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

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

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 s...

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Veröffentlicht in:Trends in biotechnology (Regular ed.) 2021-01, Vol.39 (1), p.4-8
Hauptverfasser: Fernandez, Antonio, Mills, E.N. Clare, Koning, Frits, Moreno, F. Javier
Format: Artikel
Sprache:eng
Schlagworte:
Allergenicity
allergenicity assessment
Allergens
Bioinformatics
Biotechnology
celiac disease
Food allergies
Food safety
Gluten
Lymphocytes
novel food protein
Novel foods
Peptides
Proteins
Risk assessment
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Beschreibung
Zusammenfassung: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.
ISSN:0167-7799
1879-3096
DOI:10.1016/j.tibtech.2020.05.011