a REQUIMTE-LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto , Porto , Portugal.
b Serviço de Imunoalergologia, Centro Hospitalar e Universitário de Coimbra , Coimbra , Portugal.
Crit Rev Food Sci Nutr. 2016 Nov 17;56(15):2579-2605. doi: 10.1080/10408398.2013.826173.
In last few years, special attention has been given to food-induced allergies, in which hazelnut allergy is highlighted. Hazelnut is one of the most commonly consumed tree nuts, being largely used by the food industry in a variety of processed foods. It has been regarded as a food with potential health benefits, but also as a source of allergens capable of inducing mild to severe allergic reactions in sensitized individuals. Considering the great number of reports addressing hazelnut allergens, with an estimated increasing trend, this review intends to assemble all the relevant information available so far on the following main issues: prevalence of tree nut allergy, clinical threshold levels, molecular characterization of hazelnut allergens (Cor a 1, Cor a 2, Cor a 8, Cor a 9, Cor a 10, Cor a 11, Cor a 12, Cor a 14, and Cor a TLP) and their clinical relevance, and methodologies for detection of hazelnut allergens in foods. A comprehensive overview of the current data about the molecular characterization of hazelnut allergens is presented, relating to biochemical classification and biological function with clinical importance. Recent advances in hazelnut allergen detection methodologies are summarized and compared, including all the novel protein-based and DNA-based approaches.
在过去的几年中，人们特别关注食物引起的过敏反应，其中榛果过敏是重点关注的对象。榛果是最常食用的坚果之一，在各种加工食品中被食品工业广泛使用。它被认为是一种具有潜在健康益处的食物，但也被认为是过敏原的来源，能够在致敏个体中引起从轻度到重度的过敏反应。鉴于大量的报告涉及榛果过敏原，且其估计呈增长趋势，因此本篇综述旨在收集迄今为止有关以下主要问题的所有相关信息：树坚果过敏的流行率、临床阈值水平、榛果过敏原（Cor a 1、Cor a 2、Cor a 8、Cor a 9、Cor a 10、Cor a 11、Cor a 12、Cor a 14 和 Cor a TLP）的分子特征及其临床意义，以及检测食物中榛果过敏原的方法。本文全面概述了榛果过敏原的分子特征的最新数据，涉及到与临床重要性相关的生化分类和生物学功能。总结并比较了榛果过敏原检测方法的最新进展，包括所有新的基于蛋白质和基于 DNA 的方法。
