IgE-mediated Anisakis allergy in children

Pontone, Matteo; Giovannini, Mattia; Barni, Simona; Mori, Francesca; Venturini, Elisabetta; Galli, Luisa; Valleriani, Claudia; Vecillas, Leticia de las; Saçkesen, Cansın; Lopata, Andreas L.; Büyüktiryaki, Betül

doi:10.15586/aei.v51i1.692

Cited by 11 publications

(10 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…OVM may play a more important role in the pathogenesis of EW allergic reactions than other EW proteins. Several modification experiments, such as covalent bonding, superheated steam treatment, and electrolysis, can effectively reduce the allergenicity of OVM [ 97 , 98 , 99 ]. Additionally, OVM-derived peptides are biologically active, and using suitable enzymes for OVM hydrolysis can yield active peptides for use in nutritional preparations or food processing.…”

Section: Fractionation Of Egg Proteinsmentioning

confidence: 99%

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

et al. 2023

View full text Add to dashboard Cite

This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.

show abstract

Section: Fractionation Of Egg Proteinsmentioning

confidence: 99%

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Allergen of Anisakis simplex , a parasitic nematode contained in a large proportion of commercial fish and seafood, has been described as the cause of relapsing acute urticaria in children and adolescents not sensitized to Ascaris or fish [ 49 ]. Some Anisakis simplex allergens are highly resistant to heat and freezing [ 50 ]. Sensitization may occur even in populations with low consumption of raw or undercooked fish.…”

Section: Ingestionmentioning

confidence: 99%

Hidden and Rare Food Allergens in Pediatric Age

et al. 2023

Self Cite

View full text Add to dashboard Cite

In food allergy management, the avoidance of the allergen that caused the reaction plays a fundamental role. Nevertheless, that can be thwarted in case of accidental exposure to a rare or hidden allergen, causing the adoption of a monotonous diet and a consequent reduction in the quality of life of the patient and their family. The identification of a rare and hidden allergen is an important diagnostic challenge, taking into account that a significant proportion of all food reactions is in reality due to them. The aim of the present review is to provide the pediatric allergist an overview of the possible sources of rare and hidden food allergens, taking into consideration the routes of exposure to these potential allergens with the main examples published in the scientific literature and the distinction between types of direct or cross-contamination. The identification of the allergen responsible for the reaction and the provision of a dietary advice customized for the specific individual’s dietary habits is essential to improve quality of life of the familiar nucleus and to reduce the risk of further allergic reactions.

show abstract

“…Some allergens have specific characteristics; for example, Ani s 4 and Ani s 6 are resistant to gastric pepsin [ 120 ]. The proteins that evoke allergies in over 50% of patients are called major allergens, and they include Ani s 1, Ani s 2, Ani s 7, Ani s 12, Ani s 13, and Ani s 14 [ 121 , 122 ]. Ani s 2 and Ani s 3 are so-called panallergens, and they are responsible for cross-reactions with other food allergens [ 123 ].…”

Section: Anisakis—a Parasite Triggering Ige-mediated Host Responsementioning

confidence: 99%

“…It has seven amino acid repeats, each expressing a cleavage site for trypsin and pepsin. It is putatively cleaved in the alimentary tract into seven active peptides [ 122 ]. An allergy to it was diagnosed in 39% of tested patients [ 122 ].…”

Section: Anisakis—a Parasite Triggering Ige-mediated Host Responsementioning

confidence: 99%

“…It is putatively cleaved in the alimentary tract into seven active peptides [ 122 ]. An allergy to it was diagnosed in 39% of tested patients [ 122 ]. Ani s 11 (55 kDa) and Ani s 12 (31 kDa): proteins of unknown function that were identified by the chemiluminescence screening of the Anisakis simplex cDNA expression library.…”

Section: Anisakis—a Parasite Triggering Ige-mediated Host Responsementioning

confidence: 99%

See 1 more Smart Citation

Food Allergies and Parasites in Children

Packi,

Rudek,

Matysiak

et al. 2023

Foods

View full text Add to dashboard Cite

The dynamically growing incidence of food allergies forces the scientific community to develop new methods for their diagnosis, differentiation, and effective treatment. Parasitoses appear much less frequently in the scientific literature, as well as among the presumed causes of numerous conditions. The similarity of inflammatory mechanisms in allergies and parasitosis necessitates a revision of current diagnostic standards. A lack of specificity and the coincidence of symptoms at an early stage of disease can lead to misdiagnosis. In this paper, we attempted to perform a comparative analysis of the similarities and differences in symptoms for these two types of diseases. We described the molecular mechanisms and metabolic pathways of food allergy and parasitosis. We presented the available research methods and directions of ongoing studies aimed at implementing precise medical techniques for differential diagnosis. We discussed the allergenic properties of certain parasite proteins, using the example of myofibrillar tropomyosins from the nematode Anisakis simplex. The literature in the fields of allergology and parasitology leads to the conclusion that it is reasonable to run parallel allergological and parasitological diagnostics in patients with non-specific symptoms. This approach will facilitate accurate and early diagnosis and implementation of effective therapy.

show abstract

IgE-mediated Anisakis allergy in children

Cited by 11 publications

References 0 publications

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

Hidden and Rare Food Allergens in Pediatric Age

Food Allergies and Parasites in Children

Contact Info

Product

Resources

About