Characterization and Detection of Food Allergens Using High-Resolution Mass Spectrometry: Current Status and Future
Julia Bräcker1, Jens Brockmeyer1
1Institute of Biochemistry and Technical Biochemistry, Department of Food Chemistry , University of Stuttgart , Allmandring 5b , 70569 Stuttgart , Germany.
Abstract:
Allergic reactions to food are among the major food safety concerns in industrialized countries, and it is estimated that approximately 5% of the population suffers from immunoglobulin-E-mediated food allergy. High-resolution mass spectrometry has become one of the most important techniques for the molecular characterization of allergens, including structural modification, degradation in the gastrointestinal environment, or identification of suitable marker peptides for the development of novel analytical approaches, in the past decade. This perspective aims to briefly summarize the current situation and discuss future developments.
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