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Volume 10
Issue 3
10.3390/genes10030234
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Article

Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours

by
Jessica Frigerio
1,
Roberta Pellesi
2,
Valerio Mezzasalma
1,
Fabrizio De Mattia
1,
Andrea Galimberti
3,
Francesca Lambertini
2,
Michele Suman
2,
Sandro Zanardi
2,
Andrea Leporati
2 and
Massimo Labra
3,*
1
FEM2-Ambiente, Piazza della Scienza 2, I-20126 Milano, Italy
2
BARILLA G. e R. FRATELLI Spa, Via Mantova, 166-43122 Parma, Italy
3
Zooplantlab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza 2, I-20126 Milano, Italy
*
Author to whom correspondence should be addressed.
Genes 2019, 10(3), 234; https://doi.org/10.3390/genes10030234
Received: 8 February 2019 / Revised: 2 March 2019 / Accepted: 14 March 2019 / Published: 19 March 2019
(This article belongs to the Special Issue DNA Barcoding and Metabarcoding of Complex Matrices)
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Abstract

The spread of food allergens is a topic of global importance due to its impact on public health. National and International regulations ask food producers and manufacturers to declare product compositions on the label, especially in case of processed raw materials. Wheat flour (Triticum aestivum) can be contaminated by a wide range of species belonging to the Brassicaceae in the field or during grain harvests, storage, and processing. Among them, mustards (Brassica nigra, Brassica juncea and Sinapis alba) are well known allergenic species. Often, food quality laboratories adopt an ELISA approach to detect the presence of mustard species. However, this approach shows cross-reactivity with other non-allergenic species such as Brassica napus (rapeseed). In the last few years, DNA barcoding was proposed as a valid identification method, and it is now commonly used in the authentication of food products. This study aims to set up an easy and rapid DNA-based tool to detect mustard allergenic species. DNA barcoding (matK and ITS2) and chromosome markers (A6, B, C1 genome regions) were selected, and specific primers were validated on incurred reference food matrices. The developed test was proven to be able to distinguish mustard from rapeseed and wheat, overcoming cross-reactivity with Brassica napus. View Full-Text
Keywords: allergen detection; DNA barcoding; Brassicaceae; Brassica napus; processed food; Triticum aestivum allergen detection; DNA barcoding; Brassicaceae; Brassica napus; processed food; Triticum aestivum
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MDPI and ACS Style

Frigerio, J.; Pellesi, R.; Mezzasalma, V.; De Mattia, F.; Galimberti, A.; Lambertini, F.; Suman, M.; Zanardi, S.; Leporati, A.; Labra, M. Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours. Genes 2019, 10, 234. https://doi.org/10.3390/genes10030234

AMA Style

Frigerio J, Pellesi R, Mezzasalma V, De Mattia F, Galimberti A, Lambertini F, Suman M, Zanardi S, Leporati A, Labra M. Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours. Genes. 2019; 10(3):234. https://doi.org/10.3390/genes10030234

Chicago/Turabian Style

Frigerio, Jessica, Roberta Pellesi, Valerio Mezzasalma, Fabrizio De Mattia, Andrea Galimberti, Francesca Lambertini, Michele Suman, Sandro Zanardi, Andrea Leporati, and Massimo Labra. 2019. "Development of a DNA Barcoding-Like Approach to Detect Mustard Allergens in Wheat Flours" Genes 10, no. 3: 234. https://doi.org/10.3390/genes10030234

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