Effets du traitement alimentaire quotidien sur l'allergénicité
Beatriz Cabanillas Critical Reviews in Food Science and Nutrition 2017
Le traitement quotidien des aliments a le potentiel de modifier l'allergénicité des aliments en raison de la modification des propriétés physico-chimiques des protéines. Le degré de ces modifications dépend de facteurs tels que les conditions de transformation, le type d'aliment considéré, la teneur en allergènes, etc. L'impact de la transformation quotidienne des aliments comme l'ébullition, la torréfaction, la friture ou la cuisson sur l'allergénicité alimentaire a été largement étudié. L'influence d'autres traitements thermiques tels que le chauffage par micro-ondes ou la cuisson sous pression sur l'allergénicité a également été analysée. Un traitement non thermique tel que les effets de pelage sur le contenu allergénique de certains aliments tels que les fruits. Dans cette revue, nous présentons un aperçu actualisé des effets des traitements de traitement quotidiens sur l'allergénicité d'une grande variété d'aliments.
For milk, boiling for 2 hours decreased the intensity of the bands corresponding to whey proteins
α-lactalbumin, -lactoglobulin, and lactoferrin. Serum albumin had a higher resistance.
As in the case of milk, another daily processing method of eggs (baking) has been demonstrated to be capable to induce tolerance in egg allergic
patients (Lemon-Mule et al., 2008).
Baking treatment and its effects on allergenicity have caught attention due to studies that have
shown that baked foods such as eggs or milk might be better tolerated by certain allergic
patients. The high temperatures reached during baking and the interaction of allergens with food
during the baking process, can reduce exposure of specific allergenic epitopes or generate
chemical interactions of specific allergen with proteins in the food matrix. For those reasons,
baking may have a higher impact on the modification of egg and milk allergy than boiling
(Leonard et al., 2015). In clinical trials, it has been found that around 70% children allergic to
milk or egg, were able to tolerate baked milk or egg and incorporate baked products into their
diets. After 3 months of consuming baked milk or egg increased levels of specific IgG4
antibodies against specific milk or egg allergens and decreased skin prick test (SPT) wheals size
were found (Lemon-Mulé et al., 2008; Nowak-Wegrzyn et al., 2008)
