Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective,Journal of Agricultural and Food Chemistry

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Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-10 , DOI: 10.1021/acs.jafc.4c04860
Xiaowen Pi _{1,

2} , LiLin Zhu ₁ , Jiayuan Liu ₁ , Binjia Zhang _{1,

2}

Affiliation

Thermally processed foods are essential in the human diet, and their induced allergic reactions are also very common, seriously affecting human health. This review covers the effects of thermal processing on food allergenicity, involving boiling, water/oil bath heating, roasting, autoclaving, steaming, frying, microwave heating, ohmic heating, infrared heating, and radio frequency heating. It was found that thermal processing decreased the protein electrophoretic band intensity (except for infrared heating and radio frequency heating) responsible for destruction of linear epitopes and changed the protein structure responsible for the masking of linear/conformational epitopes or the destruction of conformational epitopes, thus decreasing food allergenicity. The outcome was related to thermal processing (e.g., temperature, time) and food (e.g., types, pH) condition. Of note, as for conventional thermal processing, it is necessary to control the generation of the advanced glycation end products in roasting/baking and frying, and the increase of structural flexibility in boiling and water/oil bath heating, autoclaving, and steaming must be controlled; otherwise, it might increase food allergenicity. As for novel thermal processing, the temperature nonuniformity of microwave and radio frequency heating, low penetration of infrared heating, and unwanted metal ion production of ohmic heating must be considered; otherwise, it might be the nonuniformity and low effect of allergenicity reduction and safety problems.

中文翻译：

热处理对食品致敏性的影响：机制、应用、影响因素和未来展望

热处理食品是人类饮食中必不可少的，其引起的过敏反应也很常见，严重影响人类健康。本综述涵盖了热处理对食品过敏性的影响，包括煮沸、水/油浴加热、烘烤、高压灭菌、蒸、煎炸、微波加热、欧姆加热、红外加热和射频加热。研究发现，热处理降低了负责线性表位破坏的蛋白质电泳带强度（红外加热和射频加热除外），并改变了负责线性/构象表位掩蔽或构象表位破坏的蛋白质结构，从而降低食物过敏性。结果与热处理（例如温度、时间）和食品（例如类型、pH 值）条件有关。值得注意的是，对于常规热加工，需要控制烘烤和油炸中高级糖基化终产物的生成，并且必须增加煮沸和水/油浴加热、高压灭菌和蒸煮中的结构灵活性。受控;否则，可能会增加食物过敏性。对于新型热处理，必须考虑微波和射频加热的温度不均匀性、红外加热的低穿透性以及欧姆加热的不需要的金属离子产生；否则，可能会出现降低致敏性不均匀、效果低以及安全性问题。

更新日期：2024-09-10

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