New allergenicity protocol

Allergenicity of Milk Proteins

Allergenicity assessment Chapter IV

Allergenicity is defined in this chapter as the capacity to elicit an IgE immune response upon animal or human immunisation or exposure. All newly expressed proteins in genetically modified plants that could be present in the final food or feed destined for human or animal consumption should be assessed for their potential to cause allergic reactions. This should include consideration of whethe...

Food processing and allergenicity.

Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergeni...

Allergenicity and immunogenicity of Basidiomycetes.

Species selected from six families of the class Basidiomycetes were evaluated for allergenicity in atopic and nonatopic individuals and for immunogenicity and antigenic cross-reactivity in experimental animals. Between 42% and 68% of atopic asthmatics demonstrated positive Type 1 wheal-and-flare skin reactivity to basidiomycete metabolic and somatic antigens. Sixty-four percent of skin test-pos...

In silico predictability of allergenicity: from amino acid sequence via 3-D structure to allergenicity.

In relation to the prediction of allergenicity three aspects have to be discussed: IgE immunogenicity, IgE cross-reactivity, and T-cell cross-reactivity. IgE immunogenicity depends largely on factors other than the protein itself: the context and dose and "history" of the protein by the time it reaches the immune system. It is, therefore, not fully predictable from structural information. In co...