Utjecaj procesiranja na alergene biljnog podrijetla

undergraduate thesis

• Title (english): The impact of processing on allergens of plant origin
• Author: Josipa Kolarić
• 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: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Alergijska reakcija na hranu je imunološka reakcija organizma na pojedini sastojak hrane (alergen). Skupine namirnica biljnog podrijetla u kojima se nalaze alergeni su: mahunarke, orašasti plodovi, sjemenke, žitarice, voće i povrće. Pojedini načini procesiranja mogu se razlikovati po svom učinku na epitope. Promjena u strukturi proteina može dovesti do uništavanja, izmjene, maskiranja ili otkrivanja epitopa čime se smanjuje, raste ili nema utjecaja na alergenost. Utjecaj prerade povezan je s osjetljivosti, strukturnim obilježjima i prirodnom stabilnošću alergena, tipom obrade kojoj je alergen podvrgnut i strukturi hrane u kojoj je alergen prisutan. Ovisno o tome koji sastojak hrane je odgovoran za senzibilizaciju, proces prerade može imati blagotvoran utjecaj za neke alergične osobe, ali ne i za druge. Sadašnje spoznaje o utjecaju procesiranja na strukturu alergena pokazuju da nema jasnih pravila o tome kako se različiti alergeni ponašaju pri preradi hrane.

Abstract (english)

Food allergy is an immune reaction to a particular food ingredient (allergen). Groups of food of plant origin containing the allergens are: legumes, nuts, seeds, grains, fruits and vegetables. Some processing methods may differ in their effects on the epitope. Changes in the structure of proteins can lead to destruction, modification, or disclosure epitope masking reducing, increasing or no effect on the allergenicity. Influence of processing is associated with sensitivity, structural characteristics and stability of the natural allergens, type of treatment which is subjected to an allergen and structure of the food in which the allergen is present. Whichever food ingredient is responsible for the sensitization process of processing can have beneficial effects for some allergic people but not for others. Present knowledge on the effect of processing on the structure of allergens show that there are no clear rules on how different allergens behave in food processing.

• Keywords: alergijske reakcije na hranu; procesiranje; promjena alergenog potencijala; alergeni biljnog podrijetla
• Keywords (english): food allergy reactions; processing; change of allergenic potential; plant-origin food allergens
• Language: croatian
• URN:NBN: urn:nbn:hr:159:020099
• 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: 2017-04-27 08:07:00