Why apple allergen survives food processing

In a study that will help the food industry understand the effects of processing on allergens, IFR scientists have discovered how an apple allergy protein retains its potency.

apple products Apples are the most widely grown and consumed fruit in Europe. At the same time, around 1 million people in Europe are allergic to apples. As well as being consumed whole, apples are processed for desserts, sauces, juices and infant foods. This is the first time that the effects of heat and the presence of sugars on apple allergens have been characterized at a molecular level. The results are published in the October issue of Allergy.

Corresponding author Dr Ana Sancho said: “In Mediterranean countries reactions to apple allergens can be as severe as to peanuts. We investigated how one important allergen stands up to processing”.

The team studied a lipid transfer protein (LTP) from apple peel called Mal d 3, which can cause severe symptoms including anaphylaxis. They heated it at different temperatures with and without the addition of sugar and analysed the effects on the protein structure. Colleagues in Amsterdam investigated the impact on histamine release in the blood of apple allergic patients. Histamine is one of the main chemicals unleashed when the immune system overproduces the antibody IgE, causing allergic symptoms.

“Our study showed how tough this protein really is”, said Dr Sancho. “We demonstrated for the first time how Mal d 3 maintains its ability to cause allergic reactions, and the extent to which reactivity can be reduced by different processing methods”.

During heating the protein unfolded, but it refolded once cooled. Mild heat treatment did not alter the reactivity of the protein, but severe heat treatment (100°C) caused a 30-fold decrease in the allergenicity of Mal d 3. The presence of sugars - which results in the Maillard reaction - had a protective effect and less allergenicity was lost.

The Maillard reaction is one of the most common chemical reactions to occur during processing.

“We found that the protein binds to glucose, demonstrating the importance of studying allergens in context”, said Dr Sancho. “Different food components will interact with allergens and have an impact on their stability. Some may mask an allergen so it cannot be detected, but will not actually affect its ability to cause a reaction.

“With a greater understanding of how food processing modifies allergens we can start to generate new ways to manage them.”

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Notes to Editors

Please contact Zoe Dunford for more information, images and an interview with Dr Ana Sancho: 01603 255111 / 07768 164185 zoe.dunford@ifr.ac.uk

Background

The mission of the Institute of Food Research (www.ifr.ac.uk) is to carry out independent basic, and strategic research on food safety, quality, nutrition and health. It is a company limited by guarantee, with charitable status, grant aided by the Biotechnology and Biological Sciences Research Council (BBSRC).

The following organisations collaborated with IFR on the research: Sanquin Research, University of Amsterdam, Clinica San Carlo (Italy), Lofarma SpA (Italy) Fundación Hospital Alcorcón (Spain).

For further information on food allergy suitable for the agro-food industry (including primary producers, manufacturers and retailers), allergic consumers, health professionals and regulators, see www.informall.eu.com/

Funding

This research was funded through the Biotechnology and Biological Sciences Research Council (BBSRC) competitive strategic grant to IFR with support from the EU SAFE project, www.akh-wien.ac.at/safe/

Reference for the paper

A. I. Sancho, N. M. Rigby, L. Zuidmeer, R. Asero, G. Mistrello, S. Amato, E. González-Mancebo, M. Fernández-Rivas, R. van Ree, E. N. C. Mills (Oct 2005)

The effect of thermal processing on the IgE reactivity of the non-specific lipid transfer protein from apple, Mal d 3. Allergy, Volume 60, Issue 10, Page 1262-1268

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