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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #417573
Research Project: Reducing the Development and Severity of Allergy to Peanuts and Tree Nuts

Location: Food Processing and Sensory Quality Research

Title: Mitigating food protein allergy with biopolymers, bioactive compounds, and enzymes

Author
item SABAGHI, MOHHSEN - University Of Lyon
item Maleki, Soheila

Submitted to: Allergies
Publication Type: Review Article
Publication Acceptance Date: 12/2/2024
Publication Date: 12/6/2024
Citation: Sabaghi, M., Maleki, S.J. 2024. Mitigating food protein allergy with biopolymers, bioactive compounds, and enzymes. Allergies. https://doi.org/10.3390/allergies4040016.
DOI: https://doi.org/10.3390/allergies4040016

Interpretive Summary: This review explores strategies for mitigating food allergies by treating foods with biopolymers, bioactive compounds, and food-grade enzymes. Biopolymers like chitosan, alginate, and pectin show potential in reducing the allergenic properties of food. Polyphenols such as quercetin, resveratrol, curcumin, and epigallocatechin gallate demonstrate promise as anti-inflammatory molecules that can lessen the symptoms and severity of allergic reactions. Enzymes, including protein digesting enzymes and enzymes that modify and cross-link food proteins and components, offer potential in reducing the allergenic potency of proteins by various mechanisms, though more research is needed for optimization and assessment of the safety and palatability of treated foods. Overall, this review offers insights into potential strategies to alleviate allergic reactions by reducing the allergenic properties of food proteins.

Technical Abstract: This review explores strategies for mitigating food allergies by treating foods with biopolymers, bioactive compounds, and food-grade enzymes. Biopolymers like chitosan, alginate, and pectin show potential in reducing the allergenic properties of food. Polyphenols such as quercetin, resveratrol, curcumin, and epigallocatechin gallate demonstrate promise as anti-inflammatory molecules that can lessen the symptoms and severity of allergic reactions. Enzymes, including proteases such as pepsin, papain, and bromelain and transferases like transglutaminase, offer potential in reducing the allergenic potency of proteins by various mechanisms, though more research is needed for optimization and assessment of the safety and palatability of treated foods. Overall, this review offers insights into potential strategies to alleviate allergic reactions by reducing the allergenic properties of food proteins.