Mapping B-Cell Epitopes for Nonspecific Lipid Transfer Proteins of Legumes Consumed in India and Identification of Critical Residues Responsible for IgE Binding

A review of the toxicological effects and allergenic potential of emerging alternative protein sources

The growing environmental pressure of the animal food chain requires a system shift toward more sustainable diets based on alternative protein sources. Emerging alternative protein sources, such as faba bean, mung bean, lentil, black gram, cowpea, quinoa, hemp, leaf proteins, microalgae, and duckweeds, are being explored for their potential in meeting global protein demand and were, therefore, the subject of this review. This systematic literature review aims to understand the current knowledge on the toxicological effects and allergenic potential associated with these sources and derived protein and food products. The findings identified potential concerns associated with the presence of plant secondary metabolites, including antinutritional factors, phytoestrogens, and oligosaccharides, in all the sources included. Also, these protein sources have been shown to display allergenic properties, either through the intrinsic presence of allergens or through cross-reaction. Further, the effects of food processing on these proteins remain poorly understood and no conclusive data are available to quantitatively assess their safety after processing. Overall, those findings highlight the need for quantitative knowledge of the food safety attributes related to final food products. This will enable a concrete and preventive approach to food safety in the protein transition.

Novel alimentary pasta made of chickpeas has an important allergenic content that is altered by boiling in a different manner than chickpea seeds

Alimentary pasta made of chickpeas has been recently introduced in the market. The novelty and presentation of this food can have a confounding effect on chickpea allergic patients and can pose a risk to them. The allergenic content of novel alimentary chickpea pasta in comparison with regular chickpea seeds has not been analyzed so far. Protein extracts were obtained, and the allergenic content was analyzed with sera from chickpea allergic patients and antibodies against major allergens by western blot, ELISA, dot blot, and cellular assays. Alimentary chickpea pasta showed an important content in IgE-binding proteins and chickpea allergens: 7S globulin, 2S albumin, LTP, and PR-10, similar to hydrated and boiled chickpea seeds. During boiling, more allergens from alimentary chickpea pasta were transferred to the boiling water than chickpea seeds. Novel alimentary chickpea pasta retains an important allergenic content which is affected by boiling by transferring allergens to the cooking water.

Alternative proteins for meat and dairy replacers: Food safety and future trends

Traditionally, meat and dairy products have been important protein sources in the human diet. Consumers are eating more plant-based proteins, which is reflected in current market trends. Assessing how alternative proteins are processed and their impact on food safety helps realize market opportunities while ensuring food safety. In this review, an analysis of the food safety hazards, along with current industry trends and processing methods associated with alternative proteins for meat and dairy products for the European Union market is described. Understanding the effects of processing and safety alternative proteins is paramount to ensuring food safety and understanding the risks to consumers. However, the data here is limited. With the expected further increase in protein alternatives in consumers' diets, the risk of food allergens is apparent. The occurrence of processing contaminants in plant-based alternatives may occur, along with anti-nutritional compounds, which interfere with the absorption of nutrients. Further, typical food safety hazards related to the plant, the product itself, or processing are relevant. Although hazards in insects and seaweed are being addressed, other protein alternatives like cultured meat and SCPs warrant attention. Our findings can aid industry and governmental authorities in understanding current trends and prioritizing hazards for future monitoring.