The frontiers of mass spectrometry-based techniques in food allergenomics

被引:73
作者
Picariello, Gianluca [2 ]
Mamone, Gianfranco [2 ]
Addeo, Francesco [1 ]
Ferranti, Pasquale [1 ]
机构
[1] Univ Naples Federico II, Dipartimento Sci Alimenti, I-80055 Portici, Italy
[2] CNR, ISA, I-83100 Avellino, Italy
关键词
Food allergy; Mass spectrometry; Proteomics; Allergenomics; Epitope mapping; Allergen monitoring; Allergen quantification; MAJOR PEANUT ALLERGEN; PERFORMANCE LIQUID-CHROMATOGRAPHY; LACTOGLOBULIN-DERIVED PEPTIDES; SOLID-PHASE PERMETHYLATION; BOVINE BETA-LACTOGLOBULIN; LIPID-TRANSFER PROTEINS; IGE-BINDING EPITOPES; COWS MILK ALLERGY; 2-DIMENSIONAL ELECTROPHORESIS; PROTEOMIC ANALYSIS;
D O I
10.1016/j.chroma.2011.06.033
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
In the last years proteomic science has started to provide an important contribution to the disclosure of basic aspects of food-related diseases. Among these, the identification of proteins involved in food allergy and their mechanism of activation of toxicity. Elucidation of these key issues requires the integration of clinical, immunological, genomic and proteomic approaches. These combined research efforts are aimed to obtain structural and functional information to assist the development of novel, more reliable and powerful diagnostic protocols alternative to the currently available procedures, mainly based on food challenge tests. Another crucial aspect related to food allergy is the need for methods to detect trace amounts of allergenic proteins in foods. Mass spectrometry is the only non-immunological method for high-specificity and high-sensitivity detection of allergens in foods. Nowadays, once provided the appropriate sample handling and the correct operative conditions, qualitative and quantitative determination of allergens in foods and ingredients can be efficiently obtained by MALDI-TOF-MS and LC-MS/MS methods, with limits of detection and quantification in the low-ppb range. The availability of accurate and fast alternatives to immunological ELISA tests may also enable the development of novel therapeutic strategies and food processing technologies to aid patients with food allergy or intolerance, and to support allergen labelling and certification processes, all issues where the role of proteomic science is emerging. (C) 2011 Elsevier B.V. All rights reserved.
引用
收藏
页码:7386 / 7398
页数:13
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