The impact of plant biotechnology on food allergy

Eliot M. Herman, A. Wesley Burks

Research output: Contribution to journalReview article

15 Scopus citations

Abstract

Concerns about food allergy and its societal growth are intertwined with the growing advances in plant biotechnology. The knowledge of plant genes and protein structures provides the key foundation to understanding biochemical processes that produce food allergy. Biotechnology offers the prospect of producing low-allergen or allergen null plants that could mitigate the allergic response. Modified low-IgE binding variants of allergens could be used as a vaccine to build immunotolerance in sensitive individuals. The potential to introduce new allergens into the food supply by biotechnology products is a regulatory concern.

Original languageEnglish (US)
Pages (from-to)224-230
Number of pages7
JournalCurrent Opinion in Biotechnology
Volume22
Issue number2
DOIs
StatePublished - Apr 1 2011

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ASJC Scopus subject areas

  • Biotechnology
  • Bioengineering
  • Biomedical Engineering

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