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Novel and Emerging Food Allergens—Immunological Characterisation
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Novel and Emerging Food Allergens—Immunological Characterisation

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 31 July 2026 | Viewed by 3810

Special Issue Editors

Dr. Nanju Alice Lee

E-Mail Website
Guest Editor
School of Chemical Engineering, Universit of New South Wales, Sydney, NSW 2052, Australia
Interests: food safety; food allergy; molecular allergenomics; food immunology; novel food processing; in vitro diagnostics technology
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Andreas L. Lopata

E-Mail Website
Guest Editor
Molecular and Cell Biology, James Cook University, Townsville, QLD 4811, Australia
Interests: food allergies; seafood allergies; molecular allergology; allergy diagnostics; allergen immunology; antibody cross-reactivity; allergen characterisation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue, titled “Novel and Emerging Food Allergens—Immunological Characterisation”, will explore the chemical/biochemical and immunological aspects of identifying and understanding new and emerging food allergens and their roles in food sensitisation and allergy development. As the global food landscape continues to evolve in the climate change era, ensuring public safety through comprehensive allergen characterisation is increasingly important for future allergy treatment and management, as well as food allergen control, in food manufacturing.

This Special Issue will gather pioneering research and in-depth reviews involving antibody-based diagnostics, therapeutic interventions, the impacts of microbiome interactions on food allergies, dietary adjuvants, food-based immunomodulatory agents, and the discovery of immunological biomarkers, as well as studies on the molecular and immunological characteristics of food allergens. By bringing together diverse research works, this Special Issue will foster interdisciplinary collaboration and advance the field of allergy research, ultimately improving outcomes for individuals with food allergies.

Scope:

  1. Immunological methods for allergen characterisation;
  2. Role of gut microbiota in modulating immune responses to food allergens;
  3. Studies linking immunological findings with clinical outcomes in food allergy management;
  4. Current regulatory frameworks and guidelines for the immunological characterisation of food allergens;
  5. Innovations in immunological research tools and techniques for allergen characterisation;
  6. Case studies demonstrating the practical use of immunological methods in food safety and allergen management;
  7. Prospective insights into the future of immunological research in food allergen characterisation.

Dr. Nanju Alice Lee
Prof. Dr. Andreas L. Lopata
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • allergenicity
  • risk assessment
  • intervention
  • novel allergens
  • emerging allergens
  • microbiome
  • food safety
  • public health
  • clinical implications
  • regulatory perspectives
  • antibodies
  • allergy treatment
  • allergy prevention
  • food allergen management
  • food processing

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

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19 pages, 893 KB  
Article
Food Allergen Component Sensitization Patterns in Eosinophilic Esophagitis: Insights from a Retrospective Comparative Study
by Adam Wawrzeńczyk, Katarzyna Napiórkowska-Baran, Kinga Lis, Marta Tykwińska, Maciej Szota, Paweł Treichel, Justyna Durślewicz and Zbigniew Bartuzi
Foods 2026, 15(4), 748; https://doi.org/10.3390/foods15040748 - 18 Feb 2026
Cited by 1 | Viewed by 828
Abstract
Eosinophilic esophagitis (EoE) is a chronic, food-driven inflammatory disorder of the esophagus in which repeated exposure to dietary antigens plays a central role, yet identification of clinically relevant food triggers remains largely empirical. In this retrospective, single-center study, molecular IgE sensitization profiles were [...] Read more.
Eosinophilic esophagitis (EoE) is a chronic, food-driven inflammatory disorder of the esophagus in which repeated exposure to dietary antigens plays a central role, yet identification of clinically relevant food triggers remains largely empirical. In this retrospective, single-center study, molecular IgE sensitization profiles were descriptively characterized in adult patients with EoE (n = 22) and compared with an allergic control group with chronic urticaria (CU; n = 29) using component-resolved diagnostics. IgE sensitization was common in both cohorts and predominantly reflected inhalant-related, cross-reactive components, particularly PR-10 proteins (63.6% in EoE vs. 37.9% in CU). In contrast, sensitization to structurally stable food allergen components, including lipid transfer proteins and plant storage proteins, was observed in a subset of patients with EoE (31.8%) and was not detected in the control group (0%; p = 0.0015). These food-derived components are characterized by resistance to thermal processing and gastrointestinal digestion and may reflect patterns of sustained dietary exposure rather than acute IgE-mediated reactions. Consistent with previous observations, component-resolved diagnostics showed limited utility for the direct identification of trigger foods in eosinophilic esophagitis. Accordingly, the observed molecular sensitization patterns should be interpreted as descriptive and hypothesis-generating signals rather than as indicators of pathogenic mechanisms or clinical decision-making tools. The findings highlight the importance of considering molecular properties of food allergen components when interpreting sensitization profiles in chronic, non-IgE-mediated inflammatory diseases and underscore the need for prospective studies integrating standardized clinical and dietary outcomes. Full article
(This article belongs to the Special Issue Novel and Emerging Food Allergens—Immunological Characterisation)
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Review

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19 pages, 515 KB  
Review
Insights into Isolation and Purification Strategies of Egg Allergens
by Nikolina Sibincic, Ivana Prodic, Danijela Apostolovic, Christine Y. Y. Wai, Agnes S. Y. Leung and Marija Stojadinovic
Foods 2025, 14(11), 1944; https://doi.org/10.3390/foods14111944 - 29 May 2025
Cited by 2 | Viewed by 2235
Abstract
Eggs are a great source of protein in the human diet. They are consumed in tens of millions of tons globally per year. In addition, egg proteins, which are known food allergens, are included in many food products due to their excellent techno-functional [...] Read more.
Eggs are a great source of protein in the human diet. They are consumed in tens of millions of tons globally per year. In addition, egg proteins, which are known food allergens, are included in many food products due to their excellent techno-functional properties. Hen’s eggs are the most consumed, but other edible avian eggs are occasionally used as gourmet ingredients or delicacies. With a high presence in the food market, the risk of accidental exposure to egg allergens is high. Hen egg allergy ranks among the top three food allergens in infants and young children. The complex structure and similar physicochemical properties of egg proteins limit their separation and purification, making further research challenging. Egg composition is influenced by age, disease, medicine, and environmental stress, and the target protein is often present in negligible amounts or polymorphic forms. To investigate the immunoreactivity of proteins from eggs of different bird species, it is necessary to consistently and quantitatively extract and purify proteins while avoiding harsh conditions. The conformational shape of allergens is impacted by denaturation, which can remove or expose IgE-binding epitopes and change the allergenic potential of proteins. This review presents findings from a literature survey on the isolation and purification strategies utilized for egg allergens from culinary-relevant bird eggs. Full article
(This article belongs to the Special Issue Novel and Emerging Food Allergens—Immunological Characterisation)
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