Proteins from Plants with No Known Allergic Potential

If the protein is from a nonallergenic source plant, a different approach is undertaken. The basic premise is that there is no single predictive test for determining the allergenic potential of food proteins. Also, it is assumed that food allergens cross the intestinal membranes and are resistant to heat and acid digestion. Therefore, structure-activity relationships, T-cell epitope mapping, heat and acid stability yield critical information on the allergenic potential of proteins. Acid stability can be tested in gastric and intestinal models of mammalian digestion described in the United States Pharmacopeia. Typically, food allergens are stable for more than 1 hr in the acid environment.

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