Chapter 10. The Role of Common Properties in Determining Plant Food Protein Allergenicity

  1. E.N. Clare Mills1 and
  2. Peter R. Shewry2
  1. E. N. Clare Mills,
  2. John A. Jenkins and
  3. Peter R. Shewry

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995174.ch10

Plant Food Allergens

Plant Food Allergens

How to Cite

Mills, E. N. C., Jenkins, J. A. and Shewry, P. R. (2003) The Role of Common Properties in Determining Plant Food Protein Allergenicity, in Plant Food Allergens (eds E.N. C. Mills and P. R. Shewry), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995174.ch10

Editor Information

  1. 1

    Institute of Food Research Norwich, UK

  2. 2

    Rothamsted Research Harpenden, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 10 DEC 2003

ISBN Information

Print ISBN: 9780632059829

Online ISBN: 9780470995174

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Keywords:

  • plant food protein allergen;
  • ige response;
  • non-specific lipid transfer proteins (nsLTP);
  • gastrointestinal tract (GI);
  • protein stability

Summary

This chapter contains sections titled:

  • Introduction

  • Allergen exposure via the gastrointestinal tract

  • Allergen exposure via the lungs

  • Intrinsic allergenicity and plant food allergens

  • Flexible and mobile protein structures

  • Conclusions