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 549548
Title Seafood allergy: Occurrence, mechanisms and measures
Author(s) Fu, Linglin; Wang, Chong; Zhu, Yang; Wang, Yanbo
Source Trends in Food Science and Technology 88 (2019). - ISSN 0924-2244 - p. 80 - 92.
DOI https://doi.org/10.1016/j.tifs.2019.03.025
Department(s) Bioprocess Engineering
Publication type Refereed Article in a scientific journal
Publication year 2019
Abstract Background
Seafood is increasingly important as a global primary protein source. However, seafood allergy is a worldwide health problem that affects the quality of life and may even threaten lives. Seafood includes fish and shellfish, for the former parvalbumin is the predominant allergen and for the latter tropomyosin. Seafood allergy is a tightly regulated process involving various cell types, cytokines and other immune constituents. To avoid allergens is still the best option for most people because immunotherapy is hardly available.
Scope and approach
We first describe the occurrence of seafood allergy, including the conditions and costs of seafood allergy consequence, the type, structure, epitopes and cross-reactivity of major seafood allergens and then the mechanism of seafood allergic responses. Then, we discuss current and immerging measures to avoid allergens, to detect allergenic ingredients, to eliminate allergens, and to label seafood allergens.
Key findings and conclusions
Seafood allergy is a tightly regulated undesired process. To assess seafood allergen, novel detection measures with higher sensitivity and efficiency are necessary. To eliminate seafood allergen, physical food processing methods are powerful, especially, combined methods may offer better solutions. To better inform consumers about seafood allergen, labelling regulations should be harmonized worldwide.
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