Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers

Food allergy is a growing global health concern, with seafood representing one of the most significant sources of allergic reactions. The primary allergens responsible for fish and shellfish allergies are β-parvalbumins and tropomyosin, respectively. Therefore, ensuring food safety requires precise...

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Detalhes bibliográficos
Autores: Amado, Manuel G., Pazos Palmeiro, Manuel, Carrera, Mónica
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/401641
Acesso em linha:http://hdl.handle.net/10261/401641
Access Level:acceso abierto
Palavra-chave:Seafood
Allergen
Mass spectrometry
Detection
Quantification
Food safety
Parvalbumin
Tropomyosin
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spelling Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological FrontiersAmado, Manuel G.Pazos Palmeiro, ManuelCarrera, MónicaSeafoodAllergenMass spectrometryDetectionQuantificationFood safetyParvalbuminTropomyosinFood allergy is a growing global health concern, with seafood representing one of the most significant sources of allergic reactions. The primary allergens responsible for fish and shellfish allergies are β-parvalbumins and tropomyosin, respectively. Therefore, ensuring food safety requires precise and reliable methods for the detection and quantification of these molecules. Traditional approaches, such as ELISA and PCR, have notable limitations in terms of specificity, sensitivity, and multiplexing capabilities. In contrast, liquid chromatography coupled with mass spectrometry (LC-MS) has emerged over the past decade as a powerful alternative, offering enhanced accuracy and analytical depth. Various LC-MS-based strategies have been developed for the identification and quantification of seafood allergens, contributing to improved allergen monitoring and risk assessment. Nevertheless, the routine implementation of these methods in analytical laboratories still faces several challenges, including high equipment costs, complex workflows, and the need for standardized reference materials and protocols. Continued technological advances and validation efforts are necessary to overcome these barriers and to integrate LC-MS-based techniques into routine food allergen testing.This research was funded by Plan Complementario de Ciencias Mariñas (PCCM, ACAM 2022020038), funded by the Spanish Ministry of Science and Innovation (3.6.B. NANOSEAOMICS). This work is also included in the Interdisciplinary Thematic Platform (PTI) CSIC Food Allergy.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)Pazos Palmeiro, Manuel [0000-0003-1571-5730]Carrera, Mónica [0000-0003-2973-449X]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/401641reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/ijms26188962Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/4016412026-05-22T06:33:51Z
dc.title.none.fl_str_mv Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers
title Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers
spellingShingle Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers
Amado, Manuel G.
Seafood
Allergen
Mass spectrometry
Detection
Quantification
Food safety
Parvalbumin
Tropomyosin
title_short Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers
title_full Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers
title_fullStr Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers
title_full_unstemmed Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers
title_sort Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers
dc.creator.none.fl_str_mv Amado, Manuel G.
Pazos Palmeiro, Manuel
Carrera, Mónica
author Amado, Manuel G.
author_facet Amado, Manuel G.
Pazos Palmeiro, Manuel
Carrera, Mónica
author_role author
author2 Pazos Palmeiro, Manuel
Carrera, Mónica
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Agencia Estatal de Investigación (España)
Pazos Palmeiro, Manuel [0000-0003-1571-5730]
Carrera, Mónica [0000-0003-2973-449X]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Seafood
Allergen
Mass spectrometry
Detection
Quantification
Food safety
Parvalbumin
Tropomyosin
topic Seafood
Allergen
Mass spectrometry
Detection
Quantification
Food safety
Parvalbumin
Tropomyosin
description Food allergy is a growing global health concern, with seafood representing one of the most significant sources of allergic reactions. The primary allergens responsible for fish and shellfish allergies are β-parvalbumins and tropomyosin, respectively. Therefore, ensuring food safety requires precise and reliable methods for the detection and quantification of these molecules. Traditional approaches, such as ELISA and PCR, have notable limitations in terms of specificity, sensitivity, and multiplexing capabilities. In contrast, liquid chromatography coupled with mass spectrometry (LC-MS) has emerged over the past decade as a powerful alternative, offering enhanced accuracy and analytical depth. Various LC-MS-based strategies have been developed for the identification and quantification of seafood allergens, contributing to improved allergen monitoring and risk assessment. Nevertheless, the routine implementation of these methods in analytical laboratories still faces several challenges, including high equipment costs, complex workflows, and the need for standardized reference materials and protocols. Continued technological advances and validation efforts are necessary to overcome these barriers and to integrate LC-MS-based techniques into routine food allergen testing.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/401641
url http://hdl.handle.net/10261/401641
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/ijms26188962
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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