Publication: Does the Food Ingredient Pectin Provide a Risk for Patients Allergic to Non-Specific Lipid-Transfer Proteins?
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Identifiers
Date
2021-12-21
Authors
Steigerwald, Hanna
Blanco-Perez, Frank
Albrecht, Melanie
Bender, Caroline
Wangorsch, Andrea
Endreß, Hans-Ulrich
Bunzel, Mirko
Mayorga, Cristobalina
Torres, Maria Jose
Scheurer, Stephan
Advisors
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
PE-0039-2018
RC-004-2021
PE-0039-2018
RC-004-2021
Abstract
Pectin, a dietary fiber, is a polysaccharide that is widely used in food industry as a gelling agent. In addition, prebiotic and beneficial immunomodulatory effects of pectin have been demonstrated, leading to increased importance as food supplement. However, as cases of anaphylactic reactions after consumption of pectin-supplemented foods have been reported, the present study aims to evaluate the allergy risk of pectin. This is of particular importance since most of the pectin used in the food industry is extracted from citrus or apple pomace. Both contain several allergens such as non-specific lipid transfer proteins (nsLTPs), known to induce severe allergic reactions, which could impair the use of pectins in nsLTP allergic patients. Therefore, the present study for the first time was performed to analyze residual nsLTP content in two commercial pectins using different detection methods. Results showed the analytical sensitivity was diminished by the pectin structure. Finally, spiking of pectin with allergenic peach nsLTP Pru p 3 led to the conclusion that the potential residual allergen content in both pectins is below the threshold to induce anaphylactic reactions in nsLTP-allergic patients. This data suggests that consumption of the investigated commercial pectin products provides no risk for inducing severe reactions in nsLTP-allergic patients.
Description
MeSH Terms
Anaphylaxis
Pectins
Food, Fortified
Prebiotics
Citrus
Dietary Supplements
Food Industry
Pectins
Food, Fortified
Prebiotics
Citrus
Dietary Supplements
Food Industry
DeCS Terms
Pectinas
Hipersensibilidad
Industria de Alimentos
Anafilaxia
Alérgenos
Alimentos Fortificados
Hipersensibilidad
Industria de Alimentos
Anafilaxia
Alérgenos
Alimentos Fortificados
CIE Terms
Keywords
Pru p 3, Food allergy, Non-specific lipid transfer protein, nsLTP, Pectin
Citation
Steigerwald H, Blanco-Perez F, Albrecht M, Bender C, Wangorsch A, Endreß HU, et al. Does the Food Ingredient Pectin Provide a Risk for Patients Allergic to Non-Specific Lipid-Transfer Proteins? Foods. 2021 Dec 21;11(1):13