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Pali-Schöll I, Meinlschmidt P, Larenas-Linnemann D, et al. Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing. World Allergy Organ J. 2019;12(1):100006doi: 10.1016/j.waojou.2018.10.001.
Pali-Schöll, I., Meinlschmidt, P., Larenas-Linnemann, D., Purschke, B., Hofstetter, G., Rodríguez-Monroy, F. A., Einhorn, L., Mothes-Luksch, N., Jensen-Jarolim, E., & Jäger, H. (2019). Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing. The World Allergy Organization journal, 12(1), 100006. https://doi.org/10.1016/j.waojou.2018.10.001
Pali-Schöll, Isabella, et al. "Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing." The World Allergy Organization journal vol. 12,1 (2019): 100006. doi: https://doi.org/10.1016/j.waojou.2018.10.001
Pali-Schöll I, Meinlschmidt P, Larenas-Linnemann D, Purschke B, Hofstetter G, Rodríguez-Monroy FA, Einhorn L, Mothes-Luksch N, Jensen-Jarolim E, Jäger H. Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing. World Allergy Organ J. 2019 Jan 26;12(1):100006. doi: 10.1016/j.waojou.2018.10.001. eCollection 2019. PMID: 30937131; PMCID: PMC6439408.
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World Allergy Organ J. 2019 Jan 26;12(1):100006. doi: 10.1016/j.waojou.2018.10.001. eCollection 2019.

Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing.

The World Allergy Organization journal

Isabella Pali-Schöll, Pia Meinlschmidt, Désireé Larenas-Linnemann, Benedict Purschke, Gerlinde Hofstetter, Fernanda A Rodríguez-Monroy, Lukas Einhorn, Nadine Mothes-Luksch, Erika Jensen-Jarolim, Henry Jäger

Affiliations

  1. Comparative Medicine, The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Austria.
  2. Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University Vienna, Vienna, Austria.
  3. Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU) Vienna, Vienna, Austria.
  4. Center of Excellence in Asthma and Allergy, Hospital Médica Sur, México City, Mexico.
  5. AllergyCare, Allergy Diagnosis and Study Center Vienna, Vienna, Austria.

PMID: 30937131 PMCID: PMC6439408 DOI: 10.1016/j.waojou.2018.10.001

Abstract

BACKGROUND: Insects have become increasingly interesting as alternative nutrient sources for feeding humans and animals, most reasonably in processed form. Initially, some safety aspects - among them allergenicity - need to be addressed.

OBJECTIVE: To reveal the cross-reactivity of shrimp-, mite- and flies-allergic patients to different edible insects, and further to assess the efficacy of food processing in reducing the recognition of insect proteins by patients' IgE and in skin prick testing of shrimp-allergic patients.

METHODS: IgE from patients allergic to crustaceans, house dust mite or flies was evaluated for cross-recognition of proteins in house cricket

RESULTS: IgE from patients with crustacean-allergy shows cross-recognition of AD, SG and stable flies; house dust mite allergics' IgE binds to AD and SG; and the flies-allergic patient recognized cricket, desert locust and migratory locust. Cross-reactivity and allergenicity in SPT to LM can be deleted by conventional processing steps, such as hydrolysis with different enzymes or heat treatment, during the preparation of protein concentrates.

CONCLUSION: The results show that crustacean-, HDM- and stable flies-allergic patients cross-recognize desert locust and house cricket proteins, and crustacean-allergic patients also flies proteins. Furthermore, this study shows that appropriate food processing methods can reduce the risk of cross-reactivity and allergenicity of edible insects.

Keywords: Allergenicity; Cross-recognition; Edible insects; Enzymatic hydrolysis; Food allergy; Immunoreactivity; Thermal processing

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