Journal of Proteomics ( IF 2.8 ) Pub Date : 2020-01-07 , DOI: 10.1016/j.jprot.2020.103636 Valeria Marzano 1 , Bruno Tilocca 2 , Alessandro Giovanni Fiocchi 3 , Pamela Vernocchi 1 , Stefano Levi Mortera 1 , Andrea Urbani 4 , Paola Roncada 2 , Lorenza Putignani 5
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Food allergy is the disease where the immune system is elicited by antigens in food. Although innocuous for immune-tolerant individuals, an ever-growing number of food allergenic people are being registered worldwide. To date, no treatment to cure food allergy is available and the disease management relies on the careful exclusion of the allergenic food from the diet of the allergic individuals. Great efforts are ongoing to clarify the allergenic mechanisms of the diverse allergenic proteins of food origin, aimed to both designing suitable therapies and for a timely and precise diagnosis of the allergic condition. Among the other omics sciences, mass spectrometry (MS)-based proteomics is gaining a steadily increasing interest by the whole scientific community acknowledged its high versatility. In the present work, the latest proteomics based-studies on allergenic proteins are reviewed to provide guidance on the different MS-based methodologies adopted in the research on food allergens. Our review points to highlight the strengths of the MS-based proteomics and how these have been exploited to address specific research questions. Also, the most common drawbacks encountered in a proteomic study are discussed, providing an overview that helps novel researchers in choosing the more suitable experimental workflow.
Significance
Wide wealth of knowledge arising from the various MS-based proteomic investigations is improving our understanding of food allergy through molecular characterization of food allergens. The present work reviews the key aspects to be evaluated while investigating food allergens by means of MS-based proteomics and provide guidance to the novel research groups approaching to the fascinating world of MS-based food allergens detection.
中文翻译：
通过基于质谱的蛋白质组学对食品过敏原进行分析。
食物过敏是指食物中的抗原激发免疫系统的疾病。尽管对免疫耐受的个体无害，但全球范围内越来越多的食物致敏性人群正在注册。迄今为止，尚无可治愈食物过敏的治疗方法，并且疾病的治疗依赖于从过敏个体的饮食中谨慎排除过敏性食物。正在进行巨大的努力来阐明食物来源的多种致敏蛋白的致敏机制，旨在设计合适的疗法以及及时，准确地诊断过敏性疾病。在其他组学科学中，基于质谱（MS）的蛋白质组学正逐渐引起整个科学界的关注，整个科学界都承认它的多功能性。在目前的工作中，对基于蛋白质组学的有关变应原蛋白的最新研究进行了综述，以为食品变应原研究中采用的基于MS的不同方法学提供指导。我们的评论着重强调了基于MS的蛋白质组学的优势，以及如何利用它们来解决特定的研究问题。此外，还讨论了蛋白质组学研究中遇到的最常见缺点，提供了概述，可帮助新颖的研究人员选择更合适的实验工作流程。
意义
各种基于质谱的蛋白质组学研究所产生的广泛知识，正在通过对食物过敏原进行分子表征来增进我们对食物过敏的认识。本工作回顾了在通过基于MS的蛋白质组学研究食物变应原时要评估的关键方面，并为新颖的研究小组提供了指导，以接近基于MS的食物变应原检测的迷人世界。
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