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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Verhoeckx, Kitty C. M. Van Broekhoven, Sarah Den Hartog-jager, Constance F. Gaspari, Marco de Jong, Govardus A. H. Wichers, Harry J. Van Hoffen, Els Houben, Geert F. Knulst, André C. |
| Description | Author Affiliation: Verhoeckx KC ( TNO, Zeist, The Netherlands); van Broekhoven S ( Laboratory of Entomology, Wageningen University and Research Centre, Wageningen, The Netherlands.); den Hartog-Jager CF ( Department of Dermatology/Allergology, University Medical Center Utrecht (UMCU), Utrecht, The Netherlands); Gaspari M ( Proteomics@UMG, Department of Experimental and Clinical Medicine, University 'Magna Græcia' of Catanzaro, Catanzaro, Italy.); de Jong GA ( TNO, Zeist, The Netherlands.); Wichers HJ ( Agrotechnology and Food Innovations, Wageningen University and Research Centre, Wageningen, The Netherlands.); van Hoffen E ( Department of Dermatology/Allergology, University Medical Center Utrecht (UMCU), Utrecht, The Netherlands); Houben GF ( TNO, Zeist, The Netherlands); Knulst AC ( Department of Dermatology/Allergology, University Medical Center Utrecht (UMCU), Utrecht, The Netherlands) |
| Abstract | SCOPE: Due to the imminent growth of the world population, shortage of protein sources for human consumption will arise in the near future. Alternative and sustainable protein sources (e.g. insects) are being explored for the production of food and feed. In this project, the safety of Yellow mealworms (Tenebrio molitor L.) for human consumption was tested using approaches as advised by the European Food Safety Authority for allergenicity risk assessment. METHODS AND RESULTS: Different Yellow mealworm protein fractions were prepared, characterised, and tested for cross-reactivity using sera from patients with an inhalation or food allergy to biologically related species (House dust mite (HDM) and crustaceans) by immunoblotting and basophil activation. Furthermore, the stability was investigated using an in vitro pepsin digestion test. IgE from HDM- and crustacean allergic patients cross-reacted with Yellow mealworm proteins. This cross-reactivity was functional, as shown by the induction of basophil activation. The major cross-reactive proteins were identified as tropomyosin and arginine kinase, which are well known allergens in arthropods. These proteins were moderately stable in the pepsin stability test. CONCLUSION: Based on these cross-reactivity studies, there is a realistic possibility that HDM- and crustacean allergic patients may react to food containing Yellow mealworm proteins. |
| File Format | HTM / HTML |
| ISSN | 02786915 |
| Volume Number | 65 |
| e-ISSN | 18736351 |
| Journal | Food and Chemical Toxicology |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2014-03-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Toxicology__semicolon__nutritional Discipline Sciences Cross Reactions Crustacea Immunology Food Additives Hypersensitivity Insect Proteins Mites Tenebrio Animals Humans Journal Article |
| Content Type | Text |
| Resource Type | Article |
| Subject | Medicine Toxicology Food Science |
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