Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devices

32 pages, 1 figure

Detalles Bibliográficos
Autores: Barreiro-Docío, Elisa, Abril, Ana G., Quintela-Baluja, Marcos, Pazos Palmeiro, Manuel, Prado, Marta, Calo-Mata, Pilar, Barros-Velázquez, Jorge, Villa, Tomás G., Carrera, Mónica
Tipo de recurso: otro
Estado:Versión aceptada para publicación
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/404210
Acceso en línea:http://hdl.handle.net/10261/404210
Access Level:acceso embargado
Palabra clave:Food allergy
Biogenic amine
Bacteria
Genomics
Proteomics
Metabolomics
Biosensor
Nanotechnology
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spelling Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devicesBarreiro-Docío, ElisaAbril, Ana G.Quintela-Baluja, MarcosPazos Palmeiro, ManuelPrado, MartaCalo-Mata, PilarBarros-Velázquez, JorgeVilla, Tomás G.Carrera, MónicaFood allergyBiogenic amineBacteriaGenomicsProteomicsMetabolomicsBiosensorNanotechnology32 pages, 1 figureFood allergies to seafood and histamine intolerance produced by histamineproducing microorganisms are two distinct clinical conditions involving different mechanisms, despite sharing some similar symptoms (abdominal pain, vomiting, nausea, eczema and urticaria). Food allergies result from an overreaction of the immune system to specific proteins in particular foods. In the case of seafood, whether bony fish or shellfish, the patient’s immune system mistakenly identifies beta-parvalbumin in fish or tropomyosin in shellfish as harmful foreign substances, triggering a defensive immune response. This immune response leads to the release of chemicals, including histamine, which causes allergic symptoms. In contrast, histamine intolerance is linked to biogenic amines, which are naturally occurring compounds. Histamine is present in many foodstuffs, such as fish, cheese, and fermented products. Some types of seafood, particularly fish, may accumulate high levels of biogenic amines due to bacterial activity during storage or processing. Individuals with reduced diamine oxidase enzyme activity, which is responsible for metabolizing histamine in the body, may experience adverse reactions after consuming histamine-rich foods. This reaction resembles food intolerance and is often referred to as histamine intolerance. There is an urgent need for analytical techniques that can differentiate between food allergies and hypersensitivity to biogenic amines. Proposed methods include chromatography, genomics, proteomics, and metabolomics. Additionally, advanced mass spectrometry-based proteomics, combined with the use of nanomaterials for biosensor development, offers a powerful tool for the rapid and accurate detection of seafood allergens or biogenic amine-producing bacteria in seafood. These advances could significantly enhance quality control and safety of food within the fish industry and aquaculturePeer reviewedCambridge Scholars PublishingConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/otherhttp://purl.org/coar/resource_type/c_3248Postprintinfo:eu-repo/semantics/acceptedVersioninfo:eu-repo/semantics/bookParthttp://hdl.handle.net/10261/404210reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/embargoedAccessoai:digital.csic.es:10261/4042102026-05-22T06:33:51Z
dc.title.none.fl_str_mv Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devices
title Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devices
spellingShingle Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devices
Barreiro-Docío, Elisa
Food allergy
Biogenic amine
Bacteria
Genomics
Proteomics
Metabolomics
Biosensor
Nanotechnology
title_short Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devices
title_full Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devices
title_fullStr Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devices
title_full_unstemmed Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devices
title_sort Food allergy vs. hypersensitivity due to biogenic-amine-producing bacteria in seafood: differentiation using omics and biosensor devices
dc.creator.none.fl_str_mv Barreiro-Docío, Elisa
Abril, Ana G.
Quintela-Baluja, Marcos
Pazos Palmeiro, Manuel
Prado, Marta
Calo-Mata, Pilar
Barros-Velázquez, Jorge
Villa, Tomás G.
Carrera, Mónica
author Barreiro-Docío, Elisa
author_facet Barreiro-Docío, Elisa
Abril, Ana G.
Quintela-Baluja, Marcos
Pazos Palmeiro, Manuel
Prado, Marta
Calo-Mata, Pilar
Barros-Velázquez, Jorge
Villa, Tomás G.
Carrera, Mónica
author_role author
author2 Abril, Ana G.
Quintela-Baluja, Marcos
Pazos Palmeiro, Manuel
Prado, Marta
Calo-Mata, Pilar
Barros-Velázquez, Jorge
Villa, Tomás G.
Carrera, Mónica
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Food allergy
Biogenic amine
Bacteria
Genomics
Proteomics
Metabolomics
Biosensor
Nanotechnology
topic Food allergy
Biogenic amine
Bacteria
Genomics
Proteomics
Metabolomics
Biosensor
Nanotechnology
description 32 pages, 1 figure
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/other
http://purl.org/coar/resource_type/c_3248
Postprint
info:eu-repo/semantics/acceptedVersion
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format other
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/404210
url http://hdl.handle.net/10261/404210
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.publisher.none.fl_str_mv Cambridge Scholars Publishing
publisher.none.fl_str_mv Cambridge Scholars Publishing
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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score 15,811543

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