Deallergisation Trials of Pure Celery Juice and Apple-Celery Juice Mixture by Oxidation

Novotna �P.,�Setinova �I.,�Heroldova � M.,�Kminkova �M.,�Průchova �J,,�StrohalmJ.,�Fiedlerova �V.,� Winterova �R.,�KuceraP.,�HouskaM. .� (2011):�Deallergisation trials of pure celery juice and apple- celery juice mixture by oxidation .�CzechJ.�FoodSci.,�29:�190-200. ThisworkaimedtodetermineifitwaspossibletoeliminateorreducethecontentoftheApig1�allergeninceleryjuice� byoxidation, �utilisingitsnaturalpolyphenoloxidase�(PPO)�content. �Weattemptedtodetermineapossiblerelation - shipbetweentheenzymaticbrowningofceleryjuiceandthereactivityoftheApig1�allergen. �Pressedceleryjuicewas� stirred, �andsamplesforthecolourmeasurementandallergenicity, �determinedusingtheWesternBlot �(WB)�method,� werecollectedatpre-definedtimes. �Oxidationfailedtoeliminatetheallergenicityofpureceleryjuice. �Furthertrials� werefocusedonceleryallergeneliminationinapple-celeryjuicesmixturesinratiosof�3:1,�5:1,�and�7:1.�Weselectedthe� 5:1�ratioasthemostacceptablefromthesensoryperspective, �andmonitoreditsallergenicityusingtheWBmethod,� basophilactivationtest, �andskinpricktesting. �TheWBtestshowedthatoxidation, �causedbystirringfor �120�min,� reducedtheallergenicityofthemixture.�However, �thebasophilactivationtestshowednoreductionintheallergic� responsetotheoxidisedjuicemixture.�Skintestingshowedthattheoxidisedjuicemixturestirredfor �120�minexhib - itedasignificantlylowerreactionthanthejuicemixturestirredfor �60�minorceleryandapplejuicestabilisedwith� ascorbicacid. �Duetothecontradictoryresultsindifferenttests, �themethodcannotbedeclaredsuccessfulorsafe,� evenformixturesofapple-celeryjuices.