The effect of food processing on the allergenic potential of common vegetables

Maria Zofia Lisiecka

doi:10.12873/

Autores/as

Maria Zofia Lisiecka National Medical Institute of the Ministry of the Interior and Administration https://orcid.org/0009-0000-9028-952X

DOI:

https://doi.org/10.12873/

Palabras clave:

protein structure, thermolabile profilins, pathogen-related proteins, cross-reactivity, sensitisation, fermentation.

Resumen

Objectives: The aim of this study was to determine the impact of various food processing methods on the allergenic potential of common vegetables and to develop recommendations for reducing the risk of allergic reactions.

Methods:The research methodology was grounded in the molecular allergology concept and included a systematic review of scientific literature, comparative evaluation of processing technologies, and critical analysis of clinical data.

Results: The results showed that thermal processing (boiling, baking) led to the denaturation of allergenic proteins, particularly thermolabile profilins, but did not ensure the complete destruction of thermostable pathogen-related proteins. It was found that fermentation in acidic environments promoted the breakdown of proteins into shorter peptides with reduced immunogenicity, while non-thermal methods (ultrasound, high pressure, cold plasma) altered protein configurations without heating. The study revealed a phenomenon of cross-reactivity, whereby structural similarities between proteins of different vegetables triggered simultaneous allergic responses to related plant species. The most effective approach proved to be the combination of technologies (boiling with fermentation, pH alteration with heating), which enabled multilevel degradation of antigenic epitopes. A correlation was established between the individual sensitisation profile of a patient, the state of gastric secretion (with increased pH levels from the physiological range of 1-2), and the effectiveness of the processing methods.

Conclusion: The findings demonstrated the need for a personalised approach to selecting vegetable processing methods for individuals with food allergies and highlighted the importance of multidisciplinary collaboration between allergologists, gastroenterologists, and food technologists. The study’s outcomes allowed for the development of practical recommendations on selecting optimal processing methods for vegetables in allergic individuals, contributing to dietary expansion and improved quality of life.

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