Chemical and Biological Properties of Food Allergens »

Lucjan Jedrychowski, Polish Academy of Sciences, Olsztyn

Harry Wichers, Agrotech & Food Sciences Group, Wageningen, The Netherlands

In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year — unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, Chemical and Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing.

With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized.

Covering the most important recognized allergens in the U.S. and the EU, this resource also explores cutting-edge technological and biotechnological ways to lower the immuno-reactive and allergenic properties of foods. Chemical and Biological Properties of Food Allergens evaluates the current research literature in a concise format — a must for food product developers and biochemists.

Preface vii

Acknowledgments ix

Editors xi

Contributors xiii

Abbreviations xvii

Chapter 1 Molecular, Cellular, and Physiological Mechanisms of Immunological Hyporesponsiveness/Sensitization to Food Elzbieta Kucharska Joanna Bober Tadeusz Ogoński 1

Chapter 2 Immunomodulating Properties of Food Components Lucjan J&ecedil;drychowski Anna Halász Edina Németh András Nagy 43

Chapter 3 Methods for Detection of Food Allergens Lucjan J&ecedil;drychowski André H. Penninks Maciej Kaczmarski Beata Cudowska Elżbieta Korotkiewicz-Kaczmarska Andrea Harrer Anja Maria Erler Gabriele Gadermaier Michael Faltlhansl Fátima Ferreira Martin Himly 83

Chapter 4 Recombinant Food Allergens and Their Role in Immunoassay and Immunotherapy Karin Hoffmann-Sommergruber Christina Oberhuber Merima Bublin 169

Chapter 5 General Characteristics of Food Allergens Lucjan J&ecedil;drychowski 185

Chapter 6 Milk Allergens Barbara Wróblewska Lucjan J&ecedil;drychowski 193

Chapter 7 Egg Allergens Sabine Baumgartner Patricia Schubert-Ullrich 213

Chapter 8 Fish Allergens Patrick Weber Angelika Paschke 223

Chapter 9 Seafood Allergen Overview: Focus on Crustacea Andreas Lopata Samuel Lehrer 233

Chapter 10 Nut Allergens Agata Szymkiewicz 259

Chapter 11 Peanut (Arachis hypogea) Allergens Agata Szymkiewicz 267

Chapter 12 Soy (Glycine max) Allergens Sabine Baumgartner Patricia Schubert-Ullrich 281

Chapter 13 Wheat (Triticum aestivum) Allergens Joanna Leszczynska 293

Chapter 14 Brief Characteristics of Other Important Food Allergens Lucjan J&ecedil;drychowski Matthias Egger Michael Hauser Georg Schmidt Nicole Wopfner Fátima Ferreira MichaelWallner Andreas Lopata 319

Chapter 15 Risk Analysis of Food Allergens Marielle Spanjersberg Niels Lucas Luijckx Geert Houben 387

Glossary 399

Appendix 405

Index 415