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Current Trends in Proteomic Advances for Food Allergen Analysis
López-Pedrouso, María Lorenzo, José M. Gagaoua, Mohammed Franco, Daniel
López-Pedrouso, María
Lorenzo, José M.
Gagaoua, Mohammed
Franco, Daniel
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2020-08-25
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López-Pedrouso, M.; Lorenzo, J.M.; Gagaoua, M.; Franco, D. Current Trends in Proteomic Advances for Food Allergen Analysis. Biology 2020, 9, 247. https://doi.org/10.3390/biology9090247
Abstract
Food allergies are a global food challenge. For correct food labelling, the detection and
quantification of allergens are necessary. However, novel product formulations and industrial
processes produce new scenarios, which require much more technological developments. For this
purpose, OMICS technologies, especially proteomics, seemed to be relevant in this context. This review
summarises the current knowledge and studies that used proteomics to study food allergens.
In the case of the allergenic proteins, a wide variety of isoforms, post-translational modifications and
other structural changes during food processing can increase or decrease the allergenicity. Most of
the plant-based food allergens are proteins with biological functions involved in storage, structure,
and plant defence. The allergenicity of these proteins could be increased by the presence of heavy
metals, air pollution, and pesticides. Targeted proteomics like selected/multiple reaction monitoring
(SRM/MRM) have been very useful, especially in the case of gluten from wheat, rye and barley,
and allergens from lentil, soy, and fruit. Conventional 1D and 2-DE immunoblotting have been
further widely used. For animal-based food allergens, the widely used technologies are 1D and 2-DE
immunoblotting followed by MALDI-TOF/TOF, and more recently LC-MS/MS, which is becoming
useful to assess egg, fish, or milk allergens. The detection and quantification of allergenic proteins
using mass spectrometry-based proteomics are promising and would contribute to greater accuracy,
therefore improving consumer information.