investigated, and the molecular mechanism was analyzed. Irradiation treatment at 0-100 kGy could significantly enhance the IgG/IgE binding ability of OVA in a dose-dependent paradigm by concomitant oxidative modification, which exhibited color browning and an increase in carbonyl content caused by high-penetrable rays. More allergenic epitopes of OVA were exposed after irradiation treatment reflected by structural changes including the unfolding of tertiary structure, the conversion of α-helix structures to β-sheet and random coil structures, and the cleavage of several peptide bonds. Meanwhile, three oxidation sites of K46, T49, and N260 located in key linear epitopes were observed, which might increase the allergenic ability of OVA via the disaggregation of noncovalent bonds and the unwinding of α-helix structures. Conclusively, irradiation may enhance the potential allergenicity of OVA by oxidative modification, which provides theoretical guidance for effectively controlling the oxidation of proteins in the irradiation process.
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Affiliation(s)
- Zhong-Yue Bian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
- National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, Jiangxi, China
- Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, Jiangxi, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Guang-Xian Liu
- Institute of Food Science and Technology, Jiangxi Academy of Agricultural Sciences, Nanchang 330299, Jiangxi, China
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6
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Maillard Reaction Induced Changes in Allergenicity of Food. Foods 2022; 11:foods11040530. [PMID: 35206007 PMCID: PMC8870895 DOI: 10.3390/foods11040530] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 01/27/2023] Open
Abstract
Food allergy is increasing in prevalence, posing aheavier social and financial burden. At present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the allergenicity of trigger foods are urgently needed. Technological processing contributes to producing some hypoallergenic foods. Among the processing methods, the Maillard reaction (MR) is popular because neither special chemical materials nor sophisticated equipment is needed. MR may affect the allergenicity of proteins by disrupting the conformational epitope, disclosing the hidden epitope, masking the linear epitope, and/or forming a new epitope. Changes in the allergenicity of foods after processing are affected by various factors, such as the characteristics of the allergen, the processing parameters, and the processing matrix, and they are therefore variable and difficult to predict. This paper reviews the effects of MR on the allergenicity of each allergen group from common allergenic foods.
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7
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Ma J, Zhou J, Chen L, Zhang H, Wang Y, Fu L. Effects of deglycosylation and the Maillard reaction on conformation and allergenicity of the egg ovomucoid. J Food Sci 2021; 86:3014-3022. [PMID: 34151424 DOI: 10.1111/1750-3841.15791] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 04/21/2021] [Accepted: 04/29/2021] [Indexed: 10/21/2022]
Abstract
Ovomucoid (OVM), known as the major allergen in egg white, has gained increasing concerns in industrialized countries. Here, we found the deglycosylation and Maillard reaction with galactooligosaccharide (GOS) and fructooligosaccharide (FOS) can induce conformational transformation of OVM from other structures (β-turn, strang, and random coils) to α-helix. We also introduced an approach to reduce the allergenicity of Gallus domesticus OVM by Maillard reaction with GOS and FOS. However, the OVM glycated by mannosan (MOS) and deglycosylated OVM exhibited higher allergenicity than native OVM. Therefore, GOS and FOS, especially GOS, could be applied in the reduction of the potential allergenicity of OVM through glycation. Furthermore, these findings may provide new insights into the development of hypoallergenic egg products. PRACTICAL APPLICATION: In this study, the allergenicity and conformation of OVM treated with deglycosylation and glycation (GOS, FOS, and MOS) were investigated. The results would provide a better understanding of the effects of deglycosylation and Maillard reaction with different reducing sugars on the molecular characteristics of OVM and further provide new insights into the development of hypoallergenic egg products.
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Affiliation(s)
- Junjie Ma
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jinru Zhou
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Lerong Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Hong Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
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8
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Effect of Processing on Fish Protein Antigenicity and Allergenicity. Foods 2021; 10:foods10050969. [PMID: 33925068 PMCID: PMC8145695 DOI: 10.3390/foods10050969] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 04/16/2021] [Accepted: 04/25/2021] [Indexed: 12/13/2022] Open
Abstract
Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.
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9
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Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens? Clin Rev Allergy Immunol 2021; 62:1-36. [DOI: 10.1007/s12016-020-08826-1] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/09/2020] [Indexed: 12/31/2022]
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10
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11
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Dasanayaka BP, Li Z, Pramod SN, Chen Y, Khan MU, Lin H. A review on food processing and preparation methods for altering fish allergenicity. Crit Rev Food Sci Nutr 2020; 62:1951-1970. [PMID: 33307772 DOI: 10.1080/10408398.2020.1848791] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
People eat many varieties of food to satiate their hunger. Among them, a few numbers of food cause overreaction of the body's immune system, and fish holds a permanent position on that list. Processing methods, including one treatment or a combination, can have different effects on the allergenic potential of food proteins. An important point to note, however, is that not all of these methods can eliminate the potential for protein allergy. Thus, it is essential to understand the risk involved with the consumption of processed fish and its derivatives. Fish could be prepared in various ways before come to the dining plate. It has shown some of these methods can effectively manipulate the allergenicity owing to the alterations occurred in the protein conformation. This article provides an overview of the impact of fish processing methods (thermal and non-thermal) on the allergenic potential of fish along with possible causative structural modification provokes allergen stability. The article begins with current trends related to fish consumption, proceeds with the prevalence and underlying mechanism of fish allergy. Properties of clinically relevant fish proteins, projected IgE epitopes of PV, cross-reactivity of fish allergens are also addressed in this context to understand and compare the behavioral patterns of PV profiles of different species on processing methods.
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Affiliation(s)
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | | | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit, China National Center for Food Safety Risk Assessment, Beijing, P.R. China
| | - Mati Ullah Khan
- 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
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12
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Zhang M, Tu ZC, Liu J, Hu YM, Wang H, Mao JH, Li JL. The IgE/IgG binding capacity and structural changes of Alaska Pollock parvalbumin glycated with different reducing sugars. J Food Biochem 2020; 45:e13539. [PMID: 33107047 DOI: 10.1111/jfbc.13539] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 08/23/2020] [Accepted: 09/04/2020] [Indexed: 10/23/2022]
Abstract
Parvalbumin (PV) is one of the major allergens in fish. The aim of our present work was to research the influence mechanism of glycation with different reducing sugars (glucose, fructose, ribose, lactose, and galactose) on the immunoglobulin E (IgE) and immunoglobulin G (IgG) binding capacity and structure changes of PV in Alaska Pollock. PV glycated with glucose or fructose (PV-Glu/ PV-Fru) exhibited the higher IgE/IgG binding capacities than that of ribose, galactose, or lactose. During glycation, the lysine (Lyr), tyrosine (Tyr), and phenylalanine (Phe) of PV were gradually embed into core area of three-dimensional structure of protein, which reflected in the ultraviolet (UV) spectrum and fluorescence spectra. Moreover, the increase of surface hydrophobicity had confirmed the conformation alteration of glycated PV. These results suggest that there is a specific association among the change of PV in glycation and in potential allergenicity. The types and conformation of reducing sugar greatly influenced the IgE/IgG binding capacity of PV, and glycation with ribose and galactose was a promising approach for reducing the IgE/IgG binding capacity of PV from Alaska Pollock. PRACTICAL APPLICATIONS: Parvalbumin (PV), the major allergen of fish, it can not only maintain the physiological activity of cells, but also cross react with human amyloid protein to alleviate Alzheimer's disease and Parkinson's syndrome. This study revealed that the IgE/IgG binding capacity and structural changes of PV from Alaska Pollock modified by glycation with different reducing sugars. This will help us to understand the sensitization and structural change of the glycated products after the reaction of PV with different reducing sugars. It provides an effective carbonyl source for the preparation of low antigenicity PV based on glycation and lays a foundation for glycation modification of other food allergens.
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Affiliation(s)
- Min Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,National R&D center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Jun Liu
- National R&D center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ji-Hua Mao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jin-Lin Li
- National R&D center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
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13
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Abstract
This perspective study addresses the main causes of adverse reactions to foods in humans, by taking into account the main allergic reactions that may occur as a result of food ingestion, as well the main allergens present in food and how their allergenicity change as a result of food preparation. In addition, European legislation on food labeling and novel foods was taken into account. The case study of this perspective is on the potential allergenicity of edible flowers as well as evidence of phytochemistry and toxic compounds and the risk associated with their ingestion. Regarding edible flowers, a key issue to address is if they are safe to consume or not. In the framework of the project “Innovative activities for the development of the cross-border supply chain of the edible flower” (ANTEA), we considered 62 different species and varieties of edible flowers. The results obtained by consulting two databases on allergens, COMPRISE and Allergen Nomenclature, marked two alerts for two species of edible flowers selected in the project. Moreover, based on edible flower consumption, about ten grams per serving, and on their protein content, we can also state that the risk of allergic reactions due to edible flower ingestion is very low.
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14
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Palmer LK, Marsh JT, Lu M, Goodman RE, Zeece MG, Johnson PE. Shellfish Tropomyosin IgE Cross-Reactivity Differs Among Edible Insect Species. Mol Nutr Food Res 2020; 64:e1900923. [PMID: 32067335 DOI: 10.1002/mnfr.201900923] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 12/04/2019] [Indexed: 10/25/2022]
Abstract
SCOPE Insects are a potentially environmentally friendly alternative dietary protein source to supplement mammalian and fish sources, but potential allergenic risks are a concern. Consumption of insects may result in anaphylaxis and has been implicated in cross-reactivity with shellfish. Many allergenic proteins may be involved in cross-reactivity, including tropomyosin (TM). The uniformity of TM cross-reactivity among edible insects is unknown. Candidate edible insects for variability in shellfish IgE cross-reactivity are investigated. METHODS AND RESULTS Selected insects and known related sources of allergens are extracted and probed by immunoblot with sera/plasma from patients sensitized to insects or shellfish. Quantification of TM in these extracts is performed using mass spectrometry. A comparison of the quantity of TM and the IgE reactivity of TM from these insects is performed. Distinct patterns of IgE cross-reactivity are observed with three insect species showing diminished reactivity. This pattern is not consistent with the amount of TM present in these insects, or with overall sequence homology. CONCLUSION Insects display a diversity of TM-associated IgE reactivity. It is likely that minor sequence features and/or structural effects are primarily responsible. Additionally, it is demonstrated that some insect species may present significantly less IgE cross-reactivity to shrimp than do others.
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Affiliation(s)
- Lee K Palmer
- University of Nebraska-Lincoln, 1901 N 21st, St. Lincoln, NE, 68503, USA
| | - Justin T Marsh
- University of Nebraska-Lincoln, 1901 N 21st, St. Lincoln, NE, 68503, USA
| | - Mei Lu
- University of Nebraska-Lincoln, 1901 N 21st, St. Lincoln, NE, 68503, USA
| | - Richard E Goodman
- University of Nebraska-Lincoln, 1901 N 21st, St. Lincoln, NE, 68503, USA
| | - Michael G Zeece
- University of Nebraska-Lincoln, 1901 N 21st, St. Lincoln, NE, 68503, USA
| | - Philip E Johnson
- University of Nebraska-Lincoln, 1901 N 21st, St. Lincoln, NE, 68503, USA
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15
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Luo C, Guo Y, Li Z, Ahmed I, Pramod SN, Gao X, Lv L, Lin H. Lipid emulsion enhances fish allergen parvalbumin’s resistance to in vitro digestion and IgG/IgE binding capacity. Food Chem 2020; 302:125333. [DOI: 10.1016/j.foodchem.2019.125333] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 07/17/2019] [Accepted: 08/06/2019] [Indexed: 10/26/2022]
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16
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Sun L, Xu L, Huang Y, Lin H, Ahmed I, Li Z. Identification and comparison of allergenicity of native and recombinant fish major allergen parvalbumins from Japanese flounder (Paralichthys olivaceus). Food Funct 2019; 10:6615-6623. [DOI: 10.1039/c9fo01402k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Compared with native parvalbumin, recombinant β-parvalbumin based on the optimized DNA sequence can be used in fish allergen confirmation.
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Affiliation(s)
- Lirui Sun
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Lili Xu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Yuhao Huang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Hong Lin
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
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17
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2013-2014. MASS SPECTROMETRY REVIEWS 2018; 37:353-491. [PMID: 29687922 DOI: 10.1002/mas.21530] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Accepted: 11/29/2016] [Indexed: 06/08/2023]
Abstract
This review is the eighth update of the original article published in 1999 on the application of Matrix-assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2014. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly- saccharides, glycoproteins, glycolipids, glycosides, and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions, and applications to chemical synthesis. © 2018 Wiley Periodicals, Inc. Mass Spec Rev 37:353-491, 2018.
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Affiliation(s)
- David J Harvey
- Target Discovery Institute, Nuffield Department of Medicine, University of Oxford, Roosevelt Drive, Oxford, OX3 7FZ, United Kingdom
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18
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Rao Q, Jiang X, Li Y, Samiwala M, Labuza TP. Can Glycation Reduce Food Allergenicity? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4295-4299. [PMID: 29660289 DOI: 10.1021/acs.jafc.8b00660] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
As a naturally occurring reaction during food processing, glycation, also known as non-enzymatic browning or Maillard reaction, can improve food protein physiochemical properties and functionality. In this perspective, three aspects of glycation (terminology confusion between glycation and glycosylation, its current application, and its impact on immunoreactivity) are elaborated. Overall, the immunoreactivity of glycated proteins may decrease, remain unchanged, or even increase after food glycation. Also, it should be noted that the effect of glycation on the immunoglobulin (Ig)E- or IgG-binding capacity of allergens does not necessarily and correctly predict the allergenicity of the glycated protein in the allergic patient population.
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Affiliation(s)
- Qinchun Rao
- Department of Nutrition, Food and Exercise Sciences , Florida State University , Tallahassee , Florida 32306 , United States
| | - Xingyi Jiang
- Department of Nutrition, Food and Exercise Sciences , Florida State University , Tallahassee , Florida 32306 , United States
| | - Yida Li
- Department of Food Science and Nutrition , University of Minnesota , St. Paul , Minnesota 55108 , United States
| | - Mustafa Samiwala
- Department of Nutrition, Food and Exercise Sciences , Florida State University , Tallahassee , Florida 32306 , United States
| | - Theodore P Labuza
- Department of Food Science and Nutrition , University of Minnesota , St. Paul , Minnesota 55108 , United States
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19
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Gan J, Bornhorst GM, Henrick BM, German JB. Protein Digestion of Baby Foods: Study Approaches and Implications for Infant Health. Mol Nutr Food Res 2018; 62:10.1002/mnfr.201700231. [PMID: 28891110 PMCID: PMC6435278 DOI: 10.1002/mnfr.201700231] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/12/2017] [Indexed: 12/24/2022]
Abstract
Protein digestion is critical for infants. Dissimilarities between infants and adults in food intake and digestive physiology lead to distinct patterns of proteolysis between individuals. However, such differences are not well represented in many studies on protein digestion of baby foods. The complex biological structures of baby foods and the physiology of the infant digestive system are key factors affecting proteolysis during the first two years of life. Well-controlled in vitro studies have demonstrated that varying digestion conditions alter the specificity, rate, and extent of proteolysis of baby foods. Nonetheless, these models do not completely replicate in vivo proteolysis or the complex biogeography of the gastrointestinal tract. Animal and clinical studies have revealed the fate of dietary proteins along the digestive tract and the overall health impact on subjects. Building comprehensive and annotated datasets from human infants will require innovative and standardized measurement. Now, more systematic evaluations of digestion are emerging to advance the knowledge and its translation as food design for effective diet and health management in infants.
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Affiliation(s)
- Junai Gan
- Department of Food Science and Technology, University of California Davis, USA
| | - Gail M. Bornhorst
- Department of Food Science and Technology, University of California Davis, USA
- Department of Biological and Agricultural Engineering, University of California Davis, USA
| | - Bethany M. Henrick
- Department of Food Science and Technology, University of California Davis, USA
- Foods for Health Institute, University of California Davis, USA
| | - J. Bruce German
- Department of Food Science and Technology, University of California Davis, USA
- Foods for Health Institute, University of California Davis, USA
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20
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Mejrhit N, Azdad O, El Kabbaoui M, Ouahidi I, Tazi A, Aarab L. Sensitivity of Moroccans to sardine parvalbumin and effect of heating and enzymatic treatments. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1343804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Affiliation(s)
- Najlae Mejrhit
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Ouarda Azdad
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Mohamed El Kabbaoui
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Ibtissam Ouahidi
- High Institute of Nursing and Technical Health, Ministry of Health, Fez, Morocco
| | - Abdelali Tazi
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Lotfi Aarab
- Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
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21
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Mejrhit N, Azdad O, Aarab L. Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1360256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Affiliation(s)
- Najlae Mejrhit
- Laboratory of Bioactive Molecules (LMBSF), Faculty of Sciences & Techniques, University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Ouarda Azdad
- Laboratory of Bioactive Molecules (LMBSF), Faculty of Sciences & Techniques, University Sidi Mohamed Ben Abdellah, Fez, Morocco
| | - Lotfi Aarab
- Laboratory of Bioactive Molecules (LMBSF), Faculty of Sciences & Techniques, University Sidi Mohamed Ben Abdellah, Fez, Morocco
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22
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Gupta RK, Gupta K, Sharma A, Das M, Ansari IA, Dwivedi PD. Maillard reaction in food allergy: Pros and cons. Crit Rev Food Sci Nutr 2017; 58:208-226. [PMID: 26980434 DOI: 10.1080/10408398.2016.1152949] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Food allergens have a notable potential to induce various health concerns in susceptible individuals. The majority of allergenic foods are usually subjected to thermal processing prior to their consumption. However, during thermal processing and long storage of foods, Maillard reaction (MR) often takes place. The MR is a non-enzymatic glycation reaction between the carbonyl group of reducing sugars and compounds having free amino groups. MR may sometimes be beneficial by damaging epitope of allergens and reducing allergenic potential, while exacerbation in allergic reactions may also occur due to changes in the motifs of epitopes or neoallergen generation. Apart from these modulations, non-enzymatic glycation can also modify the food protein(s) with various type of advance glycation end products (AGEs) such as Nϵ-(carboxymethyl-)lysine (CML), pentosidine, pyrraline, and methylglyoxal-H1 derived from MR. These Maillard products may act as immunogen by inducing the activation and proliferation of various immune cells. Literature is available to understand pathogenesis of glycation in the context of various diseases but there is hardly any review that can provide a thorough insight on the impact of glycation in food allergy. Therefore, present review explores the pathogenesis with special reference to food allergy caused by non-enzymatic glycation as well as AGEs.
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Affiliation(s)
- Rinkesh Kumar Gupta
- a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India.,b Department of Biosciences , Integral University , Lucknow , India
| | - Kriti Gupta
- a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India
| | - Akanksha Sharma
- a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India.,c Academy of Scientific and Innovative Research (AcSIR), CSIR-IITR Capmus , Lucknow , India
| | - Mukul Das
- a Food, Drug and Chemical Toxicology Group, Indian Institute of Toxicology Research , Lucknow -, India
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23
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Zhao YJ, Cai QF, Jin TC, Zhang LJ, Fei DX, Liu GM, Cao MJ. Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.049] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Abstract
Food allergy is receiving increased attention in recent years. Because there is currently no known cure for food allergy, avoiding the offending food is the best defense for sensitive individuals. Type I food allergy is mediated by food proteins, and thus, theoretically, any food protein is a potential allergen. Variability of an individual's immune system further complicates attempts to understand allergen-antibody interaction. In this article, we briefly review food allergy occurrence, prevalence, mechanisms, and detection. Efforts aimed at reducing/eliminating allergens through food processing are discussed. Future research needs are addressed.
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Affiliation(s)
- Shridhar K Sathe
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 30306-1493;
| | - Changqi Liu
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 30306-1493;
| | - Valerie D Zaffran
- Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, Florida 30306-1493;
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25
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de Jongh HHJ, de los Reyes Jimenez M, Baumert JL, Taylor SL, Koppelman SJ. Electrophoretic Behavior in Relation to the Structural Integrity of Codfish Parvalbumin upon Heat Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4683-4689. [PMID: 25880570 DOI: 10.1021/jf505990h] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This work evaluates the impact of heat processing of parvalbumin, a major fish allergen, on the consequences for quantitative analysis of this protein embedded in different matrices during heating (either isolated, in an aqueous extract, or in whole fillets) to assess potential health risks. It is shown that oligomerization of parvalbumin does occur, but only upon heat treatment above 80 °C. This coincides with the ability of the isolated protein to refold up to this temperature in a fully reversible way, as demonstrated by circular dichroism analysis. In autoclaved samples a disintegration of the protein structure is observed. The situation becomes different when parvalbumin is embedded in a matrix with other constituents, as in fish extracts or whole fillets. The electrophoretic analysis of parvalbumin (SDS-PAGE and immunoblotting) is largely determined by complexation with other proteins resulting in insoluble materials caused by the partial unfolding of the parvalbumin at elevated temperatures. This effect is more strongly observed for cod fish extract, compared to whole cod fillets, as in the latter situation the integrity of the tissue hampers this interprotein complexation. Moreover, it is shown by ELISA analysis of heat-treated samples that using blotting procedures where disintegration of complexes may be promoted, restoring some of the IgG-binding propensity, may provide false outcomes. It was concluded that antibody binding to parvalbumin is dominated by the potential to form heat-induced complexes with other proteins. The possibly less-soluble or extractable character of these complexes may provide confusing information regarding potential health risks of fish and fish protein-containing food composites when such heat-treated samples are analyzed by immunochemical assays.
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Affiliation(s)
| | | | - Joseph L Baumert
- §Food Allergy Research and Resource Program, Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, United States
| | - Steve L Taylor
- §Food Allergy Research and Resource Program, Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, United States
| | - Stef J Koppelman
- §Food Allergy Research and Resource Program, Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, United States
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26
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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3894] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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27
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Seo S, L'Hocine L, Karboune S. Allergenicity of potato proteins and of their conjugates with galactose, galactooligosaccharides, and galactan in native, heated, and digested forms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3591-3598. [PMID: 24661320 DOI: 10.1021/jf5003073] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effect of glycation of potato proteins on their immunoreactivity was studied by using a pool of human sera with specific IgE to potato proteins. Patatin conjugates were more immunoreactive than protease inhibitors ones. To better understand this behavior, the changes in patatin structure upon glycation and heat treatment were investigated. Patatin demonstrated an increase in total immunoreactivity when glycated with galactose and galactooligosaccharides. However, galactan conjugation to patatin resulted in a decrease in immunoreactivity by restricting IgE's access to the epitopes. Although the heat treatment resulted in a decrease in patatin's immunoreactivity through aggregation, it was less effective when patatin conjugates were used due to the decrease in aggregation and the secondary structural changes. Upon digestion, native patatin exhibited the largest decrease in immunoreactivity resulting from the disruption of both conformational and sequential epitopes. Patatin conjugates were less digested and had higher IgE-immunoreactivity as compared to the digested patatin.
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Affiliation(s)
- Sooyoun Seo
- Food Science and Agricultural Chemistry Department, McGill University , 21,111 Lakeshore, Ste-Anne de Bellevue, Quebec, Canada H9X 3 V9
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