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Hypoallergenic legume crops and food allergy: factors affecting feasibility and risk.

dc.contributor.author Riascos, John J
dc.contributor.author Weissinger, Arthur K
dc.contributor.author Weissinger, Sandra M
dc.contributor.author Burks, A Wesley
dc.coverage.spatial United States
dc.date.accessioned 2011-06-21T17:26:25Z
dc.date.issued 2010-01-13
dc.identifier https://www.ncbi.nlm.nih.gov/pubmed/19921800
dc.identifier.uri https://hdl.handle.net/10161/4055
dc.description.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.
dc.language eng
dc.language.iso en_US
dc.publisher American Chemical Society (ACS)
dc.relation.ispartof J Agric Food Chem
dc.relation.isversionof 10.1021/jf902526y
dc.subject Arachis
dc.subject Fabaceae
dc.subject Food Hypersensitivity
dc.subject Humans
dc.subject Plant Proteins
dc.subject Plants, Genetically Modified
dc.subject Soybeans
dc.title Hypoallergenic legume crops and food allergy: factors affecting feasibility and risk.
dc.title.alternative
dc.type Journal article
duke.contributor.id Burks, A Wesley|0305433
dc.description.version Version of Record
duke.date.pubdate 2010-1-13
duke.description.issue 1
duke.description.volume 58
dc.relation.journal Journal of Agricultural and Food Chemistry
pubs.author-url https://www.ncbi.nlm.nih.gov/pubmed/19921800
pubs.begin-page 20
pubs.end-page 27
pubs.issue 1
pubs.organisational-group Duke
pubs.organisational-group Faculty
pubs.publication-status Published
pubs.volume 58
dc.identifier.eissn 1520-5118


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