Review: Seafood Allergy and Potential Application of High Hydrostatic Pressure to Reduce Seafood Allergenicity

References

[1] Marco C. High pressure processing of meat, meat products and seafood. Food Eng Rev. 2010;2:256–73.10.1007/s12393-010-9028-ySuche in Google Scholar

[2] de Oliveira FA, Otavio CN, Dos Santos MR, dos Santos LMR, Ferreira EHR, Rosenthal A. Effect of high pressure on fish meat quality. Trends Food Sci Technol. 2017;66:1–19.10.1016/j.tifs.2017.04.014Suche in Google Scholar

[3] Murchie LW, Cruz-Romero M, Kerry JP. High pressure processing of shellfish: a review of microbiological and other quality aspects. Innovative Food Sci Emerging Technol. 2005;6:257–70.10.1016/j.ifset.2005.04.001Suche in Google Scholar

[4] Aguilar K, Garvin A, Ibarz A, Augusto PE. Ascorbic acid stability in fruit juicies during thermosonication. LWT - Food Sci Technol. 2017;37:375–81.10.1016/j.ultsonch.2017.01.029Suche in Google Scholar

[5] Portoa BC, Augustob PE, Terekhov A, Hamaker BR, Cristianini M. Effect of dynamic high pressure on technological properties of cashew tree gum (Anacardium occidentale L.) Carbohydr Polym. 2015;129:187–93.10.1016/j.carbpol.2015.04.052Suche in Google Scholar PubMed

[6] Kubo MTK, Rojas ML, Curet S, Boillereaux L, Augusto PED. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. LWT - Food Sci Technol. 2018;89:610–6.10.1016/j.lwt.2017.11.045Suche in Google Scholar

[7] Devesa V, Martinez A, Suner MA, Vélez D, Almela C, Montoro R. Effect of cooking temperatures on chemical changes in species of organic arsenic in seafood. J Agric Food Chem. 2001;49:2272–6.10.1021/jf0013297Suche in Google Scholar PubMed

[8] Zhang Y, Dai B, Deng Y, Zhao Y. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus). Food Chem. 2016;203:258–66.10.1016/j.foodchem.2016.02.072Suche in Google Scholar PubMed

[9] Zhang Y, Jiao S, Lian Z, Deng Y, Zhao Y. Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (Todarodes pacificus). J Food Sci. 2015;80:1012–20.10.1111/1750-3841.12851Suche in Google Scholar PubMed

[10] FAO. FAO yearbook of fishery and aquaculture statistics 2016. Food and Agriculture Organization of the United States. 45–50;2018.Suche in Google Scholar

[11] Fu TJ, Abbott UR, Hatzos C. Digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid: A comparative study. J Agric Food Chem. 2002;50:7154–60.10.1021/jf020599hSuche in Google Scholar PubMed

[12] Peters RL, Koplin JJ, Gurrin LC, Dharmage SC, Wake M, Ponsonby AL, et al. The prevalence of food allergy and other allergic diseases in early childhood in a population-based study: health nuts age 4-year follow up. J Allergy Clin Immunol. 2017;140:145–53.10.1016/j.jaci.2017.02.019Suche in Google Scholar PubMed

[13] Petrus M, Culerrier R, Campistron M, Barre A, Rougé P. First case report of anaphylaxis to spirulin: identification of phycocyanin as responsible allergen. Allergy. 2010;65:924–32.10.1111/j.1398-9995.2009.02257.xSuche in Google Scholar PubMed

[14] Le TM, Knulst AC, Rockmann H. Anaphylaxis to Spirulina confirmed by skin prick test with ingredients of Spirulina tablets. Food Chem Toxicol. 2014;74:309–10.10.1016/j.fct.2014.10.024Suche in Google Scholar PubMed

[15] Zhang Y, Deng Y, Zhao Y. Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure. Sci Rep. 2017;7:40021.10.1038/srep40021Suche in Google Scholar PubMed PubMed Central

[16] Lehrer SB, Ayuso R, Reese G. Seafood allergy and allergens: a review. Mar Biotechnol. 2003;5:339–48.10.1007/s10126-002-0082-1Suche in Google Scholar PubMed

[17] Chu KH, Tang CY, Wu A, Leung PS. Seafood allergy: lessons from clinical symptoms, immunological mechanisms and molecular biology. Adv Biochem Eng-Biotechnol. 2005;97:205–35.10.1007/b135827Suche in Google Scholar PubMed

[18] Matricardi PM, Kleine-Tebbe J, Hoffmann HJ, Valenta R, Hilger C, Hofmaier S, et al. EAACI molecular allergology user’s guide. Pediatric Allergy Immunol. 2016;27:1–250.10.1111/pai.12563Suche in Google Scholar PubMed

[19] Kuehn A, Swoboda I, Arumugam K, Hilger C, Hentges F. Fish allergens at a glance: variable allergenicity of parvalbumins, the major fish allergens. Front Immunol. 2014;5:179.10.3389/fimmu.2014.00179Suche in Google Scholar PubMed PubMed Central

[20] Mohamed FJ, Andreas LL. Chapter 2: occupational allergies in seafood-processing workers. In: Jeyakumar H, editor(s). Advances in food and nutrition research Vol. 66. Carolina: Academic Press, 2012:47–73.10.1016/B978-0-12-394597-6.00002-1Suche in Google Scholar PubMed

[21] Liu G, Hu M, Sun LC, Han X, Liu Q, Alcocer M, et al. Allergenicity and oral tolerance of enzymatic cross-linked tropomyosin evaluated using cell and mouse models. J Agric Food Chem. 2017;65:2205–13.10.1021/acs.jafc.6b05816Suche in Google Scholar PubMed

[22] Toheder R, Todor V, Lata R. Effect of processing on conformational changes of food proteins related to allergenicity. Trends Food Sci Technol. 2016;49:24–34.10.1016/j.tifs.2016.01.001Suche in Google Scholar

[23] Liu GM, Cheng H, Nesbit JB. Effects of boiling on the IgE-binding properties of tropomyosin of shrimp ( Litopenaeus vannamei). J Food Sci. 2010;75:T1–T5.10.1111/j.1750-3841.2009.01391.xSuche in Google Scholar PubMed

[24] Li Z, Lin H, Cao L, Jamil K. Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins. J Food Eng. 2007;79:951–6.10.1002/jsfa.2746Suche in Google Scholar

[25] Sandra S, Yang W, Chung S, Percival S. Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extract. Int J Environ Res Public Health. 2011;8:2569–83.10.3390/ijerph8072569Suche in Google Scholar PubMed PubMed Central

[26] Li Z, Lin H, Jamil K. Reduction of allergenic properties of shrimp (Penaeus Vannamei) allergens by high intensity ultrasound. Eur Food Res Technol. 2006;223:639–44.10.1007/s00217-005-0246-0Suche in Google Scholar

[27] Pongmalai P, Fu N, Soponronnarit S, Chiewchan N, Devahastin S, Chen XD. Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model. J Funct Foods. 2018;43:186–95.10.1016/j.jff.2018.02.009Suche in Google Scholar

[28] Michalska A, Wojdylo A, Honke J, Ciska E, Andlauer W. Drying-induced physico-chemical changes in cranberry products. Food Chem. 2018;240:448–55.10.1016/j.foodchem.2017.07.050Suche in Google Scholar PubMed

[29] Jin Y, Deng Y, Qian B, Zhang Y, Liu Z, Zhao Y. Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure. Food Chem Toxicol. 2015;76:86–93.10.1016/j.fct.2014.12.002Suche in Google Scholar PubMed

[30] Long F, Yang X, Wang R, Hu X, Chen F. Effects of combined high pressure and thermal treatments on the allergenic potential of shrimp (Litopenaeus vannamei) tropomyosin in a mouse model of allergy. Adv Biochem Eng-Biotechnol. 2015;29:119–24.10.1016/j.ifset.2015.03.002Suche in Google Scholar

[31] Pali-Schöll I, Verhoeckx K, Mafra I, Bavaro SL, Mills EC, Monaci L. Allergenic and novel food proteins: state of the art and challenges in the T allergenicity assessment. Trends Food Sci Technol. 2019;84:45–8.10.1016/j.tifs.2018.03.007Suche in Google Scholar

[32] Garber EA, Parker CH, Handy SM, Cho CY, Panda R, Samadpour M, et al. Presence of undeclared food allergens in cumin: the need for multiplex methods. J Agric Food Chem. 2016;64:1202–11.10.1021/acs.jafc.5b05497Suche in Google Scholar PubMed

[33] Fernandes TJ, Costa J, Oliveira MB, Mafra I. An overview on fish and shellfish allergens and current methods of detection. Food Agric Immunol. 2015;26:848–69.10.1080/09540105.2015.1039497Suche in Google Scholar

[34] Joshua AB, Amal A, Wesley B, Jones SM, Sampson HA, Wood RA, et al. Guidelines for the diagnosis and management of food allergy in the United States: report of the NIAID-sponsored expert panel. J Allergy Clin Immunol. 2010;126:1–50.10.1016/j.jaci.2010.10.007Suche in Google Scholar PubMed PubMed Central

[35] Thimo R, Aya CT, Elecia BJ, Nugraha R, Le TT, Kalic T, et al. Seafood allergy: a comprehensive review of fish and shellfish allergens. Mol Immunol. 2018;100:28–57.10.1016/j.molimm.2018.04.008Suche in Google Scholar PubMed

[36] Kuehn A, Scheuermann T, Hilger C, Hentges F. Important variations in parvalbumin content in common fish species: a factor possibly contributing to variable allergenicity. Int Arch Allergy Immunol. 2010;153:359–66.10.1159/000316346Suche in Google Scholar PubMed

[37] Moonesinghe H, Mackenzie H, Venter C, Kilburn S, Turner P, Weir K, et al. Prevalence of fish and shellfish allergy: A systematic review. Ann Allergy Asthma Immunol. 2016;117:264–72.10.1016/j.anai.2016.07.015Suche in Google Scholar PubMed

[38] Kuehn A, Hilger C, Lehners-Weber C, Codreanu-Morel, F, Morisset M, Metz-Favre C, et al. Identification of enolases and aldolases as important fish allergens in cod, salmon and tuna: component resolved diagnosis using parvalbumin and the new allergens. Clin Exp Allergy. 2013;43:811–22.10.1111/cea.12117Suche in Google Scholar PubMed

[39] Kuehn A, Fischer J, Hilger C, Sparla C, Biedermann T, Hentges F. Correlation of clinical monosensitivity to cod with specific IgE to enolase and aldolase. Ann Allergy Asthma Immunol. 2014;113:670–1.10.1016/j.anai.2014.09.005Suche in Google Scholar PubMed

[40] Teo SL, Gerez IF, Ang EY, Shek LP. Food-dependent exercise-induced anaphylaxis – a review of 5 cases. Ann Acad Med Singapore. 2009;38:905–9.10.47102/annals-acadmedsg.V38N10p905Suche in Google Scholar PubMed

[41] Kandyil RM, Davis CM. Shellfish allergy in children. Pediatric Allergy Immunol. 2009;20:408–14.10.1111/j.1399-3038.2009.00925.xSuche in Google Scholar PubMed

[42] Stephen B, Maria H. Algal proteins: extraction, application, and challenges concerning production. Foods. 2017;6:33.10.3390/foods6050033Suche in Google Scholar PubMed PubMed Central

[43] Li HB, Jiang Y, Chen F. Isolation and purification of lutein from the microalga chlorella vulgaris by extraction after saponification. J Agric Food Chem. 2002;50:1070–2.10.1021/jf010220bSuche in Google Scholar PubMed

[44] Ramaraj S, Ramalingam R, Abeer H, Abd_Allah EF. Microalgae metabolites: a rich source for food and medicine. Saudi J Bio Sci 2017. In press.Suche in Google Scholar

[45] Deepak P, Sowmiya R, Ramkumar R, Balasubramani G, Aiswarya D, Perumal P. Structural characterization and evaluation of mosquito-larvicidal property of silver nanoparticles synthesized from the seaweed, Turbinaria ornata (Turner). Artif Cells Nanomed Biotechnol. 2017;45:990–8.10.1080/21691401.2016.1198365Suche in Google Scholar PubMed

[46] Bonamonte D, Filoni A, Verni P, Angelini G. In Aquatic Dermatology: biotic, Chemical and Physical Agents. Dermatitis caused by Algae and Bryozoans. Aquatic dermatology: biotic. Cham: Springer International Publishing, 2016:127–37.10.1007/978-3-319-40615-2_8Suche in Google Scholar

[47] Sharma NK, Rai AK. Allergenicity of airborne cyanobacteria Phormidium fragile and Nostoc muscorum. Ecotoxicol Environ Saf. 2008;69:158–62.10.1016/j.ecoenv.2006.08.006Suche in Google Scholar PubMed

[48] Savvas G, Konstantinos AK, Maria M. Airborne algae and cyanobacteria: occurrence and related health effects. Front Biosci. 2011;3:772–87.10.2741/e285Suche in Google Scholar

[49] Szabo NJ, Matulka RA, Kiss L, Licari P. Safety evaluation of a high lipid whole algalin flour (WAF) from chlorella protothecoides. Regul Toxicol Pharmacol. 2012;63:155–65.10.1016/j.yrtph.2012.03.011Suche in Google Scholar PubMed

[50] Spiegel M, Noordam MY, Fels-Klerx HJ. Safety of novel protein sources (insects, microalgae, seaweed, duckweed, and rapeseed) and legislative aspects for their application in food and feed production. Compr Rev Food Sci Food Saf. 2013;12:662–78.10.1111/1541-4337.12032Suche in Google Scholar

[51] Tiberg E, Dreborg S, Bjorksten B. Allergy to green algae (Chlorella) among children. J Allergy Clin Immunol. 1995;96:257–9.10.1016/S0091-6749(95)70016-1Suche in Google Scholar PubMed

[52] Huang HW, Hsu CP, Yang BB, Wang CY. Potential utility of high-pressure processing to address the risk of food allergen concerns. Compr Rev Food Sci Food Saf. 2014;13:78–90.10.1111/1541-4337.12045Suche in Google Scholar PubMed

[53] Yordanov DG, Angelova GV. High pressure processing for foods preserving. Biotechnol Biotechnol Equip. 2010;24:1940–5.10.2478/V10133-010-0057-8Suche in Google Scholar

[54] Liu C, Shridhar KS. Food Allergen Epitope mapping. J Agric Food Chem. 2018;66:7238–48.10.1021/acs.jafc.8b01967Suche in Google Scholar PubMed

[55] Funtenberger S, Dumay E, Cheftel JC. High pressure promotes β-lactoglobulin aggregation through SH/SS interchange reactions. J Agric Food Chem. 1997;45:912–21.10.1021/jf960383dSuche in Google Scholar

[56] Vanga SK, Singh A, Raghavan V. Review of conventional and novel food processing methods on food allergens. Crit Rev Food Sci Nutr. 2017;57:2077–94.10.1080/10408398.2015.1045965Suche in Google Scholar PubMed

[57] Hu H, Xu X, Gang F, Zhu L, Zhang F, Xu X, et al. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocoll. 2013;30:647–55.10.1016/j.foodhyd.2012.08.001Suche in Google Scholar

[58] Sen M, Kopper R, Pons L, Abraham EC, Burks AW, Bannon GA. Protein structure plays a critical role in peanut allergen stability and may determine immunodominant IgE-binding epitopes. J Immunol. 2002;169:882–7.10.4049/jimmunol.169.2.882Suche in Google Scholar PubMed

[59] Adamson H, Robinson M, Bond PS, Soboh B, Gillow K, Simonov AN, et al. Analysis of HypD disulfide redox chemistry via optimization of fourier transformed ac voltammetric data. Anal Chem. 2017;89:1565–73.10.1021/acs.analchem.6b03589Suche in Google Scholar PubMed

[60] Maleki SJ, Kopper RA, Shin DS, Shin DS, Park CW, Compadre CM, et al. Structure of the major peanut allergen Ara h 1 may protect IgE-binding epitopes from degradation. J Immunol. 2000;164:844–5849.10.4049/jimmunol.164.11.5844Suche in Google Scholar PubMed

[61] Hafsa NE, Arndt D, Wishart DS. CSI 3.0: a web server for identifying secondary and super-secondary structure in proteins using NMR chemical shifts. Nucleic Acids Res. 2015;43:370–7.10.1093/nar/gkv494Suche in Google Scholar PubMed PubMed Central

[62] Jehle S, Rajagopal P, Bardiaux B, Markovic S, Kühne R, Stout JR, et al. Solid-state NMR and SAXS studies provide a structural basis for the activation of alpha B-crystallin oligomers. Nat Struct Mol Biol. 2010;17:1037–42.10.1038/nsmb.1891Suche in Google Scholar PubMed PubMed Central