The diagnosis of food allergy can have a major impact on the lives of patients and families,
imposing dietary restrictions and limitations on social activities. On the other hand …

Allergenic cross-reactivity among food allergens complicates the diagnosis and
management of food allergy. This can result in many patients being sensitized (having …

Allergies to peanuts, tree nuts, and sesame seeds are among the most important food-
related causes of anaphylaxis. Important clinical questions include: Why is there a variable …

Artificial receptors that mimic their natural biological counterparts have several advantages,
such as lower production costs and increased shelf-life stability/versatility, while overcoming …

The introduction of plant extracts to mitigate the symptoms of “hay fever”, about a century
ago, led to discoveries beginning sixty years ago on determining the sequences and …

Food allergy (FA) is a serious public health issue afflicting millions of people globally, with
an estimated prevalence ranging from 1-10%. Management of FA is challenging due to …

BACKGROUND Parvalbumin (PV) can be subdivided into two phylogenetic lineages, αPV
and βPV. The bony fish βPV is considered a major fish allergen. However, there is no …

Vicilin-buried peptides (VBPs) from edible plants are derived from the N-terminal leader
sequences (LSs) of seed storage proteins. VBPs are defined by a common α-hairpin fold …

Allergens are antigens that generate an IgE response (sensitization) in susceptible
individuals. The allergenicity of an allergen can be thought of in terms of its ability to …

Background Allergenic proteins can cause IgE-mediated adverse reactions in sensitized
individuals. Although the sequences of many allergenic proteins have been identified …