Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?

Antonio Fernandez; E N Clare Mills; Frits Koning; F Javier Moreno

doi:10.1016/j.tibtech.2020.05.011

Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?

Trends Biotechnol. 2021 Jan;39(1):4-8. doi: 10.1016/j.tibtech.2020.05.011. Epub 2020 Jun 13.

Authors

Antonio Fernandez¹, E N Clare Mills², Frits Koning³, F Javier Moreno⁴

Affiliations

¹ European Food Safety Authority (EFSA), via Carlo Magno 1A, 43021 Parma, Italy. Electronic address: antonio.fernandezdumont@efsa.europa.eu.
² Division of Infection, Immunity and Respiratory Medicine, School of Biological Sciences, Manchester Institute of Biotechnology, Manchester Academic Health Sciences Centre, The University of Manchester, Manchester, UK.
³ Department of Immunohematology and Blood Transfusion, Leiden University Medical Centre, Leiden 2333, ZA, The Netherlands.
⁴ Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.

PMID: 32546310
DOI: 10.1016/j.tibtech.2020.05.011

Abstract

Allergenicity prediction is one of the most challenging aspects in the safety assessment of foods derived from either biotechnology or novel food proteins. Here we present a bottom-up strategy that defines a priori the specific risk assessment (RA) needs based on a database appropriately built for such purposes.

Keywords: allergenicity assessment; biotechnology; celiac disease; novel food protein.

Publication types

Review

MeSH terms

Allergens* / analysis
Biotechnology
Databases, Factual
Dietary Proteins / immunology
Food Hypersensitivity* / prevention & control
Food, Genetically Modified* / standards
Humans
Risk Assessment*

Substances

Allergens
Dietary Proteins