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Pi X, Yang Y, Sun Y, Wang X, Wan Y, Fu G, Li X, Cheng J. Food irradiation: a promising technology to produce hypoallergenic food with high quality. Crit Rev Food Sci Nutr 2021; 62:6698-6713. [PMID: 33775183 DOI: 10.1080/10408398.2021.1904822] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The increasing incidence of food allergy cases is a public health problem of global concern. Producing hypoallergenic foods with high quality, low cost, and eco-friendly is a new trend for the food industry in the coming decades. Food irradiation, a non-thermal food processing technology, is a powerful tool to reduce the allergenicity with the above advantages. This review presents a summary of recent studies about food irradiation to reduce the allergenicity of food, including shellfish, soy, peanut, milk, tree nut, egg, wheat and fish. Principles of food irradiation, including mechanisms of allergenicity-reduction, irradiation types and characteristics, are discussed. Specific effects of food irradiation are also evaluated, involving microbial decontamination, improvement or preservation of nutritional value, harmful substances reduction of food products. Furthermore, the advantages, disadvantages and limitations of food irradiation are analyzed. It is concluded that food irradiation is a safety tool to reduce the allergenicity of food effectively, with high nutritional value and long shelf-life, making it a competitive alternative technology to traditional techniques such as heating treatments. Of note, a combination of irradiation with additional processing may be a trend for food irradiation.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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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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Ma X, Liang R, Xing Q, Lozano‐Ojalvo D. Can food processing produce hypoallergenic egg? J Food Sci 2020; 85:2635-2644. [DOI: 10.1111/1750-3841.15360] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 06/15/2020] [Accepted: 06/19/2020] [Indexed: 01/31/2023]
Affiliation(s)
- Xiaojuan Ma
- School of Public Health Zunyi Medical University Zunyi 563000 China
| | - Rui Liang
- School of Public Health Zunyi Medical University Zunyi 563000 China
| | - Qianlu Xing
- Department of Pediatrics The Second Affiliated Hospital of Zunyi Medical University Zunyi 563000 China
| | - Daniel Lozano‐Ojalvo
- Instituto de Investigación en Ciencias de la Alimentación (CSIC‐UAM) Madrid 28049 Spain
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Monaci L, Pilolli R, De Angelis E, Crespo JF, Novak N, Cabanillas B. Food allergens: Classification, molecular properties, characterization, and detection in food sources. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 93:113-146. [PMID: 32711861 DOI: 10.1016/bs.afnr.2020.03.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Food allergy is a large and growing public health problem in many areas of the world. The prevalence of food allergy has increased in the last decades in a very significant way in many world regions, particularly in developed countries. In that respect, the research field of food allergy has experienced an extensive growth and very relevant progress has been made in recent years regarding the characterization of food allergens, the study of their immunological properties, and their detection in food sources. Furthermore, food labeling policies have also been improved decidedly in recent years. For that immense progress made, it is about time to review the latest progress in the field of food allergy. In this review, we intend to carry out an extensive and profound overview regarding the latest scientific advances and knowledge in the field of food allergen detection, characterization, and in the study of the effects of food processing on the physico-chemical properties of food allergens. The advances in food labeling policies, and methodologies for the characterization of food allergens are also thoroughly reviewed in the present overview.
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Affiliation(s)
- Linda Monaci
- Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
| | - Rosa Pilolli
- Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
| | | | - Jesus F Crespo
- Department of Allergy, Research Institute Hospital 12 de Octubre de Madrid, Madrid, Spain
| | - Natalija Novak
- Department of Dermatology and Allergy, University Hospital Bonn, Bonn, Germany
| | - Beatriz Cabanillas
- Department of Allergy, Research Institute Hospital 12 de Octubre de Madrid, Madrid, Spain.
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review. Compr Rev Food Sci Food Saf 2019; 18:986-1002. [PMID: 33337008 DOI: 10.1111/1541-4337.12464] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 05/12/2019] [Accepted: 05/14/2019] [Indexed: 11/30/2022]
Abstract
Egg proteins can be used in a wide range of food products, owing to their excellent foaming, emulsifying, and gelling properties. Another important functional property is the susceptibility of egg proteins to enzymatic hydrolysis, as protein digestion is closely related to its nutritional value. These functional properties of egg proteins are likely to be changed during food processing. Conventional thermal processing can easily induce protein denaturation and aggregation and consequently reduce the functionality of egg proteins due to the presence of heat-labile proteins. Accordingly, there is interest from the food industry in seeking novel nonthermal or low-thermal techniques that sustain protein functionality. To understand how novel processing techniques, including high hydrostatic pressure, pulsed electric fields, ionizing radiation, ultraviolet light, pulsed light, ultrasound, ozone, and high pressure homogenization, affect protein functionality, this review introduces the mechanisms involved in protein structure modification and describes the structure-functionality relationships. Novel techniques differ in their mechanisms of protein structure modification and some have been shown to improve protein functionality for particular treatment conditions and product forms. Although there is considerable industrial potential for the use of novel techniques, further studies are required to make them a practical reality, as the processing of egg proteins often involves other influencing factors, such as different pH and the presence of other food additives (for example, salts, sugar, and polysaccharides).
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Affiliation(s)
- Ya-Fei Liu
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.,Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand
| | - Indrawati Oey
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand.,Riddet Inst., Palmerston North, New Zealand
| | - Phil Bremer
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand
| | - Alan Carne
- Dept. of Biochemistry, Univ. of Otago, Dunedin, New Zealand
| | - Pat Silcock
- Dept. of Food Science, Univ. of Otago, Dunedin, New Zealand
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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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Effect of processing on conformational changes of food proteins related to allergenicity. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.001] [Citation(s) in RCA: 171] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Effect of heat treatment on structure and immunogenicity of recombinant peanut protein Ara h 2.01. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.044] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Jiménez-Saiz R, Benedé S, Molina E, López-Expósito I. Effect of Processing Technologies on the Allergenicity of Food Products. Crit Rev Food Sci Nutr 2014; 55:1902-17. [DOI: 10.1080/10408398.2012.736435] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Konstantinou GN, Kim JS. Paradigm shift in the management of milk and egg allergy: baked milk and egg diet. Immunol Allergy Clin North Am 2011; 32:151-64. [PMID: 22244238 DOI: 10.1016/j.iac.2011.11.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Heat treatment of several foods, including all types of cooking, has been mainly used to minimize the number of viable microbes, reduce pathogenicity, and destroy the undesirable enzymes, maintaining food quality. In addition, food processing improves sensory, nutritional, and physical properties of the foods, due to food protein denaturation. Heat-induced alterations of food proteins can attenuate allergenicity. In this article, the authors review the important role of thermal processing on milk and egg proteins, which comprise the commonest food allergies in infancy and early childhood.
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Affiliation(s)
- George N Konstantinou
- Division of Allergy and Immunology, Department of Pediatrics, Jaffe Food Allergy Institute, Mount Sinai School of Medicine, 1 Gustave L. Levy Place, Box 1198, New York, NY 10029, USA
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Harder M, Arthur V, Canniatti-Brazaca S, Savino V, Coelho A, Silva L, Duarte K, Rodriguez B. Polyclonal antibody to ovomucoid determination in gamma irradiated laying eggs. PROGRESS IN NUCLEAR ENERGY 2011. [DOI: 10.1016/j.pnucene.2011.06.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Jiménez-Saiz R, Belloque J, Molina E, López-Fandiño R. Human immunoglobulin E (IgE) binding to heated and glycated ovalbumin and ovomucoid before and after in vitro digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10044-10051. [PMID: 21846147 DOI: 10.1021/jf2014638] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This study focuses on the effect of heating and Maillard reaction (MR) on the in vitro digestibility and rabbit IgG- and human IgE-binding properties of ovalbumin (OVA) and ovomucoid (OM) to estimate the impact of processing on their allergenicity. With the human sera studied, heat treatment significantly reduced IgE binding to both OVA and OM, whereas MR reduced the IgE binding to OVA but increased IgE binding to OM. In contrast, heat treatment significantly favored OVA digestibility but glycation impaired it, and these treatments did not affect the digestibility of OM. The changes observed in the digestibility affected the immunogenicity of the digests accordingly, so that the higher the digestibility, the lower the antibody binding. Heat treatment and glycation by MR showed an influence on the potential allergenicity of the main egg white proteins that could be related to their resistance to denaturation and digestive enzymes.
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Affiliation(s)
- Rodrigo Jiménez-Saiz
- Institute of Food Science Research (CIAL) CSIC-UAM, Universidad Autónoma de Madrid, C/Nicolás Cabrera 9, 28049 Madrid, Spain
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Evaluation of reduced allergenicity of irradiated peanut extract using splenocytes from peanut-sensitized mice. Radiat Phys Chem Oxf Engl 1993 2009. [DOI: 10.1016/j.radphyschem.2009.03.061] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Mine Y, Yang M. Recent advances in the understanding of egg allergens: basic, industrial, and clinical perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4874-4900. [PMID: 18543935 DOI: 10.1021/jf8001153] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The emergence of egg allergy has had both industrial and clinical implications. In industrialized countries, egg allergy accounts for one of the most prevalent food hypersensitivities, especially in children. Atopic dermatitis represents the most common clinical manifestation in infancy; however, the range of clinical signs is broad and encompasses life-threatening anaphylaxis. The dominant egg allergens are proteins and are mainly present in the egg white, for example, ovalbumin, ovomucoid, ovotransferrin, and lysozyme. However, egg yolk also displays low-level allergenicity, for example, alpha-livetin. Strict avoidance of the offending food remains the most common recommendation for egg-allergic individuals. Nevertheless, the omnipresence of egg-derived components in prepackaged or prepared foods makes it difficult. Therefore, more efficient preventive approaches are investigated to protect consumers from inadvertent exposure and ensuing adverse reactions. On the one hand, commercial kits have become readily available that allow for the detection of egg contaminants at trace levels. On the other hand, attempts to produce hypoallergenic egg-containing products through food-processing techniques have met with promising results, but the approach is limited due to its potentially undesirable effects on the unique functional and sensory attributes of egg proteins. Therefore, the development of preventive or curative strategies for egg allergy remains strongly warranted. Pilot studies have suggested that oral immunotherapy (IT) with raw or cooked preparations of egg may represent a safe alternative, immediately available to allergic subjects, but remains applicable to only nonanaphylactic patients. Due to the limitations of conventional IT, novel forms of immunotherapy are sought based on information obtained from the molecular characterization of major egg allergens. In the past decade, promising approaches to the treatment and prevention of egg allergy have been explored and include, among others, the production of hypoallergenic recombinant egg proteins, the development of customized peptides, and bacterial-mediated immunotherapy. Nonspecific approaches have also been evaluated, and preliminary trials with the use of probiotic bacteria have yielded encouraging results. The current understanding of egg allergens offers novel approaches toward the making of food products safe for human consumption and the development of efficient immunotherapeutic strategies.
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Affiliation(s)
- Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
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Julià S, Sánchez L, Pérez MD, Lavilla M, Conesa C, Calvo M. Effect of heat treatment on hen’s egg ovomucoid: An immunochemical and calorimetric study. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.11.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lee JW, Seo JH, Kim JH, Lee SY, Byun MW. Comparison of the changes of the antigenicities of a hen's egg albumin by a gamma and an electron beam irradiation. Radiat Phys Chem Oxf Engl 1993 2007. [DOI: 10.1016/j.radphyschem.2006.06.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lee JW, Seo JH, Kim JH, Lee SY, Kim KS, Byun MW. Changes of the antigenic and allergenic properties of a hen’s egg albumin in a cake with gamma-irradiated egg white. Radiat Phys Chem Oxf Engl 1993 2005. [DOI: 10.1016/j.radphyschem.2004.03.088] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment. Radiat Phys Chem Oxf Engl 1993 2004. [DOI: 10.1016/j.radphyschem.2004.03.065] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Changes of the immune reactivities of antibodies produced against gamma-irradiated antigen. Radiat Phys Chem Oxf Engl 1993 2004. [DOI: 10.1016/j.radphyschem.2004.04.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Seo JH, Lee JW, Lee YS, Lee SY, Kim MR, Yook HS, Byun MW. Change of an egg allergen in a white layer cake containing gamma-irradiated egg white. J Food Prot 2004; 67:1725-30. [PMID: 15330540 DOI: 10.4315/0362-028x-67.8.1725] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to evaluate the reduction of an egg allergen in a cake containing gamma-irradiated egg white. A white layer cake was manufactured by a commercial formula with 10- or 20-kGy-irradiated egg white. Enzyme-linked immunosorbent assays (ELISAs) with immunoglobulin (Ig) E from egg-allergic patients and with rabbit anti-ovalbumin IgG were used to identify and quantify ovalbumin (OVA) in the samples. Concentrations of native OVA detected by IgE and IgG in the control were 432.88 and 375.46 microg/g sample, respectively. However, native OVA in samples with 10- and 20-kGy-irradiated egg white was detected at low concentrations (14.27 and 8.78 microg/g, respectively) by IgE (P < 0.05); IgG recognized OVA more often in 10- and 20-kGy samples than in controls. Conformational cleavage of OVA by irradiation could explain the IgG result. The results appear to suggest that irradiating egg white might reduce its allergenicity, which could be used in the production of baked goods of reduced allergenicity.
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Affiliation(s)
- Ji-Hyun Seo
- Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, Yuseong, Daejeon, 305-600, Korea
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Safety Evaluation on Mutagenicity of White Layer Cake Containing Gamma-Irradiated Egg White. ACTA ACUST UNITED AC 2003. [DOI: 10.3746/jkfn.2003.32.7.1172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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