Alergeni iz hrane životinjskog podrijetla i njihova stabilnost tijekom procesiranja

undergraduate thesis

• Title (english): Food allergen of animal origin and their stability during processing
• Author: Ana Štefanko
• Mentor: Ivana Kmetič (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Toxicology); Zagreb
• Defense date and country: 2014-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Alergija na hranu je imunoglobulinom E posredovani preosjetljiv odgovor na normalno podnošljive proteine hrane. Skupine namirnica životinjskog podrijetla u kojima se nalaze alergeni su: mlijeko i mliječni proizvodi, jaja, riba, rakovi i morski proizvodi, meso. Procesiranje može uništiti postojeće epitope na proteinima, ili može generirati nove kao rezultat promjene konformacije proteina. Fizičko-kemijske promijene tijekom procesiranja mogu promijeniti formu proteina u kojoj prelaze preko sluznice crijeva, te u kojoj su predstavljeni imunološkom sustavu. Svi ti procesi mogu utjecati na strukturu alergena na načine koji su često unaprijed određeni samom strukturom proteina, iako vrsta procesiranja i dodavanje drugih sastojaka (npr. šećera ili masti) može mijenjati učinke. Zbog svoje složenosti, utjecaj procesiranja hrane na alergenost proteina tek je nedavno postao predmet istraživanja. U ovom radu opisani su najvažniji alergeni iz hrane životinjskog podrijetla, te kako procesiranje može utjecati na stabilnost alergena.

Abstract (english)

Food allergy is an immunoglobulin E-mediated hypersensitive response to a normally tolerated food proteins. Groups of food of animal origin containing the allergens are: milk and milk products, eggs, fish, shellfish and seafood, meat. Processing may destroy existing epitopes on proteins or may generate new ones as a result of change in protein conformation. Physicochemical changes during processing can modify the form of proteins in which they are taken up across the gut mucosal barrier and in wich they are presented to the immune system. All these processes may impact allergen structure in ways which are often pre-determined by the structure of the protein although the type of process and the addition of other ingredients (e.g. sugar or fat) may alter the effects. Because of its complexity, the impact of food processing on allergenicity of proteins has only recently become a subject of research. This work describes the most important allergens in food of animal origin, and how the processing can affect on the stability of allergens.

• Keywords: alergeni iz hrane; alergijske reakcije; procesiranje; promjena alergenog potencijala
• Keywords (english): food allergens; allergic reactions; processing; change of allergenic potential
• Language: croatian
• URN:NBN: urn:nbn:hr:159:189034
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 10:51:50