Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins
| Autor: | I. Dimitrov, Geert F. Houben, Christiane Kruse Fæste, René W.R. Crevel, Benjamin C. Remington, Anne Constable, K. C. Glenn, S. Giavi, R. Fernandez-Canton, W.M. Blom, Astrid G. Kruizinga, Charlotte Bernhard Madsen, A. Capt, Henrike Broekman |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Allergy Food Genetically Modified Basophil activation test RAPID - Risk Analysis for Products in Development Review Toxicology Bioinformatics medicine.disease_cause Immunoglobulin E Cross-reactivity In vivo study Computer model Life Enzymatic degradation Protein analysis Medicine Sensitization Risk assessment Cross reaction biology Allergen 04 agricultural and veterinary sciences General Medicine Risk factor (computing) Immunogenicity 040401 food science medicine.anatomical_structure Allergenicity Models Animal Dietary Proteins IgE EELS - Earth Environmental and Life Sciences DNA modification Healthy Living Food Hypersensitivity Human In silico Cross Reactions Antigen binding Exposure Clinical study Health hazard 03 medical and health sciences 0404 agricultural biotechnology SDG 3 - Good Health and Well-being Food allergy Hazard analysis Animals Humans Food and Nutrition Nutrition business.industry Methodology In vitro study Allergens Nonhuman medicine.disease Prick test Outcome assessment 030104 developmental biology Protein intake biology.protein Risk factor Novel proteins business Food Science |
| Zdroj: | Food and Chemical Toxicology, 112, 97-107 Food and Chemical Toxicology, 112, 97. Elsevier Limited Remington, B, Broekman, H C H, Blom, W M, Capt, A, Crevel, R W R, Dimitrov, I, Faeste, C K, Fernandez-Canton, R, Giavi, S, Houben, G, Glenn, K C, Madsen, C B, Kruizinga, A G & Constable, A 2018, ' Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins ', Food and Chemical Toxicology, vol. 112, pp. 97-107 . https://doi.org/10.1016/j.fct.2017.12.025 |
| ISSN: | 0278-6915 |
| DOI: | 10.1016/j.fct.2017.12.025 |
| Popis: | The development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity. In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new proteins, and especially to identify and characterise the risk of sensitization for IgE mediated allergy from oral exposure. Existing tools and tests are capable of assessing potential crossreactivity. However, there are few possibilities to assess the hazard due to de novo sensitization. The only methods available are in vivo models, but many limitations exist to use them for assessing risk. We conclude that there is a need to understand which criteria adequately define allergenicity for risk assessment purposes, and from these criteria develop a more suitable battery of tests to distinguish between proteins of high and low allergenicity, which can then be applied to assess new proteins with unknown risks. © 2017 The Authors Chemicals/CAS: immunoglobulin E, 37341-29-0 |
| Databáze: | OpenAIRE |
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