Skip to main content

Advertisement

SpringerLink
Log in

Comprehensive Review on Banana Fruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens through Food Processing

  • Review Article
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

The pulp of the banana fruit is rich in bioactive compounds like dietary fibers, low glycemic carbohydrates, natural sugars, vitamins, minerals and antioxidants. These beneficial compounds are responsible for the proper functioning of immune system and enhance prevention against various deadly diseases like cancer, diabetes and heart diseases. Despite having, positive effects, the fruit are recognized as an important source for causing allergy to 0.6% of people in general population and up to 67 and 46% for people with asthma or atopic dermatitis. Fruit allergy is one of the most common food allergies witnessed worldwide. Banana fruit allergy results from the abnormal immune response to the banana proteins soon after its consumption. Symptoms range from oral allergy syndrome (OAS) to the life-threatening anaphylaxis. IgE reactivity of banana is associated with different proteins of which six proteins have been identified as major allergens, viz., Mus a1 (Profilin-actin binding protein), Mus a 2 (Class 1 chitinase), Mus a 3 (Nonspecific lipid transfer protein), Mus a 4 (Thaumatin like protein), Mus a 5 (Beta 1,3 glucanase) and Mus a 6 (Ascorbate peroxidase). This review focuses on pathogenesis, clinical features, diagnosis, and different food processing methods to mitigate the allergenicity of banana fruit.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Louis Tuft GIB (1942) Studies in food allergy: II. Sensitization to fresh fruits: clinical and experimental observations. J Allergy 13:574–582

    Article  Google Scholar 

  2. Thongkhom R, Oncham S, Sompornrattanaphan M, Laisuan W (2020) Banana anaphylaxis in Thailand: case series. Asia Pac Allergy 10:1–7. https://doi.org/10.5415/apallergy.2020.10.e4

    Article  Google Scholar 

  3. Mrkic I, Abughren M, Nikolic J et al (2014) Molecular characterization of recombinant Mus a 5 allergen from banana fruit. Mol Biotechnol 56:498–506. https://doi.org/10.1007/s12033-013-9719-8

    Article  CAS  PubMed  Google Scholar 

  4. Ansotegui IJ, Melioli G, Canonica GW et al (2020) IgE allergy diagnostics and other relevant tests in allergy, a world allergy organization position paper. World Allergy Organ J 13. https://doi.org/10.1016/j.waojou.2019.100080

  5. Kocacik Uygun DF, Filiz S, Bingöl A (2018) An evaluation of banana allergy in children living in the Mediterranean region. Turkish J Med Sci 48:469–475. https://doi.org/10.3906/sag-1705-140

    Article  CAS  Google Scholar 

  6. Beyer K, Grishina G, Bardina L, Grishin A, Sampson HA (2002) Identification of an 11S globulin as a major hazelnut food allergen in hazelnut-induced systemic reactions. J Allergy Clin Immunol 110(3):517–523. https://doi.org/10.1067/mai.2002.127434

    Article  CAS  PubMed  Google Scholar 

  7. Dayıoğlu A, Akgiray S, Nacaroğlu HT, Bahçeci Erdem S (2020) The clinical Spectrum of reactions due to banana allergy. Bagcilar Med Bull 5:60–63. https://doi.org/10.4274/bmb.galenos.2020.04.013

    Article  Google Scholar 

  8. Grob M, Reindl J, Vieths S et al (2002) Heterogeneity of banana allergy: characterization of allergens in banana-allergic patients. Ann Allergy Asthma Immunol 89:513–516. https://doi.org/10.1016/S1081-1206(10)62090-X

    Article  CAS  PubMed  Google Scholar 

  9. Novembre E, Martina D (1988) Foods and respiratory allergy. Med Hyg (Geneve) 81:1059–1065

    CAS  Google Scholar 

  10. Sinha M, Singh RP, Kushwaha GS, et al (2014) Current overview of allergens of plant pathogenesis related protein families. Sci World J 2014. https://doi.org/10.1155/2014/543195

  11. Guariso G, Bertoli S, Cernetti R et al (1993) Migraine and food intolerance: a controlled study in pediatric patients. La Pediatr e Chir Med Surg Pediatr 15:57–61

    CAS  Google Scholar 

  12. Al-Rabia M (2016) Food-induced immunoglobulin E-mediated allergic rhinitis. J Microsc Ultrastruct 4:69. https://doi.org/10.1016/j.jmau.2015.11.004

    Article  PubMed  Google Scholar 

  13. Alessandri C, Alessandri C, Ferrara R et al (2020) Molecular approach to a patient’s tailored diagnosis of the oral allergy syndrome. Clin Transl Allergy 10:1–18. https://doi.org/10.1186/s13601-020-00329-8

    Article  CAS  Google Scholar 

  14. Aba-Aikhail BA, El-Gamal FM (2000) Prevalence of food allergy in asthamatic patients. 81–87

  15. Mandal J, Das M, Roy I et al (2009) Immediate hypersensitivity to common food allergens: an investigation on food sensitization in respiratory allergic patients of Calcutta, India. World Allergy Organ J 2:9–12. https://doi.org/10.1097/wox.0b013e318194c0de

    Article  PubMed  PubMed Central  Google Scholar 

  16. Rokaite R, Labanauskas L, Vaideliene L (2004) Role of the skin patch test in diagnosing food allergy in children with atopic dermatitis. Medicina (Kaunas) 40:1081–1087

    Google Scholar 

  17. Gabrielli S, Clarke AE, Morris J et al (2021) Fruit-induced anaphylaxis: clinical presentation and management. J Allergy Clin Immunol Pract 9:2825–2830.e2. https://doi.org/10.1016/j.jaip.2021.02.055

    Article  PubMed  Google Scholar 

  18. Leone P, Menu-Bouaouiche L, Peumans WJ et al (2006) Resolution of the structure of the allergenic and antifungal banana fruit thaumatin-like protein at 1.7-Å. Biochimie 88:45–52. https://doi.org/10.1016/j.biochi.2005.07.001

    Article  CAS  PubMed  Google Scholar 

  19. Valenta R, Hochwallner H, Linhart B, Pahr S (2015) Food allergies: the basics. Gastroenterology 148:1120–1131.e4. https://doi.org/10.1053/j.gastro.2015.02.006

    Article  CAS  PubMed  Google Scholar 

  20. Yu W, Freeland DMH, Nadeau KC (2016) Food allergy: immune mechanisms, diagnosis and immunotherapy. Nat Rev Immunol 16:751–765. https://doi.org/10.1038/nri.2016.111

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  21. Wang J, Vanga SK, McCusker C, Raghavan V (2019) A comprehensive review on kiwifruit allergy: pathogenesis, diagnosis, management, and potential modification of allergens through processing. Compr Rev Food Sci Food Saf 18:500–513. https://doi.org/10.1111/1541-4337.12426

    Article  PubMed  Google Scholar 

  22. Reindl J, Rihs HP, Scheurer S et al (2002) IgE reactivity to profilin in pollen-sensitized subjects with adverse reactions to banana and pineapple. Int Arch Allergy Immunol 128:105–114. https://doi.org/10.1159/000059400

    Article  CAS  PubMed  Google Scholar 

  23. Lotfi M’Raihi CD, Pons Alain BP, Daniel V (1991) Cross-reactivity between latex and banana. J Allergy Clin Immunol 87:129–130. https://doi.org/10.1016/0091-6749(91)90224-c

    Article  Google Scholar 

  24. O’Keefe AW, Ben-Shoshan M (2014) A 4-month-old baby boy presenting with anaphylaxis to a banana: a case report. J Med Case Rep 8:6–8. https://doi.org/10.1186/1752-1947-8-62

    Article  Google Scholar 

  25. Ricci A, Avanzini MA, Scaramuzza C et al (2005) Toll-like receptor 2-positive and toll-like receptor 4-positive cells in adenoids of children exposed to passive smoking [1]. J Allergy Clin Immunol 115:631–632. https://doi.org/10.1016/j.jaci.2004.11.044

    Article  CAS  PubMed  Google Scholar 

  26. Jeon YH (2020) Pollen-food allergy syndrome in children. Korean J Pediatr 63:463–468. https://doi.org/10.3345/cep.2019.00780

    Article  CAS  Google Scholar 

  27. Oberhuber C, Bulley SM, Ballmer-Weber BK et al (2008) Characterization of bet v 1-related allergens from kiwifruit relevant for patients with combined kiwifruit and birch pollen allergy. Mol Nutr Food Res 52:230–240. https://doi.org/10.1002/mnfr.200800146

    Article  Google Scholar 

  28. Huang AHC (2018) Plant lipid droplets and their associated proteins: potential for rapid advances. Plant Physiol 176:1894–1918. https://doi.org/10.1104/pp.17.01677

    Article  CAS  PubMed  Google Scholar 

  29. Khan F, Szmigielski R, Gul A, Volkan Altay MO (2020) Advancements in plant transgenomics approach for the biopharmaceutics and vaccines production. In: Ozturk M, Dilfuza Egamberdieva MP (eds) Biodiversity and biomedicine. Academic Press, pp 317–333

    Chapter  Google Scholar 

  30. Sarkar A (2009) Molecular Farming. Discovery Publishing House

    Google Scholar 

  31. Boothe J, Nykiforuk C, Shen Y et al (2010) Seed-based expression systems for plant molecular farming. Plant Biotechnol J 8:588–606. https://doi.org/10.1111/j.1467-7652.2010.00511.x

    Article  CAS  PubMed  Google Scholar 

  32. Kivity S (2012) Adult-onset food allergy. Isr Med Assoc J 14:70–72

    PubMed  Google Scholar 

  33. Lieberman JA, Sicherer SH (2011) Diagnosis of food allergy: epicutaneous skin tests, in vitro tests, and oral food challenge. Curr Allergy Asthma Rep 11:58–64. https://doi.org/10.1007/s11882-010-0149-4

    Article  PubMed  Google Scholar 

  34. Asha’ari ZA, Suhaimi Y, Yusof RA et al (2011) Comparison of serum specific ige with skin prick test in the diagnosis of allergy in Malaysia. Med J Malaysia 66:202–206

    PubMed  Google Scholar 

  35. Sancho AI, Rigby NM, Zuidmeer L et al (2005) The effect of thermal processing on the IgE reactivity of the non-specific lipid transfer protein from apple, mal d 3. Allergy Eur J Allergy Clin Immunol 60:1262–1268. https://doi.org/10.1111/j.1398-9995.2005.00876.x

    Article  CAS  Google Scholar 

  36. Hindson BJ, Ness KD, Masquelier DA et al (2011) High-throughput droplet digital PCR system for absolute quantitation of DNA copy number. Anal Chem 83:8604–8610. https://doi.org/10.1021/ac202028g

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  37. Nikolic J, Mrkic I, Grozdanovic M et al (2014) Protocol for simultaneous isolation of three important banana allergens. J Chromatogr B Anal Technol Biomed Life Sci 962:30–36. https://doi.org/10.1016/j.jchromb.2014.05.020

    Article  CAS  Google Scholar 

  38. Aquino A, Conte-Junior CA (2020) A systematic review of food allergy: nanobiosensor and food allergen detection. Biosensors 10:1–19. https://doi.org/10.3390/bios10120194

    Article  CAS  Google Scholar 

  39. Aleksic I, Popovic M, Dimitrijevic R et al (2012) Molecular and immunological characterization of Mus a 5 allergen from banana fruit. Mol Nutr Food Res 56:446–453. https://doi.org/10.1002/mnfr.201100541

    Article  CAS  PubMed  Google Scholar 

  40. El-Sayed ZA, El-Ghoneimy DH, El-Shennawy D, Nasser MW (2013) Evaluation of banana hypersensitivity among a group of atopic egyptian children: Relation to parental/self reports. Allergy, Asthma Immunol Res 5:150–154. https://doi.org/10.4168/aair.2013.5.3.150

    Article  Google Scholar 

  41. Mäkinen-Kiljunen S (1994) Banana allergy in patients with immediate-type hypersensitivity to natural rubber latex: Characterization of cross-reacting antibodies and allergens. J Allergy Clin Immunol 93:990–996. https://doi.org/10.1016/S0091-6749(94)70046-X

    Article  PubMed  Google Scholar 

  42. Delbourg MF, Guilloux L, Moneret-Vautrin DA, Ville G (1996) Hypersensitivity to banana in latex-allergic patients. Identification of two major banana allergens of 33 and 37 kD. Ann Allergy, Asthma Immunol 76:321–326. https://doi.org/10.1016/S1081-1206(10)60032-4

    Article  CAS  Google Scholar 

  43. Sanchez-Monge R, Blanco C, Dïaz-Perales A et al (1999) Isolation and characterization of major banana allergens: Identification as fruit class I chitinases. Clin Exp Allergy 29:673–680. https://doi.org/10.1046/j.1365-2222.1999.00526.x

    Article  CAS  PubMed  Google Scholar 

  44. Palacin A, Quirce S, Sanchez-Monge R et al (2011) Sensitization profiles to purified plant food allergens among pediatric patients with allergy to banana. Pediatr Allergy Immunol 22:186–195. https://doi.org/10.1111/j.1399-3038.2010.01125.x

    Article  PubMed  Google Scholar 

  45. Courtney Rachel C (2016) Evaluation of qualitative food allergen detection methods and cleaning validation approaches. University of Nebraska, Lincoln

    Google Scholar 

  46. Jankiewicz A, Aulepp H, Baltes W et al (1996) Allergic sensitization to native and heated celery root in pollen-sensitive patients investigated by skin test and IgE binding. Int Arch Allergy Immunol 111:268–278

    Article  CAS  Google Scholar 

  47. Smole U, Bublin M, Radauer C et al (2008) Mal d 2, the thaumatin-like allergen from apple, is highly resistant to gastrointestinal digestion and thermal processing. Int Arch Allergy Immunol 147:289–298. https://doi.org/10.1159/000144036

    Article  CAS  PubMed  Google Scholar 

  48. Leoni C, Volpicella M, Dileo MCG et al (2019) Chitinases as food allergens. Molecules 24:1–10. https://doi.org/10.3390/molecules24112087

    Article  CAS  Google Scholar 

  49. O’Keefe AW, Ben-Shoshan M, Ansotegui IJ et al (2020) Food processing and allergenicity. World Allergy Organ J 25:463–468. https://doi.org/10.1021/acsomega.8b02288

    Article  CAS  Google Scholar 

  50. EFSA-Panel (2014) Scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 12:3894. https://doi.org/10.2903/j.efsa.2014.3894

    Article  Google Scholar 

  51. Davis PJ, Williams SC (1998) Protein modification by thermal processing. Allergy Eur J Allergy Clin Immunol 53:102–105. https://doi.org/10.1111/j.1398-9995.1998.tb04975.x

    Article  CAS  Google Scholar 

  52. Clare Mills EN, Sancho AI, Rigby NM et al (2009) Impact of food processing on the structural and allergenic properties of food allergens. Mol Nutr Food Res 53:963–969. https://doi.org/10.1002/mnfr.200800236

    Article  CAS  Google Scholar 

  53. Mondoulet L, Paty E, Drumare MF et al (2005) Influence of thermal processing on the allergenicity of peanut proteins. J Agric Food Chem 53:4547–4553. https://doi.org/10.1021/jf050091p

    Article  CAS  PubMed  Google Scholar 

  54. Kurpiewska K, Biela A, Loch JI et al (2019) Towards understanding the effect of high pressure on food protein allergenicity: β-lactoglobulin structural studies. Food Chem 270:315–321. https://doi.org/10.1016/j.foodchem.2018.07.104

    Article  CAS  PubMed  Google Scholar 

  55. Zhou H, Wang C, Ye J et al (2016) Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds. Innov Food Sci Emerg Technol 34:187–195. https://doi.org/10.1016/j.ifset.2016.02.001

    Article  CAS  Google Scholar 

  56. Xi J, He M (2018) High hydrostatic pressure (HHP) effects on antigenicity and structural properties of soybean β-conglycinin. J Food Sci Technol 55:630–637. https://doi.org/10.1007/s13197-017-2972-2

    Article  CAS  PubMed  Google Scholar 

  57. Meng X, Bai Y, Gao J et al (2017) Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin. Food Chem 219:290–296. https://doi.org/10.1016/j.foodchem.2016.09.153

    Article  CAS  PubMed  Google Scholar 

  58. Muntean M-V, Marian O, Barbieru V et al (2016) High pressure processing in food industry – characteristics and applications. Agric Agric Sci Procedia 10:377–383. https://doi.org/10.1016/j.aaspro.2016.09.077

    Article  Google Scholar 

  59. Shriver SK, Yang WW (2011) Thermal and nonthermal methods for food allergen control. Food Eng Rev 3:26–43. https://doi.org/10.1007/s12393-011-9033-9

    Article  CAS  Google Scholar 

  60. Krishnamurthy K, Irudayaraj J, Ali Demirci A, Yang W (2008) UV pasteurization of food materials. In: Processing Food (ed) Jun S, Irudayaraj JM. Operations Modeling, Design and Analysis, Second Edition, pp 281–302

    Google Scholar 

  61. Thomas K, Herouet-Guicheney C, Ladics G et al (2007) Evaluating the effect of food processing on the potential human allergenicity of novel proteins: international workshop report. Food Chem Toxicol 45:1116–1122. https://doi.org/10.1016/j.fct.2006.12.016

    Article  CAS  PubMed  Google Scholar 

  62. Meinlschmidt P, Ueberham E, Lehmann J et al (2016) The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate. Innov Food Sci Emerg Technol 38:374–383. https://doi.org/10.1016/j.ifset.2016.06.007

    Article  CAS  Google Scholar 

  63. Yang WW, Mwakatage NR, Goodrich-Schneider R et al (2012) Mitigation of major peanut allergens by pulsed ultraviolet light. Food Bioprocess Technol 5:2728–2738. https://doi.org/10.1007/s11947-011-0615-6

    Article  CAS  Google Scholar 

  64. Tammineedi CVRK, Choudhary R, Perez-Alvarado GC, Watson DG (2013) Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins. LWT - Food Sci Technol 54:35–41. https://doi.org/10.1016/j.lwt.2013.05.020

    Article  CAS  Google Scholar 

  65. Manzocco L, Panozzo A, Nicoli MC (2012) Effect of ultraviolet processing on selected properties of egg white. Food Chem 135:522–527. https://doi.org/10.1016/j.foodchem.2012.05.028

    Article  CAS  PubMed  Google Scholar 

  66. Bhat ZF, Morton JD, Mason SL, Bekhit AEDA (2019) Current and future prospects for the use of pulsed electric field in the meat industry. Crit Rev Food Sci Nutr 59:1660–1674. https://doi.org/10.1080/10408398.2018.1425825

    Article  PubMed  Google Scholar 

  67. Zhao W, Yang R (2009) Effect of high-intensity pulsed electric fields on the activity, conformation and self-aggregation of pepsin. Food Chem 114:777–781. https://doi.org/10.1016/j.foodchem.2008.10.016

    Article  CAS  Google Scholar 

  68. Yang W, Tu Z, Wang H et al (2018) Immunogenic and structural properties of ovalbumin treated by pulsed electric fields. Int J Food Prop 20:S3164–S3176. https://doi.org/10.1080/10942912.2017.1396479

    Article  CAS  Google Scholar 

  69. Johnson PE, Van Der Plancken I, Balasa A et al (2010) High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens. Mol Nutr Food Res 54:1701–1710. https://doi.org/10.1002/mnfr.201000006

    Article  CAS  PubMed  Google Scholar 

  70. Paschke A (2009) Aspects of food processing and its effect on allergen structure. Mol Nutr Food Res 53:959–962. https://doi.org/10.1002/mnfr.200800187

    Article  CAS  PubMed  Google Scholar 

  71. Nooji JK (2011) Reduction of wheat allergen potency by pulsed ultraviolet light, high hydrostatic pressure, and non-thermal plasma

  72. Venkataratnam H, Sarangapani C, Cahill O, Ryan CB (2019) Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1. Innov Food Sci Emerg Technol 52:368–375. https://doi.org/10.1016/j.ifset.2019.02.001

    Article  CAS  Google Scholar 

  73. Feng H, Barbosa-Cánovas GV, Weiss J (2011) Ultrasound Technologies for Food and Bioprocessing. Springer, New York

    Book  Google Scholar 

  74. Li H, Yu J, Ahmedna M, Goktepe I (2013) Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment. Food Chem 141:762–768. https://doi.org/10.1016/j.foodchem.2013.03.049

    Article  CAS  PubMed  Google Scholar 

  75. Dong X, Wang J, Raghavan V (2020) Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens. Crit Rev Food Sci Nutr 0:1–15. https://doi.org/10.1080/10408398.2020.1722942

    Article  CAS  Google Scholar 

  76. Bu G, Luo Y, Zhang Y, Chen F (2010) Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins. J Sci Food Agric 90:2015–2020. https://doi.org/10.1002/jsfa.4046

    Article  CAS  PubMed  Google Scholar 

  77. Song YS, Frias J, Martinez-Villaluenga C et al (2008) Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products. Food Chem 108:571–581. https://doi.org/10.1016/j.foodchem.2007.11.013

    Article  CAS  PubMed  Google Scholar 

  78. Hefle SL, Lambrecht DM, Nordlee JA (2005) Soy sauce retains allergenicity through the fermentation/production process. J Allergy Clin Immunol 115:2005

    Article  Google Scholar 

  79. Akiyama H, Sakata K, Yoshioka Y et al (2006) Profile analysis and immunoglobulin E reactivity of wheat protein hydrolysates. Int Arch Allergy Immunol 140:36–42. https://doi.org/10.1159/000092000

    Article  CAS  PubMed  Google Scholar 

  80. Sletten G, Van Do T, Lindvik H et al (2010) Effects of industrial processing on the immunogenicity of commonly ingested fish species. Int Arch Allergy Immunol 151:223–236. https://doi.org/10.1159/000242360

    Article  CAS  PubMed  Google Scholar 

  81. Kasera R, Singh AB, Kumar R et al (2012) Effect of thermal processing and γ-irradiation on allergenicity of legume proteins. Food Chem Toxicol 50:3456–3461. https://doi.org/10.1016/j.fct.2012.07.031

    Article  CAS  PubMed  Google Scholar 

  82. Verhoeckx KCM, Vissers YM, Baumert JL et al (2015) Food processing and allergenicity. Food Chem Toxicol 80:223–240. https://doi.org/10.1016/j.fct.2015.03.005

    Article  CAS  PubMed  Google Scholar 

  83. Verma AK, Kumar S, Das M, Dwivedi PD (2012) Impact of thermal processing on legume allergens. Plant Foods Hum Nutr 67:430–441. https://doi.org/10.1007/s11130-012-0328-7

    Article  CAS  PubMed  Google Scholar 

  84. Fernández-Rivas M, Benito C, González-Mancebo E, Dolores Alonso Díaz De Durana M (2008) Allergies to fruits and vegetables. Pediatr Allergy Immunol 19:675–681. https://doi.org/10.1111/j.1399-3038.2008.00821.x

Download references

Acknowledgements

We would like to thank National Institute of Food Technology Management and Entrepreneurship, Thanjavur, India.

Author information

Authors and Affiliations

  1. Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur, Tamil Nadu, 613005, India

    Priyanga Suriyamoorthy, Srikanth Tangirala, Karunai Raj Michael, Ashish Rawson & Arunkumar Anandharaj

  2. Academics and Human Resources Department, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur, Tamil Nadu, 613005, India

    Alluru Madhuri & Vignesh Sivanandham

  3. Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur, Tamil Nadu, 613005, India

    Srikanth Tangirala & Ashish Rawson

Authors
  1. Priyanga Suriyamoorthy
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Alluru Madhuri
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Srikanth Tangirala
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Karunai Raj Michael
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Vignesh Sivanandham
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Ashish Rawson
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Arunkumar Anandharaj
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

AR and AA conceptualized, PS and AM wrote the manuscript, KRM, VS, AR and AA reviewed the manuscript.

Corresponding authors

Correspondence to Ashish Rawson or Arunkumar Anandharaj.

Ethics declarations

Conflict of Interest

The authors declare no competing interests.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

ESM 1

(DOCX 672 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Suriyamoorthy, P., Madhuri, A., Tangirala, S. et al. Comprehensive Review on Banana Fruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens through Food Processing. Plant Foods Hum Nutr 77, 159–171 (2022). https://doi.org/10.1007/s11130-022-00976-1

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-022-00976-1

Keywords

Search

Navigation