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Extraction and analysis of coffee bean allergens
Clinical Allergy
|May 1, 1978
Summary
Green coffee beans are the primary source of allergens in coffee manufacturing, causing occupational allergic disease. These allergens are distinct from castor bean allergens and vary in size and heat sensitivity.
Area of Science:
- Occupational Health
- Immunology
- Food Science
Background:
- Workers in coffee manufacturing are susceptible to occupational allergic diseases.
- The specific source and nature of coffee allergens remain controversial.
Purpose of the Study:
- To identify the primary source of allergens in coffee manufacturing.
- To characterize the immunochemical properties of coffee allergens.
Main Methods:
- Utilized a mouse model for reaginic antibody production.
- Assessed allergenicity using passive cutaneous anaphylaxis reactions.
- Tested extracts from various coffee processing stages and castor beans.
Main Results:
- Allergens were detected in coffee dust, cleaner debris, and green coffee beans.
- Chaff and roasted coffee beans did not contain detectable allergens.
- Green coffee bean allergens were heterogeneous in size and immunochemically distinct from castor bean allergens.
Conclusions:
- Green coffee beans are the major source of occupational allergens in coffee manufacturing.
- The identified coffee allergen is heterogeneous and immunochemically different from castor bean allergen.