Food Allergens: When Friends Become Foes—Caveats and Opportunities for Oral Immunotherapy Based on Deactivation Methods

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dc.contributor.authorGil, Victoria M.
dc.contributor.authorFernández-Rivera, Nuria
dc.contributor.authorPastor Vargas, Carlos
dc.contributor.authorCintas, Pedro
dc.date.accessioned2024-04-29T17:56:22Z
dc.date.available2024-04-29T17:56:22Z
dc.date.issued2023-08-20
dc.description.abstractFood allergies represent a serious health concern and, since the 1990s, they have risen gradually in high-income countries. Unfortunately, the problem is complex because genetic, epigenetic, and environmental factors may be collectively involved. Prevention and diagnoses have not yet evolved into efficacious therapies. Identification and control of allergens present in edible substances hold promise for multi-purpose biomedical approaches, including oral immunotherapy. This review highlights recent studies and methods to modify the otherwise innocuous native proteins in most subjects, and how oral treatments targeting immune responses could help cancel out the potential risks in hypersensitive individuals, especially children. We have focused on some physical methods that can easily be conducted, along with chemo-enzymatic modifications of allergens by means of peptides and phytochemicals in particular. The latter, accessible from naturally-occurring substances, provide an added value to hypoallergenic matrices employing vegetal wastes, a point where food chemistry meets sustainable goals as well.
dc.description.departmentDepto. de Bioquímica y Biología Molecular
dc.description.facultyFac. de Ciencias Químicas
dc.description.refereedTRUE
dc.description.sponsorshipGobierno de Extremadura
dc.description.sponsorshipEuropean Commission
dc.description.statuspub
dc.identifier.citationGil, M. V., Fernández-Rivera, N., Pastor-Vargas, C., & Cintas, P. (2023). Food Allergens: When Friends Become Foes-Caveats and Opportunities for Oral Immunotherapy Based on Deactivation Methods. Nutrients, 15(16), 3650. https://doi.org/10.3390/nu15163650
dc.identifier.doi10.3390/nu15163650
dc.identifier.issn2072-6643
dc.identifier.officialurlhttps://doi.org/10.3390/nu15163650
dc.identifier.pmid37630840
dc.identifier.urihttps://hdl.handle.net/20.500.14352/103651
dc.issue.number3650
dc.journal.titleNutrients
dc.language.isoeng
dc.page.final19
dc.page.initial1
dc.publisherMDPI
dc.relation.projectIDPID2021-125295OB-I00
dc.relation.projectIDMCIN/AEI/10.13039/501100011033
dc.rightsAttribution 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject.cdu616.056.3:612.392
dc.subject.keywordFood allergy
dc.subject.keywordCow's milk proteins
dc.subject.keywordPhenolic compounds
dc.subject.keywordCircular chemistry
dc.subject.ucmCiencias Biomédicas
dc.subject.unesco3207.01 Alergias
dc.titleFood Allergens: When Friends Become Foes—Caveats and Opportunities for Oral Immunotherapy Based on Deactivation Methods
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number15(16)
dspace.entity.typePublication
relation.isAuthorOfPublication25af78c7-0077-4891-a14e-bcd8e51fe408
relation.isAuthorOfPublication.latestForDiscovery25af78c7-0077-4891-a14e-bcd8e51fe408
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