Allergenic risk assessment of enolase leaked from Saccharomyces cerevisiae under pressurization

High hydrostatic pressure (HHP) is widely employed in food sterilization and processing, but it can release the allergenic proteins into the food matrix, raising the risk of sensitization. In this research, the leaked allergen enolase from Saccharomyces cerevisiae after HHP-treatment was characterized and quantified by ELISA, Western -blot, and LC-MS/MS. MS2 results indicated that the amounts of leaked enolase following untreated, 300 MPa, and 600 MPa were respectively 0.0291, 0.0816, and 0.229 mu g/mL. This illustrated a progressive release of the allergen under HHP. Furthermore, Molecular docking experiments demonstrated that enolase binds ARD1, GMP1 and TDH3 during the leakage process, affecting its allergenicity. The implications of these findings are note-worthy for comprehending the safety hazards of allergens in the context of HHP processing and for advocating the adoption of HHP technology in the food sector.