1.
Processing effects on tree nut allergens: A review.
Vanga, SK, Raghavan, V
Critical reviews in food science and nutrition. 2017;(17):3794-3806
Abstract
"Tree nut" is a broad term for classification of nuts that include cashews, almonds, hazelnuts, etc. Reports of mild to adverse immune reactions following the consumption of these nuts has been on a rise in recent years. Currently, about 1.2-2% of the world's population suffer from sensitivity to tree nuts. The only solution is complete abstinence from the allergy causing tree nut which is not feasible in most cases due to issues like cross contamination or their presence in the form of hidden ingredients in processed foods. Various studies have shown that food processing can effectively vary the secondary structures of the allergenic protein which in turn influences their functional properties. But, the impact of these processing methods on tree nuts allergens is mixed. This review gives an update on the recent findings on how conventional and novel processing methods influence the tree nut allergens.
2.
Impact of dietary factors and food processing on food allergy.
Lepski, S, Brockmeyer, J
Molecular nutrition & food research. 2013;(1):145-52
Abstract
Allergic reactions to food can significantly reduce the quality of life and even result in life-threatening complications. In addition, the prevalence of food allergy has increased in the last decades in industrialized countries and the mechanisms underlying (increased) sensitization are still not fully understood. It is believed that the development and maintenance of oral tolerance to food antigens is a process actively mediated by the immune system and that this reaction is essential to inhibit sensitization. Ongoing research indicates that different dietary factors also may contribute to immune homeostasis and oral tolerance to food and that food processing modulates allergenicity. One of the major questions in food allergy research is therefore which impact nutrition and food processing may have on allergenicity of food and perhaps on sensitization. We summarize in this review the different dietary factors that are believed to contribute to induction of oral tolerance and discuss the underlying mechanisms. In addition, the functional consequences of allergen modification will be emphasized in the second part as severity of allergic reactions and perhaps sensitization to food is influenced by structural modifications of food allergens.
3.
Effect of pasteurization on immune components of milk: implications for feeding preterm infants.
Ewaschuk, JB, Unger, S, Harvey, S, O'Connor, DL, Field, CJ
Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme. 2011;(2):175-82
Abstract
It has been unequivocally proven that human breast milk is the ideal source of nutrition for infants. However, mothers of preterm infants face a number of barriers to providing sufficient milk volume to their babies, who are at risk for developing necrotizing enterocolitis (NEC). Donated milk, distributed through milk banks, is becoming a desirable alternative to formula feeding, and is increasingly being considered for hospitalized, preterm infants in North America. Donor milk in North America is pasteurized (62.5 °C, 30 min) to remove possible infectious contaminants; a number of immune and bioactive components are either partially or entirely inactivated by this process. Identifying the impact of pasteurization on immune components of breast milk has been the focus of numerous research studies over the past several decades. The objective of this review is to summarize the literature on the feeding of pasteurized donor milk to preterm infants and the current understanding of the impact of pasteurization on immune components of breast milk, with particular reference to those implicated in the prevention of NEC.
4.
Transglutaminases: a meeting point for wheat allergy, celiac disease, and food safety.
Malandain, H
European annals of allergy and clinical immunology. 2005;(10):397-403
Abstract
Wheat is the staple cereal in many countries and its uses in manufactured foods are ever growing due to the technological qualities of gluten proteins. Transglutaminases (TG) are ubiquitous enzymes with many functions. They are able to transform proteins by deamidation and/or transamidation. This last reaction can cross-link proteins together. Intestinal tissue TG has been shown to play an important role in two kinds of immune reactions to wheat: celiac disease and wheat-dependent exercise-induced anaphylaxis. In addition, new epitopes have been suspected in cases of anaphylaxis to wheat isolates, a food ingredient consisting mainly of deamidated gluten proteins. As a microbial TG is included in many food technological processes, its safe use should be checked. This assessment must cover not only the safety of the TG itself but also that of the deamidated/cross-linked proteins generated by this enzyme. This article aims at discussing the possible consequences of using TG in food industry in the light of today knowledge about immune reactions to wheat.
5.
Saponins from edible legumes: chemistry, processing, and health benefits.
Shi, J, Arunasalam, K, Yeung, D, Kakuda, Y, Mittal, G, Jiang, Y
Journal of medicinal food. 2004;(1):67-78
Abstract
Demand for bean products is growing because of the presence of several health-promoting components in edible bean products such as saponins. Saponins are naturally occurring compounds that are widely distributed in all cells of legume plants. Saponins, which derive their name from their ability to form stable, soaplike foams in aqueous solutions, constitute a complex and chemically diverse group of compounds. In chemical terms, saponins contain a carbohydrate moiety attached to a triterpenoid or steroids. Saponins are attracting considerable interest as a result of their diverse properties, both deleterious and beneficial. Clinical studies have suggested that these health-promoting components, saponins, affect the immune system in ways that help to protect the human body against cancers, and also lower cholesterol levels. Saponins decrease blood lipids, lower cancer risks, and lower blood glucose response. A high saponin diet can be used in the inhibition of dental caries and platelet aggregation, in the treatment of hypercalciuria in humans, and as an antidote against acute lead poisoning. In epidemiological studies, saponins have been shown to have an inverse relationship with the incidence of renal stones. Thermal processing such as canning is the typical method to process beans. This study reviews the effect of thermal processing on the characteristics and stability of saponins in canned bean products. Saponins are thermal sensitive. During soaking and blanching, portions of saponins are dissolved in water and lost in the soaking, washing, and blanching liquors. An optimum thermal process can increase the stability and maintain the saponins in canned bean products, which is useful for assisting the food industry to improve thermal processing technology and enhance bean product quality.