title: High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens.
abstract: METHODS
  The effects of high-pressure/temperature treatment and pulsed electric field treatment on native peanut Ara h 2, 6 and apple Mal d 3 and Mal d 1b prepared by heterologous expression were examined.
  
  
  RESULTS
  Changes in secondary structure and aggregation state of the treated proteins were characterized by circular dichroism spectroscopy and gel-filtration chromatography. Pulsed electric field treatment did not induce any significant changes in the structure of any of the allergens. High-pressure/temperature at 20 °C did not change the structure of the Ara h 2, 6 or Mal d 3 and resulted in only minor changes in structure of Mal d 1b. Ara h 2, 6 was stable to HPP at 80 °C, whereas changes in circular dichroism spectra were observed for both apple allergens. However, these changes were attributable to aggregation and adiabatic heating during HPP. An ELISA assay of temperature treated Mal d 3 showed the antibody reactivity correlated well with the loss of structure.
  
  
  CONCLUSIONS
  In conclusion, novel-processing techniques had little effect on purified allergen structure. Further studies will demonstrate if these stability properties are retained in foodmatrices.
authors.affiliation: Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney, UK.
authors.forename: Phil E
authors.initials: PE
authors.lastname: Johnson
authors.forename: Iesel
authors.initials: I
authors.lastname: Van der Plancken
authors.forename: Ana
authors.initials: A
authors.lastname: Balasa
authors.forename: Fiona A
authors.initials: FA
authors.lastname: Husband
authors.forename: Tara
authors.initials: T
authors.lastname: Grauwet
authors.forename: Marc
authors.initials: M
authors.lastname: Hendrickx
authors.forename: Dietrich
authors.initials: D
authors.lastname: Knorr
authors.forename: E N Clare
authors.initials: EN
authors.lastname: Mills
authors.forename: Alan R
authors.initials: AR
authors.lastname: Mackie
mesh_terms: D000485:Allergens / Q000737:chemistry*; D010367:Arachis / Q000737:chemistry* / Q000276:immunology; D002942:Circular Dichroism; D004560:Electricity; D005511:Food Handling / Q000379:methods*; D005512:Food Hypersensitivity / Q000276:immunology / Q000378:metabolism*; D006358:Hot Temperature; D027845:Malus / Q000737:chemistry* / Q000276:immunology; D010940:Plant Proteins / Q000737:chemistry; D011312:Pressure; D017433:Protein Structure, Secondary
chemical_list: D000485:Allergens; D010940:Plant Proteins