High resolution melting analysis as a new approach to detect almond DNA encoding for Pru du 5 allergen in foods

• Type: Article in International Scientific Journal
• Date: 2012

Authors

Joana Costa (Author) Other; Isabel Mafra (Author) FFUP; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Food Chemistry

Vol. 133

Pages: 1062-1069

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 31 Citations

Scopus - 45 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-7V5

DOI: 10.1016/j.foodchem.2012.01.077

Abstract (EN): Almond is responsible for trigging adverse immune responses in allergic individuals, and since it is present in many processed food, it is considered as a potential hidden allergen. Here we propose a novel, simple and highly specific approach to detect almond in a wide range of processed foods. The method consists of a real-time PCR assay targeting the gene encoding for the Pru du 5 allergen in almond, using the fluorescent EvaGreen (R) dye combined with high resolution melting (HRM) analysis. The new approach allowed the detection of trace amounts of almond down to the level 01 0.005% (w/w) and was successfully applied to processed foods. HRM analysis increased the specificity of the assay and was effective in distinguishing almonds from other plant foods, including the closely related fruits from the Rosaceae family. It was demonstrated for the first time that HRM analysis can provide a powerful tool for the identification of allergens in foods.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8