ABSTRACT
Bacteria and Their Metabolites (Bacterial Enzymes) .................... 322 14.1.3 Characteristics of Mold Allergens and Some
Mold-Derived Preparations............................................................ 326 14.1.4 Other Microorganisms and Metabolites as Sources
of Allergens in Food ...................................................................... 327 14.1.5 Application of Microorganisms and Enzymes for
Modifying Allergenic Properties ................................................... 328 14.1.5.1 The Possibility of Substrate Antigenic Modi cation
in Fermentation Processes ............................................. 329 14.1.6 Perspectives on the Use of Microorganisms and Enzymatic
Preparations for Shaping Health Bene cial Properties of Food Products ............................................................................ 330
References ..............................................................................................................331 14.2 Plant Food Allergens ................................................................................... 334
14.2.1 Introduction ................................................................................... 334 14.2.2 The Prolamin Superfamily ............................................................ 339 14.2.3 2S Albumins .................................................................................. 339 14.2.4 Plant Nonspeci c Lipid Transfer Proteins .................................... 341 14.2.5 α-Amylases ................................................................................... 342 14.2.6 Cereal Prolamins ........................................................................... 343 14.2.7 The Cupin Superfamily ................................................................. 343
14.2.8 Germins ......................................................................................... 343 14.2.9 Vicillins ......................................................................................... 343 14.2.10 Legumins ....................................................................................... 343 14.2.11 Pro lins .........................................................................................344 14.2.12 Bet v 1 Superfamily ....................................................................... 345 14.2.13 Class I Chitinases and the Hevein-Like Domain...........................346 14.2.14 Papain-Like Cysteine Proteases .................................................... 347 14.2.15 Thaumatin-Like Proteins ............................................................... 347 14.2.16 Oleosins ......................................................................................... 347 14.2.17 Kunitz-Type Protease Inhibitors .................................................... 347 14.2.18 Thioredoxins .................................................................................348 14.2.19 β-Amylases ...................................................................................348 14.2.20 Cystatins ........................................................................................348 14.2.21 Expansins ...................................................................................... 349 14.2.22 Glycoside Hydrolases.................................................................... 349 14.2.23 Iso avone Reductases ................................................................... 349 14.2.24 Subtilisin-Like Serine Proteases ................................................... 349 14.2.25 Berberine Bridge Enzymes ........................................................... 350 14.2.26 Chlorophyll Binding Proteins ....................................................... 350 14.2.27 Patatin Family ............................................................................... 350 14.2.28 Concluding Remarks ..................................................................... 351
References ..............................................................................................................351 14.3 Other Ingested Animal Allergens: From Frogs to Insects ........................... 356
14.3.1 Characteristics of Additional Allergens Causing Allergic Reaction after Ingestion .................................................. 356
14.3.2 Marine Organisms (Excluding Decapod Crustacean, Mollusk, and Fish) ........................................................................ 356
14.3.3 Insects ............................................................................................ 359 14.3.4 Other Animal Tissue ...................................................................... 361
References ..............................................................................................................361 14.4 Food Additives as Food Allergens .............................................................. 363
14.4.1 General Description of Food Additives ......................................... 363 14.4.2 Adverse Reactions to Food Additives ........................................... 367 14.4.3 Spices: Additives Associated with Adverse
Reaction......................................................................................... 373 14.4.4 Antioxidants Associated with Adverse Reactions ......................... 378 14.4.5 Preservatives Associated with Adverse Reactions ........................ 378 14.4.6 Flavoring Additives Associated with Adverse
Reactions ....................................................................................... 379 14.4.7 Colorings as Additives Associated with Adverse
Reactions ....................................................................................... 379 14.4.8 Glutamic Acid and Monosodium Glutamate.................................380 14.4.9 Other Important Food Additives Associated
with Adverse Reactions .................................................................380 14.4.10 Conclusions ................................................................................... 382
References ..............................................................................................................382
Lucjan Je˛drychowski
