A systematic review on the recent advances of wheat allergen detection by mass spectrometry: future prospects

Abstract

Wheat is one of the three major staple foods in the world. Although wheat is highly nutritional, it has a variety of allergenic components that are potentially fatal to humans and pose a significant hazard to the growth and consumption of wheat. Wheat allergy is a serious health problem, which is becoming more and more prevalent all over the world. To address and prevent related health risks, it is crucial to establish precise and sensitive detection and analytical methods as well as an understanding of the structure and sensitization mechanism of wheat allergens. Among various analytical tools, mass spectrometry (MS) is known to have high specificity and sensitivity. It is a promising non immune method to evaluate and quantify wheat allergens. In this article, the current research on the detection of wheat allergens based on mass spectrometry is reviewed. This review provides guidance for the further research on wheat allergen detection using mass spectrometry, and speeds up the development of wheat allergen research in China.

Keywords:

• Allergen
• gluten
• high resolution mass spectrometry
• mass spectrometry
• protein extraction
• wheat allergy

Disclosure statement

The authors declare that they have no conflict of interests.

Additional information

Funding

Funded by the Medical and Health Science and Technology Innovation Project of the Chinese Academy of Medical Sciences (No. 2019-I2M-5-024).