Detecting allergens in foods

Baumgartner, Sabine; Krska, Rudolf; Welzig, E.

doi:10.1533/9781845692278.3.228

Cited by 6 publications

(3 citation statements)

References 93 publications

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“…The food industry has been addressing with special interest the necessities of food allergic consumers, not only concerning the proper food labeling but also minimizing allergen cross-contamination among foodstuffs. Therefore, suitable analytical methods are required to detect allergenic proteins, as they are mostly present at trace levels . The requirements needed for detecting allergenic ingredients in food involve appropriate specificity and sensitivity to trace minute amounts of the target allergens or the correspondent markers in complex food matrices, including processed foods.…”

Section: Detection Of Almond and Other Food Allergensmentioning

confidence: 99%

“…Therefore, suitable analytical methods are required to detect allergenic proteins, as they are mostly present at trace levels. 77 The requirements needed for detecting allergenic ingredients in food involve appropriate specificity and sensitivity to trace minute amounts of the target allergens or the correspondent markers in complex food matrices, including processed foods.…”

Section: Allergensmentioning

confidence: 99%

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Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance

Costa

Carrapatoso

Oliveira

2012

J. Agric. Food Chem.

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Almond ( Prunus dulcis ) has been widely used in all sorts of food products (bakery, pastry, snacks), mostly due to its pleasant flavor and health benefits. However, it is also classified as a potential allergenic seed known to be responsible for triggering several mild to life-threatening immune reactions in sensitized and allergic individuals. Presently, eight groups of allergenic proteins have been identified and characterized in almond, namely, PR-10 (Pru du 1), TLP (Pru du 2), prolamins (Pru du 2S albumin, Pru du 3), profilins (Pru du 4), 60sRP (Pru du 5), and cupin (Pru du 6, Pru du γ-conglutin), although only a few of them have been tested for reactivity with almond-allergic sera. To protect sensitized individuals, labeling regulations have been implemented for foods containing potential allergenic ingredients, impelling the development of adequate analytical methods. This work aims to present an updated and critical overview of the molecular characterization and clinical relevance of almond allergens, as well as review the main methodologies used to detect and quantitate food allergens with special emphasis on almond.

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Section: Detection Of Almond and Other Food Allergensmentioning

confidence: 99%

Section: Allergensmentioning

confidence: 99%

Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance

Costa

Carrapatoso

Oliveira

2012

J. Agric. Food Chem.

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“…The detection is, however, not an easy task since the allergens are present in minute amounts in complex and often highly processed food. Therefore, suitable analytical methods with high specificity and sensitivity are required to detect allergenic seeds, as they are mostly present at trace levels (Baumgartner et al 2007). Analytical methods developed so far can be divided into protein-and DNA-based methods.…”

mentioning

confidence: 99%

Duplex real-time PCR method for the detection of sesame (Sesamum indicum) and flaxseed (Linum usitatissimum) DNA in processed food products

López-Calleja

Cruz

Martı́n

et al. 2015

Food Additives & Contaminants: Part A

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The development of a duplex real-time polymerase chain reaction (PCR) method allowing the simultaneous detection of sesame and flaxseed DNA in commercial food products is described. This duplex real-time PCR technique is based in the design of sesame- and flaxseed-specific primers based on the ITS1 region and two TaqMan fluorescent probes. The method was positive for sesame and flaxseed, and showed no cross-reactivity for all other heterologous plant and animal species tested. Sesame and flaxseed could be detected in a series of model samples with defined raw and heat-treated sesame in flaxseed, and flaxseed in sesame, respectively, with detection limits of 1.3 mg kg(-1) for sesame and 1.4 mg kg(-1) for flaxseed. The applicability of the assay for determining sesame and flaxseed in different food matrices was investigated by analysing a total of 238 commercial foodstuffs. This PCR method is useful for highly selective and sensitive detection of traces of sesame and flaxseed in commercial food products.

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A magnetic particles-based chemiluminescence enzyme immunoassay for rapid detection of ovalbumin

Xia

Ren

et al. 2014

Analytical Biochemistry

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Detecting allergens in foods

Cited by 6 publications

References 93 publications

Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance

Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance

Duplex real-time PCR method for the detection of sesame (Sesamum indicum) and flaxseed (Linum usitatissimum) DNA in processed food products

A magnetic particles-based chemiluminescence enzyme immunoassay for rapid detection of ovalbumin

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