A comprehensive overview of emerging processing techniques and detection methods for seafood allergens

Dong, Xin; Raghavan, Vijaya

doi:10.1111/1541-4337.12987

Cited by 12 publications

(3 citation statements)

References 104 publications

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“…Parvalbumin and tropomyosin are also allergens in shellfish. It was demonstrated that tropomyosin causes a high cross-reactivity in crustaceans, insects, and other molluscs [15]. Peanuts and tree nuts pose a safety risk because could trigger fatal anaphylaxis even in small amounts.…”

Section: Allergens Of Traditional Foodmentioning

confidence: 99%

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

López‐Pedrouso¹,

Lorenzo²,

Alché³

et al. 2023

Preprint

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In recent years, novel food is becoming an emerging trend increasingly more demanding in developed countries. Food proteins from vegetables (pulses, legumes, cereals), fungi, bacteria and insects are being researched to introduce them in meat alternatives, beverages, baked products and others. One of the most complex challenges for introducing novel foods on the market is to assure food safety. New alimentary scenarios drive the detection of novel allergens that need to be identified and quantified with the aim of appropriate labelling. Allergenic reactions are mostly caused by proteins of great abundance in foods, most frequently of small molecular mass, glycosylated, water-soluble and with high stability to proteolysis. The most relevant plant and animal food allergens such as lipid transfer proteins, profilins, seed storage proteins, lactoglobulins, caseins, tropomyosins and parvalbumins from fruits, vegetables, nuts, milk, eggs, shellfish, and fish have been investigated. New methods for massive screening in the search of potential allergens must be developed particularly concerning protein databases and other online tools. Moreover, several bioinformatic tools based on sequence alignment, motif identification or 3-D structure predictions should be implemented as well. Finally, targeted proteomics will become a powerful technology for the quantification of these hazardous proteins. The ultimate objective is to build an effective and resilient surveillance network with this cutting-edge technology.

show abstract

Section: Allergens Of Traditional Foodmentioning

confidence: 99%

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

López‐Pedrouso¹,

Lorenzo²,

Alché³

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…Parvalbumin and tropomyosin are also allergens in shellfish. It was demonstrated that tropomyosin causes a high crossreactivity in crustaceans, insects and other molluscs [15]. Peanuts and tree nuts pose a safety risk because they could trigger fatal anaphylaxis even in small amounts.…”

Section: Allergens Of Traditional Foodmentioning

confidence: 99%

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

López‐Pedrouso

Roohinejad

Alché

et al. 2023

Biology

View full text Add to dashboard Cite

In recent years, novel food is becoming an emerging trend increasingly more demanding in developed countries. Food proteins from vegetables (pulses, legumes, cereals), fungi, bacteria and insects are being researched to introduce them in meat alternatives, beverages, baked products and others. One of the most complex challenges for introducing novel foods on the market is to ensure food safety. New alimentary scenarios drive the detection of novel allergens that need to be identified and quantified with the aim of appropriate labelling. Allergenic reactions are mostly caused by proteins of great abundance in foods, most frequently of small molecular mass, glycosylated, water-soluble and with high stability to proteolysis. The most relevant plant and animal food allergens, such as lipid transfer proteins, profilins, seed storage proteins, lactoglobulins, caseins, tropomyosins and parvalbumins from fruits, vegetables, nuts, milk, eggs, shellfish and fish, have been investigated. New methods for massive screening in search of potential allergens must be developed, particularly concerning protein databases and other online tools. Moreover, several bioinformatic tools based on sequence alignment, motif identification or 3-D structure predictions should be implemented as well. Finally, targeted proteomics will become a powerful technology for the quantification of these hazardous proteins. The ultimate objective is to build an effective and resilient surveillance network with this cutting-edge technology.

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“…The detection of allergens in food products can be pursued through different analytical approaches, the main being immunoanalytical, mass-spectrometry, nucleic-acid-based methods, and biosensors [ 6 , 7 ]. Laboratory methods are generally very sensitive and accurate; however, they are often laborious, time-consuming, expensive, and require experienced personnel and well-equipped laboratories.…”

Section: Introductionmentioning

confidence: 99%

An Origami Paper-Based Biosensor for Allergen Detection by Chemiluminescence Immunoassay on Magnetic Microbeads

et al. 2022

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Food allergies are adverse health effects that arise from specific immune responses, occurring upon exposure to given foods, even if present in traces. Egg allergy is one of the most common food allergies, mainly caused by egg white proteins, with ovalbumin being the most abundant. As allergens can also be present in foodstuff due to unintended contamination, there is a need for analytical tools that are able to rapidly detect allergens in food products at the point-of-use. Herein, we report an origami paper-based device for detecting ovalbumin in food samples, based on a competitive immunoassay with chemiluminescence detection. In this biosensor, magnetic microbeads have been employed for easy and efficient immobilization of ovalbumin on paper. Immobilized ovalbumin competes with the ovalbumin present in the sample for a limited amount of enzyme-labelled anti-ovalbumin antibody. By exploiting the origami approach, a multistep analytical procedure could be performed using reagents preloaded on paper layers, thus providing a ready-to-use immunosensing platform. The assay provided a limit of detection (LOD) of about 1 ng mL−1 for ovalbumin and, when tested on ovalbumin-spiked food matrices (chocolate chip cookies), demonstrated good assay specificity and accuracy, as compared with a commercial immunoassay kit.

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A comprehensive overview of emerging processing techniques and detection methods for seafood allergens

Cited by 12 publications

References 104 publications

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

An Origami Paper-Based Biosensor for Allergen Detection by Chemiluminescence Immunoassay on Magnetic Microbeads

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