Search Results (133)

Allergen-specific IgE multiplex serology enables the molecular characterization of sensitizations in large populations. To determine the sensitization prevalence and spectrum in dogs suspected of having allergies in the US, we analyzed results from 21,121 serum samples tested in 2024 and 2025 using the Pet Allergy Xplorer (PAX) 238-allergen platform. Sensitization to at least one allergen and to at least one environmental allergen was detected in 90.7% and 86.2% of dogs, respectively. House dust mites (HDMs) were the predominant allergens (79.5%), followed by Hymenoptera venoms (39.8%), meats (21.9%), weeds (21.5%), and tree pollens (18.6%). Sensitization to the Dermatophagoides farinae HDM was the most prevalent (76.7%). Unsupervised clustering of 16,366 sensitized dogs identified six biologically coherent profiles centered on flea saliva, mammalian serum albumins/IgGs, honeybee venom, HDM group-2 allergens, storage mites, and PR-10-family allergens. A second, pollen/plant-food-focused analysis found clusters associated with Parietaria Par j 2, ragweed, granule-bound starch synthases, and PR-10 allergens, as well as a minor Phl p 6-associated grass pollen profile. Altogether, these results define the molecular sensitization repertoire of dogs suspected of allergic diseases in the US and provide the background for interpreting IgE serological results and optimizing allergen selection for immunotherapy. Full article

The demand for plant-based proteins has been steadily increasing; however, their functionality when applied in food product formulations requires comprehensive evaluation and, when necessary, deliberate modification to ensure that it mimics that of animal-derived proteins. In the present study, protein was extracted from sesame cake, a by-product of sesame oil production, through conventional alkaline extraction, with or without ultrasound or enzymatic pretreatments. Cold plasma treatment was subsequently applied to sesame cake proteins (SCPs) to induce structural modifications. Both the extraction method and cold plasma treatment markedly influenced the compositional and technofunctional properties of the SCPs, including the protein purity, amino acid profile, color, structural integrity, thermal stability, solubility, emulsifying capacity, foaming behavior, and proteomic profile. Importantly, combined ultrasound and cold plasma treatments altered the proteomic landscape, leading to the downregulation of proteins associated with allergenicity and thereby mitigating the adverse effects of SCPs. Notably, this study provides the first demonstration of the interplay between the extraction method and protein responsiveness to cold plasma treatment. Full article

With the increasing consumption of plant-based foods, allergies to these foods are becoming more widespread and seriously affect human health. This review focuses on the properties of major plant-based food allergens, including those from soybeans, peanuts, wheat, sesame, and tree nuts. The composition, stability, structure, and IgE-binding epitopes of allergens from these major plant allergenic foods are summarized. For peanuts, the major allergens include Ara h 1, Ara h 2, Ara h 3, and Ara h 6, with Ara h 2 and Ara h 6 being notably heat- and protease-resistant. Gly m 4, Gly m 5, and Gly m 6 are the predominant allergens in soybeans. The primary sesame allergens are Ses i 1, Ses i 2, Ses i 3, Ses i 6, and Ses i 7, with Ses i 1 serving as a stable and highly specific diagnostic marker. Wheat allergens are categorized by exposure route, with ingestion of allergens such as gliadins and glutenins being particularly relevant for food-induced reactions. Major storage proteins and lipid transfer proteins are central to the allergenicity of nut varieties (such as almonds, hazelnuts, and walnuts). Understanding these molecular characteristics is crucial for developing hypoallergenic food products using targeted processing methods. Further studies are needed to comprehensively investigate these allergenic characteristics. Full article

Ornamental flora is often appreciated for its aesthetic and recreational value, overlooking its ecological functions. This study provides the first comprehensive assessment of ecosystem services and disservices delivered by cultivated ornamental plants across all the islands of the circum-Sicilian archipelago. We surveyed the vascular flora characterizing each island, compiling a checklist of 402 taxa. For each taxon, we recorded biological traits, beneficial services (e.g., wildlife food, human food, habitat provision, beekeeping, erosion control, green fencing, and medicinal interest), and disservices (naturalization, toxicity to humans, pets, or livestock, and allergenicity). The island of Ustica hosts the highest number of taxa (217), followed by the island of Lipari (213), while the islands of Marettimo (95) and Alicudi (96) are the poorest. Remarkably, 329 taxa are potential sources of medicine, 326 provide wildlife habitats, 299 are of beekeeping interest, 218 are suitable for living fences, 212 contribute to erosion control, 192 supply fruits for wild birds, 130 human food, and 86 livestock forage. Spatial analysis of ornamental flora reveals that the island of Favignana has the highest proportional cover (11%) with moderate clustering, the islands of Ustica and Panarea display more dispersed, larger patches, and the islands of Lipari and Salina show strongly aggregated small patches. These results demonstrate that ornamental plants perform substantial regulatory and provisioning services, and their spatial arrangement further modulates ecological outcomes. Full article

Pollen–food allergy syndrome is an IgE-mediated allergic condition resulting from cross-reactivity between pollen allergens and homologous proteins present in plant-derived foods. PFAS typically presents with rapid-onset itching, burning, swelling, and erythema of the oral cavity and pharynx, with symptoms usually limited to the oropharyngeal region, although systemic reactions, including respiratory or gastrointestinal symptoms and, rarely, anaphylaxis, may occur. PFAS is strongly associated with the atopic phenotype and frequently coexists with allergic rhinitis, atopic dermatitis, and asthma. Available studies show marked variability in prevalence, from a few percent in general pediatric populations to 50–80% among atopic children, especially those with allergic rhinitis, with regional differences likely reflecting pollen sensitization patterns and dietary habits. The aim of this review was to summarize current knowledge regarding the epidemiology, clinical characteristics, molecular determinants, and food-related aspects of PFAS in children across different regions of the world. PFAS is a common but still insufficiently studied condition in children. Standardized diagnostic criteria and large population-based studies incorporating molecular diagnostic approaches are needed to better define the true burden, risk factors, and clinical spectrum of PFAS in childhood. Full article

Food allergies are one of the most critical food safety issues, with epidemiological studies confirming a global increase. In this context, effective and sensitive analytical methods play a crucial role in ensuring allergen-free food products. To face this issue, electrochemical biosensors offer powerful, sensitive, selective, and cost-effective alternatives to conventional methods for food allergen analysis while enabling rapid on-site detection. In this study, we developed a sandwich electrochemical magneto-genoassay aimed at the parallel detection of soy (Glycine max) and mustard (Sinapis alba) allergens, suitable for implementation on multichannel instrumentation. The assay involves the functionalization of magnetic microbeads functionalized with peptide nucleic acid-based (PNA) capture probes, capable of undergoing target-induced bio-orthogonal ligation with biotin-labelled signalling probes. Carbon nanotubes-modified screen-printed carbon electrodes were exploited for the voltammetric readout. We demonstrated the effectiveness of functional PNA probes by comparing their performance with those achieved using analogous DNA probes. The developed method exhibited excellent selectivity in terms of cross-reactivity, sensitivity, and precision, achieving detection limits of 16 and 19 pM for soy and mustard, respectively. Finally, by successfully applying the biosensor platform to genomic DNA extracted from plant-based food ingredients, we demonstrated its potential as a valuable tool in food safety risk management. Full article

Almonds (Prunus dulcis; family Rosaceae) contain 18–25% protein (dry weight). They are an important plant-based protein source in dairy alternatives and other functional foods. The hard and dense nature of almond kernels and the localization of proteins with lipid bodies in the cotyledons of almond seeds make it challenging to recover protein from the seed efficiently and preserve its function. Therefore, this review evaluates the influence of pretreatments, including blanching, grinding, and defatting, on almond protein recovery and functionality, and compares conventional and emerging technologies for almond protein. Traditional protein extraction techniques such as alkaline extraction–isoelectric precipitation (AE–IEP), aqueous extraction, and salt extraction provide moderate-to-high protein yields, but harsh processing conditions denature the proteins, decrease solubility, and cause functional properties to be lost. On the other hand, emerging protein extraction technologies (including enzyme-assisted aqueous extraction (EAE) ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), high-pressure processing (HPP), and pulsed electric field (PEF) treatment) improve protein recovery, resulting in protein extract with superior functional properties and reduced allergenicity. However, their application in industry remain challenging. This review reveals that pretreatment approaches and conditions/parameters significantly influence protein extraction efficiency and the functional and structural properties of almonds, and that no single method is universally optimal. This review concludes that controlled enzymatic hydrolysis combined with physical pretreatment may be the best approach for producing high-value-added almond protein ingredients with specific techno-functional properties for use in plant-based beverages, hypoallergenic products, or nutraceuticals. More research is needed to develop an efficient, applicable, sustainable and eco-friendly almond protein extraction process, optimizing processing conditions to achieve high protein recovery while retaining desirable functional properties, and reduce operating costs. Full article

Although solid-state fermentation (SSF) has long been used in food production in various traditional contexts, it is now emerging as a particularly promising strategy for the development of functional food ingredients from plant materials and agro-industrial side streams. This review examines recent advances in the application of SSF to enhance the nutritional, functional, sensory, and technological properties of food matrices. Current evidence indicates that SSF can increase the bioactive potential of plant-based substrates by promoting the release and biotransformation of phenolic compounds, while also improving antioxidant capacity, protein digestibility, and techno-functional performance. In addition, the process may support the formation of food-relevant metabolites, including vitamins, peptides, organic acids, and other secondary compounds, while reducing selected antinutritional, allergenic, and undesirable constituents. These compositional changes are often accompanied by modifications in aroma, volatile profiles, visual attributes, and, more recently, gut microbiota-related effects. Attention is given to the use of fungal-based processes for the valorization of cereals, legumes, fruit by-products, and other underutilized substrates. The review also addresses the growing industrial interest in SSF, especially in relation to mycelium-based foods, alternative proteins, functional ingredients, and feed applications. Despite its clear potential, the broader implementation of SSF will require further research and development to support its effective translation into food applications. Full article

Background/Objectives: The increasing use of pea protein in plant-based foods raises concerns about IgE-mediated reactions, particularly in individuals sensitized to peanut. Knowledge on clinically relevant pea allergens and the impact of heat processing remains limited. This study investigated how thermal treatment affects the IgE binding and functional allergenicity of pea proteins in children with a confirmed pea allergy, with or without a concomitant peanut allergy. Methods: Serum from 11 patients was analyzed using SDS-PAGE, Western blotting, and an indirect basophil activation test (iBAT). Results: All patients showed IgE binding to Pis s 1 and PA2a/b in raw pea extract, with variable sensitization to Pis s 2 and mitogenic lectin. Heating (120 °C, 5 min) markedly reduced IgE binding and eliminated detectable IgE to Legumin S and ML. Despite this reduction, basophil sensitivity did not decrease; in several patients, EC50 values significantly decreased, indicating increased basophil responsiveness to heated pea. Patients with IgE profiles dominated by Pis s 1 and PA2a/b were most likely to show enhanced basophil activation after heating. Conclusions: These findings demonstrate that heat-stable vicilin subunits and albumins can maintain functional allergenicity despite reduced IgE recognition, underscoring the need for diagnostic approaches that incorporate processed food allergens. Full article

Tomato (Solanum lycopersicum L.) is a key source of bioactive compounds and essential minerals, but it also contains clinically relevant allergens. Despite growing concern about the effects of climate change on crop quality, the impact of heat stress during specific reproductive stages on fruit allergen accumulation remains poorly understood. This study aimed to investigate how the timing of heat stress affects tomato fruit quality, antioxidant traits, and the expression of major pan-allergens. Plants of the cultivar Micro-Tom were exposed to heat stress (40 °C for 8 h) at three flowering stages: pre-anthesis, anthesis, and post-anthesis. Ripe fruits were evaluated for morphological parameters, mineral composition, nutraceutical properties, antioxidant responses, and the expression of profilin and cyclophilin. Heat stress applied at post-anthesis significantly reduced fruit weight and diameter, while earlier treatments had limited morphological effects. Mineral composition was largely unchanged across treatments. In contrast, total phenolic content increased progressively with later stress application, whereas flavonoid content and antioxidant capacity (FRAP) remained relatively stable. Antioxidant enzyme activity showed only minor stage-dependent variation, suggesting a controlled oxidative response. Notably, allergen-related proteins exhibited distinct patterns: profilin accumulation increased progressively under heat stress, while cyclophilin showed a transient peak at anthesis. These findings demonstrate that the timing of reproductive heat stress differentially affects tomato fruit quality and allergen accumulation. This study provides novel insights into the stage-specific modulation of food allergens under heat stress, contributing to a better understanding of crop nutritional and allergenic properties in the context of climate change. Full article

The aim of this study was to assess whether edible insects reared on substrates containing food allergens can carry these allergens into the final product, and to evaluate the effectiveness of a pre-harvest fasting period in reducing this risk to provide consumer protection. Hermetia illucens larvae, chosen as the model species, were grown on substrates containing 10% of each of the following food allergens: peanut, almond, soy, celery, and gluten. At the end of the feeding period, larvae were sampled at T0 (end of feeding), T1 (24 h fasting), T2 (48 h fasting) and tested by real-time PCR and ELISA to detect allergen residues. Positive results were observed by real-time PCR for soy (mean Ct: 28.84 at T0, 29.4 at T1, 30.95 at T2), celery (mean Ct: 26.74 at T0, 26.90 at T1, 29.77 at T2) and almond (Ct 33.96 at T0 and mean Ct: 34.01 at T1). Soy presence was also confirmed by ELISA test. Insects may represent an alternative food source; however, their use requires careful evaluation due to the potential presence of allergens. Our results showed that insects may contain allergens originating from their feeding substrates, potentially triggering a response in allergic consumers. Full article

Plant-derived sweet proteins are promising low-calorie natural sweeteners that may reduce dietary sugar intake and prevent non-communicable diseases. Although seven have been identified—thaumatin, miraculin, monellin, mabinlin, brazzein, pentadin, and curculin (neoculin)—only thaumatin is currently approved as a food additive. The development of others requires comprehensive safety assessments, particularly regarding allergenicity. This systematic review aims to investigate and synthesize allergenicity assessment methods (in silico, in vitro, in vivo, and clinical) applied to these seven sweet proteins. The literature searches were conducted following PRISMA guidelines across Scopus, PubMed, and Wiley Online Library databases, up to 30 November 2025, with no time restrictions. The risk of bias in selected studies was evaluated using GRADE. After the selection process, 14 out of 2634 studies met the inclusion criteria. Thaumatin, miraculin, monellin, and brazzein emerged as the most extensively studied proteins. In silico approaches (sequence and structural homology) and in vitro assays (digestibility and cell-based methods) were the most commonly employed methods. In contrast, in vivo studies (animal models) and clinical evaluations (skin prick tests, oral food challenges) were rarely reported. Allergenicity studies on pentadin, mabinlin, and curculin (neoculin) are limited, indicating a research gap that requires further study to support regulatory approval and consumer acceptance. Full article

The increasing diffusion of plant-based milk alternatives poses new challenges at the intersection of food safety and consumer experience, particularly regarding allergen cross-contamination and beverage performance during preparation. Traditional quality control strategies are typically confined to upstream production stages and are unable to address individualized risks and sensory variability at the point of consumption. In this study, we propose an embedded volatilomic sensing approach that combines metal oxide semiconductor (MOX) sensor arrays with lightweight artificial intelligence algorithms to enable real-time, on-device decision-making. The volatilome of four commercially available plant-based milk beverages (oat, almond, soy, and coconut) was characterized using GC–MS/SPME as a reference method, while a MOX-based electronic nose provided rapid, non-destructive sensing of volatile fingerprints. Linear Discriminant Analysis demonstrated clear discrimination among beverage types based on their volatile signatures, supporting the use of MOX sensor arrays as functional descriptors of compositional identity and process-related variability. Beyond beverage classification, the proposed framework is designed to support future implementation of (i) screening for anomalous volatilomic patterns potentially compatible with accidental cow’s milk carryover in shared preparation settings and (ii) adaptive tuning of preparation parameters (e.g., foaming-related settings) in smart beverage systems. The results highlight the role of embedded volatilomic intelligence as a unifying layer between personalized risk-aware screening and sensory-oriented process control, paving the way for intelligent food-processing appliances capable of autonomous, real-time adaptation at the point of consumption. Full article

Non-specific lipid transfer proteins (nsLTPs) constitute a widely distributed family of plant allergens with substantial clinical relevance, particularly in food allergy. Their marked thermal and proteolytic stability enables them to provoke reactions ranging from mild local symptoms to severe anaphylaxis. This narrative review synthesises current knowledge on nsLTP allergens, focusing on their molecular characteristics, taxonomic distribution, exposure routes, and clinical impact. Major allergenic sources include fruits, nuts and seeds, vegetables and cereals, as well as various pollens. Across these sources, Pru p 3 has emerged as the central and most extensively studied allergen, frequently acting as the primary sensitiser and exhibiting broad cross-reactivity with homologous nsLTPs from diverse plant species. Despite growing evidence, significant knowledge gaps remain regarding sensitisation pathways, environmental modifiers, and phenotype stratification. Continued research is required to improve diagnostic precision and guide the development of targeted therapeutic strategies for patients with nsLTP-mediated allergy. Full article

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