Not such a harmless food

A UPV/EHU research group is working to create new reagents that detect molecules that produce allergic reactions.

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A UPV/EHU research group is working to create new reagents that detect molecules that produce allergic reactions.

In general, the immunity response of the body protects it against potentially harmful agents, such as viruses, bacteria and toxins, but in some people, elements that are usually inoffensive, such as dried fruit, fruit, pulses, shellfish, fish, milk or eggs, can cause allergic reactions.  The allergens – substances that can trigger an allergy – of that food are being researched by the group run by  Jorge Martínez Quesada, a professor at the Department of Immunology, Microbiology and Parasitology at the Pharmacy Faculty at UPV/EHU. Specifically, he studied how to detect them in different food matrixes – food that contains parts of others, such as a biscuit, made up of egg, flour, sugar, etc.
This is one of the emerging areas of food safety. The research, funded by the Basque Government, seeks to advance in the development of the molecular diagnostics, which enables to study in detail the intervention of the allergen molecules in the development of the disease. Rosaceae. The molecular diagnostics is “fundamental”, explained Martínez Quesada, “as we know, for example, that the botanical family of the Rosaceae family, which includes as common fruit as the apple, the pear or the peach, contains a very aggressive protein, which is highly abundant in peach skin and which appears in the apple and pear to a lesser degree. After isolating that protein if we manage to create new reagents, we will detect that specific molecule that triggers the allergic reactions “.
+Info: http://www.ehu.es/p200-content/es/contenidos/noticia/20120419_alimentosnotaninocuos/es_alimento/20120419_alimentosnotaninocuos.html

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