Biotechnology and Alleviating Allergenicty in Food

Food allergenicity at a glance

Dilan Yarcan Kilinc, 586228, 9 pages, 2754 words, Biotechnology and alleviation of food allergenicity

Abstract

Biotechnology plays an important part of problem solving related to a number of crucial aspects in life; one of them is food allergenicity. The approach of biotechnology focuses on combining conventional breeding with genetic engineering to find answers to issues. Food allergenic studies have been most critical for patients allergic to some of the most common food sources. In this paper a detailed outline of the importance of peanuts, soy beans and apples is followed by an explanation of the reasons behind allergenic responses, followed by ways to block the allergenic agents. A detailed explanation, where possible, has been provided on which allergenic agents induce particular responses in patients with allergic conditions. Considering the history of research from the aspect of allergens, an alternative approach to the previous singular approach of avoidance has been studied, creating a change for all patients suffering the allergies, particularly those responsive to pollen as their fruit consumption has been further limited. The last aspect of the analysis focused on the research methods and what they have been able to achieve, with the intention of further discoveries to follow.

Introduction

A number of research papers investigate allergenic alleviation in food sources. Some of the most common food sources focused on for research include legumes, peanuts, soybeans, carrots, rice and apples. Detailed research includes causes of allergenic reactions, transgenic approaches in managing these allergenic agents, outcomes of research in food sources and future goals. In this analysis of past papers, focus has been on peanuts, soybeans and apples. After focusing on the importance of each of these food sources, there is a breakdown of techniques used in gene silencing to alleviate allergenic effects, followed by summaries of studies and their achievements.

Peanuts

Prior to 2006, the main approach in allergenic response was focused on post-consumption of foods. Avoidance of peanuts, a common food source, can be very difficult. Due to the life threatening nature of peanuts, combined with the difficulty of avoidance, it was essential to manage the allergenic agents in peanuts. (Konan et al, 2007) In peanuts, Ara h protein is the main allergenic agent, 17.5 kDa in size. A previous study revealed truncated forms of Ara h, however the plants were observed to be sterile and no seeds were produced. These plants studied prevented assessment of silencing Ara h in transgenic peanuts. Another approach was required to study Ara h and potentially overcome the negative response induced by it.

Soybeans

Since 1940s, a rapid increase in production had led to an increase of soybean crop processing. (Riaz, 2006) Each year, approximately 85% of the total soybean produce is processed into soybean meal and vegetable oil. In US alone, over 273 million kilograms of the total soybean oil is produced every year is used for non-edible applications. (Cahoon, 2003) In addition to non-edible uses, soybeans are used in pasta varieties, dairy alternatives, meat alternatives and nutritional beverages. Despite all the benefits of soybeans, the allergen agents have been found to be a major disadvantage. Gly m Bd 30 k is the allergenic agent in soybeans; the protein is present in seeds and is present in nearly all the plant cultivars.