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 was proposed as a valid identification method, and it is now commonly used in the authentication of food products. This study aims to set up an easy and rapid DNA-based tool to detect mustard allergenic species. DNA barcoding (matK and ITS2) and chromosome markers (A6, B, C1 genome regions) were selected, and specific primers were validated on incurred reference food matrices. The developed test was proven to be able to distinguish mustard from rapeseed and wheat, overcoming cross-reactivity with Brassica napus.
Frigerio, J., Pellesi, R., Mezzasalma, V., De Mattia, F., Galimberti, A., Lambertini, F., et al. (2019). Development of a DNA barcoding-like approach to detect mustard allergens in wheat flours. GENES, 10(3) [10.3390/genes10030234].
|Citazione:||Frigerio, J., Pellesi, R., Mezzasalma, V., De Mattia, F., Galimberti, A., Lambertini, F., et al. (2019). Development of a DNA barcoding-like approach to detect mustard allergens in wheat flours. GENES, 10(3) [10.3390/genes10030234].|
|Tipo:||Articolo in rivista - Articolo scientifico|
|Carattere della pubblicazione:||Scientifica|
|Presenza di un coautore afferente ad Istituzioni straniere:||No|
|Titolo:||Development of a DNA barcoding-like approach to detect mustard allergens in wheat flours|
|Autori:||Frigerio, J; Pellesi, R; Mezzasalma, V; De Mattia, F; Galimberti, A; Lambertini, F; Suman, M; Zanardi, S; Leporati, A; Labra, M|
FRIGERIO, JESSICA (Primo)
MEZZASALMA, VALERIO (Secondo)
LABRA, MASSIMO (Ultimo) (Corresponding)
|Data di pubblicazione:||2019|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3390/genes10030234|
|Appare nelle tipologie:||01 - Articolo su rivista|