2016/01/01 by Sandra Denery‐Papini, Denery-Papini, Sandra, Colette Larré +3
Biochemistry, Genetics and Molecular Biology · Medicine · #0 #Allergen potential #Allergie alimentaire #Cell models #European network #Food Allergy and Anaphylaxis Research #Food allergy #In vitro tools #Modèles cellulaires #Méthodes in vitro #Potentiel allergène #Protein Hydrolysis and Bioactive Peptides #Réseau européen
paper · pdf · doi:10.15454/1.5135847882276418e12
openalex publication_date 2016/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/19
New protein ingredients will be placed on the market and will require evaluating the risk of food allergy. The paper mentions the limitations of current methods of allergic risk assessment and presents in vitro methods and cell models being developed based on the key steps of allergy. A relevant approach must take into account the property of proteins to trigger allergic reactions in people already allergic but also most particularly, their ability to de novo sensitize individuals. Food allergens possess particular structural features and a resistance to digestive enzymes. However, these parameters are not sufficient for risk prediction. The allergen potential of a protein also depends on its capacity to cross the intestinal epithelium in an immunologically active form and to activate cells from innate and adaptive immunity.