Abstract
17.1 Prevalence and Impact of Allergic Diseases 17.1.1 Peanut is One of the Most Potent Sources of Food Allergy 17.1.1.1 The Symptoms 17.1.1.2 Accidental Ingestion of Peanut Is Increasing 17.1.1.3 Nutritional Impact of Peanut 17.1.1.4 Economic Impact of Peanut Allergy 17.1.1.5 Peanut Allergy is a Liability to the Peanut and Food Industry 17.1.2 Attempted Solutions to Peanut Allergy 17.1.2.1 Thermal Processing 17.1.2.2 Immunotherapy 17.1.2.3 Anti-IgE Vaccine 17.1.2.4 DNA Vaccine 17.1.3 Search for a Naturally Occurring Hypoallergenic or Allergen Free Peanut Variety 17.2 Strategy to Develop a Genetically Modified Hypoallergenic Peanut 17.2.1 The Gene Silencing Principles 17.2.1.1 Posttranscriptional Gene Silencing (PTGS) Strategies to Produce a Hypoallergenic Peanut 17.2.1.2 Mechanism of PTGS 17.2.1.3 PTGS for Crop Improvement 17.2.2 Application of the Gene Silencing Principles to Peanut 17.2.2.1 Step 1: Identification and Isolation of Peanut Allergens Genes 17.2.2.2 Step 2: Construction of Peanut Ara h 2 Inverted Repeat Vectors 17.2.2.3 Step 3: Induction of Peanut Somatic Embryos 17.2.2.4 Step 4: Transformation and Regeneration of Transgenic Peanut
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