Food allergies and intolerances: symposium
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Weinheim [u.a.]
VCH
1996
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Zsfassungen in dt. Sprache |
| Beschreibung: | XVIII, 231 S. Ill., graph. Darst. |
| ISBN: | 352727409X |
Internformat
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| 245 | 1 | 0 | |a Food allergies and intolerances |b symposium |c Deutsche Forschungsgemeinschaft. Ed.: Gerhard Eisenbrand ... |
| 264 | 1 | |a Weinheim [u.a.] |b VCH |c 1996 | |
| 300 | |a XVIII, 231 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Zsfassungen in dt. Sprache | ||
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| 700 | 1 | |a Eisenbrand, Gerhard |d 1940- |e Sonstige |0 (DE-588)107304392 |4 oth | |
| 710 | 2 | |a Deutsche Forschungsgemeinschaft |e Sonstige |0 (DE-588)2007744-0 |4 oth | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-007014123 | ||
Datensatz im Suchindex
| _version_ | 1804124990481629184 |
|---|---|
| adam_text | Contents
Vorwort.........................
XV
Preface
.........................
XVII
Part A
I
Zusammenfassungen ............... 3
1 Epidemiologie der Allergien und Intoleranzen durch
Lebensmittel und Lebensmitteladditiva: das Problem der
Validität der Daten................ 3
Brunello
Wüthrich
2 Epidemiologie von Lebensmittelallergien....... 4
Torsten Schäfer und Johannes Ring
3 Klassifizierung nahrungsmittelbedingter Unverträglich¬
keitsreaktionen ................. 5
Johannes Ring
4 Methoden zur Erfassung von lebensmittelbedingten
Allergien.................... 6
Jürgen
Knop
und Joachim Saloga
5 Lebensmittelallergie - der Weg der Sensibilisierung und
seine Bedeutung für die Risikoeinschätzung......
δ
Charlotte Madsen
6 MHC-Moleküle und Antigenprozessierung ...... 9
Hans-Georg Rammensee
7 Strategien einer prospektiven Allergenizitätstestung . . 10
Andreas Radbruch
8 Molekulare Grundlagen der Allergencharakterisierung . 11
Kjell
Aas
V
Contents
9 Charakterisierung von pflanzlichen
Allergenen
.... 12
Wolf-Meinbard Becker
10 Labile und stabile Allergene in pflanzlichen Lebensmitteln 13
Sie/an Vieths, Holger Aulepp, Wolf-Meinhard Becker und
Lieselotte Buschmann
11 Mikrobielle Allergene............... 14
Martin Schata
12 Allergene Proteine im Reis: Strategien zur Verminderung
und Bewertung.................. 14
Tsukasa Matsuda, Masahiro Nakase, Takahiro Adachi, Ryo
Nakamura, Yuichi
Tada, Hiroaki
Shimada, Masayoshi Taka-
hashi und Tatsuhito
Fujimura
13 Transgene Fische: Stand der Forschung........ 15
Thomas T.
Chen
14 Bewertung der Allergenität von Lebensmittelproteinen . 16
Geert
F. Houben und
André H. Penninks
15 Transgene Sojabohnen mit Paranuß 2S Speicherprotein:
Aspekte möglicher Allergierisiken.......... 17
J. A. Nordlee,
S. L
Taylor, J. A. Townsend, L. A. Thomas
und Larry R.
Beach
16 Sicherheitsstrategien hinsichtlich Allergie durch bio¬
industrielle Enzyme in der Lebensmittelherstellung ... 17
Torben B. Serensen
17 Allergenes Potential von gentechnisch veränderten
Pflanzen .................... 18
Roy L. Fuchs
II
Hauptschlußfolgerungen und Empfehlungen...... 20
Part
В
I Clinical Aspects, Epidemiology, Validity of Data
.... 31
1
Epidemiology of Allergies and Intolerances Caused by
Foods and Food Additives: The Problem of Data Validity
. 31
Brunello
Wűthrich
1.1
Abstract
.................... 21
1.2
Introduction
................... 32
1.3
Definition of adverse reactions to food
........ 33
VI
Contents
1.4 Symptoms
of food allergy
.............. 34
1.5
Prevalence of adverse reactions to food
........ 35
1.6
The problem of data validity
............ 37
1.7
Conclusion
................... 38
1.8
References
.................... 38
2
Epidemiology of Adverse Food Reactions Due to Allergy
or Other Forms of Hypersensitivity
......... 40
Torsten Schäfer
and Johannes Ring
2.1
Abstract
.................... 40
2.2
Introduction
................... 41
2.3
Definitions
.................... 41
2.4
Epidemiological methodology
............ 42
2.5
Allergen sources
-
quantity and quality
....... 43
2.6
Frequency of food allergies in general population
.... 43
2.6.1
Studies using questionnaire, skin prick test and/or
RAST . 43
2.6.2
Studies using oral provocation tests
.......... 43
2.6.3
Own results
................... 44
2.7
Associations of adverse food reactions (allergy/hypersensi¬
tivity)
...................... 48
2.7.1
Association with age and natural course
........ 48
2.7.2
Association with gender
.............. 48
2.7.3
Adjuvant factors
................. 49
2.7.4
Allergen avoidance
................ 49
2.8
Prevention of food allergy
............. 52
2.9
Conclusion
.................... 52
2.10
References
.................... 53
3
Classification of Adverse Food Reactions
....... 55
Johannes Ring
3.1
Abstract
.................... 55
3.2
Introduction
................... 55
3.3
Clinical symptomatology
.............. 56
3.3.1
Urticaria and angioedema
............. 56
3.3.2
Anaphylaxis and anaphylactoid reactions
....... 57
3.3.3
Atopic eczema
.................. 57
3.3.4
Allergic contact eczema
.............. 57
3.3.5
Photosensitization
................. 57
3.3.6
Gastroenteritis
.................. 58
3.3.7
Gluten-sensitive enteropathy and dermatitis herpetiformis
(Duhring)
.................. 58
3.3.8
Allergic (leucocytoclastic) vasculitis
......... 58
3.3.9
Eco-syndrome (clinical ecology syndrome)
....... 58
3.4
Pathophysiology
................. 59
VII
Contents
3.5 Allergie
reactions
................. 60
3.6
Mechanisms of
sensitization............. 60
3.7
Idiosyncrasy /Pseudo-allergy
............. 61
3.8
Eliciting substances of adverse food reactions
...... 61
3.9
Conclusion
................... 61
3.10
References
.................... 62
4
Discussion of Methods for Detection of Food Allergies
. . 65
Jürgen
Knop
and Joachim Saloga
4.1
Abstract
.................... 65
4.2
Introduction
................... 67
4.3
Clinical history
.................. 68
4.4
In vitro tests
................... 68
4.5
Skin tests
.................... 69
4.6
Elimination diets
................. 70
4.7
Food challenge
.................. 71
4.8
Conclusion and future directions
........... 72
4.9
References
.................... 73
5
Allergy to Food
-
The Significance of Route of
Sensitization to Risk Assessment
.......... 75
Charlotte Madsen
5.1
Abstract
.................... 75
5.2
Introduction
................... 75
5.3
Sensitization in humans younger than two years of age
. . 76
5.4
Sensitization in humans older than two years of age
... 77
5.5
Contact allergens
................. 78
5.6
Conclusion
................... 78
5.7
References
.................... 79
II Molecular Basis of Allergenicity and Allergen
Characterization
................. 81
6
Physiological Function of MHC Molecules
....... 81
Hans-Georg Rammensee
6.1
Abstract
.................... 81
6.2
Introduction
................... 82
6.3
Peptide
ligands of MHC class I molecules
....... 84
6.4
Peptide
ligands of MHC class
Π
molecules
....... 95
6.5
Conclusion
................... 100
6.6
Further reading
..................
Ю0
VIII
Contents
7
Strategies
for Prospective
Testing
.......... 101
Andreas
Radbruch
7.1
Abstract
.................... 101
7.2
Introduction
................... 101
7.3
Processing and presentation of antigen: the genetic basis of
immune responsiveness
.............. 102
7.4
Choice of immune response: inflammation versus allergy
. 103
7.5
Setup and evaluation of in vitro immune reactions
.... 105
7.6
A prospective in vitro test system
.......... 106
7.7
References
.................... 107
8
Molecular Basis of Allergen Characterization
..... 108
Kjell Åas
8.1
Abstract
.................... 108
8.2
Allergy
..................... 109
8.2.1
Allergy immunology
................ 109
8.2.2
Allergy in biology and experiments
.......... 109
8.3
Food allergens
.................. 109
8.3.1
Immunogenicity and antigenicity
........... 110
8.3.2
Allergenic potency
................ 110
8.3.3
Major, intermediate and minor allergens
........ 110
8.3.4
Denaturation
................... 110
8.4
Epitopes
.....................
Ill
8.4.1
Epitope structure
.................
Ill
8.5
The mast cell amplifier
...............
Ill
8.6
Immunogenicity and allergenicity
.......... 112
8.6.1
Allergen characterization
.............. 112
8.6.2
IgE preference?
.................. 113
8.7
Allergen research
................. 113
8.7.1
Isoallergens
................... 113
8.7.2
A model in epitope research
............ 113
8.7.3
Allergen research depends on appropriate patients
... 114
8.7.4
Allergen
M
in codfish
............... 115
8.7.5
Several epitopes reacting with same or different antibodies
115
8.7.6
Allergenic epitope structure
............. 115
8.8
Modern techniques
................ 117
8.8.1
Monoclonal antibodies and
DNA recombinant
techniques
. 117
8.9
References
.................... 118
9
Characterization of Allergens from Plants
....... 119
Wolf-Meinhard Becker
9.1
Abstract
.................... 119
9.2
Introduction
................... 119
9.2.1
Definition of allergens
............... 119
IX
Contents ______________________
9.2.2
Issues
of allergen characterization
.......... 120
9.2.3
Line of approach to characterize allergens
....... 120
9.3
Separation techniques in allergen characterization and
their combination with immunological methods
..... 121
9.3.1
Electrophoretic separation methods
.......... 121
9.3.2
Transfermembranes
................ 122
9.3.3
Blotting methods
................. 122
9.3.4
IEF/SDS-PAGE/2-D electrophoresis/immunoblotting
. . . 123
9.4
Immunological tools to identify and quantify allergens
. . 124
9.5
Chemical methods to characterize allergens
...... 125
9.6
Strategies of molecular cloning of allergens
...... 126
9.6.1
Isolation of mRNA from the allergenic source
..... 126
9.6.2
Preparing and immunoscreening a cDNA library
.... 127
9.7
Conclusion
................... 128
9.8
References
.................... 128
10
Characterization of Labile and Stable Allergens in Foods
of Plant Origin
.................. 130
Stefan Vieths,
Holger Aulepp,
Wolf-Meinbard Becker and
Lieselotte Buschmann
10.1
Abstract
.................... 130
10.2
Introduction
................... 130
10.2.1
Subject
..................... 130
10.2.2
Terms
...................... 131
10.2.3
Allergenicity of processed plant foods
......... 131
10.2.4
Plant food allergies
................ 133
10.2.4.1
Classical food allergies
.............. 133
10.2.4.2
PoUen related food allergies
............. 133
10.2.5
Food allergy and cross-reactivity
........... 134
10.3
Characteristics of important plant food allergens
. . . . 136
10.3.1
Profilins
..................... 136
10.3.2
The major apple allergen
Mal d
1
and other plant food
allergens of the Bet
v l-family
........... 138
10.3.3
Celery
.....................
!40
10.3.4
Peanut
.................... 143
10.4
Concluding remarks
................ 147
10.5
Acknowledgements
................ 148
10.6
References
.................... 148
11
Allergens from Microorganisms
........... 150
Martin Schata
11.1
Abstract
................
150
11.2
Introduction
.............. ....
11.3
The biology and classification of moulds
........ 153
X
Contents
11.4
Occurrence
of moulds
in
different environments
.... 154
11.5
Food contamination and fungal enzymes in food
engineering
................... 155
11.6
Characterized allergens of moulds
.......... 156
11.7
References
.................... 159
III The Input of Molecular Biology:
Transgeme
Foods
. . . 161
12
Allergenic Proteins in Rice: Strategies for Reduction and
Evaluation
.................... 161
Tsukasa Matsuda, Masahiro Nakase, Takahiro Adachi, Ryo
Nakamura, Yuichi
Tada, Hiroaki
Shimada, Masayoshi
Така-
hashi and Tatsuhito
Fujimura
12.1
Abstract
.................... 161
12.2
Allergenic proteins in rice
............. 161
12.3
Cloning of rice allergen genes
............ 162
12.3.1
cDNA cloning and deduced
amino
acid sequences of rice
allergens
.................... 162
12.3.2
Cloning of rice allergen genomic
DNA........ 163
12.4
Repression of allergen expression by antisense
RNA
... 163
12.4.1
Construction of antisense allergen genes
....... 164
12.4.2
Introduction of antisense allergen genes into rice
.... 165
12.5
Allergen analyses for transgenic rice plants
...... 165
12.6
The transmission and expression of the introduced anti-
sense gene among the
transformant
progeny
...... 167
12.7
Acknowledgement
................ 168
12.8
References
........,........... 168
13
Current Status of the Transgenic Fish Research
.... 170
Thomas T. Chen
13.1
Abstract
.................... 170
13.2
Introduction
................... 170
13.3
Growth promoting effects of
recombinant
growth hormone
172
13.4
Production of transgenic fish
.........· ... 173
13.4.1
Gene transfer method
............... 173
13.4.2
Identification and characterization of transgenic fish
... 175
13.5
Growth hormone and insulin-like growth factor transgenic
fish
...................... 176
13.6
Other transgenic fish
............... 178
13.7
Applications and perspectives
............ 179
13.8
References
.................... 180
XI
Contents
IV Strategies of Safety
Evaluation........... 183
14
Evaluation of the Allergenicity of Food Proteins
-
Cur¬
rent Testing Possibilities and New Developments Focused
on the Role of the
Gastro-Intestinal
Tract Physiology
. . 183
Geert F.
Houben and
André H. Penninks
14.1
Abstract
.................... 183
14.2
Introduction: adverse reactions to food
........ 184
14.3
Mechanisms of allergy
............... 185
14.4
The atopic syndrome and IgE-mediated (food) allergy
... 185
14.5
Food allergens
.................. 186
14.6
Modification of the allergenicity of dietary proteins
. . . 187
14.7
Novel foods and novel food ingredients
........ 188
14.8
Current testing possibilities for the evaluation of the aller¬
genicity of food proteins
.............. 188
14.8.1
In vivo antigenicity assays
............. 188
14.8.2
Physico-chemical and immunochemical analyses
.... 189
14.8.3
Mast cell and basophile degranulation tests
...... 190
14.9
The role of the
gastro-intestinal
tract physiology in food
allergy
..................... 191
14.10
New approaches in food allergy research and allergenicity
testing: the role of the
gastro-intestinal
tract physiology
. 192
14.10.1
Gastro-intestinal
digestion modelling
......... 192
14.10.2
Intestinal epithelial passage modelling
......... 194
14.10.3
A refined approach in food allergenicity research
.... 194
14.11
References
.................... 195
15
Transgenic Soybeans Containing Brazil Nut 2S Storage
Protein: Issues Regarding Allergenicity
........ 196
J. A. Nordlee, S. L. Taylor, J. A. Townsend, L. A. Thomas
and Larry R. Beach
15.1
Abstract
.................... 196
15.2
Introduction
................... 196
15.3
Materials and methods
............. 198
15.3.1
Sera
.................... 198
15.3.2
Seeds and proteins
.............. 198
15.3.3 RAST
inhibition
................. 198
15.3.4
Immunoblotting
................. 198
15.4
ReSUltS
................
jgg
15.4.1 RAST
inhibition
................
199
15.4.2
SDS-PAGE
............ . . . . . . . 199
15.4.3
Immunoblotting
............ . . . . 199
15.5
Discussion
............... · · ·
15.6
References
.............. ..... 201
XII
Contents
16
Safety Strategies Regarding Allergy to Bioindustrial
Enzymes in Food-Processing
............ 203
Torben
В.
Serensen
16.1
Abstract
.................... 203
16.2
Introduction
................... 203
16.2.1
The use of enzymes in food processing
........ 204
16.2.2
Production of bioindustrial enzymes
......... 204
16.2.3
Applications and types of enzymes
.......... 205
16.3
Safety assessment strategy
............. 206
16.3.1
Inborn product safety; microorganisms, enzyme products
. 206
16.3.2
Genetically modified organisms for production of enzymes
207
16.4
Allergy
..................... 207
16.4.1
Enzyme products
................. 208
16.4.2
Applications
................... 209
16.4.3
Possible risk groups
................ 209
16.5
Surveillance of adverse reactions
........... 210
16.6
Conclusion
................... 211
16.7
References
.................... 211
17
Assessment of the Allergenic Potential of Foods Derived
from Genetically Engineered Plants: Glyphosate Tolerant
Soybean as a Case Study
.............. 212
Roy L.
Fuchs
17.1
Abstract
.................... 212
17.2
Introduction
................... 213
17.3
The source
................... 213
17.4
Host
...................... 215
17.5
Introduced protein(s)
................ 216
17.6
References
.................... 219
V Main Conclusions and Recommendations
.......223
Authors Addresses
.....................231
XIII
|
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| genre | (DE-588)1071861417 Konferenzschrift 1995 Bonn gnd-content |
| genre_facet | Konferenzschrift 1995 Bonn |
| id | DE-604.BV010521406 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T17:54:26Z |
| institution | BVB |
| institution_GND | (DE-588)2007744-0 |
| isbn | 352727409X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007014123 |
| oclc_num | 231653392 |
| open_access_boolean | |
| owner | DE-29 DE-355 DE-BY-UBR DE-M49 DE-BY-TUM DE-12 DE-19 DE-BY-UBM DE-20 DE-473 DE-BY-UBG DE-706 DE-634 DE-188 |
| owner_facet | DE-29 DE-355 DE-BY-UBR DE-M49 DE-BY-TUM DE-12 DE-19 DE-BY-UBM DE-20 DE-473 DE-BY-UBG DE-706 DE-634 DE-188 |
| physical | XVIII, 231 S. Ill., graph. Darst. |
| publishDate | 1996 |
| publishDateSearch | 1996 |
| publishDateSort | 1996 |
| publisher | VCH |
| record_format | marc |
| spelling | Food allergies and intolerances symposium Deutsche Forschungsgemeinschaft. Ed.: Gerhard Eisenbrand ... Weinheim [u.a.] VCH 1996 XVIII, 231 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Zsfassungen in dt. Sprache Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelallergie (DE-588)4034871-4 gnd rswk-swf Unverträglichkeit (DE-588)4187128-5 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1995 Bonn gnd-content Lebensmittelallergie (DE-588)4034871-4 s DE-604 Lebensmittel (DE-588)4034870-2 s Unverträglichkeit (DE-588)4187128-5 s Eisenbrand, Gerhard 1940- Sonstige (DE-588)107304392 oth Deutsche Forschungsgemeinschaft Sonstige (DE-588)2007744-0 oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007014123&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food allergies and intolerances symposium Lebensmittel (DE-588)4034870-2 gnd Lebensmittelallergie (DE-588)4034871-4 gnd Unverträglichkeit (DE-588)4187128-5 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4034871-4 (DE-588)4187128-5 (DE-588)1071861417 |
| title | Food allergies and intolerances symposium |
| title_auth | Food allergies and intolerances symposium |
| title_exact_search | Food allergies and intolerances symposium |
| title_full | Food allergies and intolerances symposium Deutsche Forschungsgemeinschaft. Ed.: Gerhard Eisenbrand ... |
| title_fullStr | Food allergies and intolerances symposium Deutsche Forschungsgemeinschaft. Ed.: Gerhard Eisenbrand ... |
| title_full_unstemmed | Food allergies and intolerances symposium Deutsche Forschungsgemeinschaft. Ed.: Gerhard Eisenbrand ... |
| title_short | Food allergies and intolerances |
| title_sort | food allergies and intolerances symposium |
| title_sub | symposium |
| topic | Lebensmittel (DE-588)4034870-2 gnd Lebensmittelallergie (DE-588)4034871-4 gnd Unverträglichkeit (DE-588)4187128-5 gnd |
| topic_facet | Lebensmittel Lebensmittelallergie Unverträglichkeit Konferenzschrift 1995 Bonn |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007014123&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT eisenbrandgerhard foodallergiesandintolerancessymposium AT deutscheforschungsgemeinschaft foodallergiesandintolerancessymposium |