Repository logo

Browsing by Issue Date, starting with "2023-12-05"

Filter results by year or month
Now showing 1 - 1 of 1
  • Evaluation of high-pressure processing (HPP) in european seabass (Dicentrarchus labrax) allergenicity
    Publication . Loukissas, Arsenios Zafeirios; Power, Deborah; Anjos, Liliana
    Despite fresh fish being a valuable source of essential nutrients in the human diet, they are highly perishable compared to other food sources and they are among the major allergenic food products. It has been estimated that allergies provoked by fish proteins are on the rise (up to 0.9% of the USA adult population is affected). Moreover, novel food processing technologies, such as High-Pressure processing (HPP), are being implemented as a means to extend the shelf-life of perishable food and reduce waste, but their impact on food allergenicity is not well known. Allergens are often proteins found in common foods, and food processing may lead to the exposure or loss of IgE epitopes, potentially increasing or decreasing the allergenic potential, respectively. Around 12 important allergenic proteins in different fish species (seabass is not reported) have been identified and registered in 2023 in the WHO/IUIS allergen nomenclature sub-committee database but few studies have explored how they change under processing conditions. This study explored the effect of HPP (300, 450, 600 MPa for 2 and 5 min, 1 and 12 days of refrigerated storage) on the allergens present in the soluble sarcoplasmic fraction of white muscle from European seabass (Dicentrarchus labrax), one of the most consumed species in the Mediterranean. Proteome analysis showed a significant decrease in protein solubility (p < 0.05), and alteration in the proteome profile between control and processed samples, in a pressure-dependent manner. Four sarcoplasmic proteins were tested by Western blot as promising biomarkers of fish that has undergone HPP (allergenic proteins and/or processing biomarkers), three of them (FBP2, Aldolase A, Tropomyosin, (p < 0.05)) were sensitive to pressure intensity. The allergenicity of unpressurized seabass was investigated by Western blot using human blood serum or plasma from patients with fish allergies (n = 16) or non-allergic controls (n = 3), resulting in the detection of 9 IgE immunoreactive protein bands in seabass extracts. Although 7 individual IgE reactive protein bands changed after HP processing, the total detectability and thus the total allergenicity of the processed fish was not significantly affected by HPP. Finally, two isoforms of a major fish allergen, β-parvalbumin, were successfully been purified from seabass in their native forms. These isoforms exhibited divergent IgE reactivity and were both affected by HPP (p < 0.05). In summary, our results strongly contribute to characterise seabass allergic potential so it can be registered in the public database listing allergenic fishes. Furthermore, although HPP changed the muscle proteome it did not dramatically change the intrinsic allergenicity, as measured by IgE immunoreactivity, of the European seabass fillets.
    2023-12-05Master thesis Restricted access Show more