Analytical methodology for assessment of food allergens: opportunities and challenges.
This review summarizes the available in vitro, in vivo, and informatic methods designed to evaluate different aspects of the capacity of proteins to act as true food allergens. By now, there is no single method to fully assess the potential allergenicity of proteins. The characterization of many food allergens will help to uncover the sequential and structural motifs that determine the behaviour of proteins as food allergens.
Unidad de Bioquímica, Departamento de Biotecnología, E.T.S. Ingenieros Agrónomos, Ciudad Universitaria, 28040 Madrid, Spain. mariarosa.sanchezmonge@upm.es
Rosa
R
Sánchez-Monge
Gabriel
G
Salcedo
D000485:Allergens / Q000032:analysis* / Q000276:immunology*; D000595:Amino Acid Sequence; D005504:Food Analysis / Q000379:methods*; D005512:Food Hypersensitivity / Q000175:diagnosis* / Q000276:immunology*; D007118:Immunoassay / Q000379:methods*; D007073:Immunoglobulin E / Q000276:immunology*; D008969:Molecular Sequence Data; D010940:Plant Proteins / Q000032:analysis / Q000276:immunology
D000485:Allergens; D010940:Plant Proteins; D007073:Immunoglobulin E