Food Allergens

Publisher : Springer

ISBN-13 : 1493908413

Page : 208 pages

Rating : 4.5/5 from 413 voters

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens. Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to digestion and processing, seem to predominate among food allergens. Digestion susceptibility of food allergens that sensitize via the gastrointestinal tract and stability to food processing conditions are inherently related to protein structural features. Thereby, physiological changes in the digestion process, pathological conditions affecting digestion, as well as procedures and food processing conditions that affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals coming from the diet and micro biome can modulate regulatory mechanisms of the mucosal immune system and influence mucosal immunity and intestinal barrier function. The detection of allergenic ingredients in food products has received increased attention from the food industry and legislative and regulatory agencies over recent years. This has resulted in the improvement of applied safety measures that provide protection for food-allergic consumers and development of sensitive and highly specific analytical methods of food allergens detection. Food allergy is an important and common health issue and therefore there is a need to characterize the sensitizing potential of newly introduced proteins in genetically engineered foods. A combination of in vitro and in silico methods provide information that contributes to safety assessment. Suitable in vivo models may provide a more holistic assessment of allergenic potential of novel food proteins.

More Books:

Food Allergens
Language: en
Pages: 208
Authors: Tanja Ćirković Veličković
Categories: Technology & Engineering
Type: BOOK - Published: 2014-06-24 - Publisher: Springer

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harm
Managing Allergens in Food
Language: en
Pages: 336
Authors: Clare Mills
Categories: Technology & Engineering
Type: BOOK - Published: 2006-11-30 - Publisher: Woodhead Publishing

Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of aller
Food Allergens
Language: en
Pages: 232
Authors: Leo M.L. Nollet
Categories: Technology & Engineering
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press

While there are many books about various aspects of food allergy and allergens, not many comprehensively review the wide range of instrumentation and methods us
Food Allergy
Language: en
Pages: 216
Authors: Linglin Fu
Categories: Medical
Type: BOOK - Published: 2019-04-03 - Publisher: Springer

This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic
Food Allergens
Language: en
Pages: 255
Authors: Tong-Jen Fu
Categories: Technology & Engineering
Type: BOOK - Published: 2017-11-16 - Publisher: Springer

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks
Chemical and Biological Properties of Food Allergens
Language: en
Pages: 447
Authors: Lucjan Jedrychowski
Categories: Technology & Engineering
Type: BOOK - Published: 2009-09-28 - Publisher: CRC Press

In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year – unsettling statistic
Plant Food Allergens
Language: en
Pages: 248
Authors: E. N. Clare Mills
Categories: Technology & Engineering
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons

Plant Food Allergens is concerned with a paradox of immense, potentially life-threatening significance to about 1 in 100 adults and 1 in 10 children. The parado
Managing Food Allergens
Language: en
Pages: 92
Authors: Chris Hodge
Categories: Food allergy
Type: BOOK - Published: 2007 - Publisher: ALLSAFE

Management of Food Allergens
Language: en
Pages: 272
Authors: Jacqueline Coutts
Categories: Technology & Engineering
Type: BOOK - Published: 2009-07-15 - Publisher: John Wiley & Sons

One of the greatest challenges facing the food industry isproviding safe food to an ever-increasing number of allergicconsumers through a global supply chain. A
Food Allergen Labeling and Consumer Protection Act
Language: en
Pages: 14
Authors: United States. Congress. Senate. Committee on Health, Education, Labor, and Pensions
Categories: Allergens
Type: BOOK - Published: 2002 - Publisher: