scholarly journals Progress in the Analysis of Food Allergens through Molecular Biology Approaches

Cells ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 1073 ◽  
Author(s):  
Mariateresa Volpicella ◽  
Claudia Leoni ◽  
Maria C.G. Dileo ◽  
Luigi R. Ceci
Keyword(s):  
Geographical Area ◽  
Food Allergies ◽  
Structural Basis ◽  
Allergic Reactions ◽  
Food Protein ◽  
Food Allergens ◽  
Molecular Tools ◽  
Therapeutic Approaches ◽  
Age Range ◽  
Specific Food

Food allergies associated with class E immunoglobulins (IgE) are a serious health problem that affects between 1% and 10% of the population of developing countries, with a variability that depends on the geographical area and age range considered. These allergies are caused by a cross-link reaction between a specific food protein (the allergen) and the host IgE. Allergic reactions can range from mild itching to anaphylactic shock and there are no clues to predict the effects of an allergen. Strict avoidance of allergenic food is the only way to avoid possible serious allergic reactions. In the last 30 years a growing number of molecular studies have been conducted to obtain information on the diffusion of food allergens and to establish the structural basis of their allergenicity. At the same time, these studies have also allowed the development of molecular tools (mainly based on synthetic peptides and recombinant allergens) that can be of great help for diagnostic and therapeutic approaches of food allergies. Accordingly, this review focuses on advances in the study of food allergens made possible by molecular technologies and how results and technologies can be integrated for the development of a systematic food molecular allergology. The review may be of interest both to scientists approaching this field of investigation and to physicians who wish to have an update on the progress of research in diagnosis and therapy of food allergies.

scholarly journals GASTROINTESTINAL MANIFESTATIONS OF FOOD ALLERGY: PATHOGENESIS, CLINICAL FORMS AND CLUES TO THERAPY

2014 ◽  
Vol 11 (3) ◽  
pp. 11-20
Author(s):  
D S KOROSTOVTSEV ◽  
E A KORNIENKO ◽  
L A GALENKO ◽  
O V TRUSOVA ◽  
A V KAMAEV ◽  
...  
Keyword(s):  
Food Allergy ◽  
Mixed Type ◽  
Peripheral Circulation ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Food Protein ◽  
Food Allergens ◽  
Gastrointestinal Manifestations ◽  
Gluten Intolerance ◽  
Ige Synthesis

Food allergies (fa), defined as an adverse immune response to food proteins, effect up to 3-5% of the popula- tion in westernized countries, and their prevalence appears to be rising. a variety of mechanisms underlie the allergic reactions, not all of them run through the IgE sensitisation. the absence of sIgE in peripheral circulation characterize a group of non-Ig-Emediated disorders, such as food protein-induced enterocolitis, enteropathy and prococolitis. In case of eosinophilic esophagitis, gastritis and enterocolitis IgE sensitization arises in nearly 50%, therefore these disorders are classified as mixed-type. In some cases of gastrointestinal fa local IgE production, when switching to IgE synthesis occurs only in one organ, have been proved. although systemic investigation of this phenomenon is still lacking. Immune inflammation coursed by food allergens can involve nearly all organs and systems. this review focuses on gastroenterological manifestations of food allergy, except of broad field of gluten intolerance that demands a separate thorough reviewing.

A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy

2017 ◽  
Vol 54 (3) ◽  
pp. 346
Author(s):  
Chhavi Arya ◽  
Chetna Jantwal
Keyword(s):  
Food Allergy ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Food Groups ◽  
Consumer Protection Act ◽  
Major Food ◽  
Life Threatening ◽  
Major Allergens ◽  
Allergen Labeling

Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.

scholarly journals Hazardous Medications in Children with Egg, Red Meat, Gelatin, Fish, and Cow’s Milk Allergy

Medicina ◽  
2019 ◽  
Vol 55 (8) ◽  
pp. 501 ◽  
Author(s):  
Caglayan-Sozmen ◽  
Santoro ◽  
Cipriani ◽  
Mastrorilli ◽  
Ricci ◽  
...  
Keyword(s):  
Public Health ◽  
Public Health Problem ◽  
Elimination Diet ◽  
Red Meat ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Milk Allergy ◽  
Food Allergens ◽  
Food Ingestion ◽  
Severe Anaphylaxis

Childhood food allergies are a growing public health problem. Once the offending food allergens have been identified, a strict elimination diet is necessary in treatment or prevention of most of the allergic reactions. Accidental food ingestion can lead to severe anaphylaxis. Food- derived substances can be used in medications at various stages of the manufacturing process. In this review, the possible roles of medications which may contain egg, red meat, gelatin, and fish allergens on allergic reactions in children with food allergy were evaluated.

scholarly journals CLINICAL PROPERTIES OF FOOD ALLERGENS

2017 ◽  
Vol 14 (6) ◽  
pp. 59-68
Author(s):  
O S Fedorova ◽  
M M Fedotova ◽  
L M Ogorodova ◽  
E M Kamaltynova ◽  
T A Nagaeva
Keyword(s):  
Food Allergy ◽  
Food Source ◽  
Clinical Manifestations ◽  
Medical Community ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Significant Progress ◽  
Therapeutic Approaches ◽  
Molecular Allergology ◽  
Allergenic Proteins

Food allergy is the problems of great interest in medical community. Usually food allergy starts in infants and it is one of the main reasons of severe allergic reactions, including death as a result of anaphylaxis. In the last two decades, the development of molecular allergology facilitated significant progress in understanding of basis of food allergy. Researches in field of molecular allergology revealed that a food source can contain several different proteins responsible for allergic reaction development. Molecular structure and stability of epitopes of allergenic proteins can lead to sensitization development and severity of clinical manifestations. The aim of the present paper is to review the latest data on molecular allergology in the field of perspective diagnostics and therapeutic approaches to food allergy.

scholarly journals Food Allergy in Youth: A Primer for Allied Health Professionals

2018 ◽  
Author(s):  
Philip Welch ◽  
Lauren Maziarz ◽  
Macy McCartney ◽  
Chelsea Raker
Keyword(s):  
Food Allergy ◽  
Health Professionals ◽  
Allied Health ◽  
Relevant Literature ◽  
Food Allergies ◽  
Team Approach ◽  
Food Protein ◽  
Allied Health Professionals ◽  
Life Threatening ◽  
Specific Food

Purpose: Many youth struggle with the physical, mental, and social burdens of food allergy. The exact cause of food allergies is unknown, but several theories exist such as the “couch potato theory”, “hygiene hypothesis”, “microflora theory”, and “alarmins” theory. This non-systematic literature review summarizes the problem of youth food allergy and provides guidance to allied health professionals. Method: A literature search of the relevant literature from years 2000 through 2017 was conducted using PubMed with the key words “food allergy”, “youth”, and “management”. Results: Youth with food allergy may experience anxiety, social isolation, bullying, and depression, in addition to life-threatening allergic reactions. Managing food allergies successfully requires a team approach and begins with accurate diagnosis and identification/avoidance of specific food protein triggers. Conclusions: Several federal laws exist to help protect food allergic youth from accidental exposure. Allied health professionals play important roles in helping adolescents avoid life-threatening reactions to food allergens.

scholarly journals The Atopic March. A Literature Review

2014 ◽  
Vol 2 (3) ◽  
pp. 119-124 ◽  
Author(s):  
Juan F. Salazar-Espinosa.
Keyword(s):  
Risk Factors ◽  
Allergic Rhinitis ◽  
Food Allergies ◽  
Food Allergens ◽  
Atopic Diseases ◽  
Therapeutic Approaches ◽  
Th2 Response ◽  
Important Condition ◽  
Atopic March ◽  
Definition Of

The atopic march is defined as the progression of atopic diseases, generally during childhood, such as atopic dermatitis, asthma, allergic rhinitis and food allergies. The main risk factors for developing these atopic diseases include genetics, aeroallergens, food allergens, latefood introduction to the infant, and living in developing countries. The immunologic contributors to this problem include the Th2 response, epigenetics, and lack of certain factors like thymic stromal lymphopoietin (TSLP) and filaggrin. As a whole, the therapeutic approach has been changing during recent years because of the discovery of new factors involved in this problem. This article explains the definition of atopic march, the immunological pathway, clinical features, epidemiology and therapeutic approaches to create a context for the broader understanding of this important condition.

scholarly journals Beer and Allergens

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 79
Author(s):  
Frank Vriesekoop
Keyword(s):  
Global Health ◽  
Production Process ◽  
World Health ◽  
Health Concern ◽  
Food Allergies ◽  
Allergic Reactions ◽  
Wide Range ◽  
The World ◽  
Beer Production ◽  
Specific Food

Food allergies are an important global health concern, with many countries following the World Health Organisation’s guidelines with regards to due labelling of foods and, as such, providing forewarning about the presence of potential allergens to potential consumers. While for some produce, the link to specific allergens might be very clear to most consumers, this is not the case for all produce. People with specific food-related allergies usually know what to look out for, but occasionally, unexpected allergens are present in trusted produce. Beer is known to most to contain barley, which will contain gluten-like proteins that can cause allergic reactions in some people. Similarly, beer might contain sulphites and other potential allergens traditionally associated with beers. This review aims to examine a wide range of allergens that have entered the beer production process in recent years. As a result, examples of beers that contain one or more of the 14 EU-UK listed allergens are described, different allergen regulations in different countries are emphasised and their impact explained, and a number of case studies involving allergic reactions following exposure to and the ingestion of beer are highlighted.

scholarly journals What makes peanuts so allergenic?

2013 ◽  
Vol 78 (3) ◽  
pp. 321-331 ◽  
Author(s):  
Arnd Petersen ◽  
Wolf Becker ◽  
Uta Jappe
Keyword(s):  
Storage Proteins ◽  
Food Allergies ◽  
Heat Denaturation ◽  
Allergic Reactions ◽  
Food Allergens ◽  
Geographical Differences ◽  
Ige Reactivity ◽  
Ara H 1 ◽  
Peanut Allergens ◽  
Inhalant Allergens

Peanut allergy belongs to one of the most severe food allergies. So far 12 peanut allergens have been registered by the IUIS Allergen Nomenclature Subcommittee. Here, we describe the different peanut allergens and factors that contribute to allergenicity. Peanut contains several class I food allergens (especially Ara h 1, 2, 3) that are stable against heat denaturation and proteolytic digestion and represent storage proteins. These allergens are often associated with severe allergic reactions. Additionally, peanut contains class II food allergens (Ara h 5 and 8), where the IgE reactivity is caused by cross reactions to inhalant allergens. These allergens are mostly associated with mild to moderate allergic reactions. But the severity of symptoms may change by involvement of additional factors. The peanut matrix consists of about 50% of lipids, and allergen - lipid associations have been shown for several peanut allergens. Further factors influencing allergenicity depend on peanut varieties, geographical differences and alterations in food processing. Finally, the physiological function of allergens and the mechanisms, by which they interact with the immune system, are further modulating factors. Thus, the specific allergen structure, matrix, genetic variations, geographic alterations and further augmentation factors are important parameters that induce and influence allergenicity.

Allergic Reactions to Food Proteins

2011 ◽  
Vol 81 (23) ◽  
pp. 173-180 ◽  
Author(s):  
Barbara K. Ballmer-Weber
Keyword(s):  
Food Allergies ◽  
Allergic Reactions ◽  
Allergenic Food ◽  
Processed Foods ◽  
Legal Regulations ◽  
Pollen Allergens ◽  
Curative Therapy ◽  
Novel Foods ◽  
Allergenic Proteins ◽  
Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling “may contain” is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

New perspectives on propofol allergy

2021 ◽  
Author(s):  
Jessica L Johnson ◽  
Ashley Hawthorne ◽  
Michael Bounds ◽  
David J Weldon
Keyword(s):  
Alternative Therapy ◽  
Clinical Trial Data ◽  
Cross Reactivity ◽  
Food Allergies ◽  
Critical Examination ◽  
Evidence Based ◽  
Allergic Reactions ◽  
Definitive Evidence ◽  
Medication Costs ◽  
History Of

Abstract Purpose Propofol is an intravenous sedative used in many patient populations and care settings. Although generally considered safe and effective, the drug has historically been avoided in patients with reported allergies to egg, soy, and/or peanut on the basis of the manufacturer’s prescribing information. Concerns exist for potential adverse events, increased medication costs, reduced efficacy, and risk of medication errors when using alternative agents. Here we present a critical examination of the literature concerning cross-reactivity of food allergies with propofol to provide evidence-based recommendations for the evaluation and management of potential allergic reactions. Summary Literature regarding the history of propofol allergy warnings and clinical trial data were assessed to provide an alternative perspective on avoidance of propofol in patients with food allergies. Suspected trigger molecules are discussed with evaluation of the antigenic potential of excipient ingredients used in the manufacture of multiple propofol formulations. Evidence-based recommendations are provided for pharmacist-led screening of adult patients with reported food allergies to support selection of propofol or alternative therapy. Conclusion There is a lack of definitive evidence that propofol must be routinely avoided in patients with reported allergies to egg, soy, and/or peanut products. Data from clinical trials suggest that propofol is safe for patients with nonanaphylactic food allergies. Patients who do experience allergic reactions following administration of propofol should undergo further testing to definitively identify the specific trigger and prevent future unnecessary avoidance of preferred medication regimens. Pharmacists can play an important role in interviewing patients with reported food allergies to better determine the risk vs benefit of propofol avoidance.

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