Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance

Costa, Joana; Carrapatoso, Isabel; Oliveira, M. Beatriz P.P.

doi:10.1021/jf2044923

Cited by 77 publications

(90 citation statements)

References 115 publications

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“…Considering the severity and the frequency of cases involving seafood allergy, in addition with the low levels (3-32 mg of allergenic proteins from fish or shellfish, respectively) responsible for eliciting observable symptoms upon ingestion, the sensitised/allergic individuals are obliged to completely avoid products susceptible of containing seafood as ingredient (Reese et al, 2005;Untersmayr et al, 2007). Therefore, in order to protect these patients against the presence of hidden allergens as a result of cross-contamination or mislabelling, reliable and highly sensitive analytical methods are vital to verify labelling compliance and to help the industrial management of fish and shellfish allergens (Costa, Mafra, Carrapatoso, & Oliveira, 2012;Herrero, Vieites, & Espiñeira, 2014;Lee & Taylor, 2011). It is generally accepted that the ideal limit of detection (LOD) for allergens in food products should range between 1 and 100 mg/kg (Poms, Klein, & Anklam, 2004).…”

Section: Detection Of Seafood Allergensmentioning

confidence: 99%

An overview on fish and shellfish allergens and current methods of detection

Fernandes

Costa

Oliveira

et al. 2015

Food and Agricultural Immunology

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Food-induced allergies are considered an important problem of public health with special impact in the quality of life of the sensitised/allergic individuals. As highly consumed foods, fish and shellfish represent a valuable source of proteins for the general population. In spite of their economical and nutritional importance, these foods are known to induce hypersensitivity reactions in sensitised/allergic individuals. So far, parvalbumins (fish) and tropomyosins (crustaceans and molluscs) have been considered major allergens in seafood allergy, being responsible for most of the reported cases of adverse immunological responses. More recently, other proteins such as arginine kinases, myosin light chains, troponins and sarcoplasmic calcium-binding proteins have been regarded as relevant allergens in fish, crustaceans and molluscs. This review focuses on seafood allergens, reporting an updated and compiled list of allergens from fish, crustaceans and mollusc species, with an overview on the most representative analytical methods for their detection.

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Section: Detection Of Seafood Allergensmentioning

confidence: 99%

An overview on fish and shellfish allergens and current methods of detection

Fernandes

Costa

Oliveira

et al. 2015

Food and Agricultural Immunology

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“…Four other potential allergens have been identified: Pru du 1, Pru du 2, Pru du 2S albumin, and Pru du γ-conglutin (Costa et al, 2012b). …”

Section: Almondmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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“…1 A large range of foods are known to be responsible for triggering allergies, but the majority of the allergic reactions can be attributed to a specific number of foods, in which are included the tree nuts. 2 Hazelnut (Corylus avellana L.) is one of the most commonly consumed tree nuts. It is well appreciated either raw or roasted and has a wide application, namely, in bakery and chocolate formulations.…”

Section: ■ Introductionmentioning

confidence: 99%

Single-Tube Nested Real-Time PCR as a New Highly Sensitive Approach to Trace Hazelnut

Costa

Kuchta

Oliveira

2012

J. Agric. Food Chem.

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Hazelnut is one of the most commonly consumed tree nuts, being largely used by the food industry in a wide variety of processed foods. However, it is a source of allergens capable of inducing mild to severe allergic reactions in sensitized individuals. Hence, the development of highly sensitive methodologies for hazelnut traceability is essential. In this work, we developed a novel technique for hazelnut detection based on a single-tube nested real-time PCR system. The system presents high specificity and sensitivity, enabling a relative limit of detection of 50 mg/kg of hazelnut in wheat material and an absolute limit of detection of 0.5 pg of hazelnut DNA (1 DNA copy). Its application to processed food samples was successfully achieved, detecting trace amounts of hazelnut in chocolate down to 60 mg/kg. These results highlight the adequacy of the technique for the specific detection and semiquantitation of hazelnut as potential hidden allergens in foods.

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Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance

Cited by 77 publications

References 115 publications

An overview on fish and shellfish allergens and current methods of detection

An overview on fish and shellfish allergens and current methods of detection

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Single-Tube Nested Real-Time PCR as a New Highly Sensitive Approach to Trace Hazelnut

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