Departamento de Genética, Fisiología y Microbiología, Facultad de Biología, Universidad Complutense de Madrid, Madrid, Spain.
Departamento de Tecnología de Alimentos, SGIT-INIA, Madrid, Spain.
Crit Rev Food Sci Nutr. 2020;60(7):1077-1093. doi: 10.1080/10408398.2018.1557103. Epub 2019 Jan 13.
Currently, food allergies are an important health concern worldwide. The presence of undeclared allergenic ingredients or the presence of traces of allergens due to accidental contamination during food processing poses a great health risk to sensitized individuals. Therefore, reliable analytical methods are required to detect and identify allergenic ingredients in food products. Real-time PCR allowed a specific and accurate amplification of allergen sequences. Some processing methods could induce the fragmentation and/or degradation of genomic DNA and some studies have been performed to analyze the effect of processing on the detection of different targets, as thermal treatment, with and without applying pressure. In this review, we give an updated overview of the applications of real-time PCR for the detection of allergens of tree nut in processed food products. The different variables that contribute to the performance of PCR methodology for allergen detection are also review and discussed.
目前，食物过敏是全球范围内一个重要的健康关注点。未申报的致敏成分的存在，或由于食品加工过程中的偶然污染而存在痕量的过敏原，都会对致敏个体构成巨大的健康风险。因此，需要可靠的分析方法来检测和识别食品中的过敏原成分。实时 PCR 允许对过敏原序列进行特异性和精确的扩增。一些加工方法可能会导致基因组 DNA 的碎片化和/或降解，并且已经进行了一些研究来分析加工对不同目标检测的影响，例如热处理，有和没有施加压力。在这篇综述中，我们提供了实时 PCR 在检测加工食品中树坚果过敏原方面的应用的最新概述。还审查和讨论了影响过敏原检测中 PCR 方法性能的不同变量。
