Key determinants for the development of an allergic response to an otherwise ‘harmless’ food protein involve different factors like the predisposition of the individual, the timing, the dose, the route of exposure, the intrinsic properties of the allergen, the food matrix (e.g. lipids) and the allergen modification by food processing. Various physicochemical parameters can have an impact on the allergenicity of animal proteins. Following our previous review on how physicochemical parameters shape plant protein allergenicity, the same analysis was proceeded here for animal allergens.

We found that each parameter can have variable effects, ranging on an axis from allergenicity enhancement to resolution, depending on its nature and the allergen. While glycosylation and phosphorylation are common, both are not universal traits of animal allergens. High molecular structures can favour allergenicity, but structural loss and uncovering hidden epitopes can also have a similar impact. We discovered that there are important knowledge gaps in regard to physicochemical parameters shaping protein allergenicity both from animal and plant origin, mainly because the comparability of the data is poor. Future biomolecular studies of exhaustive, standardised design together with strong validation part in the clinical context, together with data integration model systems will be needed to unravel causal relationships between physicochemical properties and the basis of protein allergenicity.

对原本“无害”的食物蛋白产生过敏反应的关键决定因素涉及不同的因素，例如个体的易感性、时间、剂量、接触途径、过敏原的内在特性、食物基质（例如脂质）和食品加工对过敏原的修饰。各种物理化学参数会对动物蛋白的过敏原性产生影响。在我们之前对物理化学参数如何影响植物蛋白过敏原性的回顾之后，这里对动物过敏原进行了相同的分析。

我们发现每个参数都有不同的影响，从过敏原增强到解决，取决于其性质和过敏原。虽然糖基化和磷酸化很常见，但两者都不是动物过敏原的普遍特征。高分子结构可能有利于过敏原，但结构损失和揭示隐藏的表位也会产生类似的影响。我们发现，在影响动物和植物来源的蛋白质过敏性的物理化学参数方面存在重要的知识空白，主要是因为数据的可比性较差。详尽、标准化设计的未来生物分子研究以及临床环境中的强大验证部分，