New frontiers in food allergenomics

Monday, 18 July 2011 10:03

A review of the role of proteomic science in food allergenomics has highlighted the advances made in recent years in the identification of proteins involved in food allergy and their mechanism of activation.

The review also looks at mass spectrometry as a non-immunological method for detection of allergens in foods. Limits of detection and quantification using these methods are now in the low-ppb range as long as the appropriate sample handling and operative conditions can be elucidated and implemented.

The review authors believe further advances in proteomic science 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.

Reference: Picariello et al. 2011. Journal of Chromatography A. DOI:10.1016/j.chroma.2011.06.033