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Food Allergens

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Cover of 'Food Allergens'

Table of Contents

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    Book Overview
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    Chapter 1 Overview of the Commonly Used Methods for Food Allergens
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    Chapter 2 Allergen Extraction and Purification from Natural Products: Main Chromatographic Techniques
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    Chapter 3 Recombinant Allergen Production in E. coli
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    Chapter 4 Recombinant Allergens Production in Yeast
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    Chapter 5 2D-Electrophoresis and Immunoblotting in Food Allergy
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    Chapter 6 Two-Dimensional Electrophoresis and Identification by Mass Spectrometry
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    Chapter 7 Enzyme-Linked Immunosorbent Assay (ELISA)
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    Chapter 8 Detection of Food Allergens by Taqman Real-Time PCR Methodology
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    Chapter 9 Detection of Food Allergens by Phage-Displayed Produced Antibodies
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    Chapter 10 Protein Microarray-Based IgE Immunoassay for Allergy Diagnosis
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    Chapter 11 Basophil Degranulation Assay
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    Chapter 12 Use of Humanized RS-ATL8 Reporter System for Detection of Allergen-Specific IgE Sensitization in Human Food Allergy
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    Chapter 13 Assessment of IgE Reactivity of β-Casein by Western Blotting After Digestion with Simulated Gastric Fluid
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    Chapter 14 IgE Epitope Mapping Using Peptide Microarray Immunoassay
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    Chapter 15 T-Cell Proliferation Assay: Determination of Immunodominant T-Cell Epitopes of Food Allergens
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    Chapter 16 Tetramer-Guided Epitope Mapping: A Rapid Approach to Identify HLA-Restricted T-Cell Epitopes from Composite Allergens
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    Chapter 17 T-Cell Epitope Prediction
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    Chapter 18 An Overview of Bioinformatics Tools and Resources in Allergy
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    Chapter 19 The Use of a Semi-Automated System to Measure Mouse Natural Killer T (NKT) Cell Activation by Lipid-Loaded Dendritic Cells
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    Chapter 20 Recent Advances in the Detection of Allergens in Foods
Attention for Chapter 20: Recent Advances in the Detection of Allergens in Foods
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Chapter title
Recent Advances in the Detection of Allergens in Foods
Chapter number 20
Book title
Food Allergens
Published in
Methods in molecular biology, March 2017
DOI 10.1007/978-1-4939-6925-8_20
Pubmed ID
Book ISBNs
978-1-4939-6923-4, 978-1-4939-6925-8
Authors

Silvia de la Cruz, Inés López-Calleja, Rosario Martín, Isabel González, Marcos Alcocer, Teresa García

Editors

Jing Lin, Marcos Alcocer

Abstract

Food allergy is a public health issue that has significantly increased worldwide in the past decade affecting consumers' quality of life and making increasing demands on health service resources. Despite recent advances in many areas of diagnosis and treatment, our general knowledge of the basic mechanisms of the disease remained limited, i.e., not at pace with the exponential number of new cases and the explosion of the new technologies. For sensitized individuals, the only effective way to prevent allergic reactions is the strict avoidance of the offending food. For this reason, a number of regulatory bodies in several countries have recognized the importance of providing information about the presence of food allergens by enacting laws, regulations, or standards for food labeling of "priority allergens." This has resulted in the need for the development of analytical methods for protection of food-allergic consumers that should be among others highly specific, sensitive, and not influenced by the presence of the food matrix components. Several analytical approaches target either the allergen itself or a corresponding allergen marker such as peptide fragment or gene segment and have been used in the detection and quantification of allergens in food products. In this short review, some of the conventional and new methods for the detection of allergens in food are listed and briefly discussed.

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 39 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 39 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 5 13%
Other 4 10%
Student > Master 4 10%
Researcher 4 10%
Student > Ph. D. Student 4 10%
Other 5 13%
Unknown 13 33%
Readers by discipline Count As %
Agricultural and Biological Sciences 7 18%
Nursing and Health Professions 5 13%
Engineering 2 5%
Medicine and Dentistry 2 5%
Veterinary Science and Veterinary Medicine 1 3%
Other 7 18%
Unknown 15 38%