Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

Emerging Allergens in Goji Berry Superfruit: The Identification of New IgE Binding Proteins towards Allergic Patients’ Sera

(2020) Carina Gabriela Uasuf et al.   Biomolecules

Influence of the Maillard Reaction on the Allergenicity of Food Proteins and the Development of Allergic Inflammation

(2019) Masako Toda et al.   CURRENT ALLERGY AND ASTHMA REPORTS

Lipid Transfer Protein allergy in the United Kingdom: Characterization and comparison with a matched Italian cohort

(2019) Isabel J. Skypala et al.   ALLERGY

The relevance of a digestibility evaluation in the allergenicity risk assessment of novel proteins. Opinion of a joint initiative of COST action ImpARAS and COST action INFOGEST

(2019) Kitty Verhoeckx et al.   FOOD AND CHEMICAL TOXICOLOGY

Homologous tropomyosins from vertebrate and invertebrate: recombinant calibrator proteins in functional biological assays for tropomyosin allergenicity assessment of novel animal foods.

(2019) Julia Klueber et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Development of a novel Ara h 2 hypoallergen with no IgE binding or anaphylactogenic activity

(2019) Angelika Tscheppe et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Performance of basophil activation test and specific IgG4 as diagnostic tools in nonspecific lipid transfer protein allergy: Antwerp‐Barcelona comparison

(2019) Ine I. Decuyper et al.   ALLERGY

Fermentation for tailoring the technological and health related functionality of food products

(2019) Netsanet Shiferaw Terefe et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio

(2018) Carmen Cuadrado et al.   FOOD CHEMISTRY

Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery

(2018) R. Lupi et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermal/pressure processing and simulated human digestion on the immunoreactivity of extractable peanut allergens

(2018) Simona L. Bavaro et al.   FOOD RESEARCH INTERNATIONAL

Profilin, a Change in the Paradigm

(2018) P Rodríguez del Río et al.   JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY

Plant lipid transfer proteins: are we finally closing in on the roles of these enigmatic proteins?

(2018) Johan Edqvist et al.   JOURNAL OF LIPID RESEARCH

Stability of allergens

(2018) Judith Pekar et al.   MOLECULAR IMMUNOLOGY

Acid-hydrolyzed gliadins worsen food allergies through early sensitization

(2018) Laure Castan et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

(2018) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food allergy

(2018) Harald Renz et al.   Nature Reviews Disease Primers

Protease resistance of food proteins: a mixed picture for predicting allergenicity but a useful tool for assessing exposure

(2018) Jaap Akkerdaas et al.   Clinical and Translational Allergy

Allergic reactions to hydrolysed wheat proteins: clinical aspects and molecular structures of the allergens involved

(2018) Olivier Tranquet et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Targeted LC–MS/MS Reveals Similar Contents of α-Amylase/Trypsin-Inhibitors as Putative Triggers of Nonceliac Gluten Sensitivity in All Wheat Species except Einkorn

(2018) Sabrina Geisslitz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Legume Protein Consumption and the Prevalence of Legume Sensitization

(2018) Mark Smits et al.   Nutrients

Detection of the tomato allergen Sola l 1 and evaluation of its reactivity after heat and papain treatment

(2017) Kyohei Kiyota et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Peanut digestome: Identification of digestion resistant IgE binding peptides

(2017) Luigia Di Stasio et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of processing and storage on almond ( Prunus dulcis L.) amandin immunoreactivity

(2017) Mengna Su et al.   FOOD RESEARCH INTERNATIONAL

Nutritional Wheat Amylase-Trypsin Inhibitors Promote Intestinal Inflammation via Activation of Myeloid Cells

(2017) Victor F. Zevallos et al.   GASTROENTEROLOGY

Identifying Epithelial Endocytotic Mechanisms of the Peanut Allergens Ara h 1 and Ara h 2

(2017) Dwan Price et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

Structural Characterization of the Allergenic 2S Albumin Cor a 14: Comparing Proteoform Patterns across Hazelnut Cultivars

(2017) Robin Korte et al.   JOURNAL OF PROTEOME RESEARCH

Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps

(2017) Gabriel Mazzucchelli et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

(2017) Malgorzata Teodorowicz et al.   Nutrients

Protein post-translational modifications: In silico prediction tools and molecular modeling

(2017) Martina Audagnotto et al.   Computational and Structural Biotechnology Journal

Applications of high pressure for healthier foods

(2017) Laurence Pottier et al.   Current Opinion in Food Science

The lipid interaction capacity of Sin a 2 and Ara h 1, major mustard and peanut allergens of the cupin superfamily, endorses allergenicity

(2016) A. Angelina et al.   ALLERGY

Evaluation of the cross-reactivity of antigens in Glupearl 19S and other hydrolysed wheat proteins in cosmetics

(2016) Masashi Nakamura et al.   CONTACT DERMATITIS

43nd Annual Meeting of the Arbeitsgemeinschaft Dermatologische Forschung e.V. (ADF)

(2016)   EXPERIMENTAL DERMATOLOGY

Thermal processing effects on peanut allergen Ara h 2 allergenicity in mice and its antigenic epitope structure

(2016) Wenju Zhang et al.   FOOD CHEMISTRY

Pin p 1 is a major allergen in pine nut and the first food allergen described in the plant group of gymnosperms

(2016) Beatriz Cabanillas et al.   FOOD CHEMISTRY

The structural properties and antigenicity of soybean glycinin by glycation with xylose

(2016) Guanhao Bu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6

(2016) Blanche Guillon et al.   MOLECULAR NUTRITION & FOOD RESEARCH

EAACI Molecular Allergology User's Guide

(2016) P. M. Matricardi et al.   PEDIATRIC ALLERGY AND IMMUNOLOGY

Lipid transfer proteins: classification, nomenclature, structure, and function

(2016) Tiina A. Salminen et al.   PLANTA

Effect of processing on conformational changes of food proteins related to allergenicity

(2016) Toheder Rahaman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ligand binding to an Allergenic Lipid Transfer Protein Enhances Conformational Flexibility resulting in an Increase in Susceptibility to Gastroduodenal Proteolysis

(2016) Syed Umer Abdullah et al.   Scientific Reports

First successful reduction of clinical allergenicity of food by genetic modification:Mal d 1-silenced apples cause fewer allergy symptoms than the wild-type cultivar

(2015) A. E. J. Dubois et al.   ALLERGY

What makes an allergen?

(2015) S. Scheurer et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Review of conventional and novel food processing methods on food allergens

(2015) Sai Kranthi Vanga et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A review of biomarkers for predicting clinical reactivity to foods with a focus on specific immunoglobulin E antibodies

(2015) Sakura Sato et al.   Current Opinion in Allergy and Clinical Immunology

Food processing and allergenicity

(2015) Kitty C.M. Verhoeckx et al.   FOOD AND CHEMICAL TOXICOLOGY

Potential changes in the allergenicity of three forms of peanut after thermal processing

(2015) Beatriz Cabanillas et al.   FOOD CHEMISTRY

Eighteen cases of wheat allergy and wheat-dependent exercise-induced urticaria/anaphylaxis sensitized by hydrolyzed wheat protein in soap

(2015) Tomoko Kobayashi et al.   INTERNATIONAL JOURNAL OF DERMATOLOGY

Structural Basis of IgE Binding to α- and γ-Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains

(2015) Hamza Mameri et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tracking the Fate of Pasta (T. Durum Semolina) Immunogenic Proteins by in Vitro Simulated Digestion

(2015) Gianfranco Mamone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Allergenicity of peanut component Ara h 2: Contribution of conformational versus linear hydroxyproline-containing epitopes

(2015) Hervé Bernard et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Component-resolved diagnosis of baker's allergy based on specific IgE to recombinant wheat flour proteins∗

(2015) Ingrid Sander et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Non-specific lipid transfer proteins in plants: presenting new advances and an integrated functional analysis

(2015) Fang Liu et al.   JOURNAL OF EXPERIMENTAL BOTANY

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

(2015) Frances Smith et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Cor a 14, the allergenic 2S albumin from hazelnut, is highly thermostable and resistant to gastrointestinal digestion

(2015) Sabine Pfeifer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Genetic basis and detection of unintended effects in genetically modified crop plants

(2015) Gregory S. Ladics et al.   TRANSGENIC RESEARCH

In vitro evaluation of digestive and endolysosomal enzymes to cleave CML-modified Ara h 1 peptides

(2015) Christopher P. Mattison et al.   Food Science & Nutrition

Detailed characterization of Act d 12 and Act d 13 from kiwi seeds: implication in IgE cross-reactivity with peanut and tree nuts

(2014) S. Sirvent et al.   ALLERGY

Update of the WHO/IUIS Allergen Nomenclature Database based on analysis of allergen sequences

(2014) C. Radauer et al.   ALLERGY

Peanut Allergens Alter Intestinal Barrier Permeability and Tight Junction Localisation in Caco-2 Cell Cultures1

(2014) Dwan B. Price et al.   CELLULAR PHYSIOLOGY AND BIOCHEMISTRY

Wheat allergy in children - new tools for diagnostics

(2014) M. J. Mäkelä et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Allergenic properties and differential response of walnut subjected to processing treatments

(2014) Beatriz Cabanillas et al.   FOOD CHEMISTRY

Decreased Immunoglobulin E (IgE) Binding to Cashew Allergens following Sodium Sulfite Treatment and Heating

(2014) Christopher P. Mattison et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Do lipids influence the allergic sensitization process?

(2014) Merima Bublin et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Assessment of the allergenicity of soluble fractions from GM and commercial genotypes of wheats

(2014) R. Lupi et al.   JOURNAL OF CEREAL SCIENCE

Use of a rat basophil leukemia (RBL) cell-based immunological assay for allergen identification, clinical diagnosis of allergy, and identification of anti-allergy agents for use in immunotherapy

(2014) Na Sun et al.   Journal of Immunotoxicology

Current Overview of Allergens of Plant Pathogenesis Related Protein Families

(2014) Mau Sinha et al.   TheScientificWorldJOURNAL

Generation of transgenic rice with reduced content of major and novel high molecular weight allergens

(2014) Yuko Ogo et al.   Rice

Fatty Acids, Lipid Mediators, and T-Cell Function

(2014) Anja J. de Jong et al.   Frontiers in Immunology

Allergic sensitization: food- and protein-related factors

(2014) Scott McClain et al.   Clinical and Translational Allergy

Allergic sensitization: screening methods

(2014) Gregory S Ladics et al.   Clinical and Translational Allergy

Reduction and alkylation of peanut allergen isoforms Ara h 2 and Ara h 6; characterization of intermediate- and end products

(2013) Danijela Apostolovic et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Roasting and lipid binding provide allergenic and proteolytic stability to the peanut allergen Ara h 8

(2013) Arnd Petersen et al.   BIOLOGICAL CHEMISTRY

Transport of Pru p 3 across gastrointestinal epithelium - an essential step towards the induction of food allergy?

(2013) L. Tordesillas et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Biochemical and Functional Properties of Wheat Gliadins: A Review

(2013) Sheweta Barak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Maillard reaction on biochemical properties of peanut 7S globulin (Ara h 1) and its interaction with a human colon cancer cell line (Caco-2)

(2013) Małgorzata Teodorowicz et al.   EUROPEAN JOURNAL OF NUTRITION

Structural and functional aspects of PR-10 proteins

(2013) Humberto Fernandes et al.   FEBS Journal

Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate

(2013) Allaoua Achouri et al.   FOOD RESEARCH INTERNATIONAL

Identification of Rice Proteins Recognized by the IgE Antibodies of Patients with Food Allergies

(2013) Jaroslav Goliáš et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Structure of allergens and structure based epitope predictions

(2013) Fabio Dall’Antonia et al.   METHODS

In vitro digestion of soluble cashew proteins and characterization of surviving IgE-reactive peptides

(2013) Christopher P. Mattison et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergy

(2013) Jelena Radosavljevic et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Adaptive immune activation: glycosylation does matter

(2013) Margreet A Wolfert et al.   Nature Chemical Biology

The Sensitivity and Clinical Course of Patients with Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized to Hydrolyzed Wheat Protein in Facial Soap - Secondary Publication

(2013) Makiko Hiragun et al.   ALLERGOLOGY INTERNATIONAL

Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation

(2012) S. Denery-Papini et al.   ALLERGY

Lipids are required for the development of Brazil nut allergy: the role of mouse and human iNKT cells

(2012) L. Mirotti et al.   ALLERGY

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

Determinants of Food Allergy

(2012) Madhan Masilamani et al.   IMMUNOLOGY AND ALLERGY CLINICS OF NORTH AMERICA

Analysis of the Structural and Immunological Stability of 2S Albumin, Nonspecific Lipid Transfer Protein, and Profilin Allergens from Mustard Seeds

(2012) Sofía Sirvent et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the Impact of Sequential Microwave/Ultrasound Processing on the IgE Binding Properties of Pru p 3 in Treated Peach Juice

(2012) Cristiano Garino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing

(2012) Zhen-Huang Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High-Throughput NMR Assessment of the Tertiary Structure of Food Allergens

(2012) Stefano Alessandri et al.   PLoS One

Pru p 3, the nonspecific lipid transfer protein from peach, dominates the immune response to its homolog in hazelnut

(2011) V. Schulten et al.   ALLERGY

Ber e 1 protein: the versatile major allergen from Brazil nut seeds

(2011) Marcos Alcocer et al.   BIOTECHNOLOGY LETTERS

Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays

(2011) Y. M. Vissers et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Influence of technological processing on the allergenicity of tomato products

(2011) Laura Primavesi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Emulsification of Simulated Gastric Fluids Protects Wheat α-Amylase Inhibitor 0.19 Epitopes from Digestion

(2011) Marica Consolini et al.   Food Analytical Methods

Mitigation of Major Peanut Allergens by Pulsed Ultraviolet Light

(2011) Wade W. Yang et al.   Food and Bioprocess Technology

Resistance of purified seed storage proteins from sesame (Sesamum indicum L.) to proteolytic digestive enzymes

(2011) Estibalitz Orruño et al.   FOOD CHEMISTRY

A combined methodology to detect γ-irradiated white sesame seeds and evaluate the effects on fat content, physicochemical properties and protein allergenicity

(2011) Panagiotis Zoumpoulakis et al.   FOOD CHEMISTRY

Profilins: Mimickers of Allergy or Relevant Allergens

(2011) Alexandra Santos et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

Influence of Enzymatic Hydrolysis on the Allergenicity of Roasted Peanut Protein Extract

(2011) Beatriz Cabanillas et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

Impact of Maillard Reaction on Immunoreactivity and Allergenicity of the Hazelnut Allergen Cor a 11

(2011) Małgorzata Iwan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut

(2011) Chun-qiu Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac

(2011) Fiona A. Husband et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Responsiveness of the major birch allergen Bet v 1 scaffold to the gastric environment: Impact on structure and allergenic activity

(2011) Ana I. Sancho et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity

(2011) Fany Blanc et al.   MOLECULAR NUTRITION & FOOD RESEARCH

A food matrix reduces digestion and absorption of food allergens in vivo

(2011) Veronique Schulten et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Wheat gliadins modified by deamidation are more efficient than native gliadins in inducing a Th2 response in Balb/c mice experimentally sensitized to wheat allergens

(2011) Pascal Gourbeyre et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Food Allergy

(2011) Scott H. Sicherer   MOUNT SINAI JOURNAL OF MEDICINE

Pathophysiology of Food Allergy

(2011) Brian P. Vickery et al.   PEDIATRIC CLINICS OF NORTH AMERICA

Generation of Transgenic Rice Lines with Reduced Contents of Multiple Potential Allergens Using a Null Mutant in Combination with an RNA Silencing Method

(2011) Yuhya Wakasa et al.   PLANT AND CELL PHYSIOLOGY

Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut

(2011) Yvonne M. Vissers et al.   PLoS One

Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts

(2010) Weihua Wade Yang et al.   International Journal of Food Engineering

High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens

(2010) Phil E. Johnson et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Poster Sessions

(2009)   ALLERGY

Soybean β-conglycinin as the main allergen in a patient with food-dependent exercise-induced anaphylaxis bytofu: food processing alters pepsin resistance

(2009) A. Adachi et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Identification of European Allergy Patterns to the Allergen Families PR-10, LTP, and Profilin from Rosaceae Fruits

(2009) Maj-Britt Schmidt Andersen et al.   CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY

Is high-pressure treatment able to modify the allergenicity of the main apple juice allergen, Mal d1?

(2009) Milan Houska et al.   HIGH PRESSURE RESEARCH

Pru p 3 as a marker for symptom severity for patients with peach allergy in a birch pollen environment

(2009) Sonja Gaier et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Characterization of plant food allergens: An overview on physicochemical and immunological techniques

(2009) Andrea Harrer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Allergy to wheat and related cereals

(2008) A. S. Tatham et al.   CLINICAL AND EXPERIMENTAL ALLERGY

The impact of processing on allergenicity of food

(2008) EN Clare Mills et al.   Current Opinion in Allergy and Clinical Immunology

Effects of Processing on Immunoreactivity of Cashew Nut (Anacardium occidentale L.) Seed Flour Proteins

(2008) Mahesh Venkatachalam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Allergens are distributed into few protein families and possess a restricted number of biochemical functions

(2008) Christian Radauer et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Effects of Pulsed UV-Light on Peanut Allergens in Extracts and Liquid Peanut Butter

(2008) S.-Y. Chung et al.   JOURNAL OF FOOD SCIENCE

Legumin allergens from peanuts and soybeans: Effects of denaturation and aggregation on allergenicity

(2008) Evelien L. van Boxtel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Purification and structural stability of the peach allergens Pru p 1 and Pru p 3

(2008) Sonja Gaier et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

(2007) Y.-S. Song et al.   FOOD CHEMISTRY