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Food Allergens

Methods and Protocols

  • Book
  • © 2024

Overview

Editors:
  1. Beatriz Cabanillas

    1. Department of Allergy, Instituto de Investigación Sanitaria Hospital 12 de Octubre (imas12), Madrid, Spain

    View editor publications

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  • Includes cutting-edge techniques
  • Provides step-by-step detail essential for reproducible results
  • Contains key implementation advice from the experts

Part of the book series: Methods in Molecular Biology (MIMB, volume 2717)

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Table of contents (25 protocols)

  1. Front Matter

    Pages i-xii
    Download chapter PDF

  2. Food Allergens of Plant and Animal Origin: Classification, Characteristics, and Properties

    • Beatriz Moya, Maria Carmen Dieguez, Jesus F. Crespo, Beatriz Cabanillas
    Pages 1-14

  3. Purification of Food Allergens from Their Natural Sources: Chromatographic Methods

    • Sahil Gupta, Changqi Liu
    Pages 15-27

  4. Recombinant Production of Food Allergens in Yeast Pichia pastoris

    • Surapon Piboonpocanun
    Pages 29-40

  5. Yeast Surface Display Methodology for the Characterization of Food Allergens In Situ

    • Milica Popović, Marija Gavrović-Jankulović
    Pages 41-63

  6. Characterization of Linear IgE-Binding Epitopes in Food Allergens

    • Changqi Liu, Sahil Gupta, Jing Zhao
    Pages 65-76

  7. Characterization of T-Cell Epitopes in Food Allergens by Bioinformatic Tools

    • Shudong He, Fanlin Zhou
    Pages 77-99

  8. Phage Immunoprecipitation Sequencing (PhIP-Seq) for Analyzing Antibody Epitope Repertoires Against Food Antigens

    • Ioanna Filimonova, Gabriel Innocenti, Thomas Vogl
    Pages 101-122

  9. 1D-, 2D-Gel Electrophoresis, Immunoblotting, and Enzyme-Linked Immunosorbent Assay (ELISA) for the Study of Food Allergens

    • Joana Costa, Caterina Villa, Isabel Mafra
    Pages 123-142

  10. Preparation of Blinded Food Matrixes for Clinical Oral Challenges

    • Julie A. Nordlee, Joe L. Baumert, Steve L. Taylor
    Pages 143-157

  11. Structural Characterization of Food Allergens by Nuclear Magnetic Resonance Spectroscopy

    • Ricarda Zeindl, Jana Unterhauser, Manuel Röck, Reiner Eidelpes, Sebastian Führer, Martin Tollinger
    Pages 159-173

  12. Coculture of Human Dendritic and T Cells for the Study of Specific T Cell-Mediated Responses Against Food Allergens

    • Mónica Martínez-Blanco, David Menchén-Martínez, Carmen Cámara, Rosina López-Fandiño, M. Cecilia Berin, Daniel Lozano-Ojalvo
    Pages 175-190

  13. Evaluation of the Suppressive Capacity of Regulatory T Cells in Food Allergy Research

    • David Menchén-Martínez, Mónica Martínez-Blanco, Daniel Lozano-Ojalvo, M. Cecilia Berin
    Pages 191-205

  14. Mass Cytometry in Food Allergy Research

    • Nathalie Acevedo, Kevin Llinás-Caballero
    Pages 207-219

  15. Indirect Basophil Activation Test for Peanut Allergy Diagnosis Using Human Donor Basophils

    • Janneke Ruinemans-Koerts, Yvonne Schmidt-Hieltjes
    Pages 221-226

  16. Standardization of Food Allergen Measurements Using Multiplex Array Technology

    • Kristina Reid Black, Stephanie C. Filep, Bryan R. E. Smith, Martin D. Chapman
    Pages 227-238

  17. Biosensors for the Detection of Food Allergens

    • Alina Vasilescu, Cristina Polonschii, Jean-Louis Marty
    Pages 239-250

  18. Standardization of a Mass Spectrometry-Based Workflow for Food Allergen Quantification

    • Rosa Pilolli, Elisabetta De Angelis, Antonella Lamonaca, Linda Monaci
    Pages 251-267

  19. Identifying Similar Allergens and Potentially Cross-Reacting Areas Using Structural Database of Allergenic Proteins (SDAP) Tools and D-Graph

    • Catherine H. Schein
    Pages 269-284

  20. Validation Procedures for Quantification of Food Allergens by Enzyme-Linked Immunosorbent Assay (ELISA)

    • Changqi Liu, Mengna Su, Valerie D. Champ, Sahil Gupta
    Pages 285-304
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Keywords

About this book

This detailed volume provides a comprehensive collection of methods and protocols in food allergy and food allergens studies. The selected protocols explore the study of food allergens, from recombinant production, purification procedures, IgE and T cell epitopes characterization, to allergen structure description, cellular responses, and tolerance induction, through a variety of techniques and animal models. Written for the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step and readily reproducible laboratory protocols, as well as tips on troubleshooting and avoiding known pitfalls. 

Authoritative and practical, Food Allergens: Methods and Protocols serves as an ideal reference for scientists at all stages involved in the study of food allergy and allergenic components.

Editors and Affiliations

  • Department of Allergy, Instituto de Investigación Sanitaria Hospital 12 de Octubre (imas12), Madrid, Spain

    Beatriz Cabanillas

Bibliographic Information

  • Book Title: Food Allergens

  • Book Subtitle: Methods and Protocols

  • Editors: Beatriz Cabanillas

  • Series Title: Methods in Molecular Biology

  • DOI: https://doi.org/10.1007/978-1-0716-3453-0

  • Publisher: Humana New York, NY

  • eBook Packages: Springer Protocols

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2024

  • Hardcover ISBN: 978-1-0716-3452-3Published: 23 September 2023

  • Softcover ISBN: 978-1-0716-3455-4Due: 24 October 2023

  • eBook ISBN: 978-1-0716-3453-0Published: 22 September 2023

  • Series ISSN: 1064-3745

  • Series E-ISSN: 1940-6029

  • Edition Number: 1

  • Number of Pages: XII, 377

  • Number of Illustrations: 16 b/w illustrations, 57 illustrations in colour

  • Topics: Immunology, Allergology, Food Science

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