食物过敏原
昆虫
生物
过敏
过敏原
食物过敏
人口
食用植物
生物技术
环境卫生
免疫学
医学
生态学
作者
Kyoung Yong Jeong,Jung Won Park
出处
期刊:Current Protein & Peptide Science
[Bentham Science]
日期:2020-03-10
卷期号:21 (2): 159-169
被引量:14
标识
DOI:10.2174/1389203720666190715091951
摘要
Edible insects are important sources of nutrition, particularly in Africa, Asia, and Latin America. Recently, edible insects have gained considerable interest as a possible solution to global exhaustion of the food supply with population growth. However, little attention has been given to the adverse reactions caused by insect consumption. Here, we provide an overview of the food allergens in edible insects and offer insights for further studies. Most of the edible insect allergens identified to date are highly cross-reactive invertebrate pan-allergens such as tropomyosin and arginine kinase. Allergic reactions to these allergens may be cross-reactions resulting from sensitization to shellfish and/or house dust mites. No unique insect allergen specifically eliciting a food allergy has been described. Many of the edible insect allergens described thus far have counterpart allergens in cockroaches, which are an important cause of respiratory allergies, but it is questionable whether inhalant allergens can cause food allergies. Greater effort is needed to characterize the allergens that are unique to edible insects so that safe edible insects can be developed. The changes in insect proteins upon food processing or cooking should also be examined to enhance our understanding of edible insect food allergies.
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