Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours

The spread of food allergens is a topic of global importance due to its impact on public health. National and International regulations ask food producers and manufacturers to declare product compositions on the label, especially in case of processed raw materials. Wheat flour ( ) can be contaminate...

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Bibliographic Details
Published in:Genes 2019-03, Vol.10 (3), p.234
Main Authors: Frigerio, Jessica, Pellesi, Roberta, Mezzasalma, Valerio, De Mattia, Fabrizio, Galimberti, Andrea, Lambertini, Francesca, Suman, Michele, Zanardi, Sandro, Leporati, Andrea, Labra, Massimo
Format: Article
Language:English
Subjects:
Agricultural production
Allergens
Allergens - genetics
Allergies
Brassica napus
Chromosomes
Cross-reactivity
Deoxyribonucleic acid
Descriptive labeling
DNA
DNA Barcoding, Taxonomic - methods
Edible Grain - standards
Flour
Flour - analysis
Food allergies
Food contamination & poisoning
Food Contamination - analysis
Food products
Food quality
Food safety
Genomes
International regulations
Laboratories
Mustard Plant - classification
Mustard Plant - genetics
Mustard Plant - immunology
Phylogenetics
Plant Proteins - genetics
Proteins
Public health
Raw materials
Seeds
Species
Triticum
Wheat
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Summary:The spread of food allergens is a topic of global importance due to its impact on public health. National and International regulations ask food producers and manufacturers to declare product compositions on the label, especially in case of processed raw materials. Wheat flour ( ) can be contaminated by a wide range of species belonging to the Brassicaceae in the field or during grain harvests, storage, and processing. Among them, mustards ( , and ) are well known allergenic species. Often, food quality laboratories adopt an ELISA approach to detect the presence of mustard species. However, this approach shows cross-reactivity with other non-allergenic species such as (rapeseed). In the last few years, DNA barcoding was proposed as a valid identification method, and it is now commonly used in the authentication of food products. This study aims to set up an easy and rapid DNA-based tool to detect mustard allergenic species. DNA barcoding ( and ITS2) and chromosome markers (A6, B, C1 genome regions) were selected, and specific primers were validated on incurred reference food matrices. The developed test was proven to be able to distinguish mustard from rapeseed and wheat, overcoming cross-reactivity with .
ISSN:2073-4425
2073-4425
DOI:10.3390/genes10030234