AllergenOnline: A peer-reviewed, curated allergen database to assess novel food proteins for potential cross-reactivity
Scope Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or potentially cross‐reactive proteins into new foods. AllergenOnline was developed in 2005 as a peer‐reviewed bioinformatics platform to evaluat...
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| Published in | Molecular nutrition & food research Vol. 60; no. 5; pp. 1183 - 1198 |
|---|---|
| Main Authors | , , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Germany
Blackwell Publishing Ltd
01.05.2016
|
| Subjects | |
| Online Access | Get full text |
| ISSN | 1613-4125 1613-4133 1613-4133 |
| DOI | 10.1002/mnfr.201500769 |
Cover
| Abstract | Scope
Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or potentially cross‐reactive proteins into new foods. AllergenOnline was developed in 2005 as a peer‐reviewed bioinformatics platform to evaluate risks of new dietary proteins in genetically modified organisms (GMO) and novel foods.
Methods and results
The process used to identify suspected allergens and evaluate the evidence of allergenicity was refined between 2010 and 2015. Candidate proteins are identified from the NCBI database using keyword searches, the WHO/IUIS nomenclature database and peer reviewed publications. Criteria to classify proteins as allergens are described. Characteristics of the protein, the source and human subjects, test methods and results are evaluated by our expert panel and archived. Food, inhalant, salivary, venom, and contact allergens are included. Users access allergen sequences through links to the NCBI database and relevant references are listed online. Version 16 includes 1956 sequences from 778 taxonomic‐protein groups that are accepted with evidence of allergic serum IgE‐binding and/or biological activity.
Conclusion
AllergenOnline provides a useful peer‐reviewed tool for identifying the primary potential risks of allergy for GMOs and novel foods based on criteria described by the Codex Alimentarius Commission (2003).
The AllergenOnline database is a risk assessment tool to identify novel proteins in genetically modified organisms or processed foods that might be sufficiently identical to an allergen based on FASTA to suspect potential cross‐reactivity, requiring allergen‐specific serum IgE testing. The AllergenOnline.org is updated annually with sequences associated with published proof of allergy based on pre‐defined criteria as interpreted by a panel of experts. Criteria include definition of protein characteristics, allergic test subjects, IgE binding, and evidence of biological activity (Basophil or in vivo tests). |
|---|---|
| AbstractList | Scope
Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or potentially cross‐reactive proteins into new foods. AllergenOnline was developed in 2005 as a peer‐reviewed bioinformatics platform to evaluate risks of new dietary proteins in genetically modified organisms (GMO) and novel foods.
Methods and results
The process used to identify suspected allergens and evaluate the evidence of allergenicity was refined between 2010 and 2015. Candidate proteins are identified from the NCBI database using keyword searches, the WHO/IUIS nomenclature database and peer reviewed publications. Criteria to classify proteins as allergens are described. Characteristics of the protein, the source and human subjects, test methods and results are evaluated by our expert panel and archived. Food, inhalant, salivary, venom, and contact allergens are included. Users access allergen sequences through links to the NCBI database and relevant references are listed online. Version 16 includes 1956 sequences from 778 taxonomic‐protein groups that are accepted with evidence of allergic serum IgE‐binding and/or biological activity.
Conclusion
AllergenOnline provides a useful peer‐reviewed tool for identifying the primary potential risks of allergy for GMOs and novel foods based on criteria described by the Codex Alimentarius Commission (2003).
The AllergenOnline database is a risk assessment tool to identify novel proteins in genetically modified organisms or processed foods that might be sufficiently identical to an allergen based on FASTA to suspect potential cross‐reactivity, requiring allergen‐specific serum IgE testing. The AllergenOnline.org is updated annually with sequences associated with published proof of allergy based on pre‐defined criteria as interpreted by a panel of experts. Criteria include definition of protein characteristics, allergic test subjects, IgE binding, and evidence of biological activity (Basophil or in vivo tests). Scope Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or potentially cross-reactive proteins into new foods. AllergenOnline was developed in 2005 as a peer-reviewed bioinformatics platform to evaluate risks of new dietary proteins in genetically modified organisms (GMO) and novel foods. Methods and results The process used to identify suspected allergens and evaluate the evidence of allergenicity was refined between 2010 and 2015. Candidate proteins are identified from the NCBI database using keyword searches, the WHO/IUIS nomenclature database and peer reviewed publications. Criteria to classify proteins as allergens are described. Characteristics of the protein, the source and human subjects, test methods and results are evaluated by our expert panel and archived. Food, inhalant, salivary, venom, and contact allergens are included. Users access allergen sequences through links to the NCBI database and relevant references are listed online. Version 16 includes 1956 sequences from 778 taxonomic-protein groups that are accepted with evidence of allergic serum IgE-binding and/or biological activity. Conclusion AllergenOnline provides a useful peer-reviewed tool for identifying the primary potential risks of allergy for GMOs and novel foods based on criteria described by the Codex Alimentarius Commission (2003). The AllergenOnline database is a risk assessment tool to identify novel proteins in genetically modified organisms or processed foods that might be sufficiently identical to an allergen based on FASTA to suspect potential cross-reactivity, requiring allergen-specific serum IgE testing. The AllergenOnline.org is updated annually with sequences associated with published proof of allergy based on pre-defined criteria as interpreted by a panel of experts. Criteria include definition of protein characteristics, allergic test subjects, IgE binding, and evidence of biological activity (Basophil or in vivo tests). Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or potentially cross-reactive proteins into new foods. AllergenOnline was developed in 2005 as a peer-reviewed bioinformatics platform to evaluate risks of new dietary proteins in genetically modified organisms (GMO) and novel foods.SCOPEIncreasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or potentially cross-reactive proteins into new foods. AllergenOnline was developed in 2005 as a peer-reviewed bioinformatics platform to evaluate risks of new dietary proteins in genetically modified organisms (GMO) and novel foods.The process used to identify suspected allergens and evaluate the evidence of allergenicity was refined between 2010 and 2015. Candidate proteins are identified from the NCBI database using keyword searches, the WHO/IUIS nomenclature database and peer reviewed publications. Criteria to classify proteins as allergens are described. Characteristics of the protein, the source and human subjects, test methods and results are evaluated by our expert panel and archived. Food, inhalant, salivary, venom, and contact allergens are included. Users access allergen sequences through links to the NCBI database and relevant references are listed online. Version 16 includes 1956 sequences from 778 taxonomic-protein groups that are accepted with evidence of allergic serum IgE-binding and/or biological activity.METHODS AND RESULTSThe process used to identify suspected allergens and evaluate the evidence of allergenicity was refined between 2010 and 2015. Candidate proteins are identified from the NCBI database using keyword searches, the WHO/IUIS nomenclature database and peer reviewed publications. Criteria to classify proteins as allergens are described. Characteristics of the protein, the source and human subjects, test methods and results are evaluated by our expert panel and archived. Food, inhalant, salivary, venom, and contact allergens are included. Users access allergen sequences through links to the NCBI database and relevant references are listed online. Version 16 includes 1956 sequences from 778 taxonomic-protein groups that are accepted with evidence of allergic serum IgE-binding and/or biological activity.AllergenOnline provides a useful peer-reviewed tool for identifying the primary potential risks of allergy for GMOs and novel foods based on criteria described by the Codex Alimentarius Commission (2003).CONCLUSIONAllergenOnline provides a useful peer-reviewed tool for identifying the primary potential risks of allergy for GMOs and novel foods based on criteria described by the Codex Alimentarius Commission (2003). SCOPE: Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or potentially cross‐reactive proteins into new foods. AllergenOnline was developed in 2005 as a peer‐reviewed bioinformatics platform to evaluate risks of new dietary proteins in genetically modified organisms (GMO) and novel foods. METHODS AND RESULTS: The process used to identify suspected allergens and evaluate the evidence of allergenicity was refined between 2010 and 2015. Candidate proteins are identified from the NCBI database using keyword searches, the WHO/IUIS nomenclature database and peer reviewed publications. Criteria to classify proteins as allergens are described. Characteristics of the protein, the source and human subjects, test methods and results are evaluated by our expert panel and archived. Food, inhalant, salivary, venom, and contact allergens are included. Users access allergen sequences through links to the NCBI database and relevant references are listed online. Version 16 includes 1956 sequences from 778 taxonomic‐protein groups that are accepted with evidence of allergic serum IgE‐binding and/or biological activity. CONCLUSION: AllergenOnline provides a useful peer‐reviewed tool for identifying the primary potential risks of allergy for GMOs and novel foods based on criteria described by the Codex Alimentarius Commission (2003). Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or potentially cross-reactive proteins into new foods. AllergenOnline was developed in 2005 as a peer-reviewed bioinformatics platform to evaluate risks of new dietary proteins in genetically modified organisms (GMO) and novel foods. The process used to identify suspected allergens and evaluate the evidence of allergenicity was refined between 2010 and 2015. Candidate proteins are identified from the NCBI database using keyword searches, the WHO/IUIS nomenclature database and peer reviewed publications. Criteria to classify proteins as allergens are described. Characteristics of the protein, the source and human subjects, test methods and results are evaluated by our expert panel and archived. Food, inhalant, salivary, venom, and contact allergens are included. Users access allergen sequences through links to the NCBI database and relevant references are listed online. Version 16 includes 1956 sequences from 778 taxonomic-protein groups that are accepted with evidence of allergic serum IgE-binding and/or biological activity. AllergenOnline provides a useful peer-reviewed tool for identifying the primary potential risks of allergy for GMOs and novel foods based on criteria described by the Codex Alimentarius Commission (2003). |
| Author | Goodman, Richard E. Baumert, Joseph L. van Ree, Ronald Bohle, Barbara Taylor, Steve L. Ebisawa, Motohiro Vieths, Stefan Sampson, Hugh A. Ferreira, Fatima Wise, John Lalithambika, Sreedevi |
| Author_xml | – sequence: 1 givenname: Richard E. surname: Goodman fullname: Goodman, Richard E. email: rgoodman2@unl.edu organization: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, NE, Lincoln, USA – sequence: 2 givenname: Motohiro surname: Ebisawa fullname: Ebisawa, Motohiro organization: Department of Allergy, Sagamihara National Hospital, Sagamihara, Japan – sequence: 3 givenname: Fatima surname: Ferreira fullname: Ferreira, Fatima organization: Department of Molecular Biology, University of Salzburg, Salzburg, Austria – sequence: 4 givenname: Hugh A. surname: Sampson fullname: Sampson, Hugh A. organization: Department of Pediatrics, Icahn School of Medicine at Mount Sinai, NY, New York, USA – sequence: 5 givenname: Ronald surname: van Ree fullname: van Ree, Ronald organization: Departments of Experimental Immunology and of Otorhinolaryngology, Academic Medical Center, Amsterdam, The Netherlands – sequence: 6 givenname: Stefan surname: Vieths fullname: Vieths, Stefan organization: Department of Allergology, Paul-Ehrlich-Institut, Langen, Germany – sequence: 7 givenname: Joseph L. surname: Baumert fullname: Baumert, Joseph L. organization: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, NE, Lincoln, USA – sequence: 8 givenname: Barbara surname: Bohle fullname: Bohle, Barbara organization: Department of Pathophysiology and Allergy Research, Medical University of Vienna, Vienna, Austria – sequence: 9 givenname: Sreedevi surname: Lalithambika fullname: Lalithambika, Sreedevi organization: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, NE, Lincoln, USA – sequence: 10 givenname: John surname: Wise fullname: Wise, John organization: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, NE, Lincoln, USA – sequence: 11 givenname: Steve L. surname: Taylor fullname: Taylor, Steve L. organization: Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, NE, Lincoln, USA |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/26887584$$D View this record in MEDLINE/PubMed |
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| Copyright | 2016 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. |
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| Keywords | Allergens Food allergy Genetically modified Bioinformatics Risk assessment |
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Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or... Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or... Scope Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or... SCOPE: Increasingly regulators are demanding evaluation of potential allergenicity of foods prior to marketing. Primary risks are the transfer of allergens or... |
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