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

Anna Nowak-Wegrzyn, Alessandro Fiocchi

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Pages (from-to)234-237
Number of pages4
JournalCurrent Opinion in Allergy and Clinical Immunology
Volume9
Issue number3
DOIs
Publication statusPublished - Jun 2009

Fingerprint

Heating
Food
Allergens
Egg Proteins
Food Handling
Food Hypersensitivity
Milk Proteins
Proteins
Ovum
Milk
Food-Drug Interactions
Maillard Reaction
Lymphoid Tissue
Skin Tests
Immunoglobulin E
Triticum
Epitopes
Hypersensitivity
Immunoglobulin G
Hot Temperature

Keywords

  • Allergenicity
  • Conformational epitopes
  • Egg allergy
  • Food processing
  • Milk allergy
  • Sequential epitopes

ASJC Scopus subject areas

  • Immunology
  • Immunology and Allergy

Cite this

Rare, medium, or well done? The effect of heating and food matrix on food protein allergenicity. / Nowak-Wegrzyn, Anna; Fiocchi, Alessandro.

In: Current Opinion in Allergy and Clinical Immunology, Vol. 9, No. 3, 06.2009, p. 234-237.

Research output: Contribution to journalArticle

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