Paschke Angelika, Besler Matthias
University of Hamburg, Department of Chemistry, Section of Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany.
Ann Allergy Asthma Immunol. 2002 Dec;89(6 Suppl 1):16-20. doi: 10.1016/s1081-1206(10)62117-5.
The primary objective of this review was to summarize reported findings about the influence of various food manufacturing processes on the potential alteration of bovine allergens in cow's milk, beef, and related food products.
This review was based on literature research in two German databases.
The expert opinion of the authors was used to select the relevant data for the review.
Changes in allergenic activity during food processing are attributable to inactivation or destruction of epitope structures, formation of new epitopes, or improved access of previously hidden epitopes. The allergenic potency of food could be altered by several food manufacturing procedures--such as mechanical, purification, thermal, biochemical, and chemical processes. The main processing steps studied by investigators were heating (dry heating, boiling, or cooking) and enzymatic digestion. A review of the available literature on the alteration of bovine allergens in cow's milk, meat, and related food products revealed reduction (but not elimination) of allergenicity by heating of cow's milk for 10 minutes. Although homogenization did not change the allergenic potency of cow's milk, it decreased the allergenicity of beef, as did freeze-drying. Digestion studies showed varied results.
The allergenicity of some food products decreased during certain processing steps, but the results of other investigations differed. Therefore, more systematic research on the influence of food processing on allergenicity should be undertaken.
本综述的主要目的是总结已报道的关于各种食品制造工艺对牛奶、牛肉及相关食品中牛过敏原潜在改变的影响的研究结果。
本综述基于对两个德国数据库的文献研究。
作者的专家意见用于选择本综述的相关数据。
食品加工过程中致敏活性的变化归因于表位结构的失活或破坏、新表位的形成或先前隐藏表位的可及性提高。食品的致敏效力可能会因多种食品制造程序而改变，如机械、提纯、加热、生化和化学过程。研究人员研究的主要加工步骤是加热（干热、煮沸或烹饪）和酶消化。对有关牛奶、肉类及相关食品中牛过敏原改变的现有文献进行的综述表明，将牛奶加热10分钟可降低（但不能消除）其致敏性。虽然均质化并未改变牛奶的致敏效力，但它降低了牛肉的致敏性，冷冻干燥也是如此。消化研究结果各不相同。
某些食品在特定加工步骤中致敏性降低，但其他研究结果则不同。因此，应针对食品加工对致敏性的影响开展更系统的研究。
