López-Pedrouso, M.; Lorenzo, J.M.; Alché, J.D.; Moreira, R.; Franco, D. Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods. Biology2023, 12, 714.
López-Pedrouso, M.; Lorenzo, J.M.; Alché, J.D.; Moreira, R.; Franco, D. Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods. Biology 2023, 12, 714.
López-Pedrouso, M.; Lorenzo, J.M.; Alché, J.D.; Moreira, R.; Franco, D. Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods. Biology2023, 12, 714.
López-Pedrouso, M.; Lorenzo, J.M.; Alché, J.D.; Moreira, R.; Franco, D. Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods. Biology 2023, 12, 714.
Abstract
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.
Keywords
novel proteins; food safety; allergenicity; mass spectrometry, omic technologies
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
