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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #378327
Research Project: Prevention of Obesity Related Metabolic Diseases by Bioactive Components of Food Processing Waste Byproducts and Mitigation of Food Allergies

Location: Healthy Processed Foods Research

Title: Food allergens of plant origin

Author
item Zhang, Yuzhu
item CHE, HUILIAN - China Agricultural University
item LI, CAIMING - Jiangnan University
item JIN, TENGCHUAN - University Of Science And Technology Of China

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/26/2023
Publication Date: 6/1/2023
Citation: Zhang, Y., Che, H., Li, C., Jin, T. 2023. Food allergens of plant origin. Foods. 12(11). Article 2232. https://doi.org/10.3390/foods12112232.
DOI: https://doi.org/10.3390/foods12112232

Interpretive Summary: The prevalence of food allergies has increased significantly in the past two to three decades. They are caused by adverse immune responses to allergenic food proteins that belong to a tiny subset of protein families. While some of these families are well known to contain food allergens, others joined this group only in the past few years. This work provides an update of the physical, chemical, and biological properties of food allergens from plant sources. Results of bioinformatics analysis are also presented for the domain structure of two novel food allergen families. The information provides a better understanding of the properties of food allergens and may give further directions for discovering new food allergens.

Technical Abstract: The prevalence of food allergies caused by adverse immune responses to allergenic food proteins has increased significantly in the past two to three decades. Food allergens belong to a tiny subset of about eighteen thousand protein families. While some of these families are well known to contain food allergens, recent research has identified novel food allergens, such as the sweet orange allergen Cit s 7 and the almond allergen Pru du 8. These new allergens belong to protein families that joined the group making up important food allergen families. This review presents an update of the physical, chemical, and biological properties of food allergens from plant sources, focusing on the few protein families that contribute multiple food allergens from different species. The domain structures of food allergens related to Cit s 7 and Pru du 8 suggested by in silico analysis are also presented. The information provides further directions for discovering new food allergens.