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

ABSTRACT: 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 (Triticum aestivum) 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 (Brassica nigra, Brassica juncea and Sinapis alba) 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 Brassica napus (rapeseed). In the last few years, DNA barcoding wa

SUBMITTER: Frigerio J 

PROVIDER: S-EPMC6470546 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature