The detection and regulation advances of food allergens

Food allergy has become an important food quality and safety issue,posing a challenge to the food industry and affecting consumer health.On the one hand,from the perspective of food processing industry,the diversity of food raw material ingredients,exogenous additives,and processing forms make the presence of allergens in modern food processing more complex.In addition,due to the lack of allergen identification,effective detection and allergenicity evaluation systems,there are serious deficiencies in the current theories and techniques for food allergen screening and detection,tracking and prediction,intervention and control;On the other hand,from the perspective of public health,meeting consumers'right to know whether there are raw materials containing food allergens in processed foods,and improving the credibility of government and people's satisfaction have become urgent matters;In addition,as people come into contact with more and more new borne novel foods,the probability of food allergy is also increasing.The food safety and health problems induced by increasingly complex,widespread and severe food allergy are difficult to avoid.In view of this,in response to the increasingly serious food allergy issues,this paper introduced the detection methods of food allergens,summarized the reduction and control techniques of food allergens,and elaborated hypoallergenic foods,which aims to provide the basis for preventing and controlling food allergy and ensuring the physical health of food allergy patients.

Food Allergens and Food Safety： A Global Perspective with Respect to Codex Alimentarius

Over the last two decades, food allergens are being recognized as one of the food hazards. This serious food safety issue is being addressed in different countries not only in terms of their biological and clinical characteristics, but also in terms of various standards of allergen management in food industries. This abnormal immune response caused by food allergens affects the quality of life especially in children and influences their overall health and retards normal growth, along with they suffer from ailments like eating disorders, depression, sometimes even death which is the most adverse impact of food allergy. Every country has their own set of guidelines to deal with the food allergens especially developed countries, food allergen guidelines is not well documented in developing countries. FAO/WHO is providing assistance to developing countries in strengthening their food safety guidelines. The Codex Alimentarius was formulated by the two organizations FAO/WHO in the year 1960; it is a collection of food standards in a integrated, codified style, together with associated material such as codes of hygiene and good manufacturing practices that should be followed by industries during various production stages of a food item. In both developed and developing nations, the Food Chemical Codex or the Codex Alimentarius aims to protect public health and implement fair trade practises for the trading of food items.

Concerns arise: wheat allergy risk in pre-packaged food products from China

Understanding and monitoring the cross-contamination of food allergens is crucial for safeguarding public health and ensuring food safety.Food allergen risk assessment,derived from classical toxicological principles,can identify and quantify the risk of allergies.This study aimed to investigate the risk of wheat allergic reactions to prepackaged foods from China through the utilization of food allergen risk assessment.A total of 575 products have been surveyed,wheat/gluten,milk and egg were major allergens labelled on products.According to voluntary incidental trace allergen labelling 3.0(VITAL®3.0)program,the number of products belonged to Action Level 2 were 303.Integration of precautionary allergen labeling(PAL)analysis indicated that 9.57%products would pose a potential risk to wheat allergic individuals.The probabilistic risk assessment results suggest that 7984 allergic reactions may arise among wheat-allergic consumers during 10000 eating occasions due to the consumption of pre-packaged food products with incorrect wheat-related allergen labelling.This study demonstrated that a risk assessment-based approach can support the guidance of allergen labelling and management of food allergen for pre-packaged food products,providing protection for allergic individuals in food consumption and for food manufacturers in food production and trade.

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 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,modifies,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 purified 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.

Analysis of Allergens in 5473 Patients with Allergic Diseases in Harbin, China

Objective To analyze the allergic status to common inhalant allergens and food allergens in clinical patients in Harbin in northeastern China and provide evidence to develop the prevention strategy of allergic disease. Methods The data were collected from 5 473 patients with clinical suspected allergic diseases seeking medical care in the Second Affiliated Hospital of Harbin Medical University. Among these patients, 2 530 （46.2%） were males aged 0-86 years, the youngest was only 1 month old and 2 579 （47.1%） were young children and teenagers. The serum specific Immunoglobulin E （slgE） to 14 kinds of common allergens and serum total IgE were detected by using AllergyScreen test （Mediwiss Analytic GmbH, Moers, Germany）. Results In 5 473 subjects the positive rate of slgE was 33.1% （n=1 813）. Cow milk （6.9%） and wheat （3.1%） were the most common food allergens, followed by house dust mite mix （12.5%） and mould mix （9.4%） and the age and gender specific differences in the positive rate were significant. For the children aged 〈7 years the positive rates to cow milk, beef-mutton, and egg white/egg yolk were high, but the positive rates to house dust mite mix, ragweed estragon, and mould mix were low （P〈0.05）. For the adults the positive rates to aeroallergens were high while the rates to food allergens were low. Conclusion The results from this study showed that the food allergens in Harbin had geographic characteristics, which support the viewpoint that the environment factors play an important role in the incidence of allergic diseases. Also, the detection of slgE and total IgE are essential to identify relevant allergens for the purpose of early diagnosis, management and prevention of allergic disease.

Effect of Frozen Storage on the Quality of Frozen Foods—A Review

This paper reviews the quality changes that occur towards the food products during the frozen storage period.This research aims to determine the significant physical and chemical changes that had occurred onto the frozen foods.Indeed,refrigerated storage is the easiest way to preserve food within short handling time.Based on the observation,it was discovered that the kinetics reactions help to establish computer-aided quality,prediction models.In certain food products,the negative impact of temperature indicated the need for a thorough evaluation of the quality parameters of individual’s kinetics reaction.In general,a reasonable temperature to store food is-18°C for most frozen foods,and this will retain the quality of commercial storage.

In Vitro Refolding Process of Bovine Allergen β-lactoglobulin by Multispectroscopic Method

Objective To characterize the relationship between the refolding process of recombinant bovine β-1actoglobulin and its immunoreactivity for clinical purposes. To establish a spectral method which examine the extent of recombinant allergen renaturation. Methods The refolding process of recombinant bovine β-1actoglobulin was investigated by using circular dichroism, fluorescence and synchronous fluorescence spectra. IgE-binding capacity of recombinant protein was analyzed by ELISA. In addition, bioinformatic methods were used to explain the spectral characteristics and analyze the relationship between the conformational changes and the immunoreactivity of the protein during renaturation in vitro. Results Renaturation of recombinant bovine β-1actoglobulin resulted in a more compact structure resembling the natural counterpart with stronger IgE-binding capacity. Conclusion The degree of protein renaturation Results from this study may be of help for food future. correlated with the IgE-binding capacity of the protein. allergy therapy and development of vaccination in the

Gold nanoparticle-based lateral flow immunoassay for the rapid and on-site detection of wheat allergen in milk

Wheat gliadin is one of the most important causes of gluten sensitivity.This study aimed to develop a sandwich enzyme-linked immunosorbent assay(ELISA)and gold nanoparticle-based lateral flow(LFIA)strips to detect wheat allergen in food.Through cell screening,ten monoclonal antibodies(mAbs)against gliadin and after optimization were obtained,a pair of mAbs suitable for its detection(capture antibody:mAb 7;detection antibody:HRP-labeled mAb 6)were identified.Based on two of these antibodies,a sandwich ELISA with limit of detection(LOD)of 60 ng/mL in negative milk,and more importantly,negligible cross-reactivity to other allergens was developed.The average recoveries for gliadin in negative milk were 99.16%-100.07%using the sandwich ELISA.We also developed LFIA strips for the rapid detection of gliadin with visual limit of detection(vLOD)of 25 ng/mL and calculated LOD value of 6.56 ng/mL in negative milk.The test results of positive samples obtained from the LFIA strips were highly consistent with those of the sandwich ELISA.Thus,the developed LFIA strip is an effective and reliable tool for the rapid and on-site detection of wheat allergen in milk.