4 - Allergens in foods

Abstract

Publisher Summary This chapter focuses on the allergens in foods. It presents that food protein structure probably plays an important role in determining immunogenicity by conferring the necessary stability characteristics required for ensuring that sufficient immunologically active fragments come into contact with the immune system. However, the role that allergen structure might play in triggering the production of specific IgE, rather than IgG or other immunoglobulin subclasses, is much less clear. There is little evidence that particular protein sequences or structures promote the development of IgE responses, although some animal studies have indicated that, based on a limited number of allergens tested so far, allergens are intrinsically able to preferentially elicit an IgE response. The reasons why peanut but not pea, is such an allergenic food, still eludes. It is possible that small changes in protein structure can affect stability properties. Other factors, such as the role that food processing and modification of allergens, or adjuvant effects of other food components, may also play a role in stimulating IgE, rather than IgG responses in foods such as peanuts. Only an improved understanding of these factors and the mechanisms underlying the generation of aberrant IgE responses will enable to understand what makes an immunogen become an allergen.