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Int J Food Microbiol 2021 Mar 31;347:109190. Epub 2021 Mar 31.

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address:

Previous researchers have shown the potential of sourdough and isolated lactic acid bacteria in reducing wheat allergens. As the interactions of lactic acid bacteria with yeast is a key event in sourdough fermentation, we wished to investigate how yeast affects metabolism of lactic acid bacteria, thereby affecting protein degradation and antigenic response. In this study, three strains isolated from sourdough were selected for dough fermentation, namely Pediococcus acidilactici XZ31, Saccharomyces cerevisiae JM1 and Torulaspora delbrueckii JM4. Read More

J Allergy Clin Immunol 2021 Apr;147(4):1123-1131

Perelman School of Medicine, University of Pennsylvania, Allergy and Immunology Division, The Children's Hospital of Philadelphia, Philadelphia, Pa. Electronic address:

Anaphylaxis is a rapidly evolving, acute, life-threatening reaction that occurs rapidly on contact with a trigger. Anaphylaxis is classically defined as an allergen-driven process that induces specific IgE and the activation of mast cells and basophils through the cross-linking of IgE receptors. However, it is clear that non-IgE-mediated pathways can induce symptoms indistinguishable from those of classic anaphylaxis, and their activation could explain the severity of IgE-mediated anaphylaxis. Read More

Crit Rev Food Sci Nutr 2021 Apr 8:1-21. Epub 2021 Apr 8.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China.

With the gradually increasing prevalence of food allergy in recent years, food allergy has become a major public health problem worldwide. The clinical symptoms caused by food allergy seriously affect people's quality of life; there are unknown allergen components in novel food and hidden allergens caused by cross contamination in food processing, which pose a serious risk to allergy sufferers. Thus, rapid and multiplex detection methods are required to achieve on-site detection or examination of allergic components, so as to identify the risk of allergy in time. Read More

Rev Med Suisse 2021 Apr;17(733):675-679

Service d'immunologie et d'allergologie, Département de médecine, HUG, 1211 Genève 14.

Hen's egg allergy is the second major cause of food allergy in children and is rare in adults. It can present with diverse and sometimes severe symptoms that can be challenging for patients and clinicians. Allergy history represents the main diagnostic tool, and can be completed with skin tests, specific IgE testing and in selected cases with an oral challenge test. Read More

J Investig Allergol Clin Immunol 2021 Apr 8. Epub 2021 Apr 8.

Allergology Department. Complejo Hospitalario de Navarra. Pamplona. Spain. IDISNA. Member of the Spanish Research Network on Allergies (ARADyAL) RD 1600060031 of the ISCIII. Madrid. Spain.

Objectives: To determine the usefulness of the in vitro and in vivo methods used in the diagnosis of kiwifruit allergy, focusing on the impact of the seed proteins on their sensitivity.

Material And Methods: Skin prick tests (SPTs) using different commercial extracts, homemade pulp and seed extracts, and prick-prick test with kiwifruit were performed on 36 allergic patients. The presence of specific IgE (sIgE) was assessed using ImmunoCAP (kiwifruit extract), ELISA (Act d 1, Act d 2), ISAC and FABER assays. Read More