Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review
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 impa...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250095 |
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| author | Enning Zhou Qiangqiang Li Dan Zhu Gang Chen Liming Wu |
| author_facet | Enning Zhou Qiangqiang Li Dan Zhu Gang Chen Liming Wu |
| author_sort | Enning Zhou |
| collection | DOAJ |
| description | 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, modif ies, 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 purif ied 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. |
| format | Article |
| id | doaj-art-a0c4ef2279c745de84d24327ea57d8b6 |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-a0c4ef2279c745de84d24327ea57d8b62025-01-10T06:54:23ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-05-011331135115110.26599/FSHW.2022.9250095Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a reviewEnning Zhou0Qiangqiang Li1Dan Zhu2Gang Chen3Liming Wu4Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaDepartment of Food Science, University of Otago, Dunedin 9016, New ZealandSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaInstitute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaFood 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, modif ies, 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 purif ied 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.https://www.sciopen.com/article/10.26599/FSHW.2022.9250095food allergensprotein structural characterizationimmunogenicity evaluationfood processing modif ication |
| spellingShingle | Enning Zhou Qiangqiang Li Dan Zhu Gang Chen Liming Wu Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review Food Science and Human Wellness food allergens protein structural characterization immunogenicity evaluation food processing modif ication |
| title | Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review |
| title_full | Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review |
| title_fullStr | Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review |
| title_full_unstemmed | Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review |
| title_short | Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review |
| title_sort | characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing a review |
| topic | food allergens protein structural characterization immunogenicity evaluation food processing modif ication |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250095 |
| work_keys_str_mv | AT enningzhou characterizationofphysicochemicalandimmunogenicpropertiesofallergenicproteinsalteredbyfoodprocessingareview AT qiangqiangli characterizationofphysicochemicalandimmunogenicpropertiesofallergenicproteinsalteredbyfoodprocessingareview AT danzhu characterizationofphysicochemicalandimmunogenicpropertiesofallergenicproteinsalteredbyfoodprocessingareview AT gangchen characterizationofphysicochemicalandimmunogenicpropertiesofallergenicproteinsalteredbyfoodprocessingareview AT limingwu characterizationofphysicochemicalandimmunogenicpropertiesofallergenicproteinsalteredbyfoodprocessingareview |