Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance

• Type: Another Publication in an International Scientific Journal
• Date: 2012

Authors

Joana Costa (Author) Other; Isabel Mafra (Author) FFUP; Isabel Carrapatoso (Author) Other; Maria Beatriz P P Oliveira (Author) FFUP

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 60

Pages: 1337-1349

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 43 Citations

Scopus - 55 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-D16

DOI: 10.1021/jf2044923

Abstract (EN): Almond (Prunus dulcis) has been widely used in all sorts of food products (bakery, pastry, snacks), mostly due to its pleasant flavor and health benefits. However, it is also classified as a potential allergenic seed known to be responsible for triggering several mild to life-threatening immune reactions in sensitized and allergic individuals. Presently, eight groups of allergenic proteins have been identified and characterized in almond, namely, PR-10 (Pru du 1), TLP (Pm du 2), prolamins (Pm du 2S albumin, Pm du 3), profilins (Pm du 4), 60sRP (Pm du 5), and cupin (Pm du 6, Pm du gamma-conglutin), although only a few of them have been tested for reactivity with almond-allergic sera. To protect sensitized individuals, labeling regulations have been implemented for foods containing potential allergenic ingredients, impelling the development of adequate analytical methods. This work aims to present an updated and critical overview of the molecular characterization and clinical relevance of almond allergens, as well as review the main methodologies used to detect and quantitate food allergens with special emphasis on almond.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13