Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F24%3A10481832" target="_blank" >RIV/00216208:11310/24:10481832 - isvavai.cz</a>
Alternative codes found
RIV/00027022:_____/24:N0000027 RIV/60461373:22330/24:43930334
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=qfxcvwTVKN" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=qfxcvwTVKN</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/acs.jafc.4c01410" target="_blank" >10.1021/acs.jafc.4c01410</a>
Alternative languages
Result language
angličtina
Original language name
Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment
Original language description
Fish from the pike (Esox) genus are valued in gastronomy for their superior meat quality. However, they can cause allergic reactions in sensitive consumers. This work aimed to fill the gap in the detection of pike allergens using molecular-biological techniques. New, fast, and accurate loop-mediated isothermal amplification (LAMP) and real-time PCR (qPCR) assays were designed to detect pike DNA using the parvalbumin gene as a marker. LAMP was assessed by electrophoresis, SYBR green optical detection, and real-time fluorescence detection. The latter was the most sensitive, detecting as little as 0.78 ng of pike DNA; the qPCR detection limit was 0.1 ng. The LAMP analysis took 20-70 min, which is significantly faster than qPCR. The study provides reliable detection and quantification of the parvalbumin gene in both fresh and processed samples and further highlights the versatility of the use of the parvalbumin gene for the authentication of food products and consumer protection via refined allergen risk assessment that is independent of the type of tissue or food processing method used.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10511 - Environmental sciences (social aspects to be 5.7)
Result continuities
Project
<a href="/en/project/QK1910231" target="_blank" >QK1910231: New approaches for the proof of fish meat adulteration using genomic DNA</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Agricultural and Food Chemistry
ISSN
0021-8561
e-ISSN
1520-5118
Volume of the periodical
72
Issue of the periodical within the volume
22
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
12788-12797
UT code for WoS article
001230360100001
EID of the result in the Scopus database
2-s2.0-85194248813