Mills / Shewry Plant Food Allergens

1. Auflage 2008
ISBN: 978-0-470-99516-7
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 248 Seiten, E-Book

Plant Food Allergens is concerned with a paradox of immense,potentially life-threatening significance to about 1 in 100 adultsand 1 in 10 children. The paradox is that certain nutritiousproteins from wholesome foods can act as if the were harmful,sometimes deadly poisons, to these people who possess an allergy tothem. In order to study the complex problems of food allergy a EUfunded network, called PROTALL was set up, bringing together a widerange of clinicians and scientists. This important book is largelybased on the outcome of its investigations.
Written by over 30 acknowledged experts and carefully editedby Dr Clare Mills and Professor Peter Shewry, themselves well knowninternationally; this important work covers all major aspects ofthe subject. Commencing with introductory chapters, thecomprehensive contents of Plant Food Allergens includes details ofthe major allergens including: plant lipid transfer proteins, the2S albumin proteins, the cereal á-amylase/trypsin family,latex and plant chitinases, profilins, bet v 1-homologous allergensand plant seed globulins. The book concludes with importantchapters on the assessment of the allergenicity of novel and GMfoods, and the monitoring of and technological effects onallergenicity of proteins in the food industry.
Plant Food Allergens is an essential purchase for a widerange of scientists and clinicians including plant and agriculturalscientists, chemists, allergy specialists, food scientists andtechnologists, pharmacologists, physiologists and nutritionists.Libraries in all research establishments and universitiesresearching and teaching these subjects will need copies of thisimportant book on their shelves
Dr Clare Mills is based at The Institute of FoodResearch, Norwich, UK.
Professor Peter Shewry is based at RothamstedResearch, Harpenden, UK.

Autoren/Hrsg.

Mills, E. N. Clare

Shewry, Peter R.

Inhaltsverzeichnis

Contributors.
Preface: Historical and Cultural Background to Plant FoodAllergens.
Chapter 1: Food Allergies- Clinical and PsychologicalPerspectives.
Chapter 2: The Classification, Functions and EvolutionaryRelationships of Plant Proteins in Relation to Food Allergies.
Chapter 3: The 2S Albumin Proteins.
Chapter 4: Plant Lipid Transfer Proteins: Relationships betweenAllergenicity and Structural, Biological and TechnologicalProperties.
Chapter 5: The Cereal Amylase/Trypsin Inhibitor FamilyAssociated with Bakers' Asthma and Food Allergy.
Chapter 6: Latex Allergy and Plant Chitinases.
Chapter 7: Profilins.
Chapter 8: Bet v 1-homologous Allergens.
Chapter 9: Plant Seed Globulin Allergens.
Chapter 10: The Role of Common Properties in Determining PlantProtein Allergenicity.
Chapter 11: Assessing the Alergenicity of Novel and GMFoods.
Chapter 12: Monitoring of and Technological Effects onAllergenicity of Proteins in the Food Industry.
Index