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Why are some proteins allergenic? Implications for biotechnology. Critical Reviews in Food Science and Nutrition 36, 553-564
| Lehrer S.B., Horner, W.E., Reese, G. (1996).
| Foods contain many proteins, however, only a small fraction are allergens. Known food allergens in general have molecular weights between 10 and 70 kDa, stimulate the immune response (induce the production of allergen-specific IgE) and are stable molecules that are resistant to processing cooking and digestion. The majority of food allergies are cause by a small group of foods (cow's milk, nuts, legumes, eggs, seafood). , The safety evaluation of transgenic foods is relatively easy when the allergenicity of the gene sources are known. The challenge is to determine whether other proteins are allergenic as there is no generally accepted, established, definitive procedure to define or predict a protein's allergenicity. Comparing the structures of the transferred protein with known allergens and allergen epitopes could be one approach.
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