Allergenic Properties and Molecular Characteristics of Food Allergens
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (15 August 2024) | Viewed by 2898
Special Issue Editor
Special Issue Information
Dear Colleagues,
Food allergy represents a burgeoning health crisis. Its prevalence has surged rapidly in recent decades, and likewise, research in the field of food allergy is increasing. Meanwhile, vital progress has been made regarding the characterization of food allergens, the study of their immunological properties, and their detection in natural sources and in processed products. A food allergen first elicits an immunoglobulin E (IgE) response in predisposed subjects, and then, on subsequent exposures, may elicit a clinical reaction to the same or similar proteins.
Known food allergens belong to a relatively restricted number of protein families, characterized by biochemical and physicochemical properties that may or may not include thermal stability and resistance to proteolysis. The allergenicity of a food protein cannot be predicted. However, determining whether it belongs to a certain family of allergenic proteins enables us to understand whether a molecule is possibly predisposed to becoming an allergen; this represents an important first step, and may contribute to determining the allergenic risk.
The aim of this Special Issue of Foods is to gather and present cutting-edge research on the properties and molecular characteristics of food allergens. This Special Issue welcomes the submission of original research articles and reviews on this topic.
Dr. Claudia Alessandri
Guest Editor
Manuscript Submission Information
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Keywords
- allergen
- allergy diagnosis
- IgE
- immunoassays
- mass spectrometry
- allergen detection
- new allergenic proteins
- bioinformatics of allergens
- food allergens
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