Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review
文献类型： 外文期刊
作者： Zhou, Enning 1 ; Li, Qiangqiang 1 ; Zhu, Dan 2 ; Chen, Gang 3 ; Wu, Liming 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Apicultural Res, Beijing 100093, Peoples R China
2.Univ Otago, Dept Food Sci, Dunedin 9016, New Zealand
3.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China
关键词： Food allergens; Protein structural characterization; Immunogenicity evaluation; Food processing modification
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）
ISSN：
年卷期： 2024 年 13 卷 3 期
页码：
收录情况： SCI
摘要： Food allergens are mainly naturally -occurring proteins with immunoglobulin E (IgE)-binding epitopes. Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity. We here discuss the impacts of food processing technologies on the modification of physicochemical, structural, and immunogenic properties of allergenic proteins. Detection techniques for characterizing changes in these properties of food allergens are summarized. Food processing helps to reduce allergenicity by aggregating or denaturing proteins, which masks, modifies, or destroys antigenic epitopes, whereas, it cannot eliminate allergenicity completely, and sometimes even improves allergenicity by exposing new epitopes. Moreover, most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components. We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY -NC -ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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