Influence des procédés industriels sur l'allergénicité des aliments

Abstract : The prevalence of the food allergy is in constant increase. At the same time food consumptions and food they even evolve. The food, more and more subjected to the industrial treatments, can present a modified allergenicity. The aim of this thesis will be to estimate the influence of the various industrial processes on the immunoreactivity of modified food proteins. The various studies presented in the work will approach the effect of the texturisation on proteins of soy or the extrusion on flaxseed proteins (heat treatment), the effect of the incorporation of new ingredients in the modern food (inuline, flaxseed). The allergenicity of recombinant proteins (biotechnological process) will be approached through two studies: the one will propose peanut recombinant proteins as a diagnostic tool, in particular for the basophil activation test (BAT); other one will try to demonstrate the allergenic harmlessness of a recombinant human lysozyme, which will be used in human food. The study of these allergenic properties will be realized by the in vivo tests (prick tests) and by the in vitro tests (IgEs). Studies by immunoblot and by infrared spectrometry will allow identifying modified proteins. Finally cellular tests (BAT) will be also performed.
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Patricia Franck. Influence des procédés industriels sur l'allergénicité des aliments. Sciences agricoles. Université Henri Poincaré - Nancy 1, 2008. Français. ⟨NNT : 2008NAN10133⟩. ⟨tel-01748546⟩

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