Review of the development of methodology for evaluating the human allergenic potential of novel proteins

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20 Citations (Scopus)

Abstract

Safety assessment of novel proteins in genetic-engineered foods is a key component of the overall safety evaluation for these products. Since allergens are typically proteins, assessment of the potential allergenicity of the novel proteins in genetically engineered foods is critical. This article reviews methods available to assess the potential allergenicity of novel proteins, as well as problems and deficiencies in the existing methods. The role of bioinformatics and knowledge of allergenic epitopes in developing new approaches to this problem is discussed.

Original languageEnglish (US)
Pages (from-to)604-609
Number of pages6
JournalMolecular Nutrition and Food Research
Volume50
Issue number7
DOIs
StatePublished - Jul 1 2006

Fingerprint

allergenicity
Proteins
proteins
product evaluation
Safety
Food
genetically modified foods
safety assessment
allergens
Computational Biology
methodology
bioinformatics
Allergens
epitopes
Epitopes

Keywords

  • Agricultural biotechnology
  • Allergen
  • Epitope
  • Genetic engineering

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

Cite this

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abstract = "Safety assessment of novel proteins in genetic-engineered foods is a key component of the overall safety evaluation for these products. Since allergens are typically proteins, assessment of the potential allergenicity of the novel proteins in genetically engineered foods is critical. This article reviews methods available to assess the potential allergenicity of novel proteins, as well as problems and deficiencies in the existing methods. The role of bioinformatics and knowledge of allergenic epitopes in developing new approaches to this problem is discussed.",
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AB - Safety assessment of novel proteins in genetic-engineered foods is a key component of the overall safety evaluation for these products. Since allergens are typically proteins, assessment of the potential allergenicity of the novel proteins in genetically engineered foods is critical. This article reviews methods available to assess the potential allergenicity of novel proteins, as well as problems and deficiencies in the existing methods. The role of bioinformatics and knowledge of allergenic epitopes in developing new approaches to this problem is discussed.

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