Alergiczne właściwości owoców i warzyw oraz możliwości ich eliminowania metodami tradycyjnymi i biotechnologicznymi

• Autorzy: Trzcinska M.

Warianty tytułu

EN

Allergenic properties of fruit and vegetables and traditional and biotechnological means of eliminating them

• Języki publikacji: PL

Abstrakty

PL

Przedstawiono krótki przegląd występujących w owocach i warzywach, wywołujących uczulenia, profilin i białek zapasowych. Zwrócono uwagę na reakcje krzyżowe pomiędzy omawianymi alergenami a homologicznymi białkami obecnymi w pyłkach popularnych roślin. Na koniec omówiono kierunki badań, których celem jest poszukiwanie hipoalergicznych odmian owoców i warzyw.

EN

Presentation reviewed occurrence of allergenic sensitizing prolifins and storage proteins in fruit and vegetables. Cross reactivity between allergens and homologus proteins in polens of commonly occurring plants was noted. Finally, direction of research leading to identification of hypoallergenic cultivars of fruit and vegetables was discussed.

Słowa kluczowe

PL

owoce; warzywa; profiliny; bialka roslinne; bialka zapasowe; odmiany roslin; zywnosc hipoalergiczna; choroby czlowieka; alergie pokarmowe; alergeny pokarmowe; eliminacja ryzyka

EN

fruit; vegetable; profilin; plant protein; storage protein; plant cultivar; hypoallergenic food; human disease; food allergy; food allergen; risk elimination

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Biotechnologia
• Rocznik: 2014
• Tom: 13
• Numer: 2
• Opis fizyczny: s.27-33,bibliogr.

Twórcy

autor

Trzcinska M.

• Katedra Inżynierii Bioprocesowej, Uniwersytet Ekonomiczny we Wrocławiu, ul.Komandorska 118/120, 53-345 Wrocław

Bibliografia

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