A systematic review on the recent advances of wheat allergen detection by mass spectrometry: future prospects

被引：11

作者：

Lu, Yingjun ^{[1
]}

Ji, Hua ^{[1
]}

Chen, Yan ^{[2
]}

Li, Zhenxing ^{[3
]}

Timira, Vaileth ^{[3
]}

机构：

[1] Shihezi Univ, Coll Food Sci & Technol, Xinjiang, Peoples R China

[2] Chinese Acad Med Sci, NHC Key Lab Food Safety Risk Assessment, Res Unit 2019RU014, Beijing, Peoples R China

[3] Ocean Univ China, Coll Food Sci & Engn, Qingdao, Shandong, Peoples R China

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2023年 / 63卷 / 33期

关键词：

Allergen; gluten; high resolution mass spectrometry; mass spectrometry; protein extraction; wheat allergy; GLUTEN PROTEIN TYPES; LIQUID-CHROMATOGRAPHY; FOOD ALLERGENS; CELIAC-DISEASE; TARGETED PROTEOMICS; PEPTIDE MARKERS; HIGH-RESOLUTION; LC-MS/MS; QUANTIFICATION; BARLEY;

D O I：

10.1080/10408398.2022.2101091

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Wheat is one of the three major staple foods in the world. Although wheat is highly nutritional, it has a variety of allergenic components that are potentially fatal to humans and pose a significant hazard to the growth and consumption of wheat. Wheat allergy is a serious health problem, which is becoming more and more prevalent all over the world. To address and prevent related health risks, it is crucial to establish precise and sensitive detection and analytical methods as well as an understanding of the structure and sensitization mechanism of wheat allergens. Among various analytical tools, mass spectrometry (MS) is known to have high specificity and sensitivity. It is a promising non immune method to evaluate and quantify wheat allergens. In this article, the current research on the detection of wheat allergens based on mass spectrometry is reviewed. This review provides guidance for the further research on wheat allergen detection using mass spectrometry, and speeds up the development of wheat allergen research in China.

引用

页码：12324 / 12340

页数：17

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