A perspective on pea allergy and pea allergens

Taylor, Stephen L; Marsh, Justin; Koppelman, Stef J.; Kabourek, Jamie; Johnson, Philip E.; Baumert, Joseph L.

doi:10.1016/j.tifs.2021.07.017

Cited by 59 publications

(21 citation statements)

References 125 publications

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“…The latter also gave a very strong immunoreaction in the papain hydrolysate. This is consistent with the results reported in the literature by Taylor et al 29 , which identified vicilin as the immunodominant allergen in pea. It is interesting to observe that the band corresponding to Pis s 1 αβ subunit showed an increased intensity in the papain hydrolysate: as observed in chickpea hydrolysates, the reaction with this enzyme may have unmasked new epitopes triggering a stronger reaction in the hydrolysate.…”

Section: Resultssupporting

confidence: 94%

Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products

Calcinai

Bonomini²,

Faccini³

et al. 2022

Sci Rep

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The interest in agri-food residues and their valorization has grown considerably, and many of them are today considered to be valuable, under-exploited sources of different compounds and notably proteins. Despite the beneficial properties of legumes by-products, there are also some emerging risks to consider, including their potential allergenicity. In this work the immunoreactivity of chickpea, pea, and white bean by-products was assessed, and whether the production of enzymatic hydrolysates can be an effective strategy to reduce this allergenic potential. The results presented clearly indicate that the efficiency of this strategy is strongly related to the enzyme used and the food matrix. All legume by-products showed immunoreactivity towards serum of legume-allergic patients. Hydrolysates from alcalase did not show residual immunoreactivity for chickpea and green pea, whereas hydrolysates from papain still presented some immunoreactivity. However, for white beans, the presence of antinutritional factors prevented a complete hydrolysis, yielding a residual immunoreactivity even after enzymatic hydrolysis with alcalase.

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Section: Resultssupporting

confidence: 94%

Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products

Calcinai

Bonomini²,

Faccini³

et al. 2022

Sci Rep

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“…Similarly, the legume pea has also been studied in a partial substitution of cow’s milk proteins for infant formulas [ 375 , 376 , 377 ], with the main difference compared to faba beans being that substituting 50% of cow’s milk proteins with pea proteins resulted in a lower digestibility [ 375 ]. Pea allergy is well documented [ 389 ], and according to the AllergenNomenclature, pea contains three identified allergens [ 56 ]. Like lentil allergy, pea allergy has been reported as one of the most common non-priority (emerging) food allergies [ 384 , 386 ], and with the increasing use of pea protein isolate in various foods, it must be anticipated that allergy to pea will increase [ 384 , 389 ].…”

Section: Plant-based Infant Formulasmentioning

confidence: 99%

“…Pea allergy is well documented [ 389 ], and according to the AllergenNomenclature, pea contains three identified allergens [ 56 ]. Like lentil allergy, pea allergy has been reported as one of the most common non-priority (emerging) food allergies [ 384 , 386 ], and with the increasing use of pea protein isolate in various foods, it must be anticipated that allergy to pea will increase [ 384 , 389 ].…”

Section: Plant-based Infant Formulasmentioning

confidence: 99%

Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy

Maryniak

Sancho

Hansen

et al. 2022

Foods

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Cow’s milk-based infant formulas are the most common substitute to mother’s milk in infancy when breastfeeding is impossible or insufficient, as cow’s milk is a globally available source of mammalian proteins with high nutritional value. However, cow’s milk allergy (CMA) is the most prevalent type of food allergy among infants, affecting up to 3.8% of small children. Hypoallergenic infant formulas based on hydrolysed cow’s milk proteins are commercially available for the management of CMA. Yet, there is a growing demand for more options for infant feeding, both in general but especially for the prevention and management of CMA. Milk from other mammalian sources than the cow, such as goat, sheep, camel, donkey, and horse, has received some attention in the last decade due to the different protein composition profile and protein amino acid sequences, resulting in a potentially low cross-reactivity with cow’s milk proteins. Recently, proteins from plant sources, such as potato, lentil, chickpeas, quinoa, in addition to soy and rice, have gained increased interest due to their climate friendly and vegan status as well as potential lower allergenicity. In this review, we provide an overview of current and potential future infant formulas and their relevance in CMA prevention and management.

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“…These include oleosin from peanuts, gluten from wheat, or non-specific lipid transfer proteins (ns-LTPs) from seeds and fruit ( Maruyama, 2021 ). Increased incorporation of plant protein into processed foods makes it important that product labelling and manufacturing control measures are in place ( Taylor, 2021 ).…”

Section: Protein In Foodmentioning

confidence: 99%

Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein

Pearce

Brunke

2022

Journal of Experimental Botany

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Much of the research on Rubisco (Ribulose-1,5-bisphosphate carboxylase/oxygenase) aims at increasing crop yields, with the aim of increasing plant production to feed an increasing global population. However, since the identification of Rubisco as the most abundant protein in leaf material, it has also been touted as a direct source of dietary protein. The nutritional and functional properties of Rubisco are on par with many animal proteins, and are superior to many other plant proteins. Purified Rubisco isolates are easily digestable, nutritionally complete, and have excellent foaming, gelling and emulsifying properties. Despite this potential, challenges in efficiently extracting and separating Rubisco have limited its use as a global foodstuff. Leaves are lower in protein than seeds, requiring large amounts of biomass to be processed. This material normally needs to be processed quickly to avoid degradation of the final product. Extraction of Rubisco from the plant material requires breaking down the cell walls and rupturing the chloroplast. In order to obtain high quality protein, Rubisco needs to be separated from chlorophyll, and then concentrated for final use. However, with increased consumer demand for plant protein, there is increased interest in the potential of leaf protein, and many commercial plants are now being established aimed at producing Rubisco as a food protein, with over $US60 million of funding invested in the past 5 years. Is now the time for increased use of Rubisco in food production as a nitrogen source, rather than just providing a carbon source?

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A perspective on pea allergy and pea allergens

Cited by 59 publications

References 125 publications

Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products

Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products

Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy

Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein

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