Next Article in Journal
Homo- and Copolymerization of Ethylene with Norbornene Catalyzed by Vanadium(III) Phosphine Complexes
Next Article in Special Issue
Treatment of Contaminated Groundwater via Arsenate Removal Using Chitosan-Coated Bentonite
Previous Article in Journal
Synthesis of Graphene Oxide Based Sponges and Their Study as Sorbents for Sample Preparation of Cow Milk Prior to HPLC Determination of Sulfonamides
Previous Article in Special Issue
Gallic Acid-Chitosan Conjugate Inhibits the Formation of Calcium Oxalate Crystals
Review

Chitinases as Food Allergens

1
Institute of Bioenergetics, Biomembranes and Molecular Biotechnologies, Italian National Research Council, 70126 Bari, Italy
2
Department of Biosciences, Biotechnologies and Biopharmaceutics Sciences, University of Bari, 70126 Bari, Italy
3
Department of Biology, University of Bari, 70126 Bari, Italy
*
Authors to whom correspondence should be addressed.
Molecules 2019, 24(11), 2087; https://doi.org/10.3390/molecules24112087
Received: 11 April 2019 / Revised: 16 May 2019 / Accepted: 22 May 2019 / Published: 31 May 2019
(This article belongs to the Special Issue Advances in Chitin and Chitosan Science)
Food allergies originate from adverse immune reactions to some food components. Ingestion of food allergens can cause effects of varying severity, from mild itching to severe anaphylaxis reactions. Currently there are no clues to predict the allergenic potency of a molecule, nor are cures for food allergies available. Cutting-edge research on allergens is aimed at increasing information on their diffusion and understanding structure-allergenicity relationships. In this context, purified recombinant allergens are valuable tools for advances in the diagnostic and immunotherapeutic fields. Chitinases are a group of allergens often found in plant fruits, but also identified in edible insects. They are classified into different families and classes for which structural analyses and identification of epitopes have been only partially carried out. Moreover, also their presence in common allergen databases is not complete. In this review we provide a summary of the identified food allergenic chitinases, their main structural characteristics, and a clear division in the different classes. View Full-Text
Keywords: chitinase; allergen; food allergy; epitope mapping chitinase; allergen; food allergy; epitope mapping
Show Figures

Figure 1

MDPI and ACS Style

Leoni, C.; Volpicella, M.; Dileo, M.C.G.; Gattulli, B.A.R.; Ceci, L.R. Chitinases as Food Allergens. Molecules 2019, 24, 2087. https://doi.org/10.3390/molecules24112087

AMA Style

Leoni C, Volpicella M, Dileo MCG, Gattulli BAR, Ceci LR. Chitinases as Food Allergens. Molecules. 2019; 24(11):2087. https://doi.org/10.3390/molecules24112087

Chicago/Turabian Style

Leoni, Claudia, Mariateresa Volpicella, Maria C.G. Dileo, Bruno A.R. Gattulli, and Luigi R. Ceci 2019. "Chitinases as Food Allergens" Molecules 24, no. 11: 2087. https://doi.org/10.3390/molecules24112087

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop