Pulsed light as a rescue for allergy sufferers?

Beta – lactoglobulin under a magnifying glass

Researchers from Spain are studying the effect of pulsed light on increasing protein digestibility. The results are promising and may reduce the allergenic capacity of many foods. Researchers from the University of Granada and AZTI-TECNALIA Food Research Institute badali beta-lactoglobuliny. They are among the main ones cow’s milk whey proteins are also found in the milk of many others mammals, but not in human milk. These proteins are important they have an emulsifying function, however, they have one disadvantage – their compact structure makes them quite difficult to digest. This beta resistance – lactoglobulin is conducive to causing allergies.

The system for the use of pulsed ultraviolet light consists of two xenomain lamps and cooling fans. The product passes through a special, controlled belt.

Light is a hope for allergy sufferers

Scientists emphasize that heat treatment can break the structure of beta-lactoglobulins, but then they lose their functions. Such milk can no longer be used to make, for example, foam, which is very often used in processing. Use may be a rescue pulsating ultraviolet lightwhich is currently used to destroy food spoilage microorganisms. These actions can alter the structure of proteins and expose areas more sensitive to enzyme action. Importantly, these changes do not affect the emulsifying properties of beta-lactoglobulins.

Next the research is aimed at definitively proving that the increased digestibility translates into a lower risk of causing allergies. It is huge hope for all allergy sufferers. 

Changing the allergenic proteins to harmless is to increase the safety of nutrition and the quality of life of people with allergies.

A similar study was conducted with peanuts. In laboratory conditions, it was possible to eliminate as many as 80 percent allergens. The researchers explain that the pulsating light prevents the proteins of the allergens from being recognized as an allergen and does not cause the release of histamine.

Scientists place great hopes on further research.

The scourge of allergies

A food allergy is an individual, adverse reaction of the immune system to certain food components. The problem is very serious, the number of people with allergies is growing every year. It is estimated that over 17 million Europeans suffer from food allergies. Cow’s milk allergy is the most common. Scientists face a very difficult task – early diagnosis and treatment of allergies and increasing the quality of life of allergy sufferers. The above research is one of the many steps in this direction.