Utjecaj procesa pripreme hrane na alergijski potencijal celera

undergraduate thesis

• Title (english): Influence of food preparation processes on allergenic potential of celery
• Author: Tamara Milinković
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2012-02-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu dan je detaljni pregled o učestalosti i simptomima alergije na celer, kao i o križnim reakcijama, molekularno biološkim i alergijskim svojstvima glavnih alergena celera. Senzibilizacija na celer je često povezana s alergijama na pelud breze i/ili divljeg pelina i rasprostranjena je u Srednjoj Europi. Korijen celera konzumira se u svježem stanju, kuhan te kao začin. Alergeni u celeru su alergen Api g 1 (homolog Bet v 1, 16 kDa), Api g 4 (profilin,15 kDa), alergeni u rasponu od 30-70 kDa i Api g 5 (55/58 kDa izoalergen). Otpornost na djelovanje topline smanjuje se sljedećim redoslijedom LPT >Api g 5> CCD>Api g 4 >Api g 1.

Abstract (english)

In this work detailed information on the prevalence and symptoms of celery allergy as well as cross- reactivities are presented, and molecular biological and allergenic properties of the major celery allergens. Sensitization to celery is frequently associated with birch and/or mugwort pollinosis. There is evidence that birch pollen and celery allergy are highly related in Central Europe. Celery tuber is consumed as a raw or cooked vegetable and as a spice. Allergens in celery are Bet v 1 homologous 16 kDa allergen (Api g 1), profilin (Api g 4) with appr. 15 kDa, allergens in the range of 30-70 kDa and 55/58 kDa isoallergens (Api g 5). The heat resistance of celery allergens decreases in the following order LPT >Api g 5> CCD>Api g 4 >Api g 1.

• Keywords: alergen; celer; priprema hrane
• Keywords (english): allergen; celery; food preparation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:056108
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 13:36:20