Hypoallergenic legume crops and food allergy: factors affecting feasibility and risk.
Abstract
Currently, the sole strategy for managing food hypersensitivity involves strict avoidance
of the trigger. Several alternate strategies for the treatment of food allergies are
currently under study. Also being explored is the process of eliminating allergenic
proteins from crop plants. Legumes are a rich source of protein and are an essential
component of the human diet. Unfortunately, legumes, including soybean and peanut,
are also common sources of food allergens. Four protein families and superfamilies
account for the majority of legume allergens, which include storage proteins of seeds
(cupins and prolamins), profilins, and the larger group of pathogenesis-related proteins.
Two strategies have been used to produce hypoallergenic legume crops: (1) germplasm
lines are screened for the absence or reduced content of specific allergenic proteins
and (2) genetic transformation is used to silence native genes encoding allergenic
proteins. Both approaches have been successful in producing cultivars of soybeans
and peanuts with reduced allergenic proteins. However, it is unknown whether the cultivars
are actually hypoallergenic to those with sensitivity. This review describes efforts
to produce hypoallergenic cultivars of soybean and peanut and discusses the challenges
that need to be overcome before such products could be available in the marketplace.
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https://hdl.handle.net/10161/4055Published Version (Please cite this version)
10.1021/jf902526yPublication Info
Riascos, John J; Weissinger, Arthur K; Weissinger, Sandra M; & Burks, A Wesley (2010). Hypoallergenic legume crops and food allergy: factors affecting feasibility and risk.
J Agric Food Chem, 58(1). pp. 20-27. 10.1021/jf902526y. Retrieved from https://hdl.handle.net/10161/4055.This is constructed from limited available data and may be imprecise. To cite this
article, please review & use the official citation provided by the journal.
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