ReviewJournal of agricultural and food chemistry2025
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies.
Review in Journal of agricultural and food chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
17 citing papers in PubMed.
- Allergenicity Assessment of Precision Fermentation-Derived Food Proteins.Foods (Basel, Switzerland) · 2026Review
- Potent IgE-Mediated Allergenic Reduction in Human Serum by Casein-Polyphenol Conjugates Makes Personalized Oral Immunotherapy Credible.ACS food science & technology · 2026Article
- Insect-Derived Anti-Aging Bioresources: Current Status, Bottlenecks, and Future Directions.Insects · 2026Review
- The Use of Edible Insect Species Tenebrio molitor (Mealworm), Acheta domesticus (House Cricket), and Hermetia illucens (Black Soldier Fly) in the Food Industry: Nutritional Value, Safety Profile, and Consumer Acceptance.Current nutrition reports · 2026Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- Isolation and Characterization of St-CRPs: Cysteine-Rich Peptides from the Arctic Marine AscidianMarine drugs · 2026Article
- Deer antler velvet as a multifunctional natural resource for biomedical and nutraceutical applications.Food science of animal resources · 2026Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.bioRxiv : the preprint server for biology · 2025Article
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Research Advancements in Peanut Proteins, Their Allergenic Potentials, and the Approaches to Mitigate Peanut Allergenicity.Nutrients · 2025Review
- Carp-Derived Antioxidant Peptides and Hydrolysates: Biological Effects and Potential Applications in Health and Food.Antioxidants (Basel, Switzerland) · 2025Review
- Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations.Foods (Basel, Switzerland) · 2025Review
- Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Hemp-Based Meat Analogs: An Updated Review on Extraction Technologies, Nutritional Excellence, Functional Innovation, and Sustainable Processing Technologies.Foods (Basel, Switzerland) · 2025Review
- Seaweed Proteins: Properties, Extraction, Challenges, and Prospects.Journal of food science · 2025Review
- An Overview of Seafood Allergens: Structure-Allergenicity Relationship and Allergenicity Elimination Processing Techniques.Foods (Basel, Switzerland) · 2025Review
- Germination-Induced Changes in the Nutritional, Bioactive, and Digestive Properties of Lima Bean (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The increasing popularity of alternative proteins has raised concerns about allergenic potential, especially for plant-, insect-, fungal-, and algae-based proteins. Allergies arise when the immune system misidentifies proteins as harmful, triggering IgE-mediated reactions that range from mild to severe. Main factors influencing allergenicity include protein structure, cross-reactivity, processing methods, and gut microbiota. Disruptions in gut health or microbiota balance heighten risks. Common allergens in legumes, cereals, nuts, oilseeds, single-cell proteins, and insect-based proteins are particularly challenging, as they often remain stable and resistant to heat and digestion despite various processing techniques. Processing methods, such as roasting, enzymatic hydrolysis, and fermentation, show promise in reducing allergenicity by altering protein structures and breaking down epitopes that trigger immune responses. Future research should focus on optimizing these methods to ensure that they effectively reduce allergenic risks while maintaining the nutritional quality and safety of alternative protein products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.