There are several proteins, which can cause allergic reaction if they are inhaled or ingested. Our everyday food can also contain such proteins. Food allergy is an IgE-mediated immune disorder, a growing health problem of great public concern. High pressure is known to affect the structure of proteins; typically few hundred MPa pressure can lead to denaturation. That is why several trials have been performed to alter the structure of the allergen proteins by high pressure, in order to reduce its allergenicity. Studies have been performed both on simple protein solutions and on complex food systems. Here we review those allergens which have been investigated under or after high pressure treatment by methods capable of detecting changes in the secondary and tertiary structure of the proteins. We focus on those allergenic proteins, whose structural changes were investigated by spectroscopic methods under pressure in correlation with the observed allergenicity (IgE binding) changes. According to this criterion we selected the following allergen proteins: Mai d 1 and Mai d 3 (apple), Bos d 5 (milk), Dau c 1 (carrot), Gal d 2 (egg), Ara h 2 and Ara h 6 (peanut), and Gad m 1 (cod).
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机译：有几种蛋白质，如果被吸入或摄入，会引起过敏反应。我们的日常食物中也可能含有此类蛋白质。食物过敏是由IgE介导的免疫疾病，是日益引起公众关注的健康问题。已知高压会影响蛋白质的结构。通常几百MPa的压力会导致变性。这就是为什么已经进行了一些试验来通过高压改变过敏原蛋白的结构，以降低其过敏原性的原因。已经对简单的蛋白质溶液和复杂的食物系统进行了研究。在这里，我们回顾了那些在高压处理下或高压处理后已通过能够检测蛋白质二级和三级结构变化的方法研究的过敏原。我们专注于那些变应原性蛋白质，其结构变化是通过光谱方法在压力下与观察到的变应原性（IgE结合）变化相关联进行研究的。根据此标准，我们选择了以下过敏原蛋白：Mai d 1和Mai d 3（苹果），Bos d 5（牛奶），Dau c 1（胡萝卜），Gal d 2（鸡蛋），Ara h 2和Ara h 6 （花生）和Gad m 1（鳕鱼）。
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