Scholarlink

<p>Food allergies affect approximately 220&#xa0;million people worldwide, with a prevalence of 3% among adults and 10% among children, and have been on the rise over the past few decades. Among infants and young children, cow’s milk protein allergy (CMPA) and egg allergy are particularly prevalent. This review aims to synthesize current knowledge on the characterization of major milk and egg allergens and critically evaluate methods for reducing their allergenicity. Through a systematic analysis of the literature, we delineate the primary allergenic proteins in these foods and elucidate their immune recognition patterns via epitope mapping, thereby offering novel insights into the molecular mechanisms of allergic reactions. Furthermore, we assess the efficacy of diverse allergen-reduction strategies, including thermal processing, high-pressure treatment, irradiation, glycosylation, ultrasonication, enzymatic hydrolysis, and fermentation. Evidence indicates that these techniques can effectively modulate protein structure and diminish sensitizing capacity. Notably, fermentation emerges as a dual-purpose technology, not only mitigating allergenicity but also enhancing nutritional value and sensory attributes. By consolidating these findings, this review underscores their significance for the food industry and allergic consumers and proposes strategic directions for future research to refine processing technologies and alleviate the risks associated with food allergies.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Research progress on milk and egg allergens

  • 期刊论文

  • 发表日期：

    2025年10月28日

查看全文
  • Fengguang Pan,
  • Riyi Wang,
  • Jing Liu,
  • Siming Tan,
  • Xiangdan Luo

摘要

Food allergies affect approximately 220 million people worldwide, with a prevalence of 3% among adults and 10% among children, and have been on the rise over the past few decades. Among infants and young children, cow’s milk protein allergy (CMPA) and egg allergy are particularly prevalent. This review aims to synthesize current knowledge on the characterization of major milk and egg allergens and critically evaluate methods for reducing their allergenicity. Through a systematic analysis of the literature, we delineate the primary allergenic proteins in these foods and elucidate their immune recognition patterns via epitope mapping, thereby offering novel insights into the molecular mechanisms of allergic reactions. Furthermore, we assess the efficacy of diverse allergen-reduction strategies, including thermal processing, high-pressure treatment, irradiation, glycosylation, ultrasonication, enzymatic hydrolysis, and fermentation. Evidence indicates that these techniques can effectively modulate protein structure and diminish sensitizing capacity. Notably, fermentation emerges as a dual-purpose technology, not only mitigating allergenicity but also enhancing nutritional value and sensory attributes. By consolidating these findings, this review underscores their significance for the food industry and allergic consumers and proposes strategic directions for future research to refine processing technologies and alleviate the risks associated with food allergies.