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The Cystic Fibrosis Transmembrane Regulator Controls Tolerogenic Responses to Food Allergens in Mice and Humans

Emmenegger M, Zografou C, Dai Y, Hoyt LR, Gudneppanavar R, Chincisan A, Rehrauer H, Noé FJ, Zajac N, Meisl G, Schneider MM, Nguyen H, Höpker K, Knowles TPJ, Sospedra M, Martin R, Ring AM, Leeds S, Eisenbarth SC, Egan ME, Bruscia EM, Aguzzi A.   +21 more
europepmc   +1 more source

Food Safety in Finland 2022

Finnish Food Authority, Finnish Food Authority
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Food allergens

Current Opinion in Allergy and Clinical Immunology, 2001
A number of advances in the scientific knowledge concerning adverse food reactions have been made in the past few years. Understanding about the nature of the food allergen itself, the molecular characterization of the epitopes on these allergens, the pathophysiology of the clinical reaction, and the diagnostic methods have all been significantly ...
W, Burks, R, Helm, S, Stanley, G A, Bannon   +3 more
openaire   +4 more sources

Structural relatedness of plant food allergens with specific reference to cross-reactive allergens: An in silico analysis

Journal of Allergy and Clinical Immunology, 2005
The body of sequence and structural information on allergens and the sequence analysis of whole plant genomes are facilitating the application of bioinformatic approaches to identifying and defining plant allergens.
Sam Griffiths-Jones, Heimo Breiteneder, John A Jenkins   +2 more
exaly   +2 more sources

Allergenic foods

Critical Reviews in Food Science and Nutrition, 1996
Virtually all food allergens are proteins, although only a small percentage of the many proteins in foods are allergens. Any food that contains protein has the potential to cause allergic reactions in some individuals. However, a few foods or food groups are known to cause allergies on a more frequent basis than other foods.
Hefle, Susan L., Nordlee, Julie A., Taylor, Steve L.   +2 more
openaire   +2 more sources

Stability of food allergens and allergenicity of processed foods

Journal of Chromatography B: Biomedical Sciences and Applications, 2001
The allergenicity of food could be altered by several processing procedures. For various foods of animal and plant origin the available literature on this alteration is described. Investigations on hidden allergens in food products are also dealt with.
M, Besler, H, Steinhart, A, Paschke
openaire   +2 more sources

Recombinant food allergens

Journal of Chromatography B: Biomedical Sciences and Applications, 2001
Allergenic (glyco)proteins are the elicitors of food allergies and can cause acute severe hypersensitivity reactions. Recombinant food allergens are available in standardised quantity and constant quality. Therefore, they offer new perspectives to overcome current difficulties in the diagnosis, treatment and investigation of food allergies. This review
A R, Lorenz, S, Scheurer, D, Haustein, S, Vieths   +3 more
openaire   +2 more sources

Biochemistry of food allergens

Clinical Reviews in Allergy & Immunology, 1999
The proteins within foods that are allergenic represent a wide variety of proteins with functions that vary from storage to enzymatic activity. General characteristics of food allergens include an acidic isoelctric point, abundance in the food, stability to digestion, and the presence of multiple, linear IgE binding epitopes.
J S, Stanley, G A, Bannon
openaire   +2 more sources