Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 548318
Title Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies
Author(s) Lozano-Ojalvo, Daniel; Benedé, Sara; Antunes, Celia M.; Bavaro, Simona L.; Bouchaud, Grégory; Costa, Ana; Denery-Papini, Sandra; Díaz-Perales, Araceli; Garrido-Arandia, María; Gavrovic-Jankulovic, Marija; Hayen, Simone; Martínez-Blanco, Mónica; Molina, Elena; Monaci, Linda; Pieters, Raymond H.H.; Villemin, Clelia; Wichers, Harry J.; Wróblewska, Barbara; Willemsen, Linette E.M.; Roggen, Erwin L.; Bilsen, Jolanda H.M. van
Source Trends in Food Science and Technology 85 (2019). - ISSN 0924-2244 - p. 307 - 319.
DOI https://doi.org/10.1016/j.tifs.2019.01.014
Department(s) Food, Health & Consumer Research
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Adverse outcome pathway - Dendritic cells - Epithelial cells - IgE-mediated food allergy - In vitro models - T and B cells
Abstract

Background: Before introducing proteins from new or alternative dietary sources into the market, a compressive risk assessment including food allergic sensitization should be carried out in order to ensure their safety. We have recently proposed the adverse outcome pathway (AOP) concept to structure the current mechanistic understanding of the molecular and cellular pathways evidenced to drive IgE-mediated food allergies. This AOP framework offers the biological context to collect and structure existing in vitro methods and to identify missing assays to evaluate sensitizing potential of food proteins. Scope and approach: In this review, we provide a state-of-the-art overview of available in vitro approaches for assessing the sensitizing potential of food proteins, including their strengths and limitations. These approaches are structured by their potential to evaluate the molecular initiating and key events driving food sensitization. Key findings and conclusions: The application of the AOP framework offers the opportunity to anchor existing testing methods to specific building blocks of the AOP for food sensitization. In general, in vitro methods evaluating mechanisms involved in the innate immune response are easier to address than assays addressing the adaptive immune response due to the low precursor frequency of allergen-specific T and B cells. Novel ex vivo culture strategies may have the potential to become useful tools for investigating the sensitizing potential of food proteins. When applied in the context of an integrated testing strategy, the described approaches may reduce, if not replace, current animal testing approaches.

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