食物过敏原
生物信息学
过敏原
食物过敏
欧洲联盟
计算生物学
免疫原性
食品
食物蛋白
生物技术
植物蛋白
化学
过敏
食品科学
生物
免疫系统
免疫学
业务
生物化学
基因
经济政策
作者
Mariachiara Bianco,Giovanni Ventura,Cosima Damiana Calvano,Ilario Losito,Tommaso R. I. Cataldi
出处
期刊:Proteomics
[Wiley]
日期:2023-09-10
卷期号:23 (23-24)
被引量:3
标识
DOI:10.1002/pmic.202200427
摘要
Food allergens are molecules, mainly proteins, that trigger immune responses in susceptible individuals upon consumption even when they would otherwise be harmless. Symptoms of a food allergy can range from mild to acute; this last effect is a severe and potentially life-threatening reaction. The European Union (EU) has identified 14 common food allergens, but new allergens are likely to emerge with constantly changing food habits. Mass spectrometry (MS) is a promising alternative to traditional antibody-based assays for quantifying multiple allergenic proteins in complex matrices with high sensitivity and selectivity. Here, the main allergenic proteins and the advantages and drawbacks of some MS acquisition protocols, such as multiple reaction monitoring (MRM) and data-dependent analysis (DDA) for identifying and quantifying common allergenic proteins in processed foodstuffs are summarized. Sections dedicated to novel foods like microalgae and insects as new sources of allergenic proteins are included, emphasizing the significance of establishing stable marker peptides and validated methods using database searches. The discussion involves the in-silico digestion of allergenic proteins, providing insights into their potential impact on immunogenicity. Finally, case studies focussing on microalgae highlight the value of MS as an effective analytical tool for ensuring regulatory compliance throughout the food control chain.
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