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Walnut allergy is an increasing concern since allergies to tree nuts and seeds tend to be of an extremely severe nature, causing life-threatening and sometimes fatal reactions. Walnut, Juglans regia, which belongs to the Juglandeceae familily, has a protein fraction of 15%. Many processed foods like cookies, chocolate or bakery products may contain walnut. People […]
Sesame belongs to the family of Pedaliaceae. With about 16-32% the fraction of proteins in sesame seed is very high. Some of these proteins, like the albumins Ses i 1 and Ses i 2 or the globulin Ses i 3 are known for being allergenic. Because of its widespread application possibilities, sesame is used in […]
The peanut or groundnut (Arachis hypogaea) is a legume and produces nut-like fruits within protective shells. Peanuts are a highly nutritious food source for man and animals, containing high amounts of oil and storage proteins (about 25%), many of which, particularly Arachins and Conarachins, are allergenic. For people with a peanut allergy, even minor exposure […]
Mustard belongs to the Brassica family of plants. Mustard seed contains a high proportion of protein, about 30-35%. Some of these proteins are known to be allergenic, such as Sin a 1 and Bra j 1. These proteins are predominantly heat resistant making them stable to different production processes. In addition to brown mustard (Brassica […]
Macadamia Nut allergy is an increasing concern since allergies to tree nuts and seeds tend to be of an extremely severe nature, causing life-threatening and sometimes fatal reactions. The seeds of three macadamia trees (Macadamia integrifolia, M. ternifolia and M. tetraphylla) are valuable food crops with a protein fraction of 8%. People allergic to macadamia […]
Hen´s egg (Gallus gallus) is an important food source for humans. Proteins from egg yolk only have minor allergenicity, but many proteins from egg white are known to be allergenic. Besides Ovalbumin, ovotransferrin, lysozyme and livetin, ovomucoid represents the most important allergen. It is heat-stable and therefore resists processing like baking. Many processed foods like […]
Crustaceans represent an important group of food allergens. Tropomyosin, which can be found in all common crustacean species, is the most important protein. In cooked crustacean extracts this protein represents approximately 20% of the total protein.
The Cashew tree (Anacardium occidentale) belongs to the family Anacardiaceae. With about 18% the fraction of proteins in cashew seed is very high. Some of these proteins, like the vicilin Ana o 1, the legumin Ana o 2 and the albumin Ana o 3 are known to elicit an allergenic response. Many of the proteins […]
Brazil Nut allergy is an increasing concern since allergies to tree nuts and seeds tend to be of an extremely severe nature, causing life-threatening and sometimes fatal reactions. Brazil nut, Bertholletia excelsa, which belongs to the order of Ericales, has a protein fraction of 13%. People allergic to Brazil nut must strictly avoid the consumption […]
The almond (Prunus dulcis) belongs to the rosaceae and is one of the major tree nuts that cause a potentially fatal food allergy. Protein fraction is 22% and some of these proteins are known for their allergenic potential. Many processed foods like cookies, chocolate or breakfast cereals may contain tree nuts. People allergic to almonds […]
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