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Processing approaches to reducing allergenicity in proteins

AuthorsMills, Clare; Moreno, F. Javier ; Sancho, Ana I.; Jenkins, John A.; Wichers, Harry J.
Issue Date2004
PublisherWoodhead Publishing
CitationProteins in Food Processing: 396-418 (2004)
AbstractIn order to take a systematic approach as to how allergens may be removed from foods using approaches such as raw material selection or physical processing it is important to have a clear understanding of what constitutes an allergen. Taken in its strictest sense an allergen is defined as a macromolecule to which immunoglobulin E (IgE) binds. IgE responses are generated as part of the normal immune reaction to parasitic infections, but for reasons that are only partly understood can also be generated following exposure to environmental agents, such as pollen, dusts, and foods. On a subsequent encounter the allergen is able to cross-link surface bound IgE molecules located on basophile or mast cells, causing them to release preformed inflammatory mediators, including histamine. It is these mediators which actually cause the symptoms manifested in an allergic episode which usually occurs quite rapidly following exposure and is consequently classified as a Type I hypersensitivity reaction. Such reactions are distinct from food intolerances, which are reproducible, sometimes non-immune-mediated, reactions whose symptoms can take days to manifest themselves. An example of such a condition is the gluten intolerance syndrome, Coeliac disease, and whilst the gluten proteins which trigger it are not IgE-binding proteins, some workers refer to them as allergens, and they are treated as such in the WHO Codex Alimentarius Commission Labelling regulations
Identifiersisbn: 978-0-8493-2536-6
Appears in Collections:(IFI) Libros y partes de libros
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