Scientists have discovered how an apple allergy protein retains its potency, which could help the food industry understand how best to deal with allergy-causing ingredients, reported FoodNavigator.com.

The Institute of Food Research analyzed the effects of heat and the presence of sugars on apple allergens at a molecular level. The team studied a lipid transfer protein (LTP) from apple peel called Mal d 3, which can cause severe symptoms including anaphylaxis. They heated it at different temperatures with and without the addition of sugar and analyzed the effects on the protein structure.

Colleagues in Amsterdam investigated the impact on histamine release in the blood of apple allergic patients. Histamine is one of the main chemicals unleashed when the immune system overproduces the antibody IgE, causing allergic symptoms.

During heating the protein unfolded, but it refolded once cooled. Mild heat treatment did not alter the reactivity of the protein, but severe heat treatment (100°C) caused a 30-fold decrease in the allergenicity of Mal d 3.

The presence of sugars - which results in the Maillard reaction - had a protective effect and less allergenicity was lost. The Maillard reaction is one of the most common chemical reactions to occur during processing.

“We found that the protein binds to glucose, demonstrating the importance of studying allergens in context,” said author Dr Ana Sancho. “Different food components will interact with allergens and have an impact on their stability. Some may mask an allergen so it cannot be detected, but will not actually affect its ability to cause a reaction. With a greater understanding of how food processing modifies allergens we can start to generate new ways to reduce current problems and prevent allergenic activity in novel foods of the future.”

POPCORN INJURY
CASES SETTLE

The claims of 19 people who blame lung disease on the butter flavoring used at the popcorn plant where they worked have been settled for an undisclosed sum, reported Rocky Mountain News.

The settlements come after the flavoring company was ordered in jury trials to pay four people about $53 million in damages, which were appealed.

People who worked at the plant in Jasper, Mo. claimed that exposure to diacetyl, a chemical used in the butter flavoring, caused bronchiolitis obliterans.

The settlements were announced by International Flavors and Fragrances Inc. and its subsidiary, Bush Boake Allen Inc. IFF spokeswoman Gail Belmuth reiterated the company's position that the product is safe if handled and used properly.

GREEN TEA COMPOUND MAY
PREVENT ALZHEIMER’S

An ingredient in green tea has prevented Alzheimer's disease-like brain damage in mice, according to researchers. The compound, epigallocatechin-3-gallate (EGCG), decreased production of the protein beta-amyloid which accumulates in the brains of Alzheimer's patients and causes nerve damage and memory loss.

"The findings suggest that a concentrated component of green tea can decrease brain beta-amyloid plaque formation," senior researcher Dr. Jun Tan, director of the Neuroimmunology Laboratory at the University of South Florida's Silver Child Development Center said.

The research team worked with mice genetically programmed to develop a disease mimicking human Alzheimer's. The mice received daily injections of EGCG for several months and showed as much as a 54 percent reduction in the formation of brain-clogging beta-amyloid plaques. It appears that EGCG prevents the initial process that leads to beta-amyloid formation in brain cells, the researchers said.

"If beta-amyloid pathology in this Alzheimer's mouse model is representative of Alzheimer's disease pathology in humans, EGCG dietary supplementation may be effective in preventing and treating the disease," Tan said. Researchers will study next whether multiple oral doses of EGCG improve memory loss in mice with Alzheimer's. "If those studies show clear cognitive benefits, we believe clinical trials of EGCG to treat Alzheimer's disease would be warranted," Tan said.

CAN YOU
PLAY GOLF?

Can you Play Golf? If yes, then Joe Moran, vice president, Allen Flavors and golf chair of NAFFS Annual Golf Outing to be held on Saturday, October 29 in Longboat Key, Fla., invites you to join him and others for this fun networking event.

Once again golfers will be playing a scramble format. All players of any skill level are invited to join and are guaranteed a fun time. Prizes are awarded at the Saturday night dinner. Sign up by calling NAFFS or you can register online at www.naffs.org.

Only a few hole sponsorships remain. If you’re interested in sponsoring a hole in the golf tournament, contact NAFFS.

USDA ISSUES PROPOSED RULE
ON NOP AMENDMENTS

USDA’s Agricultural Marketing Service (AMS) issued a proposed rule which would amend the National Organic Program (NOP) National List of Allowed and Prohibited Substances regulations to reflect recommendations submitted to the Secretary of Agriculture by the National Organic Standards Board (NOSB) from November 15, 2000 through March 3, 2005.

The proposed rule would add fifteen substances, along with restrictive annotations, to the National List and would amend the mailing address on where to file a Certification or Accreditation appeal. Comments on the rule must be received by November 15 and can be sent to National.List@usda.gov.

Among the substances to be added were: glycerine oleate (glycerol monooleate), tetrahydrofurfuryl alcohol, hydrogen chloride, ferric phosphate, egg white lysozyme, L-Malic acid, microorganisms, activated charcoal, ammonium hydroxide, cyclohexylamine, diethylaminoethanol, octadecylamine, peracetic acid/peroxyacetic acid, sodium acid pyrophosphate, and tetrasodium pyrophosphate.

The proposed rule and restrictions on the added substances can be viewed at:

http://a257.g.akamaitech.net/7/257/2422/01jan20051800/edocket.access.gpo.gov/2005/05-18381.htm.

NAFFS CALENDAR

October 27-30 – NAFFS 88th Annual Convention, The Resort at Longboat Key Club, Longboat Key, Fla.

Feb. 10, 2006 – NAFFS Winter Meeting, The French Culinary Institute, N.Y., N.Y.

April 25, 2006 – NAFFS Technical Meeting, Edison, N.J.