Scientists discover how allergy protein works
potency, a move that could help the food industry understand how
best to deal with allergy-causing ingredients.
This is vitally important - apples are the most widely grown and consumed fruit in Europe and are used as an ingredient in numerous foods.
However, around 1 million people in Europe are allergic to apples.
The Institute of Food Research has responded to this gap in knowledge by analyzing for the first time the effects of heat and the presence of sugars on apple allergens at a molecular level.
"In Mediterranean countries reactions to apple allergens can be as severe as to peanuts," said author Dr Ana Sancho. "We investigated how one important allergen stands up to processing."
The team studied a lipid transfer protein (LTP) from apple peel called Mal d 3, which can cause severe symptoms including anaphylaxis. They heated it at different temperatures with and without the addition of sugar and analysed the effects on the protein structure.
Colleagues in Amsterdam investigated the impact on histamine release in the blood of apple allergic patients. Histamine is one of the main chemicals unleashed when the immune system overproduces the antibody IgE, causing allergic symptoms.
"Our study showed how tough this protein really is," said Dr Sancho. "We demonstrated for the first time how Mal d 3 maintains its ability to cause allergic reactions, and the extent to which reactivity can be reduced by different processing methods."
During heating the protein unfolded, but it refolded once cooled. Mild heat treatment did not alter the reactivity of the protein, but severe heat treatment (100°C) caused a 30-fold decrease in the allergenicity of Mal d 3.
The presence of sugars - which results in the Maillard reaction - had a protective effect and less allergenicity was lost. The Maillard reaction is one of the most common chemical reactions to occur during processing.
"We found that the protein binds to glucose, demonstrating the importance of studying allergens in context," said Dr Sancho. "Different food components will interact with allergens and have an impact on their stability.
"Some may mask an allergen so it cannot be detected, but will not actually affect its ability to cause a reaction. With a greater understanding of how food processing modifies allergens we can start to generate new ways to reduce current problems and prevent allergenic activity in novel foods of the future."
The results are published in the October issue of Allergy.
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