Proteomic applications in food allergy: Food allergenomics

Francesco Di Girolamo, Maurizio Muraca, Oscar Mazzina, Isabella Lante, Lamia Dahdah

Research output: Contribution to journalArticlepeer-review


Purpose of review To familiarize the reader with the recent developments in the identification of food protein allergens by proteomics mass spectrometry-based methods, named allergenomics. Recent findings The proteomic analysis of food protein allergens has became a hot topic in the food safety field in recent years. Indeed, food allergies represent a current and relevant problem in clinical medicine. Several food allergenomics studies have recently been performed, aiming at better understanding the cause of sensitization to cow's milk in breastfed infants and at assessing both the safety of food (e.g. transgenic) and in particular the allergenic properties of processed fish and seafood. Summary Food protein allergen characterization and quantification, together with the immunoglobulin E epitope mapping, will contribute to the diagnosis/prognosis of food allergy and will lead to a better safety assessment of foods (e.g. novel transgenic foods).

Original languageEnglish
Pages (from-to)259-266
Number of pages8
JournalCurrent Opinion in Allergy and Clinical Immunology
Issue number3
Publication statusPublished - Jan 1 2015


  • allergenomics
  • food allergens
  • mass spectrometry
  • proteomics

ASJC Scopus subject areas

  • Immunology and Allergy
  • Immunology


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