Abstract
Background Proteins introduced into foods through genetic engineering must be evaluated for potential risks of food allergy (FA) or if derived from grain, potential elicitation of celiac disease (CD). The evaluations are based on Codex Alimentarius guidelines (2003). Novel food ingredients may also be evaluated. Amino acid sequence comparisons are recommended to identify proteins that should be screened further by serum IgE tests for food allergy (FA) or T cell proliferation for potential CD eliciting proteinsprior to use in foods.
Highlights
Proteins introduced into foods through genetic engineering must be evaluated for potential risks of food allergy (FA) or if derived from grain, potential elicitation of celiac disease (CD)
Amino acid sequence comparisons are recommended to identify proteins that should be screened further by serum IgE tests for food allergy (FA) or T cell proliferation for potential CD eliciting proteinsprior to use in foods
The two databases provide efficient and simple tools to evaluate candidate food proteins that might pose a risk of elicitingFA symptoms or CD in affected individuals
Summary
Bioinformatics evaluation of new proteins in genetically engineered organisms and novel foods for potential risks of food allergy and celiac elicitation. From 2nd WAO International Scientific Conference (WISC 2012) Hyderabad, India. From 2nd WAO International Scientific Conference (WISC 2012) Hyderabad, India. 6-9 December 2012
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