Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?

Antonio Fernandez, E N Clare Mills, Frits Koning, F Javier Moreno

Journal: Trends in biotechnology 2021;39(1):4-8

PMID: 32546310

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Abstract

["Allergenicity prediction is one of the most challenging aspects in the safety assessment of foods derived from either biotechnology or novel food proteins. Here we present a bottom-up strategy that defines a priori the specific risk assessment (RA) needs based on a database appropriately built for such purposes.",{"copyright":"Copyright \u00a9 2020 The Authors. Published by Elsevier Ltd.. All rights reserved."}]

Address: European Food Safety Authority (EFSA), via Carlo Magno 1A, 43021 Parma, Italy. Electronic address: [email protected].; Division of Infection, Immunity and Respiratory Medicine, School of Biological Sciences, Manchester Institute of Biotechnology, Manchester Academic Health Sciences Centre, The University of Manchester, Manchester, UK.; Department of Immunohematology and Blood Transfusion, Leiden University Medical Centre, Leiden 2333, ZA, The Netherlands.; Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.

DOI: 10.1016/j.tibtech.2020.05.011

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MeSH Terms: Allergens, Biotechnology, Databases, Factual, Dietary Proteins, Food Hypersensitivity, Food, Genetically Modified, Humans, Risk Assessment