Quantitative methods for food allergens: a review |
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Authors: | Stéphanie Kirsch Séverine Fourdrilis Rowan Dobson Marie-Louise Scippo Guy Maghuin-Rogister Edwin De Pauw |
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Institution: | (1) Mass Spectrometry Laboratory CART/GIGA-R, University of Liège, 4000 Liege, Belgium;(2) Laboratoire d’Analyse des Denrées Alimentaires, University of Liege, 4000 Liege, Belgium |
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Abstract: | The quantitative detection of allergens in the food chain is a strategic health objective as the prevalence of allergy continues
to rise. Food allergenicity is caused by proteins either in their native form or in forms resulting from food processing.
Progress in mass spectrometry greatly opened up the field of proteomics. These advances are now available for the detection
and the quantification of traces of allergenic proteins in complex mixtures, and complete the set of biological tests used
until now, such as ELISA or PCR. We review methods classified according to their ability to simultaneously quantify and identify
allergenic proteins and underline major advances in the mass-spectrometric methods.
Stéphanie Kirsch and Séverine Fourdrilis contributed equally to this paper. |
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Keywords: | Absolute quantification Allergenic protein Cross-contamination ELISA Isotopically labelled peptide Label free Mass spectrometry PCR Tagging |
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