Luca Dellafiora
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Articles (16)
Scope Arginine kinase (AK) is an important enzyme for energy metabolism of invertebrate cells by participating in the maintenance of constant levels of ATP. However, AK is also recognized as a major allergen in insects and crustaceans capable of cross‐reactivity with sera of patients sensitized to orthologous proteins. In the perspective of introducing insects or their derivatives in the human diet in Western world, it is of primary importance to evaluate possible risks for allergic consumers. Methods and results This work reports the identification and characterization of AK from Hermetia illucens commonly known as the black soldier fly, a promising insect for human consumption. To evaluate allergenicity of AK from H. illucens , putative linear and conformational epitopes are identified by bioinformatics analyses, and Dot‐Blot assays are carried out by using sera of patients allergic to shrimp or mites to validate the cross‐reactivity. Gastrointestinal digestion reduces significantly the linear epitopes resulting in lower allergenicity, while the secondary structure is altered at increasing temperatures supporting the possible loss or reduction of conformational epitopes. Conclusion The results indicate that the possible allergenicity of AK should be taken in consideration when dealing with novel foods containing H. illucens or its derivatives.
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2024
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2024
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2024
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2024
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2024
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2023
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2023
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2023
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2022
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2022
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2022
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2022
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2022
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2022
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2022
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2022
Collaborators (15)
Chiara Dall'Asta
Associate Professor
Università degli Studi di Pavia
Mattia Di Nunzio
University of Milan
Gianni Galaverna
University of Parma
Marthe De Boevre
Ghent University
Martina Cirlini
University of Parma
Mohamed Fathi Abdallah
VIP, Tenure Track Assistant Professor, Adjunkt
Aarhus University
Martina Bartolomei
Università degli Studi di Torino
Gianfranco Picone
University of Bologna
Giorgia Antonelli
University of Bologna
Annamaria Buschini
Assistant Professor
University of Parma
Anna Arnoldi
full professor of Food chemistry and Functional foods
University of Milan
Francesco Capozzi
University of Bologna
Alessandra Bordoni
Associate Professor
University of Bologna
Sarah De Saeger
Professor
Ghent University
Claudia Folli
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