Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment
Eliška Čermáková,
Subham Mukherjee,
Denisa Nováková
et al.
Abstract:Fish from the pike
(Esox) genus
are valued in gastronomy for their superior meat quality. However,
they can cause allergic reactions in sensitive consumers. This work
aimed to fill the gap in the detection of pike allergens using molecular–biological
techniques. New, fast, and accurate loop-mediated isothermal amplification
(LAMP) and real-time PCR (qPCR) assays were designed to detect pike
DNA using the parvalbumin gene as a marker. LAMP was assessed by electrophoresis,
SYBR green optical detection, and real-… Show more
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