Food Biochemistry and Food Processing (2 edition)

BLBS102-c42 BLBS102-Simpson March 21, 2012 14:27 Trim: 276mm X 219mm Printer Name: Yet to Come

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Food Allergens

J. I. Boye, A. O. Danquah, Cin Lam Thang, and X. Zhao

Introduction

Food Hypersensitivity

Food Allergy

Immediate Hypersensitivity Reactions

Delayed Hypersensitivity Reactions

Food Intolerance

Metabolic Food Disorders

Anaphylactoid Responses

Milk Allergens

Milk Protein

Major Milk Allergens

Caseins

β-Lactoglobulin

α-Lactalbumin

Bovine Serum Albumin

Lactoferrin

Milk Allergen Cross-Reactivities

Threshold Dose

Effect of Processing on the Allergenicity of Cow’s Milk

Proteins

Heat treatment

Hydrolysis

Radiation

High-Pressure Treatment

Egg Allergens

Prevalence, Symptoms and Thresholds

Major Egg Allergens

Thresholds of Clinical Reactivity to Eggs

Soya bean Allergens

Major Soya Allergens

Prevalence, Symptoms and Threshold

Effect of Processing on Soya Allergens

Soya Allergen Cross-Reactivities

Peanut and Tree Nut Allergens

Prevalence and Threshold

Major Peanut and Tree Nut Allergens

Processing-Induced Changes in Peanut and Tree Nut

Allergenic Proteins

Fish and Shellfish Allergens

Allergens in Cereals

Celiac Disease

IgE-Mediated Cereal Allergy

Foods to Avoid for Gluten-Sensitive Enteropathy

Patients and IgE-Mediated Cereal-Allergic Patients

Sesame and Mustard Allergens

Sesame Allergy

Mustard Seed Allergy

Minor Food Allergens

Management of Food Allergy

Methods for Detecting Allergens

ELISA-Based Detection Methods

Sandwich ELISA

Competitive ELISA

LFA and Dipstick Tests

Proteomic Approach

DNA-Based Allergen Detection Methods

Polymerase Chain Reaction (PCR) with

Gel Electrophoresis

PCR with ELISA

Real-Time PCR

Conclusion

Acknowledgement

References

Abstract:The management of allergens along the food value chain

and the diagnosis of food allergic diseases continue to pose serious

challenges to the food industry as well as health care professionals.

Of the over 170 foods known to provoke allergic reactions, nine

foods (and their derived products) are today considered to be major

allergens accounting for over 90% of all food allergic reactions.

These priority allergens include milk, eggs, soya beans, peanuts,

tree nuts (e.g. almonds, walnuts, pecans, cashews, Brazil nuts, hazel

nuts, pistachios, pine nuts, macadamia nuts, chestnuts and hick-

ory nuts), seafood such as fish (i.e. both saltwater and freshwater

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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