title: Effect of thermal processing on mealworm allergenicity.
abstract: METHODS
  The growing world population requires the exploration of new sustainable protein sources to ensure food security. Insects such as mealworm are promising candidates. For safety reasons, a risk assessment, including allergy risks, is needed. Since allergenicity can be influenced by thermal processing, it is highly important to take this into account.
  
  
  RESULTS
  Fresh mealworm was heat processed and extracted by a sequential extraction method using in succession Tris, urea, and a combined SDS/DTT buffer. Extracts were tested using immunoblot, basophil activation test and skin prick test in 15 shrimp allergic patients, previously indicated as population at risk for mealworm allergy. Immunoblots showed a difference in IgE binding between processed and unprocessed mealworm extracts. However, this was due to change in solubility. Some allergens were soluble in urea buffer, but became more soluble in Tris buffer and vice versa. IgE binding was seen for all extracts in blot and basophil activation test. The results from 13 skin prick tests showed a skin reaction similar between processed and unprocessed mealworm.
  
  
  CONCLUSIONS
  Thermal processing did not lower allergenicity but clearly changed solubility of mealworm allergens. A sequential extraction method allowed for assessment of a broader protein panel.
authors.affiliation: Department of Dermatology/Allergology, University Medical Centre Utrecht (UMCU), Utrecht, The Netherlands.
authors.forename: Henrike
authors.initials: H
authors.lastname: Broekman
authors.affiliation: Department of Dermatology/Allergology, University Medical Centre Utrecht (UMCU), Utrecht, The Netherlands.
authors.forename: André
authors.initials: A
authors.lastname: Knulst
authors.affiliation: Department of Dermatology/Allergology, University Medical Centre Utrecht (UMCU), Utrecht, The Netherlands.
authors.forename: Stans
authors.initials: S
authors.lastname: den Hartog Jager
authors.affiliation: Dipartimento di Medicina Sperimentale e Clinica, Università "Magna Graecia" di Catanzaro, Catanzaro, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Monteleone
authors.affiliation: Dipartimento di Medicina Sperimentale e Clinica, Università "Magna Graecia" di Catanzaro, Catanzaro, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Gaspari
authors.affiliation: TNO, Zeist, the Netherlands.
authors.forename: Govardus
authors.initials: G
authors.lastname: de Jong
authors.affiliation: Department of Dermatology/Allergology, University Medical Centre Utrecht (UMCU), Utrecht, The Netherlands.|TNO, Zeist, the Netherlands.
authors.forename: Geert
authors.initials: G
authors.lastname: Houben
authors.affiliation: Department of Dermatology/Allergology, University Medical Centre Utrecht (UMCU), Utrecht, The Netherlands.|TNO, Zeist, the Netherlands.
authors.forename: Kitty
authors.initials: K
authors.lastname: Verhoeckx
mesh_terms: D000328:Adult; D000368:Aged; D000485:Allergens / Q000276:immunology*; D000818:Animals; D002853:Chromatography, Liquid; D004591:Electrophoresis, Polyacrylamide Gel; D005260:Female; D005511:Food Handling / Q000379:methods*; D037502:Galectin 3 / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D015151:Immunoblotting; D008297:Male; D008875:Middle Aged; D000067208:Shellfish Hypersensitivity / Q000276:immunology; D012882:Skin Tests; D053719:Tandem Mass Spectrometry; D013712:Tenebrio; D055815:Young Adult
chemical_list: D000485:Allergens; D037502:Galectin 3
keywords: Food allergy; Mealworm; Sequential extraction method; Solubility thermal processing