Food allergy is a growing global health concern driven by IgE-mediated immune responses to structurally stable dietary proteins. Egg ovalbumin (OVA) and shrimp tropomyosin (TM) are among the most clinically relevant food allergens, largely due to their resistance to food processing and gastrointestinal digestion. This presentation highlights enzyme-mediated polymannose glycosylation strategies as an effective approach to modulate allergen structure, digestibility, and immunogenicity. Using transglutaminase-mediated conjugation with konjac glucomannan and laccase–caffeic acid–assisted glycosylation with galactomannan, allergenic proteins were extensively crosslinked and glycosylated, leading to the formation of high-molecular-weight aggregates and pronounced conformational remodeling. These structural modifications effectively masked allergenic epitopes, resulting in markedly reduced IgG and IgE binding, enhanced susceptibility to gastrointestinal digestion, and significant suppression of mast cell degranulation. Furthermore, glycosylated OVA promoted tolerogenic dendritic cell phenotypes, attenuated Th2 cytokine production, and selectively inhibited immune signaling pathways associated with allergic inflammation. Collectively, these findings demonstrate that enzyme-mediated polymannose glycosylation is a promising strategy for engineering hypoallergenic food ingredients and advancing allergen-targeted immunomodulatory applications.

Dr. Ishfaq Ahmed holds a PhD in Food Science and Engineering from Ocean University of China (2020), where he was awarded “Excellent International Graduate.” He completed his post-doctorate in Basic Medicine and Immunology at Guangdong Medical University, China, in 2022. He earned his Bachelor’s and Master’s degrees from the Department of Food Science and Technology at The University of Agriculture, Peshawar, Pakistan, with distinction (Gold Medalist) in both programs. Dr. Ishfaq Ahmed has authored 50+ peer-reviewed papers in leading international journals, secured one national invention patent, and contributed two book chapters (published by Academic Press Elsevier and Royal Society of Chemistry). His research spans functional foods, food-protein modifications, and allergen reduction, with a focus on:

• Novel food processing technologies (enzymatic modification, hurdle technology, bioactive-polysaccharide/phenolic interactions) to enhance food functionality, safety, and structural properties.

• Hypoallergenic food development through advanced processing techniques that mitigate allergenicity while preserving nutritional quality.

• Translational applications of food science in immunotherapy, particularly for IgE-mediated food allergies