Biotechnology May Produce Allergen-Free Foods

Biotechnology May Produce Allergen-Free Foods

DENVER--Genetic modification may someday allowcommercial sales of allergen-free foods, according to Samuel B. Lehrer of TulaneUniversity in New Orleans, a presenter at the American Association of theAdvancement of Science's (AAAS) annual meeting, held here in February. Lehrer'swork identified the major shrimp allergen and the epitopes, or allergenicportions of that molecule, which bind with IgE (an immune cell antibody). Thisreaction from the allergen can cause typical signs of allergy, such as itchinessin the eyes, throat, skin and mouth.

Lehrer is currently in the process of developing animmunological test with mice to check foods for allergenicity. "If there isa way to validate the mouse responses are similar to the human response, thiswould be a useful way to screen novel proteins," Lehrer said in a pressrelease from AAAS (www.aaas.org). "We sawvery good responses to peanut allergens and shrimp allergens, and they seem tobe similar to human responses. Now, we want to look at responses on an epitopelevel."

By altering the epitopes in shrimp allergens that bind to IgE,the binding action could be stopped, thereby preventing allergic reaction. Thiswork with shrimp allergens is an example of the ways biotechnology can improvefood safety by preventing the production of allergy-causing agents, Lehrer said.