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

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) ca...

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Autores principales: Frigerio, Jessica, Pellesi, Roberta, Mezzasalma, Valerio, De Mattia, Fabrizio, Galimberti, Andrea, Lambertini, Francesca, Suman, Michele, Zanardi, Sandro, Leporati, Andrea, Labra, Massimo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470546/
https://www.ncbi.nlm.nih.gov/pubmed/30893940
http://dx.doi.org/10.3390/genes10030234
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author Frigerio, Jessica
Pellesi, Roberta
Mezzasalma, Valerio
De Mattia, Fabrizio
Galimberti, Andrea
Lambertini, Francesca
Suman, Michele
Zanardi, Sandro
Leporati, Andrea
Labra, Massimo
author_facet Frigerio, Jessica
Pellesi, Roberta
Mezzasalma, Valerio
De Mattia, Fabrizio
Galimberti, Andrea
Lambertini, Francesca
Suman, Michele
Zanardi, Sandro
Leporati, Andrea
Labra, Massimo
author_sort Frigerio, Jessica
collection PubMed
description 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.
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spelling pubmed-64705462019-04-27 Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours Frigerio, Jessica Pellesi, Roberta Mezzasalma, Valerio De Mattia, Fabrizio Galimberti, Andrea Lambertini, Francesca Suman, Michele Zanardi, Sandro Leporati, Andrea Labra, Massimo Genes (Basel) Article 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. MDPI 2019-03-19 /pmc/articles/PMC6470546/ /pubmed/30893940 http://dx.doi.org/10.3390/genes10030234 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Frigerio, Jessica
Pellesi, Roberta
Mezzasalma, Valerio
De Mattia, Fabrizio
Galimberti, Andrea
Lambertini, Francesca
Suman, Michele
Zanardi, Sandro
Leporati, Andrea
Labra, Massimo
Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours
title Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours
title_full Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours
title_fullStr Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours
title_full_unstemmed Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours
title_short Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours
title_sort development of a dna barcoding-like approach to detect mustard allergens in wheat flours
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470546/
https://www.ncbi.nlm.nih.gov/pubmed/30893940
http://dx.doi.org/10.3390/genes10030234
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