Quantitative methods for food allergens: a review

Kirsch, Stéphanie; Fourdrilis, Séverine; Dobson, Rowan; Scippo, Marie‐Louise; Maghuin‐Rogister, Guy; Pauw, Edwin De

doi:10.1007/s00216-009-2869-7

Cited by 104 publications

(99 citation statements)

References 55 publications

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“…An attractive alternative to ELISA is the DNA-based methods involving PCR, where cDNA of an allergenic molecule is targeted and amplified by DNApolymerase for further allergen detection and quantitation [2,69,73]. As DNA is stable against thermal treatment, hydrolysis and pH alteration, often occurring during industrial food processing, it is an ideal target for the specific allergen detection with low risk of cross-reactivity phenomena [78].…”

Section: Dna-based Methodsmentioning

confidence: 99%

“…The typical method of choice is a direct or indirect format of classical sandwich ELISA using either patient blood serum with specific IgE antibodies or particular allergen-specific IgG antibodies [2,69,[71][72][73]. Primary antibodies for the allergen recognition are Bioanalytical methods for food allergy diagnosis, allergen detection & new allergen discovery Review often specially produced against the allergen extract from the target food product, as it was reported recently for analysis of hazelnut allergens in chocolate [70] and casein detection in white wines [74].…”

Section: Immunoassaysmentioning

confidence: 99%

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Bioanalytical Methods for Food Allergy Diagnosis, Allergen Detection and New Allergen Discovery

Gasilova

2015

Bioanalysis

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For effective monitoring and prevention of the food allergy, one of the emerging health problems nowadays, existing diagnostic procedures and allergen detection techniques are constantly improved. Meanwhile, new methods are also developed, and more and more putative allergens are discovered. This review describes traditional methods and summarizes recent advances in the fast evolving field of the in vitro food allergy diagnosis, allergen detection in food products and discovery of the new allergenic molecules. A special attention is paid to the new diagnostic methods under laboratory development like various immuno- and aptamer-based assays, including immunoaffinity capillary electrophoresis. The latter technique shows the importance of MS application not only for the allergen detection but also for the allergy diagnosis.

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Section: Dna-based Methodsmentioning

confidence: 99%

Section: Immunoassaysmentioning

confidence: 99%

Bioanalytical Methods for Food Allergy Diagnosis, Allergen Detection and New Allergen Discovery

Gasilova

2015

Bioanalysis

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“…The high sensitivity, accuracy, and reproducibility of the MS techniques (Picariello et al 2011) allow the detection of trace amounts of proteins and make the identification independent of the protein structure (Kaul et al 2007;Kirsch et al 2009).…”

Section: Reviewmentioning

confidence: 99%

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

Rizzi¹,

Mainente²,

Pasini³

et al. 2016

Czech J. Food Sci.

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Rizzi C., Mainente F., Pasini G., Simonato B. (2016): Hidden exogenous proteins in wine: problems, methods of detection and related legislation -a review. Czech J. Food Sci., 34: 93-104.Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are added to wines in order to remove specifically undesirable compounds that are discarded. Fining agents should not be present in the final product but their possible persistence, as well as other exogenous residual proteins such as the enzymes utilised in winemaking, cannot be excluded for sure. The principal concern about the presence of exogenous residual proteins is the health of allergic subjects. Nevertheless, the respect of religious creed or other practice of living of the consumer must be considered as well. In the present review we itemise the proteins used in winemaking and possible drawbacks of their permanence in the final products and the related risks, depict the status of the art of the studies performed about the detection of exogenous proteins, and describe the wine labelling laws adopted in different countries to avoid the drawbacks associated with these hidden substances.

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“…Over 180 protein allergens have been identified so far, the major ones occurring in common foods such as cow's milk, egg, peanut, soyabean, wheat, fish and tree nut (172) . Sensitive consumers have to be protected from undesirable allergic reactions and, therefore, proteomic methods have been developed for accurate allergen identification and quantification (130,172,173) . The classical proteomic strategy to identify food allergens consists of separating food proteins on 2D-PAGE, followed by electro-transfer onto a nitrocellulose membrane and subsequent IgE reactive protein detection by IgE immunoblotting using sera from allergic patients.…”

Section: Protein and Peptides As Food Ingredientsmentioning

confidence: 99%

Nutriproteomics: technologies and applications for identification and quantification of biomarkers and ingredients

Sénéchal

Kussmann

2011

Proc. Nutr. Soc.

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Nutrition refers to the process by which a living organism ingests and digests food and uses the nutrients therein for growth, tissue maintenance and all other functions essential to life. Food components interact with our body at molecular, cellular, organ and system level. Nutrients come in complex mixtures, in which the presence and concentration of single compounds as well as their interactions with other compounds and the food matrix influence their bioavailability and bioefficacy. Traditionally, nutrition research mainly concentrated on supplying nutrients of quality to nourish populations and on preventing specific nutrient deficiencies. More recently, it investigates health-related aspects of individual ingredients or of complete diets, in view of health promotion, performance optimisation, disease prevention and risk assessment. This review focuses on proteins and peptides, their role as nutrients and biomarkers and on the technologies developed for their analysis. In the first part of this review, we provide insights into the way proteins are currently characterised and analysed using classical and emerging proteomic approaches. The scope of the second part is to review major applications of proteomics to nutrition, from characterisation of food proteins and peptides, via investigation of health-related food benefits to understanding disease-related mechanisms.

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Quantitative methods for food allergens: a review

Cited by 104 publications

References 55 publications

Bioanalytical Methods for Food Allergy Diagnosis, Allergen Detection and New Allergen Discovery

Bioanalytical Methods for Food Allergy Diagnosis, Allergen Detection and New Allergen Discovery

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

Nutriproteomics: technologies and applications for identification and quantification of biomarkers and ingredients

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