Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

Version 1 : Received: 12 April 2023 / Approved: 13 April 2023 / Online: 13 April 2023 (08:30:53 CEST)

A peer-reviewed article of this Preprint also exists.

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. 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

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.