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Proteomics-Based Methodologies for the Detection and Quantification of Seafood Allergens

Authors
  • Carrera, Mónica1
  • Pazos, Manuel1
  • Gasset, María2
  • 1 (M.P.)
  • 2 Institute of Physical Chemistry Rocasolano (IQFR), Spanish National Research Council (CSIC), 28006 Madrid, Spain
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Aug 18, 2020
Volume
9
Issue
8
Identifiers
DOI: 10.3390/foods9081134
PMID: 32824679
PMCID: PMC7465946
Source
PubMed Central
Keywords
License
Green

Abstract

Seafood is considered one of the main food allergen sources by the European Food Safety Authority (EFSA). It comprises several distinct groups of edible aquatic animals, including fish and shellfish, such as crustacean and mollusks. Recently, the EFSA recognized the high risk of food allergy over the world and established the necessity of developing new methodologies for its control. Consequently, accurate, sensitive, and fast detection methods for seafood allergy control and detection in food products are highly recommended. In this work, we present a comprehensive review of the applications of the proteomics methodologies for the detection and quantification of seafood allergens. For this purpose, two consecutive proteomics strategies (discovery and targeted proteomics) that are applied to the study and control of seafood allergies are reviewed in detail. In addition, future directions and new perspectives are also provided.

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