Plant Food Allergens

Plant Food Allergens

Editor(s): E.N. Clare Mills, Peter R. Shewry

Published Online: 16 NOV 2007

Print ISBN: 9780632059829

Online ISBN: 9780470995174

DOI: 10.1002/9780470995174

About this Book

Plant Food Allergens is concerned with a paradox of immense, potentially life-threatening significance to about 1 in 100 adults and 1 in 10 children. The paradox is that certain nutritious proteins from wholesome foods can act as if the were harmful, sometimes deadly poisons, to these people who possess an allergy to them. In order to study the complex problems of food allergy a EU funded network, called PROTALL was set up, bringing together a wide range of clinicians and scientists. This important book is largely based on the outcome of its investigations.

Written by over 30 acknowledged experts and carefully edited by Dr Clare Mills and Professor Peter Shewry, themselves well known internationally; this important work covers all major aspects of the subject. Commencing with introductory chapters, the comprehensive contents of Plant Food Allergens includes details of the major allergens including: plant lipid transfer proteins, the 2S albumin proteins, the cereal á-amylase/trypsin family, latex and plant chitinases, profilins, bet v 1-homologous allergens and plant seed globulins. The book concludes with important chapters on the assessment of the allergenicity of novel and GM foods, and the monitoring of and technological effects on allergenicity of proteins in the food industry.

Plant Food Allergens is an essential purchase for a wide range of scientists and clinicians including plant and agricultural scientists, chemists, allergy specialists, food scientists and technologists, pharmacologists, physiologists and nutritionists. Libraries in all research establishments and universities researching and teaching these subjects will need copies of this important book on their shelves

Dr Clare Mills is based at The Institute of Food Research, Norwich, UK.
Professor Peter Shewry is based at Rothamsted Research, Harpenden, UK.

Table of contents

    1. You have free access to this content
    2. Chapter 3

      The 2S Albumin Proteins (pages 42–56)

      Rafael I. Monsalve, Mayte Villalba, Manuel Rico, Peter R. Shewry and Rosalí Rodríguez

    3. Chapter 5

      The Cereal α-Amylase/Trypsin Inhibitor Family Associated with Bakers' asthma and Food Allergy (pages 70–86)

      Gabriel Salcedo, Rosa Sánchez-Monge, Gloria García-Casado, Alicia Armentia, Luis Gomez and Domingo Barber

    4. Chapter 6

      Latex Allergy and Plant Chitinases (pages 87–104)

      Rosa Sánchez-Monge, Araceli Díaz-Perales, Carlos Blanco and Gabriel Salcedo

    5. Chapter 7

      Profilins (pages 105–124)

      Christian Radauer and Karin Hoffmann-Sommergruber

    6. Chapter 9

      Plant Seed Globulin Allergens (pages 141–157)

      E. N. Clare Mills, John A. Jenkins and Gary A. Bannon

    7. You have free access to this content