“…There currently exist a number of technical approaches for identifying the presence of allergic proteins in food,includingmass spectrometry (Carrera et al,2012),real-time polymerase chainreaction (RT-PCR) (Lopez and Pardo, 2010;Sun et al, 2009), and enzyme-linked immunosorbent assay (ELISA) (Fu and Maks, 2013;Zhang et al, 2014).Though these tests are highly specific and sensitive, their lengthy analysis time poses an obvious inconvenience to practical applications.Other possible methods for specific food allergen detection are based on the measurement of IgE-induced degranulation in vitro (Eccleston et al,1973).For example, the rat basophilic leukemia (RBL-2H3) cell line possesses FcR, which can selectively bind murine IgE antibodies so that subsequent encounters with an allergen will cross-link the FcRI-IgE complex on the surface of mast cells (Curtis et al,2008). This triggers a sequence of intracellular events, including cellular degranulation and the release of chemical mediators such as histamine, serotonin, and β-hexosaminidase (Brockow, 2013;Corry and Kheradmand, 1999).…”