Scientists at the Technion Institute of Technology have developed a method to neutralize a protein that causes food allergies.
Although the research is in its early stages, the Technion scientists have thus far been able to neutralize a sesame seed protein that causes allergic reactions in many Israelis. They believe the technique can also be used to eliminate allergens in milk, peanuts and other common foods.
The Technion method utilizes high-frequency sound waves as a bludgeon to destroy the allergenic part of the protein, known as an epitope. In 95% of the cases, the allergic qualities were completely neutralized, the Technion researchers said. In fact, in experiments with rats, those allergic to sesame seeds showed no reaction to the "sound blasted" version of the food.
Technion professor Shmuel Yanai oversaw the research, along with Prof. Yuri Kogan, both of the biotechnology and food engineering faculty. Prof. Yanai said that the findings have been accepted for publication in the Journal of Allergy and Clinical Immunology, an official publication of the American Academy of Allergy, Asthma and Immunology.
"Our preliminary results are promising - we're also trying other approaches besides shock waves, novel techniques which have not had much use so far," Prof. Yanai told the Israel21c internet publication.
Although the research is in its early stages, the Technion scientists have thus far been able to neutralize a sesame seed protein that causes allergic reactions in many Israelis. They believe the technique can also be used to eliminate allergens in milk, peanuts and other common foods.
The Technion method utilizes high-frequency sound waves as a bludgeon to destroy the allergenic part of the protein, known as an epitope. In 95% of the cases, the allergic qualities were completely neutralized, the Technion researchers said. In fact, in experiments with rats, those allergic to sesame seeds showed no reaction to the "sound blasted" version of the food.
Technion professor Shmuel Yanai oversaw the research, along with Prof. Yuri Kogan, both of the biotechnology and food engineering faculty. Prof. Yanai said that the findings have been accepted for publication in the Journal of Allergy and Clinical Immunology, an official publication of the American Academy of Allergy, Asthma and Immunology.
"Our preliminary results are promising - we're also trying other approaches besides shock waves, novel techniques which have not had much use so far," Prof. Yanai told the Israel21c internet publication.