López-Pedrouso María, Lorenzo José M, Alché Juan de Dios, Moreira Ramón, Franco Daniel
Department of Zoology, Genetics and Physical Anthropology, Universidade de Santiago de Compostela, Santiago de Compostela, 15872 A Coruña, Spain.
Centro Tecnolóxico da Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
Biology (Basel). 2023 May 13;12(5):714. doi: 10.3390/biology12050714.
In recent years, novel food is becoming an emerging trend increasingly more demanding in developed countries. Food proteins from vegetables (pulses, legumes, cereals), fungi, bacteria and insects are being researched to introduce them in meat alternatives, beverages, baked products and others. One of the most complex challenges for introducing novel foods on the market is to ensure food safety. New alimentary scenarios drive the detection of novel allergens that need to be identified and quantified with the aim of appropriate labelling. Allergenic reactions are mostly caused by proteins of great abundance in foods, most frequently of small molecular mass, glycosylated, water-soluble and with high stability to proteolysis. The most relevant plant and animal food allergens, such as lipid transfer proteins, profilins, seed storage proteins, lactoglobulins, caseins, tropomyosins and parvalbumins from fruits, vegetables, nuts, milk, eggs, shellfish and fish, have been investigated. New methods for massive screening in search of potential allergens must be developed, particularly concerning protein databases and other online tools. Moreover, several bioinformatic tools based on sequence alignment, motif identification or 3-D structure predictions should be implemented as well. Finally, targeted proteomics will become a powerful technology for the quantification of these hazardous proteins. The ultimate objective is to build an effective and resilient surveillance network with this cutting-edge technology.
近年来，新型食品在发达国家正日益成为一种新兴趋势，其要求也越来越高。来自蔬菜（豆类、豆科植物、谷物）、真菌、细菌和昆虫的食品蛋白质正在被研究，以便将它们应用于肉类替代品、饮料、烘焙食品及其他产品中。将新型食品推向市场面临的最复杂挑战之一是确保食品安全。新的饮食场景促使人们检测需要识别和定量的新型过敏原，以便进行适当的标签标注。过敏反应大多由食品中大量存在的蛋白质引起，这些蛋白质通常分子量小、糖基化、水溶性好且对蛋白水解具有高度稳定性。已经对最相关的动植物食品过敏原进行了研究，例如来自水果、蔬菜、坚果、牛奶、鸡蛋、贝类和鱼类的脂质转移蛋白、肌动蛋白结合蛋白、种子贮藏蛋白、乳球蛋白、酪蛋白、原肌球蛋白和小清蛋白。必须开发用于大规模筛选潜在过敏原的新方法，特别是涉及蛋白质数据库和其他在线工具的方法。此外，还应采用基于序列比对、基序识别或三维结构预测的几种生物信息学工具。最后，靶向蛋白质组学将成为定量这些有害蛋白质的强大技术。最终目标是利用这项前沿技术建立一个有效且有韧性的监测网络。
