Peanut allergens: an overview.

Abstract

Peanut is recognized as a potent food allergen producing one of the most frequent food allergies. This fact has originated the publication of an elevated number of scientific reports dealing with peanut allergens and, especially, the prevalence of peanut allergy. For this reason, the information available on peanut allergens is increasing and the debate about peanut allergy is always renewed. This article reviews the information currently available on peanut allergens and on the techniques used for their chemical characterization. Moreover, a general overview on the current biotechnological approaches used to reduce or eliminate peanut allergens is also provided.

• Authors: Jorge Sáiz, Cristina Montealegre, Maria Luisa Marina, Carmen García-Ruiz
• Journal: Critical reviews in food science and nutrition (Crit Rev Food Sci Nutr) Vol. 53 Issue 7 Pg. 722-37 ( 2013) ISSN: 1549-7852 [Electronic] United States
• PMID: 23638932 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't, Review)

Chemical References

• Allergens
• Plant Proteins

Topics

• Allergens (chemistry, immunology)
• Animals
• Arachis (chemistry)
• Biotechnology (methods)
• Humans
• Peanut Hypersensitivity (immunology, prevention & control)
• Plant Proteins (analysis, chemistry, immunology)