Literature DB >> 8959380

Principles and characteristics of food allergens.

S L Taylor1, S B Lehrer.   

Abstract

Food allergens are typically proteins that are resistant to digestion, acid, and heat treatments. However, some notable exceptions exist. The amount of these proteins needed to elicit an allergic response in previously sensitized individuals is quite low (milligram amounts). The allergenicity of specific proteins derived from known allergenic sources can be determined, whereas the potential allergenicity of proteins derived from sources of unknown allergenicity is much harder to assess.

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Year:  1996        PMID： 8959380     DOI： 10.1080/10408399609527761

Source DB:  PubMed          Journal:  Crit Rev Food Sci Nutr        ISSN： 1040-8398            Impact factor:   11.176


  8 in total

Review 1.  Household arthropod allergens in Korea.

Authors:  Tai-Soon Yong; Kyoung Yong Jeong
Journal:  Korean J Parasitol       Date:  2009-10       Impact factor: 1.341

2.  Studies on BN rats model to determine the potential allergenicity of proteins from genetically modified foods.

Authors:  Xu-Dong Jia; Ning Li; Yong-Ning Wu; Xiao-Guang Yang
Journal:  World J Gastroenterol       Date:  2005-09-14       Impact factor: 5.742

Review 3.  Assessment of protein allergenicity on the basis of immune reactivity: animal models.

Authors:  Ian Kimber; Rebecca J Dearman; Andre H Penninks; Leon M J Knippels; Robert B Buchanan; Bruce Hammerberg; Hilary A Jackson; Ricki M Helm
Journal:  Environ Health Perspect       Date:  2003-06       Impact factor: 9.031

Review 4.  Protein digestibility and relevance to allergenicity.

Authors:  Gary Bannon; Tong-Jen Fu; Ian Kimber; Dennis M Hinton
Journal:  Environ Health Perspect       Date:  2003-06       Impact factor: 9.031

5.  Relationships between IgE/IgG4 epitopes, structure and function in Anisakis simplex Ani s 5, a member of the SXP/RAL-2 protein family.

Authors:  María Flor García-Mayoral; Miguel Angel Treviño; Teresa Pérez-Piñar; María Luisa Caballero; Tobias Knaute; Ana Umpierrez; Marta Bruix; Rosa Rodríguez-Pérez
Journal:  PLoS Negl Trop Dis       Date:  2014-03-06

Review 6.  Key issues for the assessment of the allergenic potential of genetically modified foods: breakout group reports.

Authors:  Dori R Germolec; Ian Kimber; Lynn Goldman; MaryJane Selgrade
Journal:  Environ Health Perspect       Date:  2003-06       Impact factor: 9.031

7.  Assessment of the allergic potential of food protein extracts and proteins on oral application using the brown Norway rat model.

Authors:  Léon M J Knippels; André H Penninks
Journal:  Environ Health Perspect       Date:  2003-02       Impact factor: 9.031

8.  Allergic sensitization: screening methods.

Authors:  Gregory S Ladics; Jeremy Fry; Richard Goodman; Corinne Herouet-Guicheney; Karin Hoffmann-Sommergruber; Charlotte B Madsen; André Penninks; Anna Pomés; Erwin L Roggen; Joost Smit; Jean-Michel Wal
Journal:  Clin Transl Allergy       Date:  2014-04-15       Impact factor: 5.871
  8 in total

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