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dc.contributor.authorLópez-Pedrouso, María
dc.contributor.authorLorenzo, José M.
dc.contributor.authorGagaoua, Mohammed
dc.contributor.authorFranco, Daniel
dc.date.accessioned2021-07-21T14:50:28Z
dc.date.available2021-07-21T14:50:28Z
dc.date.issued2020-08-25
dc.identifier.citationLópez-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/biology9090247en_US
dc.identifier.urihttp://hdl.handle.net/11019/2490
dc.descriptionpeer-revieweden_US
dc.description.abstractFood 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.en_US
dc.language.isoenen_US
dc.publisherMDPI AGen_US
dc.relation.ispartofseriesBiology;247
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectallergomicsen_US
dc.subjectproteinsen_US
dc.subjectimmunoglobulin Een_US
dc.subjectselected reaction monitoring (SRM)en_US
dc.subjectmultiple reaction monitoring (MRM)en_US
dc.subjectimmunoblottingen_US
dc.subjectcross-reactivityen_US
dc.subjectglutenen_US
dc.subjectparvalbuminen_US
dc.subjectmyosin and tropomyosinen_US
dc.titleCurrent Trends in Proteomic Advances for Food Allergen Analysisen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/biology9090247
dc.contributor.sponsorPrograma Iberoamericano de Ciencia y Tecnología para el Desarrolloen_US
dc.contributor.sponsorAxencia Galega de Innovación, Xunta de Galicia, Spainen_US
dc.contributor.sponsorGrantNumber119RT0568en_US
dc.contributor.sponsorGrantNumberIN607A2019/01en_US
dc.source.volume9
dc.source.issue9
dc.source.beginpage247
refterms.dateFOA2021-07-21T14:50:29Z
dc.source.journaltitleBiology


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