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Definition and design of hypoallergenic foods

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Abstract

The most common food allergies in adulthood are to plant foods (nuts, legumes, fruits, and vegetables). Eliminating relevant allergens in the plant itself represents a new approach to allergen avoidance for the primary, secondary, and tertiary prevention of food allergies. A variety of methods have been used to date with varying success in proof-of-concept investigations into the design of hypoallergenic foods. The present paper provides an overview of the current status of various hypoallergenic foods produced in model allergen plants (rice, soy, apple, tomato, carrot, peanut). Perspectives and challenges are discussed. The marketing of genetically modified hypoallergenic foods produced in this way is not currently foreseeable.

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Abbreviations

DBPCFC:

Double-blind placebo-controlled food challenge

dsRNA:

Double-stranded RNA

EAST:

Enzyme allergosorbent test

EFSA:

European Food Safety Authority

ELISA:

Enzyme linked immunosorbent assay

GenTG:

Genetic Engineering Act

GM:

Genetically modified

GMO:

Genetically modified organisms

HA:

Hypoallergenic

HPLC:

High performance liquid chromatography

hpRNA:

Hairpin RNA

IgE:

Immunoglobulin E

LOAEL:

Lowest observed adverse effect level

LTP:

Lipid transfer protein

mRNA:

Messenger RNA

nsLTP:

Non-specific lipid transfer protein

NTWG:

New Techniques Working Group

PR-10:

Pathogenesis-related protein family 10

PTGS:

Post-transcriptional gene silencing

RNA:

Ribonucleic acid

RNAi:

RNA interference

RNase:

Ribonuclease

RT-PCR:

Reverse transcriptase-polymerase chain reaction

siRNA:

Short interfering RNA

SIT:

Specific immunotherapy

TALEN:

Transcription activator-like effector nucleases

TILLING:

Targeting induced local lesions in genomes

UDP:

Uridine diphosphate

WT:

Wild-type

ZKBS:

German Central Commission for Biological Safety (Zentrale Kommission für die Biologische Sicherheit)

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Authors and Affiliations

  1. Department of Dermatology, University Hospital Erlangen, Friedrich-Alexander-University Erlangen-Nuernberg, Erlangen-Nuernberg, Germany

    Vera Mahler

  2. Department of Dermatology, University hospital of Erlangen, Ulmenweg 18, 91054, Erlangen, Germany

    Vera Mahler

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  1. Vera Mahler
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Correspondence to Vera Mahler.

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This paper is based on a book chapter by the same author that appeared in Kleine-Tebbe J, Jakob T. (Eds.). Molekulare Allergiediagnostik. Springer 2015

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Mahler V. Definition and design of hypoallergenic foods. Allergo J Int 2015;24:244–55

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Mahler, V. Definition and design of hypoallergenic foods. Allergo J Int 24, 244–255 (2015). https://doi.org/10.1007/s40629-015-0073-1

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