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Discovery-driven target selection from six milk-derived ingredients for consensus detection of casein and whey milk allergens

ABSTRACT: Milk is one among the most common food allergens and the proteins representing caseins and whey fractions of milk have been characterized as the major triggers for allergic responses in susceptible individuals. Milk or milk-derived ingredients- varying in their casein and whey protein content and composition- are present as an ingredient in many foods. This project was designed to identify candidate target peptides for casein and whey fractions of milk which can be used for milk allergen detection from foods irrespective of the type of ingredients used in them.

INSTRUMENT(S): Q Exactive

ORGANISM(S): Bos Taurus (bovine)

TISSUE(S): Milk

SUBMITTER: Bini Ramachandran

LAB HEAD: Melanie Lynn Downs

PROVIDER: PXD016429 | Pride | 2020-06-05

REPOSITORIES: Pride

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Parallel Reaction Monitoring Mass Spectrometry Method for Detection of Both Casein and Whey Milk Allergens from a Baked Food Matrix.

Ramachandran Bini B Yang Charles T CT Downs Melanie L ML

Journal of proteome research 20200615 8

Milk allergy is among the most common food allergies present in early childhood, which in some cases may persist into adulthood as well. Proteins belonging to both casein and whey fractions of milk can trigger an allergic response in susceptible individuals. Milk is present as an ingredient in many foods, and it can also be present as casein- or whey-enriched milk-derived ingredients. As whey proteins are more susceptible to thermal processing than caseins, conventional methods often posed a cha ...[more]

PMID: 32483969

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