Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

318
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
318
Allergic Reactions02:06

Allergic Reactions

34.3K
Overview
34.3K
Cross-reactivity00:42

Cross-reactivity

34.0K
Overview
34.0K
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

248
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
248
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

160
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
160
Taste Buds and Receptors01:20

Taste Buds and Receptors

6.1K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
6.1K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Provocation of occupational asthma by non-specific irritation and its relevance for the classification of chemicals as respiratory allergens: a case study of methyl methacrylate.

Regulatory toxicology and pharmacology : RTP·2026
Same author

The nutritional quality and safety of edible insects <sup>_</sup> ten years on.

Food chemistry·2026
Same author

Ranking primary food allergens by specific IgE-binding and clinical relevance in Dutch adults to identify reference protein sets for allergenicity assessment.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association·2026
Same author

Insights into Api m 10-Isoforms and Splice Variants: More Than One Major IgE-Binding Epitope.

Clinical and translational allergy·2026
Same author

Derivation of a Point of Departure using NAMs for application in Quantitative Risk Assessment of fragrance materials.

Regulatory toxicology and pharmacology : RTP·2026
Same author

Limitations and safety aspects related to the use of bacteriophages in food production.

FEMS microbiology reviews·2026

Related Experiment Video

Updated: Apr 16, 2026

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens
09:09

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

3.5K

Food processing and allergenicity.

Kitty C M Verhoeckx1, Yvonne M Vissers2, Joseph L Baumert3

  • 1TNO, The Netherlands.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|March 18, 2015
PubMed
Summary
This summary is machine-generated.

Food processing alters food protein allergenicity, but rarely eliminates it. Fermentation and hydrolysis show promise for reducing allergic reactions, though more research is needed on processing

Keywords:
AllergenicityAllergic sensitisationFood allergyFood processingIgE antibody

More Related Videos

Humanized Mediator Release Assay as a Read-Out for Allergen Potency
10:22

Humanized Mediator Release Assay as a Read-Out for Allergen Potency

Published on: June 29, 2021

4.1K
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.6K

Related Experiment Videos

Last Updated: Apr 16, 2026

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens
09:09

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

3.5K
Humanized Mediator Release Assay as a Read-Out for Allergen Potency
10:22

Humanized Mediator Release Assay as a Read-Out for Allergen Potency

Published on: June 29, 2021

4.1K
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.6K

Area of Science:

  • Food Science
  • Allergenicity Research
  • Protein Chemistry

Background:

  • Food processing offers benefits but can modify food protein allergenicity.
  • Understanding these modifications is crucial for food safety and allergy management.

Purpose of the Study:

  • To review the impact of various food processing methods (heat and non-heat) on the allergenic potential of proteins.
  • To assess changes in antigenic (IgG-binding) and allergenic (IgE-binding) properties.

Main Methods:

  • Comprehensive literature review on food processing effects.
  • Analysis of studies concerning common allergenic foods like peanuts, milk, eggs, soy, wheat, and mustard.
  • Evaluation of both heat and non-heat treatment methods.

Main Results:

  • Food processing generally does not completely eliminate the allergenic potential of food proteins.
  • Fermentation and hydrolysis show potential in reducing allergenicity to non-symptomatic levels.
  • Other processing methods require further investigation for their efficacy.

Conclusions:

  • Processing alone is insufficient to abolish allergenicity; further research into its impact on sensitization is vital.
  • Developing robust risk assessment methods for food allergenicity is necessary.
  • Fermentation and hydrolysis are promising, but more data is needed.