Utjecaj procesa pripreme hrane na alergijski potencijal jabuke

undergraduate thesis

• Title (english): Influence of food preparation processes on allergenic potential of apples
• Author: Tanja Bertović
• 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

Iako je učestalost alergijskih reakcija na jabuku uglavnom ispod 2%, te se reakcije najčešće povezuje s peludnim alergijama u Sjevernoj Europi i Sjevernoj Americi. 40 do 90% osoba alergičnih na pelud breze su osjetljivi i na ovo voće. U ovom radu dan je detaljni pregled o učestalosti i simptomoma alergije na jabuku, kao i o križnim reakcijama, molekularno biološkim i alergijskim svojstvima glavnih alergena jabuke. Alergeni jabuke su nestabilni tijekom konvencionalne obrade voća stoga se reakcije javljaju gotovo isključivo nakon konzumacije svježeg voća. Križno-reaktivni inhalacijski alergeni su peludi drveća (pretežno breze) te u manjoj mjeri pelud pelina i pelud trava. Glavni pelud-jabuka alergen je Mal d 1.

Abstract (english)

While the prevalence of apple allergy in food allergic patients is generally below 2 %, apple allergy is most frequently associated with birch pollinosis in Northern Europe and North America. 40 to 90 % of birch pollen allergic patients are sensitized to this fruit. The present data reviews detailed information on prevalence and symptoms of apple allergy as well as cross-reactivities, molecular biological and allergenic properties of the major apple allergens. The allergens are unstable to conventional processing, therefore adverse reactions occur almost exclusively after ingestion of fresh fruits. Cross-reactive inhalant allergens are tree pollen (predominantly birch) and to a lesser degree mugwort and grass pollen. The major pollen-associated apple allergen is the protein Mal d 1.

• Keywords: jabuka; alergeni; procesi pripreme hrane
• Keywords (english): apple; allergy; food preparation processes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:028398
• 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 09:50:38