New Life Science Findings Has Been Reported by Investigators at Beijing Forestry University (Allergenic Risk Assessment of Enolase Leaked From Saccharomyces Cerevisiae Under Pressurization).

A recent report from Beijing Forestry University in China discusses the potential allergenic risk of enolase, a protein found in Saccharomyces cerevisiae, a type of yeast commonly used in food processing. The study found that high hydrostatic pressure (HHP) used in food sterilization and processing can release allergenic proteins into the food, increasing the risk of sensitization. The researchers characterized and quantified the leaked enolase using various methods and found a progressive release of the allergen under HHP. The findings have implications for understanding the safety hazards of allergens in HHP processing and advocating for the adoption of HHP technology in the food sector. [Extracted from the article]