Allergenic proteins

We performed collaborative studies using the ELISA methods with model processed foods (sausage, boiled beef in an aluminum pouch, tomato sauce, biscuit, juice, and jam) containing allergen proteins. The six... 

Buckwheat Allergen checker [Buckwheat] Oriental Yeast Co., Ltd. Gene encoding soba allergenic protein 127... 

Ivanciuc, O., Schein, C.H. and Braun, W., SDAP Database and computational tools for allergenic proteins. Nucleic Acids Res., 31, 359, 2003. 

Fu, T.J., Abbott, U. And Hatzos, C., Digestibility of food allergens and non-allergenic proteins in simulated gastric and intestinal fluids — a comparative study. J. Agric. Food Chem., 50, 7154, 2002. 

A physical approach was also applied to reduce the allergenicity of psyllium and psyllium-containing food products (Wullschleger, 1993). Psyllium was subjected to a thermal treatment imder certain pressure and moisture content for a predetermined time period to destroy the allergenic proteins. The preferred treatment conditions included a temperature of 245-265 °F, pressure range of 14—20 psi, and a time period between 55 and 75 min. This procedure may eliminate up to 100% of the allergenicity of psyllium. 

Zitouni, N., et al. (1999). Influence of refining steps on trace allergenic protein content in sunflower oil, J. Allergy Clin. Immunol., 104, 4, Part 1, 883-888. 

Ishikawa, M., Shimakura, K., Nagashima, Y., and Shiomi, K. (1997). Isolation and properties of allergenic proteins in the oyster Crassostrea gigas. Fish. Sci. 63, 610-614. 

Allergen Protein Resorption Gastrointestinal Immunotherapy Abstract... 

Proteins were then dissolved in 20 mL of 0.125 M Tris-HCl, pH 7.4 containing 1% (m/v) CHAPS and the protease inhibitor cocktail, and treated with CPLL. With several variations from the standard treatments such as other complementary extractions from seeds, the use of urea-containing extraction buffer, and an additional peptide ligand library, the total number of detected gene products was quite large. Two hundred and thirty one unique proteins were found in the pulp (vs. 56 described previously) and 61 in the seeds (vs. only four reported by the literature). In the latter case, the presence of seed storage proteins, oleosins, and histones were detected in the pulp, a thaumatin-like protein, an allergenic protein also named Ole el3, was confirmed. 

Wilson, S., Blaschek, K., and de Mejia, E.G. 2005. Allergenic proteins in soybean Processing and reduction of P34 allergenicity. NutrRev 63 47-58. 

Improved extractability of gluten proteins from thermally processed food products, due to the formation of carbohydrate-protein bonds, can be attained by using preliminary digestion of samples with glucoamylase or a-amylase (Partridge et al., 2003). However, such modification of analytical tests can cause a change in the properties of allergenic proteins. 

Other applications involve detection of adulteration of dairy products with soy, pea, and wheat proteins (Haasnoot et al., 2001), presence of asrcasein in milk (the detection threshold for this protein was 0.87pg/mL) (Muller-Renaud et al., 2005), [3-casein in milk and cheese (Muller-Renard et al., 2004), and detection of peanut allergenic proteins (the detection threshold for this protein was 0.7 pg/mL) (Mohammed et al., 2001). 

Comparable IgE responses to allergenic proteins in foods as found in patients... 

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