Proteomic Analysis of Oil-Roasted Cashews Using a Customized Allergen-Focused Protein Database

Chen, Shimin; Downs, Melanie L.

doi:10.1021/acs.jproteome.2c00095

Cited by 7 publications

(3 citation statements)

References 44 publications

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“…Not all RNA transcripts are translated into functional proteins therefore, out of all the single-target omics approaches, proteomics provides the strongest predictive power (68), likely due to proteins being one of the closest measures for biological activity in the cell. Although many studies have used proteomics for the identification of novel allergenic peptides (69)(70)(71)(72)(73)(74), only a few studies have leveraged the power of proteomics for FA development.…”

Section: Proteomics In Fa Developmentmentioning

confidence: 99%

Advances and potential of omics studies for understanding the development of food allergy

et al. 2023

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The prevalence of food allergy continues to rise globally, carrying with it substantial safety, economic, and emotional burdens. Although preventative strategies do exist, the heterogeneity of allergy trajectories and clinical phenotypes has made it difficult to identify patients who would benefit from these strategies. Therefore, further studies investigating the molecular mechanisms that differentiate these trajectories are needed. Large-scale omics studies have identified key insights into the molecular mechanisms for many different diseases, however the application of these technologies to uncover the drivers of food allergy development is in its infancy. Here we review the use of omics approaches in food allergy and highlight key gaps in knowledge for applying these technologies for the characterization of food allergy development.

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Section: Proteomics In Fa Developmentmentioning

confidence: 99%

Advances and potential of omics studies for understanding the development of food allergy

et al. 2023

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“…Comparison of allergenicity in cereal products [52] Cashews BLASTP Search against AllergenOnline sequence Analysis of allergen stability under heat treatment [53] Goji Description of the impact of processing on allergenic reactivity of insect proteins.…”

Section: Database Of Allergen Families-allfam Allergenonline Allergomementioning

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.

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“…Comparison of allergenicity in cereal products [53] Cashews BLASTP Search against AllergenOnline sequence Analysis of allergen stability under heat treatment [54] Table 3. Cont.…”

Section: Database Of Allergen Families-allfam Allergenonline Allergomementioning

confidence: 99%

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

López‐Pedrouso

Roohinejad

Alché

et al. 2023

Biology

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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 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.

show abstract

Proteomic Analysis of Oil-Roasted Cashews Using a Customized Allergen-Focused Protein Database

Cited by 7 publications

References 44 publications

Advances and potential of omics studies for understanding the development of food allergy

Advances and potential of omics studies for understanding the development of food allergy

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

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