Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2012

Autores

Joana Costa (Autor) Outra; Isabel Mafra (Autor) FFUP; Isabel Carrapatoso (Autor) Outra; Maria Beatriz P P Oliveira (Autor) FFUP

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 60

Páginas: 1337-1349

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 43 Citações

Scopus - 55 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 13