Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review
Peanut allergy affects 1-2% of the world's population. It is dangerous, and usually lifelong, and it greatly decreases the life quality of peanut-allergic individuals and their families. In a word, peanut allergy has become a major health concern worldwide. Thirteen peanut allergens are identif...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/909140 |
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| author | Yang Zhou Jin-shui Wang Xiao-jia Yang Dan-hua Lin Yun-fang Gao Yin-jie Su Sen Yang Yan-jie Zhang Jing-jing Zheng |
| author_facet | Yang Zhou Jin-shui Wang Xiao-jia Yang Dan-hua Lin Yun-fang Gao Yin-jie Su Sen Yang Yan-jie Zhang Jing-jing Zheng |
| author_sort | Yang Zhou |
| collection | DOAJ |
| description | Peanut allergy affects 1-2% of the world's population. It is dangerous, and usually lifelong, and it greatly decreases the life quality of peanut-allergic individuals and their families. In a word, peanut allergy has become a major health concern worldwide. Thirteen peanut allergens are identified, and they are briefly introduced in this paper. Although there is no feasible solution to peanut allergy at present, many methods have shown great promise. This paper reviews methods of reducing peanut allergenicity, including physical methods (heat and pressure, PUV), chemical methods (tannic acid and magnetic beads), and biological methods (conventional breeding, irradiation breeding, genetic engineering, enzymatic treatment, and fermentation). |
| format | Article |
| id | doaj-art-b0a817a9a10c45ee8eec999a9293868f |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-b0a817a9a10c45ee8eec999a9293868f2025-02-03T01:01:25ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/909140909140Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A ReviewYang Zhou0Jin-shui Wang1Xiao-jia Yang2Dan-hua Lin3Yun-fang Gao4Yin-jie Su5Sen Yang6Yan-jie Zhang7Jing-jing Zheng8College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Bioengineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Bioengineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Bioengineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, ChinaPeanut allergy affects 1-2% of the world's population. It is dangerous, and usually lifelong, and it greatly decreases the life quality of peanut-allergic individuals and their families. In a word, peanut allergy has become a major health concern worldwide. Thirteen peanut allergens are identified, and they are briefly introduced in this paper. Although there is no feasible solution to peanut allergy at present, many methods have shown great promise. This paper reviews methods of reducing peanut allergenicity, including physical methods (heat and pressure, PUV), chemical methods (tannic acid and magnetic beads), and biological methods (conventional breeding, irradiation breeding, genetic engineering, enzymatic treatment, and fermentation).http://dx.doi.org/10.1155/2013/909140 |
| spellingShingle | Yang Zhou Jin-shui Wang Xiao-jia Yang Dan-hua Lin Yun-fang Gao Yin-jie Su Sen Yang Yan-jie Zhang Jing-jing Zheng Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review International Journal of Food Science |
| title | Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review |
| title_full | Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review |
| title_fullStr | Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review |
| title_full_unstemmed | Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review |
| title_short | Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review |
| title_sort | peanut allergy allergen composition and methods of reducing allergenicity a review |
| url | http://dx.doi.org/10.1155/2013/909140 |
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