We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Food Allergens of Plant Origin.
- Authors
Zhang, Yuzhu; Che, Huilian; Li, Caiming; Jin, Tengchuan
- Abstract
This review presents an update on the physical, chemical, and biological properties of food allergens in plant sources, focusing on the few protein families that contribute to multiple food allergens from different species and protein families recently found to contain food allergens. The structures and structural components of the food allergens in the allergen families may provide further directions for discovering new food allergens. Answers as to what makes some food proteins allergens are still elusive. Factors to be considered in mitigating food allergens include the abundance of the protein in a food, the property of short stretches of the sequence of the protein that may constitute linear IgE binding epitopes, the structural properties of the protein, its stability to heat and digestion, the food matrix the protein is in, and the antimicrobial activity to the microbial flora of the human gastrointestinal tract. Additionally, recent data suggest that widely used techniques for mapping linear IgE binding epitopes need to be improved by incorporating positive controls, and methodologies for mapping conformational IgE binding epitopes need to be developed.
- Subjects
EDIBLE plants; EXTRACELLULAR matrix proteins; CYTOSKELETAL proteins; LINEAR operators; EPITOPES
- Publication
Foods, 2023, Vol 12, Issue 11, p2232
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12112232