Ranking of 10 legumes according to the prevalence of sensitization as a parameter to characterize allergenic proteins

Predicting the allergenicity of novel proteins is challenging due to the absence of validated predictive methods and a well-defined reference set of proteins. The prevalence of sensitization could be a parameter to select reference proteins to characterize allergenic proteins. This study investigated whether the prevalence of sensitization of...

Digestion and Transport across the Intestinal Epithelium Affects the Allergenicity of Ara h 1 and 3 but Not of Ara h 2 and 6

Scope: No accepted and validated methods are currently available which can accurately predict protein allergenicity. In this study, the role of digestion and transport on protein allergenicity is investigated. Methods and results: Peanut allergens (Ara h 1, 2, 3, and 6) and a milk allergen (β-lactoglobulin) are transported across pig intestinal...

Predicting the allergenicity of legume proteins using a PBMC gene expression assay

Background: Food proteins differ in their allergenic potential. Currently, there is no predictive and validated bio-assay to evaluate the allergenicity of novel food proteins. The objective of this study was to investigate the potential of a human peripheral blood mononuclear cell (PBMC) gene expression assay to identify biomarkers to predict...

Legume Protein Consumption and the Prevalence of Legume Sensitization

Sensitization and allergy to legumes can be influenced by different factors, such as exposure, geographical background, and food processing. Sensitization and the allergic response to legumes differs considerably, however, the reason behind this is not yet fully understood. The aim of this study is to investigate if there is a correlation...

Allergenicity assessment strategy for novel food proteins and protein sources

To solve the future food insecurity problem, alternative and sustainable protein sources (e.g. insects, rapeseed, fava bean and algae) are now being explored for the production of food and feed. To approve these novel protein sources for future food a comprehensive risk assessment is needed according to the European food legislation....

Effect of thermal processing on mealworm allergenicity

Scope: The growing world population requires the exploration of new sustainable protein sources to ensure food security. Insects such as mealworm are promising candidates. For safety reasons, a risk assessment, including allergy risks, is needed. Since allergenicity can be influenced by thermal processing, it is highly important to take this...

Schaaldierallergie en het risico op voedselallergie bij consumptie van nieuwe eiwitten [Allergy to shellfish and the risk of food allergy in consumption of new proteins]

Patients with a shrimp allergy, can also react to similar allergens from other crustaceans, shellfish or mollusks. Due to the quest for new protein sources, insects are being looked at to see if they could be a source for these proteins. In vitro studies show that the crustacean allergic patients are at risk to develop allergic symptoms when...

Actiegrenswaarden voor may contain-vermelding [Action levels for 'may contain' labelling]

Food allergic patients average one unexpected allergic reaction per yeer. A major cause of reactions is the unintentional presence ofallergens in packaged foods as a result of cross contamination during production. Consumers encounter voluntary labeling alerts like "may contain traces of ..." which show a poor correlation with the actual...