Allergenicity reduction

Allergenicity reduction" refers to a range of methods and processing strategies designed to decrease the immune reactivity (i.e., allergenicity) of proteins, most commonly in food, to prevent or reduce allergic reactions in susceptible individuals. Techniques include thermal processing (heating, boiling, roasting), enzymatic hydrolysis, fermentation, conjugation with polyphenols, Maillard reactions, and combinations thereof, all of which can change protein structure and mask or destroy IgE-binding epitopes, thereby lowering the risk of triggering allergic responses. Computational modeling and bioinformatics tools are increasingly used to predict and design effective allergenicity reduction interventions. This term is not a single protein, gene, or receptor, but describes a therapeutic or food safety goal addressed by modifying various protein sources[1][2][3].