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Food allergens: structure and immunologic properties.

S L Taylor1, R F Lemanske, R K Bush

  • 1Department of Food Microbiology, University of Wisconsin, Madison 53706.

Annals of Allergy
|November 1, 1987
PubMed
Summary
This summary is machine-generated.

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Identifying and understanding food allergens is challenging due to complex mixtures. Further research is needed to fully characterize food allergen chemistry.

Area of Science:

  • Food science
  • Allergen research
  • Biochemistry

Background:

  • Limited purification and characterization of known food allergens.
  • Presence of complex allergen mixtures in common allergenic foods.

Purpose of the Study:

  • To highlight the current challenges in food allergen research.
  • To emphasize the need for further investigation into the chemistry of food allergens.

Main Methods:

  • Literature review on food allergen purification and characterization.
  • Analysis of existing data on allergen complexity in food.

Main Results:

  • Few food allergens have been successfully purified and characterized to date.
  • Complex mixtures of allergenic proteins are prevalent in many allergenic foods.

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Conclusions:

  • Significant gaps exist in our understanding of food allergen chemistry.
  • Extensive future research is required to elucidate the detailed chemical nature of food allergens.