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Published in: Current Allergy and Asthma Reports 5/2021

Open Access 01-05-2021 | Mites | Allergens (RK Bush and S Vieths, Section Editors)

Allergens from Edible Insects: Cross-reactivity and Effects of Processing

Authors: Laura De Marchi, Andrea Wangorsch, Gianni Zoccatelli

Published in: Current Allergy and Asthma Reports | Issue 5/2021

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Abstract

Purpose of Review

The recent introduction of edible insects in Western countries has raised concerns about their safety in terms of allergenic reactions. The characterization of insect allergens, the sensitization and cross-reactivity mechanisms, and the effects of food processing represent crucial information for risk assessment.

Recent Findings

Allergic reactions to different insects and cross-reactivity with crustacean and inhalant allergens have been described, with the identification of new IgE-binding proteins besides well-known pan-allergens. Depending on the route of sensitization, different potential allergens seem to be involved. Food processing may affect the solubility and the immunoreactivity of insect allergens, with results depending on species and type of proteins. Chemical/enzymatic hydrolysis, in some cases, abolishes immunoreactivity.

Summary

More studies based on subjects with a confirmed insect allergy are necessary to identify major and minor allergens and the role of the route of sensitization. The effects of processing need to be further investigated to assess the risk associated with the ingestion of insect-containing food products.
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Metadata
Title
Allergens from Edible Insects: Cross-reactivity and Effects of Processing
Authors
Laura De Marchi
Andrea Wangorsch
Gianni Zoccatelli
Publication date
01-05-2021
Publisher
Springer US
Published in
Current Allergy and Asthma Reports / Issue 5/2021
Print ISSN: 1529-7322
Electronic ISSN: 1534-6315
DOI
https://doi.org/10.1007/s11882-021-01012-z

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