Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

• Published in: Innovative food science & emerging technologies Vol. 38; pp. 334 - 341
• Main Authors: Lavilla, Maria, Orcajo, Janire, Díaz-Perales, Araceli, Gamboa, Pedro
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-12-2016
• Subjects: Allergenicity; High Pressure Processing; IgE binding; Peach allergens; Pru p 3; IgE binding; High Pressure Processing; Allergenicity; Pru p 3; Peach allergens
• DOI: 10.1016/j.ifset.2016.06.021
• EISSN: 1878-5522
• ISSN: 1466-8564

The aim of this work is to study the effect of High Pressure Processing (HPP) on the allergenicity of the main protein involved in peach allergy (Pru p 3). Results obtained showed that most pressure/time combinations slightly enhanced in vitro IgE-binding to Pru p 3 and peach extract. Moreover, additional tests were carried out by means of skin prick tests on peach allergic patients. Different from in vitro results, in vivo effects evidenced that HPP (600MPa/5min) can either reduce or increase Pru p 3 allergenicity, depending on the particular sensitisation of each patient. Notwithstanding this variability, it is highly remarkable that the skin response to pressurized peach extract was stronger in more than half of individuals. These results would suggest a higher risk of HPP-treated peach products to elicit an allergenic reaction. However, it has been also proved that matrix plays an important role in peach allergenicity modification. Consequently, further investigations are needed before extrapolating results to more complex products.
Peach allergy is one of the most frequent allergies in Mediterranean countries among adult patients. However, up to date, there is no information about the effect of HPP on peach allergenicity. This study increases understanding about the impact of processing on an important fruit allergen in order to advance knowledge-based ways to managing allergens risks in industry, as well as it opens new opportunities of research in other technologies or strategies in the attempt to reduce peach allergenicity.
•HPP slightly increases in vitro IgE immunoreactivity of Pru p 3.•Prick skin (in vivo) test results highly depends on patient idiosyncrasy.•HPP increases skin reaction to peach extract in >50% of patients.•Intense thermal treatment inhibits allergenicity of isolated Pru p 3 in all cases.•Food matrix has an important effect of on peach allergenicity variation.