Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and...

Area of Science:

• Food science
• Analytical chemistry
• Allergen detection

Background:

• Food allergy is a significant global health issue.
• Seafood, particularly fish and shellfish, are common sources of allergic reactions.
• Key seafood allergens include β-parvalbumins (fish) and tropomyosin (shellfish).

Purpose of the Study:

• To review the application of liquid chromatography-mass spectrometry (LC-MS) for seafood allergen detection.
• To compare LC-MS with traditional methods like ELISA and PCR.
• To identify challenges and future directions for LC-MS in routine food allergen testing.

Main Methods:

• Review of LC-MS-based strategies for seafood allergen identification and quantification.
• Comparison of analytical performance (specificity, sensitivity, multiplexing) with traditional methods.
• Analysis of barriers to routine implementation of LC-MS in food safety laboratories.

Main Results:

• LC-MS provides enhanced accuracy and analytical depth for seafood allergen detection compared to ELISA and PCR.
• Various LC-MS methods have been developed for identifying and quantifying fish and shellfish allergens.
• Challenges remain, including high costs, complex workflows, and lack of standardization.

Conclusions:

• LC-MS is a powerful tool for seafood allergen monitoring and risk assessment.
• Overcoming implementation barriers requires technological advancement and validation.
• Standardized protocols and reference materials are crucial for routine LC-MS adoption in food safety.