Proteomic-Based Techniques for the Characterization of Food Allergens

Within the panel of conventional and cutting-edge methodologies, mass spectrometry (MS)-based proteomics emerges as one of the most versatile, sensitive, and specific tools for both discovery-driven identification and monitoring of protein food allergens. Proteomic applications, integrated with clinical, immunological, genomic, and bioinformatics approaches, are also providing an invaluable contribution to disclose many key aspects concerning etiopathogenesis of food-related diseases, in particular food allergy (FA). The full understanding of the basic structural and immunological traits of FA is supporting the development of innovative diagnostic, prognostic, and therapeutic protocols. Another crucial issue concerning allergen risk management in food productions is the need to establish analytical procedures for detecting trace amounts of injuring components and ???hidden allergens??? in foods. Because of its inherent characteristics, MS prevents the possible pitfalls associated with the use of either DNA-based or immunochemical methods in this field. In addition, upon appropriate sample handling and correct operative conditions, classical (based on two-dimensional gel electrophoresis (2DE) protein separation) and gel-free shotgun proteomics enable the multiplexed qualitative and quantitative ???targeted??? determination of allergens in complex foodstuff with limits of detection and quantification down to the low-ppb range. In this chapter, the contribution of proteomics to the knowledge of the intrinsic and induced (i.e., by cooking or technological treatments) allergenic potential of food proteins as related to their structural properties and on the general mechanisms by which they elicit sensitization or trigger the immune response have been highlighted. The analytical and the investigation protocols have been summarized with specific emphasis on MS-based proteomics in consideration of its recent achievements and its perspective applications.