SEAFAST Center – LPPM IPB

Jl. Ulin no. 1, Kampus IPB Darmaga

Bogor, West Java

Hidup Sehat Tanpa (Pencemar) Allergen:

Mindset dan Menyikapi Risiko

PUSPO EDI GIRIWONO

SEAFAST Center LPPM IPB
Departemen Ilmu dan Teknologi Pangan

08 Juni 2022
Food Allergy
 What is a Food Allergy?

When the body’s immune system mistakenly believes a

harmless substance is harmful to the body. It tries to protect
the body by releasing histamines and IgE antibodies to attack
the substance. Immunological recognition failure. Resulting
in adverse health symptoms.
 What is a Food Allergy?

Japanese Pediatric Guideline for Food Allergy 2016 (JPGFA)

defines Food Allergy as “a phenomenon in which adverse
reactions are caused through antigen-specific immunological
mechanisms after exposure to a given food.”

USFDA defines it as adverse reactions to ingestion of foods

involving immune responses, specifically immunoglobulin E
(IgE)-mediated hypersensitivity.
Exposure
Genetic Predisposition

Sensitization
Re-exposure

Symptoms
Valenta et al. Gastroenterology Vol. 148, No. 6 2015
Valenta et al. Gastroenterology Vol. 148, No. 6 2015
Symptoms of food allergy

Ebisawa et al., 2017, Allergology International

Anaphylaxis
• Of all the adverse symptoms, anaphylaxis is considered most severe,
• Anaphylaxis is defined as “severe hypersensitivity reaction that may cause a
life-threatening risk with systemic symptoms induced at several organs.”
• Where heart irregularities and leakage of blood vessels leads to extreme
blood volume loss (usually greater than 25% of resting blood volume) and
extreme hypotension, leading to death.
Risk assessment matrix? – hospitalization

Unlikely

Medium Risk
Medium Risk
Most likely
Low Risk

High Risk

Emergency High Risk

 Food Allergy Prevalence in Indonesia
• Very limited studies and national figures: est. 3 – 11%

Tanukusumah et al., 2015

 Food Allergy Prevalence in Indonesia
• Breast feeding (and early exposure?) reduce risks of developing food allergy?

Tanukusumah et al., 2015

Mitigating Food Allergy Risks
Mitigating Food Allergy Risks
Wood, J Invest Aller Clin Immun, 2017
Alexandra Durrell, 2016
Food Allergen Basics
 Major Food Allergen
1. Peanut (Arachis
hypogaea):
▪ The dominant food allergen
causing severe symptoms
including deaths in children
and adolescent, esp. in
industrialized countries.
▪ Main Allergen :
(Ara h1, Ara h2)
▪ Commonly seen in children,
adolescent and adults.
2. Gluten:
▪ Gluten allergy is seen in children but
generally disappears into adulthood.
▪ Different to gluten intolerance or celiac
disease.
3. Soybean:
▪ Allergy is seen in children but generally
disappears into adulthood.
▪ Allergen (Gly m4, m5, m6)
▪ Risk: removing soy from food decreases
protein quality in food.
 Major Food Allergen
4. Treenuts:
▪ Observed in children and
adolescents
▪ Hazelnut (Cor a1)
▪ Cashew (Ana o1)
▪ Brazil nuts (Ber e1)
▪ Bogor nuts (Bam v1)??
▪ Risk of cross allergy with
other nuts.
▪ Significantly different with
peanut allergy.
5. Milk:
▪ Beta-lactoglobulin (Bos d5)
▪ Alfa-lactalbumin (Bos d4)
▪ Casein (Bos d8)
▪ Does not include lactitol
▪ Observed in young children
▪ Casein in cow and goat milk has 87-98%
similar amino acid sequence – indicating
similar allergenicity.
▪ Fermentation may reduce allergenicity
by 70%
 Major Food Allergen

6. Eggs: 7. Fish:
▪ Ovomucoid (Gal d1)
▪ Ovalbumin (Gal d2)
▪ Ovotransferrin (Gal d3)
▪ Lysozyme (Gal d4)
▪ Commonly seen allergy
with eggs from different
species of poultry.
▪ Rarely reported allergy
toward meat of poultry.
▪ Allergen: Parvalbumin, calcium
binding protein in flesh of fish
(~5mg/g)
▪ Heat and enzyme stable.
▪ Cod (Allergen M, Gad c1)
▪ Salmon (Sal s1)
▪ Tuna etc.
▪ >95% of allergy patients sensitive
to one fish will experience allergy
to another fish species
▪ except: fish gelatine used as carrier
for vitamin
 Major Food Allergen

8. Crustaceans/Shellfish/Molluscs:
▪ Major allergen Tropomyosin, protein involved in
contraction of muscle,
▪ Shrimp (Pen a1)
▪ Crab (Cha f1)
▪ Oyster (Cra g1)
▪ Squid (Tod p14)
▪ Cross allergy reaction has been observed

9. Celery, Mustard, Lupin, etc.

Allergen Database
Food Allergen
• Food derived specific protein, with
similar characteristics to other
proteins.
• Small molecular weight: 10 – 180
kDa
• Easily water soluble, easily
distributed in food processing and
manufacturing system, and leaves
residues.
• There is no specific pattern in the
structure of the protein or the
sequence of amino acids to enable
100% predictions of allerginicity.
www.pdb.org
Food Allergen
• Allergenicity is from epitopes unique
sequence of amino acids (primary
structure & quaternary) which interacts
and binds antibody (IgE) in subjects.

• Heat stable and denaturation does not

elliminate allergenicity because of
epitopes remnants.

• Extensive hydrolysis may significantly

decrease allergenicity, but not 100%.

www.pdb.org
Example: allergen from peanut Ara h1

• Protein structure
Example: allergen from peanut Ara h1

Schein et al. 2005, JAFC

53
Example: allergen from peanut Ara h1
• Sekuens aa. (protein)
• MRGRVSPLML LLGILVLASV SATHAKSSPY QKKTENPCAQ RCLQSCQQEP DDLKQKACES
RCTKLEYDPR CVYDPRGHTG TTNQRSPPGE RTRGRQPGDY DDDRRQPRRE EGGRWGPAGP
REREREEDWR QPREDWRRPS HQQPRKIRPE GREGEQEWGT PGSHVREETS RNNPFYFPSR
RFSTRYGNQN GRIRVLQRFD QRSRQFQNLQ NHRIVQIEAK PNTLVLPKHA DADNILVIQQ
GQATVTVANG NNRKSFNLDE GHALRIPSGF ISYILNRHDN QNLRVAKISM PVNTPGQFED
FFPASSRDQS SYLQGFSRNT LEAAFNAEFN EIRRVLLEEN AGGEQEERGQ RRWSTRSSEN
NEGVIVKVSK EHVEELTKHA KSVSKKGSEE EGDITNPINL REGEPDLSNN FGKLFEVKPD
KKNPQLQDLD MMLTCVEIKE GALMLPHFNS KAMVIVVVNK GTGNLELVAV RKEQQQRGRR
EEEEDEDEEE EGSNREVRRY TARLKEGDVF IMPAAHPVAI NASSELHLLG FGINAENNHR
IFLAGDKDNV IDQIEKQAKD LAFPGSGEQV EKLIKNQKES HFVSARPQSQ SQSPSSPEKE
SPEKEDQEEE NQGGKGPLLS ILKAFN
• 626 aa
Example: allergen from peanut Ara h1

Schein et al. 2005, JAFC

53
Food Processing in Reducing Allergenicity
• Allergenic or immunogenic potential of food 0.30
can be changed by food processing, such as 0.25
f

heating. f
f

OD IgE (Abs 450 nm)

0.20 g f e
e
• Maillard reactions (browning) can decrease 0.15
e d f
e
d
e

allergenicity: d c d
c
d
c c
0.10
• when milk or egg is baked into a muffin: less c b b b b
b a a a a a
intense allergic reaction 0.05 a ab a a a a a a a

• vs drinking a glass of milk or eating a fried or 0.00

RS1 RS2 RS3 RS4 Rata-rata
boiled egg Udang segar Udang rebus Udang goreng Udang autoklaf Kontrol negatif

• However, does not completely remove Arwani et al., Squalen, 2022

allergenicity:
• immune responses among allergic individuals
can vary
• doses tolerated by an individual
• In fact, roasting or frying peanut enhances the IgE
recognition of peanut allergens, more allergenic –
trimer from cross linking because of roasting/frying.
Food Allergen Management - Control
Summary
Summary
Indonesia Regulations
Indonesia Regulation Helps
Education

• Understanding food allergy vs intolerance,

• Reading and understanding food labels,
Perlindungan dari Food Fraud and Allergen

• Rantai pasok global yang kompleks, seringkali tidak menerapkan atau

tidak memungkinkan traceability, berpeluang untuk terjadinya food
fraud. Hal ini memungkinkan terdapatnya allergen secara tidak
terduga pada produk premium oleh bahan pengisi.
Adulteran Keterangan
Pati serealia dicampurkan ke Beberapa rempah seperti kunyit, jahe dan paprika bubuk
dalam rempah dilaporkan dicampur dengan pati dari singkong, gandum (gluten)
atau serealia lainya, untuk menjaga/mengatur warna,
meningkatkan volume, densitas dan parameter menguntungkan
(secara finansial) lainnya. Deteksi penambahan dan pencampuran
tepung pati pada rempah susah dilakukan secara cepat tanpa
analisis khusus. Hal ini menjadi kompleks dikarenakan regulasi
beberapa negara mengizinkan penambahan atau pencampuran
pati ke dalam rempah, sehingga deteksi adulterasi menjadi rumit.
Perlindungan dari Food Fraud and Allergen
Adulteran Keterangan
Pencampuran kulit (atau produk Adulterasi bubuk rempah terus menjadi masalah yang disebabkan oleh
samping/limbah) kacang rantai pasok berskala global dan kompleks, memungkinkan dan
tanah/kacang-kacangan ke dalam memudahkan adulterant bercampur dengan rempah. Sebagai contoh
rempah adalah recall besar besaran yang terjadi di Kanada dan AS pada tahun 2014
akibat terdeteksinya alergen kacang tanah dan kacang almond pada jintan
(putih) bubuk.

Masalah food fraud tersebut muncul karena secara penampakan dan

warna, kulit atau cangkang kacang yang sudah digiling menjadi bubuk
sangat menyerupai rempah. Beberapa rempah bubuk lainnya yang menjadi
sasaran untuk adulterasi dan menyebabkan recall termasuk kayu manis dan
paprika.

Sirup jagung ditambahkan ke Madu seringkali mengalami adulterasi dengan pencampuran sirup dari
dalam madu jagung. Sirup yang dihasilkan dari jagung tidak tergolong sebagai alergen,
namun sirup lainnya yang juga digunakan sebagai adulteran dapat berasal
dari gandum (gluten).
 terima kasih

South-East Asia Food & Agricultural Science and Technology Center

IPB University
Jl. Ulin No. 1 Kampus IPB Dramaga Bogor 16680
Phone/Fax +62 251 8629903/8629535,
email: seafast@apps.ipb.ac.id