Allergenogenic

Allergenogenic refers to the property of a substance to evoke an allergic reaction in susceptible individuals. It is closely related to allergenicity, the potential to sensitize and trigger IgE-mediated responses. An allergen is typically the molecule that drives the reaction; allergenogenic describes the tendency of certain substances to act as allergens.

In sensitized people, exposure to an allergen cross-links specific IgE on mast cells and basophils, leading to release of mediators such as histamine and leukotrienes. The initial phase involves a Th2-biased immune response and production of allergen-specific IgE. Re-exposure can elicit clinical symptoms ranging from mild to severe.

Allergenogenic potential is influenced by protein stability to digestion and processing, epitope structure, and abundance. Certain protein families, including storage proteins, lipid transfer proteins, and profilins, are more commonly allergenic. Cross-reactivity occurs when different allergens share similar epitopes.

Assessment uses clinical history, skin prick tests, serum IgE measurements, basophil activation tests, and, when safe, oral food challenges. Research methods include in silico epitope prediction and in vitro IgE-binding assays to gauge potential allergenicity, especially for novel proteins.

Regulatory guidelines emphasize evaluating allergenicity for novel foods or genetically modified organisms, with labeling and risk communication for known allergens. The term allergenogenic is used mainly in immunology and food safety to describe intrinsic allergen-causing potential.