Abstract: . . .  celiac disease is a malabsorption syn- Fig. 3 Decision-tree for assessment of allergenic potential of foods derived from biotechnology (FAO/ WHO, 2001). Assessment of the Allergenic Potential of Foods Derived From Biotechnology Footnotes Any positive results obtained from sequence homology comparisons to the sequences of known allergens in existing allergen databases or from serum screening protocols indicate that the expressed protein is likely allergenic. The degree of confidence in negative results obtained in the specific serum screen is enhanced by the examination of larger numbers of individual sera. Conducting the specific serum screen with small numbers of individual sera when larger numbers of such sera are readily available should be discouraged. When positive results are obtained in both the pepsin resistance and animal model protocols, the expressed protein has a high probability to become an allergen. When negative results are obtained in both proto- cols, the expressed protein is unlikely to become an allergen. When different results are obtained in the pepsin resistance and animal model protocols, the probability of allergenicity is intermediate, although rational explanations may be possible in some situations. Page 10 FOOD TECHNOLOGY 77 VOL. 55, NO. 9 SEPTEMBER 2001 drome occurring in sensitive individuals upon the consumption of wheat, rye, barley, triticale, spelt, and kamut (Fer- guson, 1997; Lemke and Taylor, 1994 ). The role of oats in celiac disease has re- cently been questioned. Apparently, oats and oat products that are totally free of wheat, rye, and barley, are safe for celiac sufferers to consume (Janatuinen et al., 1995). After consumption of the offend- ing grains or products made from these grains, the absorptive epithelial cells in the small intestine are damaged by an inflammatory process (Ferguson, 1997). As a result, absorption of nutrients through the epithelium is compromised. The loss of absorptive function along with the ongoing inflammatory process results in a severe malabsorption syn- drome characterized by diarrhea, bloat- ing, weight loss, anemia, bone pain, chronic fatigue, weakness, muscle cramps, and, in children, failure to gain weight and growth retardation (Lemke and Taylor, 1994; Skerritt et al., 1990). A fraction of wheat, the gliadin fraction, and related fraction in barley and rye are associated with initiation of celiac disease in susceptible individuals (Sker- ritt et al., 1990). Celiac disease is an inherited trait, but the inheritance is complex and poorly understood. Celiac disease oc- curs in about 1 of every 3000 individu- . . .
--3000,1,1500,3087,64718