Journal ArticleDOI
Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound.
Dragana Stanic-Vucinic,Marija Stojadinovic,Marina Atanaskovic-Markovic,Marina Atanaskovic-Markovic,Jana Ognjenovic,Hans Grönlund,Marianne van Hage,Raija Lantto,Ana I. Sancho,Tanja Cirkovic Velickovic +9 more
TLDR
Sonication-induced structural changes in major whey allergen were not clinically significant in cow's milk allergy patients and Ultrasound can be a safe procedure for dairy processing as it maintains the nutritional value and does not increase allergenic potential of BLG.Abstract:
Scope
The aim of this work was to investigate the effects of high-intensity ultrasound (sonication), on the structure and allergenicity of the major cow's milk allergen, beta-lactoglobulin (BLG).
Methods and results
Structural changes upon sonication of BLG were monitored by circular dichroism spectroscopy, tryptophan emission fluorescence, hydrophobic dye and retinol binding, as well as digestibility and phenol-oxidase cross-linking capacity. Allergenicity was monitored in individual patients’ sera, basophil activation test, and skin prick testing in 41 cow's milk allergy patients. Uncontrolled local temperature changes induced modifications in BLG secondary structure accompanied by formation of dimers, trimers, and oligomers of BLG that were more digestible by pepsin and had reduced retinol binding. Controlled temperature conditions induced changes in secondary structure of BLG without causing formation of oligomers, or changing protein's capacity to bind retinol. Both sonicated forms of BLG had more exposed hydrophobic surfaces than native BLG and underwent facilitated cross-linking reaction with phenol-oxidase. Sonication had a minor effect on IgE-binding properties of BLG.
Conclusion
Sonication-induced structural changes in major whey allergen were not clinically significant in cow's milk allergy patients. Ultrasound can be a safe procedure for dairy processing as it maintains the nutritional value and does not increase allergenic potential of BLG.read more
Citations
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Journal ArticleDOI
Effect of processing on conformational changes of food proteins related to allergenicity
TL;DR: The effect of various processing methods on structural changes of major food allergens and how these changes affect their digestibility as well as allergenicity are summarized to help select suitable food processing parameters for management of food allergies.
Journal ArticleDOI
Effects of nonthermal food processing technologies on food allergens: A review of recent research advances
TL;DR: This review presents the current knowledge and recent findings on the possibility of engaging nonthermal technologies including pulsed light, high pressure processing, irradiation, cold plasma, ultrasound and pulsed electric field, for the elimination of allergenic proteins in foods and their underlying mechanisms.
Journal ArticleDOI
Bovine Milk Allergens: A Comprehensive Review
TL;DR: Significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy, as well as the effects of processing, food matrix, and digestibility on milk allergenicity.
Journal ArticleDOI
Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions.
Dragana Stanic-Vucinic,Ivana Prodic,Danijela Apostolovic,Milan Nikolić,Tanja Cirkovic Velickovic +4 more
TL;DR: Test glycation of β-lactoglobulin in Maillard reaction (MR) induced by high-intensity ultrasound in aqueous solution under neutral conditions at 10-15 °C, which is not favourable for the MR, results in formation of MRPs.
Journal ArticleDOI
Review of conventional and novel food processing methods on food allergens.
TL;DR: In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allerGENicity in the population.
References
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Update on food allergy
TL;DR: The recent successful clinical trial of anti-IgE therapy in patients with peanut allergy and the number of immunomodulatory therapies in the pipeline provide real hope that the authors will soon be able to treat patients with food allergy.
Journal ArticleDOI
Free radical formation induced by ultrasound and its biological implications
Peter Riesz,Takashi Kondo +1 more
TL;DR: The role of free radicals and of mechanical effects induced by ultrasound in DNA degradation, inactivation of enzymes, lipid peroxidation, and cell killing is reviewed.
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Anilinonaphthalene sulfonate as a probe of membrane composition and function
Journal ArticleDOI
Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate
TL;DR: Overall, the sonication process had little effect on the structure of proteins in WPC solutions which is critical to preserving functional properties during the ultrasonic processing of whey protein based dairy products.
Journal Article
Food allergy among U.S. children: trends in prevalence and hospitalizations.
Amy M. Branum,Susan L. Lukacs +1 more
TL;DR: There are some indications that the prevalence of food allergy may be increasing in the United States and in other countries (2–4), and the mechanisms by which a person develops an allergy to specific foods are largely unknown.
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