Biochemistry of Food Allergens

The proteins found in foods that cause allergies belong to a diverse group and their limitations range from enzymatic activity to ability. Food allergens' common characteristics include an acidic isoelectric point, nutrient abundance, osmotic quality, and the presence of several, coordinated IgE-limiting epitopes. However, even these extremely broad qualities have exceptions, making it challenging to determine whether a protein might be an allergy. It is crucial to continue representing both B-cell and T-cell epitopes of recognised allergens since the evolution of an IgE response to an allergen involves a movement of participations among antigen-presenting cells (APCs), T-cells, and B-cells.