Food allergenic protein conjugation with plant polyphenols for allergenicity reduction

The incidence of food allergy has been increasing in recent years which are related to the unguarded protein allergens. As a new strategy for the allergic protein modification, protein-plant polyphenol interactions as well as the most recently updated knowledges are reviewed in this paper. Various binding modes and intermolecular associations between allergenic proteins and plant polyphenols have been introduced. The sensitization reduction potential has been explored based on the conformational alterations of proteins and biological activities of polyphenols. Moreover, the factors influencing the binding of allergenic proteins to plant polyphenols and the stability of allergenic protein-plant polyphenol complexes were also discussed for the further potential application in the development of hypoallergenic food and clinical treatments.