Allergenicity of peanut allergens and its dependence on the structure

Geng, Qin; Zhang, Ying; Song, Min; Zhou, Xiaoya; Wu, Zhihua; Chen, Hongbing

doi:10.1111/1541-4337.13101

Cited by 17 publications

(5 citation statements)

References 217 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Among these proteins, scientists define Ara h 1, Ara h 2, and Ara h 3 as being the major protein allergens. In addition to their strong IgE-binding capacity, they represent more than 80% of the total protein pool contained in peanuts [ 6 , 31 ]. Recent studies stated that Ara h 6 displays a great recognition by immunoglobulins in the serum of allergenic patients, and that its biochemical structure and properties show a great similarity to those of Ara h 2 [ 19 ].…”

Section: Peanut Allergens and Their Mechanisms Of Actionmentioning

confidence: 99%

Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing

Haidar

Lakkis

Karam

et al. 2023

Foods

View full text Add to dashboard Cite

Peanuts are the seeds of a legume crop grown for nuts and oil production. Peanut allergy has gained significant attention as a public health issue due to its increasing prevalence, high rate of sensitization, severity of the corresponding allergic symptoms, cross-reactivity with other food allergens, and lifelong persistence. Given the importance of peanuts in several sectors, and taking into consideration the criticality of their high allergic potential, strategies aiming at mitigating their allergenicity are urgently needed. In this regard, most of the processing methods used to treat peanuts are categorized as either thermal or thermomechanical techniques. The purpose of this review is to provide the reader with an updated outlook of the peanut’s allergens, their mechanisms of action, the processing methods as applied to whole peanuts, as well as a critical insight on their impact on the allergenicity. The methods discussed include boiling, roasting/baking, microwaving, ultrasonication, frying, and high-pressure steaming/autoclaving. Their effectiveness in alleviating the allergenicity, and their capacity in preserving the structural integrity of the treated peanuts, were thoroughly explored. Research data on this matter may open further perspectives for future relevant investigation ultimately aiming at producing hypoallergenic peanuts.

show abstract

Section: Peanut Allergens and Their Mechanisms Of Actionmentioning

confidence: 99%

Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing

Haidar

Lakkis

Karam

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Высокая гиперчувствительность к белкам хранения арахиса (Ara h 1, Ara h 2, Ara h 6), проявившаяся симптомами острой аллергической реакции, высоковероятно также появилась трансдермально [13]. Сенсибилизация к главным аллергенам куриного яйца (Gal d 1, Gal d 2) подтвердила обнаруженную ранее гиперчувствительность к яйцу в моноплексном исследовании, при этом демонстрируя десенсибилизацию к данному продукту.…”

Section: клиническая практика / Clinical Practiceunclassified

Can component resolved diagnosis help establish "atopic march" trajectory?

Lepeshkova,

Andronova

2024

Russian Medical Inquiry

View full text Add to dashboard Cite

Recently, the atopic march (AM) is no longer considered a clear and sequential development of successive allergic diseases, such as atopic dermatitis (AD), asthma, and allergic rhinitis (AR). Recent studies have shown that associations between allergic disorders in children are much more complex, and there may be different variants of AM trajectories. Previously, eight classes of AM were described: (1) no allergic disorders, (2) AM, (3) AD and transient wheeze, (4) AD with later-onset rhinitis, (5) transient wheeze and later-onset rhinitis, (6) transient wheeze only, (7) eczema only, and (8) rhinitis only. 48.3% of children exhibit specific types of sequential development of allergic disorders, but only 7% exhibit profiles resembling ‘classic' AM. The aim of this article was to analyze AM trajectories in real clinical practice in children and to discuss the role of component resolved diagnosis (CRD) in the analysis of AM. The article presents anamnestic patient data and CRD results using a multiplex panel. The literature shows that AM classes do not always match the actual clinical presentation of a patient, indicating the presence of previously unreported AM trajectories. Molecular allergy diagnostics can identify true and cross-sensitization in complex clinical cases, allowing for consideration of the causes of established sensitization and conceptualization of clinical symptoms and individual AM trajectory. It is important to ensure that sensitization to true allergens is established and clinically verified. The analysis of anamnestic data can make it difficult to understand the sequence of allergic disease development. However, CRD significantly facilitates diagnostic search by allowing consideration of the order of sensitization and clinical manifestations. This can help predict the possible severity of allergic reactions to established allergens. KEYWORDS: atopic march, atopic dermatitis, allergic rhinitis, asthma, children, component resolved diagnosis, respiratory allergens. FOR CITATION: Lepeshkova T.S., Andronova E.V. Can component resolved diagnosis help establish "atopic march" trajectory? Russian Medical Inquiry. 2024;8(3):163–170 (in Russ.). DOI: 10.32364/2587-6821-2024-8-3-7.

show abstract

“…Currently, 18 allergens have been identified in peanuts. Ara h 1, Ara h 2/6, and Ara h 3 are the main peanut allergens (Geng et al., 2023). Ara h 2 and Ara h 6 exhibit the highest allergenic activity among these allergens (Apostolovic et al., 2021).…”

Section: Potential Risk Factors In Novel Synthetic Foodsmentioning

confidence: 99%

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

Wang,

Zhao,

Jiang

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant‐based foods, cultured meat, fermented foods, and microalgae‐based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme‐linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.

show abstract

Allergenicity of peanut allergens and its dependence on the structure

Cited by 17 publications

References 217 publications

Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing

Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing

Can component resolved diagnosis help establish "atopic march" trajectory?

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

Contact Info

Product

Resources

About