Departamento de Química Orgánica e Inorgánica, Facultad de Ciencias, IACYS-Unidad de Química Verde y Desarrollo Sostenible, Universidad de Extremadura, 06006 Badajoz, Spain.
Departamento de Bioquímica y Biología Molecular, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Nutrients. 2023 Aug 20;15(16):3650. doi: 10.3390/nu15163650.
Food allergies represent a serious health concern and, since the 1990s, they have risen gradually in high-income countries. Unfortunately, the problem is complex because genetic, epigenetic, and environmental factors may be collectively involved. Prevention and diagnoses have not yet evolved into efficacious therapies. Identification and control of allergens present in edible substances hold promise for multi-purpose biomedical approaches, including oral immunotherapy. This review highlights recent studies and methods to modify the otherwise innocuous native proteins in most subjects, and how oral treatments targeting immune responses could help cancel out the potential risks in hypersensitive individuals, especially children. We have focused on some physical methods that can easily be conducted, along with chemo-enzymatic modifications of allergens by means of peptides and phytochemicals in particular. The latter, accessible from naturally-occurring substances, provide an added value to hypoallergenic matrices employing vegetal wastes, a point where food chemistry meets sustainable goals as well.
食物过敏是一个严重的健康问题，自 20 世纪 90 年代以来，在高收入国家中逐渐增多。不幸的是，这个问题很复杂，因为遗传、表观遗传和环境因素可能共同起作用。预防和诊断尚未发展成有效的治疗方法。识别和控制可食物质中的过敏原为多用途生物医学方法，包括口服免疫疗法，提供了希望。这篇综述强调了最近的研究和方法，以改变大多数受试者中原本无害的天然蛋白，以及针对免疫反应的口服治疗如何帮助消除过敏个体（尤其是儿童）的潜在风险。我们专注于一些易于实施的物理方法，以及通过肽和植物化学物质对过敏原进行的化学-酶修饰。后者可从天然存在的物质中获得，为使用植物废料的低过敏原基质提供了附加值，这一点使食品化学与可持续目标相结合。
