Tracking the fate of allergens using novel detection and food processing approaches

使用新颖的检测和食品加工方法追踪过敏原的命运

• 批准号: 537495-2018
• 负责人: Ramaswamy, Hosahalli
• 金额: $ 3.64万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=699044
• 关键词: Tracking; fate; allergens; using; novel

Understanding the impact of food processing and food structure on allergenic potential is central to managing allergen risks in the food chain. Investigations into the effect of processing on allergen structure and allergenic potential are still in their infancy, but two areas that remain neglected are the impact that food processing procedures have on sensitization potential and the way in which it may alter thresholds for elicitation of allergic reactions in sensitized individuals. A knowledge of how processing or food structure may alter threshold doses of allergens able to elicit an allergic reaction is highly relevant for managing allergens in a factory environment, particularly in relation to cross-contact allergens. Such information is necessary to inform hazard control procedures as it may affect the extent to which it is necessary to clean-down common processing lines. A better understanding of how processing affects allergen structure, and hence allergen screening assays, would help support interpretation of immuno-assay results especially when used to monitor highly processed ingredients. The overall objective of this industry related project is to study the impact of novel food processing on the fate of selected food allergens and to develop appropriate methods for their detection and characterization. This arises from the following hypothesis: i) Food processing and food matrix can affect the type and nature of allergens and their activity. ii) Food processing can trigger many chemical changes that can alter the allergen specificity, iii) Heat resistant allergens retain their structure and allergenic activity even after some thermal processing, iv) Thermal treatments can reduce allergens in certain foods and induce early tolerance, v) Food processing technologies can be to optimized to minimize or eliminate allergen activity, vi) Available detection methods for allergens lack sensitivity, and vii) It is now possible to refine/develop detection methods.The project is oriented at solving the industry related problem which would be beneficial to the sponsoring industry and Canadian food industry as a whole is also aimed at training of highly qualified professional.

了解食物加工和食物结构对过敏势的影响对于管理食物链中的过敏原风险至关重要。对加工对过敏原结构和过敏势的影响的调查仍处于起步阶段，但是忽略的两个领域是食品加工程序对敏化潜力的影响，以及它可能改变阈值以改变过敏反应的阈值敏感的个体。了解加工或食物结构如何改变能够引起过敏反应的阈值剂量的阈值剂量与在工厂环境中管理过敏原非常重要，尤其是与跨接触过敏原的有关。此类信息是为了告知危害控制程序的必要条件，因为它可能会影响清理降低通用处理线的必要程度。更好地了解加工如何影响过敏原结构，因此过敏原筛选分析将有助于支持对免疫测定结果的解释，尤其是在用于监测高度加工成分时。 该行业相关项目的总体目标是研究新型食品加工对选定食品过敏原的命运的影响，并为其检测和表征开发适当的方法。这是由以下假设引起的：i）食物加工和食物基质会影响过敏原及其活性的类型和性质。 ii）食物加工可以触发许多可以改变过敏原特异性的化学变化，ii）耐热过敏原保留其结构和过敏活性，即使经过一些热加工，iv）iv）热处理可以减少某些食物中的过敏原并诱导早期耐受性，v）食品加工技术可以进行优化以最大程度地减少或消除过敏原活性，vi）过敏原的可用检测方法缺乏灵敏度，而VII）现在可以完善/开发检测方法。对赞助行业和整个加拿大食品行业有益，也旨在培训高素质的专业人员。