Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment

Area of Science:

• Food Science
• Molecular Biology
• Allergen Detection

Background:

• Pike fish (Esox genus) are prized for culinary value but pose allergy risks.
• Accurate detection of pike allergens is crucial for consumer safety.
• Existing detection methods may lack speed or accuracy for diverse food matrices.

Purpose of the Study:

• To develop and validate rapid molecular assays for pike DNA detection.
• To utilize the parvalbumin gene as a specific marker for pike identification.
• To enhance allergen risk assessment and food product authentication.

Main Methods:

• Design and implementation of loop-mediated isothermal amplification (LAMP) and real-time PCR (qPCR) assays.
• Targeting the parvalbumin gene for species-specific DNA detection.
• Evaluation of LAMP sensitivity via electrophoresis, SYBR green, and real-time fluorescence detection.

Main Results:

• Real-time fluorescence LAMP achieved a detection limit of 0.78 ng pike DNA.
• qPCR demonstrated a higher sensitivity with a detection limit of 0.1 ng pike DNA.
• LAMP assays provided results significantly faster (20-70 min) than qPCR.

Conclusions:

• Developed rapid and reliable molecular methods for pike DNA detection in various food samples.
• The parvalbumin gene is a versatile marker for pike authentication and allergen management.
• These assays improve consumer protection by enabling accurate allergen risk assessment.