Allergen Stability in Food Allergy: A Clinician’s Perspective

PURPOSE OF REVIEW: The globally rising food allergy prevalence is associated with the urgent need for new disease prevention methods, efficient treatment, and reliable risk assessment methods for characterization of food allergens. Due to inter-individual variations in the digestive system, food all...

Descripción completa

Detalles Bibliográficos
Autores principales: Koidl, Larissa, Gentile, Salvatore Alessio, Untersmayr, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10506954/
https://www.ncbi.nlm.nih.gov/pubmed/37665560
http://dx.doi.org/10.1007/s11882-023-01107-9
_version_ 1785107212854624256
author Koidl, Larissa
Gentile, Salvatore Alessio
Untersmayr, Eva
author_facet Koidl, Larissa
Gentile, Salvatore Alessio
Untersmayr, Eva
author_sort Koidl, Larissa
collection PubMed
description PURPOSE OF REVIEW: The globally rising food allergy prevalence is associated with the urgent need for new disease prevention methods, efficient treatment, and reliable risk assessment methods for characterization of food allergens. Due to inter-individual variations in the digestive system, food allergens are degraded to a different extent in each person. Food processing also influences allergen digestion. RECENT FINDINGS: In this review, we provide an overview of the digestive system with focus on relevance for food allergy. Main food proteins causing allergic reactions are evaluated, and the combined role of food processing and digestion for allergen stability is highlighted. Finally, clinical implications of this knowledge are discussed. SUMMARY: Recent literature shows that allergen digestibility is dependent on food processing, digestive conditions, and food matrix. Digestion affects proteins allergenicity. It is currently not possible to predict the immunogenicity of allergens solely based on protein stability.
format Online
Article
Text
id pubmed-10506954
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher Springer US
record_format MEDLINE/PubMed
spelling pubmed-105069542023-09-20 Allergen Stability in Food Allergy: A Clinician’s Perspective Koidl, Larissa Gentile, Salvatore Alessio Untersmayr, Eva Curr Allergy Asthma Rep Article PURPOSE OF REVIEW: The globally rising food allergy prevalence is associated with the urgent need for new disease prevention methods, efficient treatment, and reliable risk assessment methods for characterization of food allergens. Due to inter-individual variations in the digestive system, food allergens are degraded to a different extent in each person. Food processing also influences allergen digestion. RECENT FINDINGS: In this review, we provide an overview of the digestive system with focus on relevance for food allergy. Main food proteins causing allergic reactions are evaluated, and the combined role of food processing and digestion for allergen stability is highlighted. Finally, clinical implications of this knowledge are discussed. SUMMARY: Recent literature shows that allergen digestibility is dependent on food processing, digestive conditions, and food matrix. Digestion affects proteins allergenicity. It is currently not possible to predict the immunogenicity of allergens solely based on protein stability. Springer US 2023-09-04 2023 /pmc/articles/PMC10506954/ /pubmed/37665560 http://dx.doi.org/10.1007/s11882-023-01107-9 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Koidl, Larissa
Gentile, Salvatore Alessio
Untersmayr, Eva
Allergen Stability in Food Allergy: A Clinician’s Perspective
title Allergen Stability in Food Allergy: A Clinician’s Perspective
title_full Allergen Stability in Food Allergy: A Clinician’s Perspective
title_fullStr Allergen Stability in Food Allergy: A Clinician’s Perspective
title_full_unstemmed Allergen Stability in Food Allergy: A Clinician’s Perspective
title_short Allergen Stability in Food Allergy: A Clinician’s Perspective
title_sort allergen stability in food allergy: a clinician’s perspective
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10506954/
https://www.ncbi.nlm.nih.gov/pubmed/37665560
http://dx.doi.org/10.1007/s11882-023-01107-9
work_keys_str_mv AT koidllarissa allergenstabilityinfoodallergyacliniciansperspective
AT gentilesalvatorealessio allergenstabilityinfoodallergyacliniciansperspective
AT untersmayreva allergenstabilityinfoodallergyacliniciansperspective

Ejemplares similares