Allergy to walnuts and hazelnuts in atopic dermatitis patients and analysis of sensitization to molecular components

Update on hazelnut allergy: Allergen characterization, epidemiology, food processing technique and detecting strategy

Hazelnuts are popular among people due to their dense nutrient component. However, eating them may be quite dangerous for those who are allergic. To improve food safety, this research examines current developments in the characterization, processing, and detection of hazelnut allergens. The identification and molecular knowledge of certain proteins that cause allergic responses are necessary for the characterization of hazelnut allergens. Proteomics and genomics are two techniques that have helped to advance our knowledge of hazelnut allergens and facilitate the creation of more precise diagnostic instruments. One important factor to reduce but not to eliminate the exposure to hazelnut allergens is food processing. The extractability of hazelnut proteins with regard to food processing plays a crucial role in determining allergenicity. Innovative technologies have been created to lessen allergenicity in foods containing hazelnuts while preserving their flavor and quality. These technologies include thermal and nonthermal processing techniques. To further safeguard consumers with hazelnut allergies, innovations in ingredient labeling and cross-contamination avoidance techniques have been put into place. For the purpose of management, if foods contain hazelnut, they must label it. Technological developments in analytical methods, including mass spectrometry, polymerase chain reaction, and enzyme-linked immunosorbent assays, have made it possible to identify hazelnut allergens with high specificity and sensitivity in a range of dietary matrices. Moreover, the advancement of point-of-care testing instruments presents the possibility of prompt on site identification, hence enhancing food safety for people with hazelnut allergies. The multidisciplinary efforts of researchers, food technologists, and allergists to enhance the safety of products containing hazelnuts are highlighted in this study.

How Do Pollen Allergens Sensitize?

Plant pollen is one of the main sources of allergens causing allergic diseases such as allergic rhinitis and asthma. Several allergens in plant pollen are panallergens which are also present in other allergen sources. As a result, sensitized individuals may also experience food allergies. The mechanism of sensitization and development of allergic inflammation is a consequence of the interaction of allergens with a large number of molecular factors that often are acting in a complex with other compounds, for example low-molecular-mass ligands, which contribute to the induction a type 2-driven response of immune system. In this review, special attention is paid not only to properties of allergens but also to an important role of their interaction with lipids and other hydrophobic molecules in pollen sensitization. The reactions of epithelial cells lining the nasal and bronchial mucosa and of other immunocompetent cells will also be considered, in particular the mechanisms of the activation of B and T lymphocytes and the formation of allergen-specific antibody responses.

Food Allergy a Constant Concern to the Medical World and Healthcare Providers: Practical Aspects

Food allergy (FA) is a condition with a growing incidence and is a constant concern for the medical world and healthcare providers. With potential symptoms including anaphylaxis, in the event of an allergic reaction the patient’s life may well be endangered. The diagnosis of FA is a continuous challenge because mild cases tend to be ignored or diagnosed late and young children with allergies are cared for by parents, who are not always able to accurately interpret symptoms. It is very important to be able to differentiate FAs from food intolerance and toxic reactions to food. An accurate diagnosis is required to provide personalized management of an FA. More sophisticated and accurate diagnostic tests, including component diagnosis and epitope reactivity, allow the provision of a directed diagnosis, a more accurate therapeutic approach, and a useful prognostic evaluation. Tests used in current practice include the specific search for serum IgE, elimination diets, oral food challenges, single, blind, and double-blind (DBPCFC) tests, as well as skin tests. The risk of anaphylaxis can be assessed by molecular diagnostics/component-resolved diagnosis (CRD) and by conducting a basophilic activation test (BAT). These tests allow a planned, personalized treatment based on molecular and clinical profiles. CRD can determine the individual profile of allergic molecular reactivity and enable the formulation of a prognostic judgment. Our article highlights the importance of knowing the immune mechanisms, diagnostics, and immunotherapies in FAs. Starting from observing exposure to food allergens, to identifying allergic reactions, analysing the severity of clinical manifestations, noting the possibilities of diagnosis, and illustrating adequate management strategies.