Luca Dellafiora

University of Parma
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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

ITALY
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Mattia Di Nunzio

University of Milan

ITALY
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Gianni Galaverna

University of Parma

ITALY
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Marthe De Boevre

Ghent University

BELGIUM
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Martina Cirlini

University of Parma

ITALY
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Mohamed Fathi Abdallah

VIP, Tenure Track Assistant Professor, Adjunkt

Aarhus University

DENMARK
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Martina Bartolomei

Università degli Studi di Torino

ITALY
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Gianfranco Picone

University of Bologna

ITALY
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Giorgia Antonelli

University of Bologna

ITALY
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Annamaria Buschini

Assistant Professor

University of Parma

ITALY
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Anna Arnoldi

full professor of Food chemistry and Functional foods

University of Milan

ITALY
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Francesco Capozzi

University of Bologna

ITALY
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Alessandra Bordoni

Associate Professor

University of Bologna

ITALY
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Sarah De Saeger

Professor

Ghent University

BELGIUM
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Claudia Folli

-

ITALY
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