Infodoc : Sciences, Techniques et Culture

1 Overview of the Immunology of Food Allergy
1.1 Immunopathogenesis of Food Allergy
1.1.1 Oral Tolerance
1.1.2 Oral Tolerance Failure and the Development of Food Allergy
1.2 Diagnosis of Food Allergy
1.3 Management of Food Allergy
1.4 Conclusion
2 Species and Structure of Food Allergens: Epitopes and Cross-Reactivity
2.1 Plant Food Allergens and Corresponding Epitopes
2.1.1 The Cupin Superfamily
2.1.2 The Prolamin Sup[...]

1 Overview of the Immunology of Food Allergy
1.1 Immunopathogenesis of Food Allergy
1.1.1 Oral Tolerance
1.1.2 Oral Tolerance Failure and the Development of Food Allergy
1.2 Diagnosis of Food Allergy
1.3 Management of Food Allergy
1.4 Conclusion
2 Species and Structure of Food Allergens: Epitopes and Cross-Reactivity
2.1 Plant Food Allergens and Corresponding Epitopes
2.1.1 The Cupin Superfamily
2.1.2 The Prolamin Superfamily
2.1.3 The Bet v 1 Superfamily
2.1.4 The Profilins
2.1.5 Other Plant-Derived Allergen Families
2.2 Animal Food Allergens
2.2.1 Calcium-Binding Proteins
2.2.2 Tropomyosin
2.2.3 Caseins
2.2.4 Other Animal Food Allergens
2.2.5 Epitopes in Animal Food Allergens
3 Intestinal Permeability and Transport of Food Allergens
3.1 Protein Digestion in Gastrointestinal Tract
3.1.1 The Structure of Gastrointestinal Tract
3.1.2 Protein Digestion Process
3.1.3 Digestion Resistance of Allergens
3.2 Intestinal Permeability and Transporting of Food Proteins
3.2.1 Mucus Layer Permeation
3.2.2 Intestinal Epithelial Cell Permeation
3.2.3 Paracellular Transport
3.2.4 Regulation of Paracellular Transport
3.2.5 Transcellular Transport
3.2.6 Antibody-Mediated Transport
3.3 Allergen Recognition and Presentation in Intestine
3.3.1 Allergen Recognition and Presentation by DC
3.3.2 Allergen Recognition and Presentation by Epithelia
3.3.3 Allergen Recognition and Presentation by Other Cell Types
3.4 Intestinal Barrier Defects and Food Allergy
3.5 Food Allergy Control by Changing Allergen Permeability
3.5.1 Direct Treatment of Intestinal Barrier Defect
3.5.2 Restoring Barrier Defect by Treating Diseases
4 Detection and Quantification Methods for Food Allergens
4.1 Immunoanalytical Methods
4.1.1 ELISA
4.1.2 Immunoblots
4.1.3 Lateral Flow Immunoassay
4.2 DNA-Based Methods
4.2.1 Endpoint Quantitative PCR
4.2.2 Real-Time PCR
4.2.3 PCR-ELISA
4.3 Mass Spectrometry-Based Techniques
4.3.1 Selection of Specific Peptides
4.3.2 Peptide Specificity Verification
4.3.3 Targeted Method Development
4.3.4 Quantitation of Food Allergen
4.4 Sensor-Based Technique
4.4.1 Optical Biosensors
4.4.2 Electrochemical Biosensor
5 Allergenicity Evaluation of Food Proteins
5.1 Bioinformatics Analysis
5.2 In Vitro Experiments
5.2.1 Physiological and Biochemical Tests
5.2.2 Cell Model
5.3 In Vivo Experiments
5.3.1 Human Experiment
5.3.2 Animal Experiments
5.4 Conclusion
6 Food Processing to Eliminate Food Allergens and Development of Hypoallergenic Foods
6.1 Physical Modification
6.1.1 Heat Treatment
6.1.2 Irradiation Treatment
6.1.3 Ultrasound Treatment
6.1.4 Ultrahigh Pressure
6.1.5 Pulsed Ultraviolet Light
6.1.6 Combination Method
6.2 Chemical Modification
6.2.1 Glycosylation
6.2.2 Acid-Base Treatment
6.3 Biological Modification
6.3.1 Enzymatic Technology
6.3.2 Fermentation
6.4 Conclusion
7 Modulation of Food Allergy by Bioactive Natural Compounds and Development of Functional Foods
7.1 Modulation of Food Allergy by Bioactive Natural Compounds
7.1.1 Screening for Bioactive Natural Compounds
7.1.2 Anti-food Allergic Effects of Bioactive Natural Compounds
7.2 Anti-food Allergic Bioactive Natural Compounds from Different Sources
7.2.1 Anti-food Allergic Agents from Plants
7.2.2 Anti-food Allergic Agents from Marine Organisms
7.2.3 Anti-food Allergic Agents from Microorganisms
7.2.4 Anti-food Allergic Agents from Animal Sources and Human Milk
7.2.5 Mechanisms of Action of Anti-food Allergic Chemicals
7.3 Development of Functional Foods with Anti-food Allergic Activities
7.3.1 Naturally Occurring Bioactive Foods
7.3.2 Prebiotics and Probiotics
7.3.3 Traditional Herbals for Food Allergy Treatment
7.3.4 Other Developed Foods or Methods for Food Allergy Treatment
8 Food Allergy and the Microbiota: Implications for Probiotic Use in Regulating Allergic Responses
8.1 The Gut Mucosal Barrier
8.2 Intestinal Microbiome and Immune Function
8.2.1 Microbiome
8.2.2 Microbiome and Immunologic Development
8.2.3 Microbiome and Oral Tolerance
8.3 Microbiome and Food Allergies
8.3.1 Clinical Evidence
8.3.2 Animal Models Linking Microbiota and Food Allergies
8.3.3 Microbiota Metabolites
8.4 Gut Microbiota as a Potential Therapeutic Target for the Treatment of Food Allergies
9 Risk Assessment and Control Management of Food Allergens
9.1 Current Status of Various Countries Food Safety Regulation
9.1.1 Global Specific Food Safety Regulations
9.1.2 Research Status of Food Safety Regulation in China
9.2 Food Allergen Labels and Its Management Specifications
9.2.1 Current Status of International Food Allergen Label Research
9.2.2 Research Status of Chinese Food Allergen Labels
9.3 The Management of Food Allergen Labels in Developed Countries: Taking the EU as an Example
9.3.1 Management Organization of EU Food Allergen Labeling
9.3.2 The Formation Process of Food Allergen Labeling Regulations in EU
9.3.3 Identification Management of Food Allergens in EU
9.4 Management of Food Allergen Labels in Other Countries and Regions
9.4.1 Regulation and Management of Food Allergen Labels in the United States
9.4.2 Regulation and Management of Food Allergen Labels in Japan
9.4.3 Regulation and Management of Food Allergen Labels in Australia and New Zealand
9.4.4 Regulation and Management of Food Allergen Labels in Korea
9.5 Food Allergen Label Management System and Prospects: Taking China as an Example
9.5.1 Development of Chinese Allergen Label Management
9.5.2 The Enlightenment of National Food Allergen Label System to China