TY  - JOUR
AU  - Benedé, Sara
AU  - Lozano-Ojalvo, Daniel
AU  - Cristobal, Susana
AU  - Costa, Joana
AU  - D’Auria, Enza
AU  - Ćirković-Veličković, Tanja
AU  - Garrido-Arandia, María
AU  - Karakaya, Sibel
AU  - Mafra, Isabel
AU  - Mazzucchelli, Gabriel
AU  - Picariello, Gianluca
AU  - Romero-Sahagun, Alejandro
AU  - Villa, Caterina
AU  - Roncada, Paola
AU  - Molina, Elena
PY  - 2022
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4548
AB  - Current approaches based on electrophoretic, chromatographic or immunochemical principles have allowed characterizing multiple allergens, mapping their epitopes, studying their mechanisms of action, developing detection and diagnostic methods and therapeutic strategies for the food and pharmaceutical industry. However, some of the common structural features related to the allergenic potential of food proteins remain unknown, or the pathological mechanism of food allergy is not yet fully understood. In addition, it is also necessary to evaluate new allergens from novel protein sources that may pose a new risk for consumers. Technological development has allowed the expansion of advanced technologies for which their whole potential has not been entirely exploited and could provide novel contributions to still unexplored molecular traits underlying both the structure of food allergens and the mechanisms through which they sensitize or elicit adverse responses in human subjects, as well as improving analytical techniques for their detection. This review presents cutting-edge instrumental techniques recently applied when studying structural and functional aspects of proteins, mechanism of action and interaction between biomolecules. We also exemplify their role in the food allergy research and discuss their new possible applications in several areas of the food allergy field.
PB  - Taylor & Francis Group
T2  - Critical Reviews in Food Science and Nutrition
T1  - New applications of advanced instrumental techniques for the characterization of food allergenic proteins
VL  - 62
IS  - 31
DO  - 10.1080/10408398.2021.1931806
ER  - 

@article{
author = "Benedé, Sara and Lozano-Ojalvo, Daniel and Cristobal, Susana and Costa, Joana and D’Auria, Enza and Ćirković-Veličković, Tanja and Garrido-Arandia, María and Karakaya, Sibel and Mafra, Isabel and Mazzucchelli, Gabriel and Picariello, Gianluca and Romero-Sahagun, Alejandro and Villa, Caterina and Roncada, Paola and Molina, Elena",
year = "2022",
abstract = "Current approaches based on electrophoretic, chromatographic or immunochemical principles have allowed characterizing multiple allergens, mapping their epitopes, studying their mechanisms of action, developing detection and diagnostic methods and therapeutic strategies for the food and pharmaceutical industry. However, some of the common structural features related to the allergenic potential of food proteins remain unknown, or the pathological mechanism of food allergy is not yet fully understood. In addition, it is also necessary to evaluate new allergens from novel protein sources that may pose a new risk for consumers. Technological development has allowed the expansion of advanced technologies for which their whole potential has not been entirely exploited and could provide novel contributions to still unexplored molecular traits underlying both the structure of food allergens and the mechanisms through which they sensitize or elicit adverse responses in human subjects, as well as improving analytical techniques for their detection. This review presents cutting-edge instrumental techniques recently applied when studying structural and functional aspects of proteins, mechanism of action and interaction between biomolecules. We also exemplify their role in the food allergy research and discuss their new possible applications in several areas of the food allergy field.",
publisher = "Taylor & Francis Group",
journal = "Critical Reviews in Food Science and Nutrition",
title = "New applications of advanced instrumental techniques for the characterization of food allergenic proteins",
volume = "62",
number = "31",
doi = "10.1080/10408398.2021.1931806"
}

Benedé, S., Lozano-Ojalvo, D., Cristobal, S., Costa, J., D’Auria, E., Ćirković-Veličković, T., Garrido-Arandia, M., Karakaya, S., Mafra, I., Mazzucchelli, G., Picariello, G., Romero-Sahagun, A., Villa, C., Roncada, P.,& Molina, E.. (2022). New applications of advanced instrumental techniques for the characterization of food allergenic proteins. in Critical Reviews in Food Science and Nutrition
Taylor & Francis Group., 62(31).
https://doi.org/10.1080/10408398.2021.1931806

Benedé S, Lozano-Ojalvo D, Cristobal S, Costa J, D’Auria E, Ćirković-Veličković T, Garrido-Arandia M, Karakaya S, Mafra I, Mazzucchelli G, Picariello G, Romero-Sahagun A, Villa C, Roncada P, Molina E. New applications of advanced instrumental techniques for the characterization of food allergenic proteins. in Critical Reviews in Food Science and Nutrition. 2022;62(31).
doi:10.1080/10408398.2021.1931806 .

Benedé, Sara, Lozano-Ojalvo, Daniel, Cristobal, Susana, Costa, Joana, D’Auria, Enza, Ćirković-Veličković, Tanja, Garrido-Arandia, María, Karakaya, Sibel, Mafra, Isabel, Mazzucchelli, Gabriel, Picariello, Gianluca, Romero-Sahagun, Alejandro, Villa, Caterina, Roncada, Paola, Molina, Elena, "New applications of advanced instrumental techniques for the characterization of food allergenic proteins" in Critical Reviews in Food Science and Nutrition, 62, no. 31 (2022),
https://doi.org/10.1080/10408398.2021.1931806 . .

TY  - JOUR
AU  - Lozano-Ojalvo, Daniel
AU  - Benedé, Sara
AU  - Antunes, Celia M.
AU  - Bavaro, Simona L.
AU  - Bouchaud, Grégory
AU  - Costa, Ana
AU  - Denery-Papini, Sandra
AU  - Díaz-Perales, Araceli
AU  - Garrido-Arandia, María
AU  - Gavrović-Jankulović, Marija
AU  - Hayen, Simone
AU  - Martínez-Blanco, Mónica
AU  - Molina, Elena
AU  - Monaci, Linda
AU  - Pieters, Raymond
AU  - Villemin, Clelia
AU  - Wichers, Harry J.
AU  - Wróblewska, Barbara
AU  - Willemsen, Linette E.M.
AU  - Roggen, Erwin L.
AU  - van Bilsen, Jolanda H.M.
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2864
AB  - Background: Before introducing proteins from new or alternative dietary sources into the market, a compressive risk assessment including food allergic sensitization should be carried out in order to ensure their safety. We have recently proposed the adverse outcome pathway (AOP) concept to structure the current mechanistic understanding of the molecular and cellular pathways evidenced to drive IgE-mediated food allergies. This AOP framework offers the biological context to collect and structure existing in vitro methods and to identify missing assays to evaluate sensitizing potential of food proteins. Scope and approach: In this review, we provide a state-of-the-art overview of available in vitro approaches for assessing the sensitizing potential of food proteins, including their strengths and limitations. These approaches are structured by their potential to evaluate the molecular initiating and key events driving food sensitization. Key findings and conclusions: The application of the AOP framework offers the opportunity to anchor existing testing methods to specific building blocks of the AOP for food sensitization. In general, in vitro methods evaluating mechanisms involved in the innate immune response are easier to address than assays addressing the adaptive immune response due to the low precursor frequency of allergen-specific T and B cells. Novel ex vivo culture strategies may have the potential to become useful tools for investigating the sensitizing potential of food proteins. When applied in the context of an integrated testing strategy, the described approaches may reduce, if not replace, current animal testing approaches.
PB  - Elsevier
T2  - Trends in Food Science and Technology
T1  - Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies
VL  - 85
SP  - 307
EP  - 319
DO  - 10.1016/j.tifs.2019.01.014
ER  - 

@article{
author = "Lozano-Ojalvo, Daniel and Benedé, Sara and Antunes, Celia M. and Bavaro, Simona L. and Bouchaud, Grégory and Costa, Ana and Denery-Papini, Sandra and Díaz-Perales, Araceli and Garrido-Arandia, María and Gavrović-Jankulović, Marija and Hayen, Simone and Martínez-Blanco, Mónica and Molina, Elena and Monaci, Linda and Pieters, Raymond and Villemin, Clelia and Wichers, Harry J. and Wróblewska, Barbara and Willemsen, Linette E.M. and Roggen, Erwin L. and van Bilsen, Jolanda H.M.",
year = "2019",
abstract = "Background: Before introducing proteins from new or alternative dietary sources into the market, a compressive risk assessment including food allergic sensitization should be carried out in order to ensure their safety. We have recently proposed the adverse outcome pathway (AOP) concept to structure the current mechanistic understanding of the molecular and cellular pathways evidenced to drive IgE-mediated food allergies. This AOP framework offers the biological context to collect and structure existing in vitro methods and to identify missing assays to evaluate sensitizing potential of food proteins. Scope and approach: In this review, we provide a state-of-the-art overview of available in vitro approaches for assessing the sensitizing potential of food proteins, including their strengths and limitations. These approaches are structured by their potential to evaluate the molecular initiating and key events driving food sensitization. Key findings and conclusions: The application of the AOP framework offers the opportunity to anchor existing testing methods to specific building blocks of the AOP for food sensitization. In general, in vitro methods evaluating mechanisms involved in the innate immune response are easier to address than assays addressing the adaptive immune response due to the low precursor frequency of allergen-specific T and B cells. Novel ex vivo culture strategies may have the potential to become useful tools for investigating the sensitizing potential of food proteins. When applied in the context of an integrated testing strategy, the described approaches may reduce, if not replace, current animal testing approaches.",
publisher = "Elsevier",
journal = "Trends in Food Science and Technology",
title = "Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies",
volume = "85",
pages = "307-319",
doi = "10.1016/j.tifs.2019.01.014"
}

Lozano-Ojalvo, D., Benedé, S., Antunes, C. M., Bavaro, S. L., Bouchaud, G., Costa, A., Denery-Papini, S., Díaz-Perales, A., Garrido-Arandia, M., Gavrović-Jankulović, M., Hayen, S., Martínez-Blanco, M., Molina, E., Monaci, L., Pieters, R., Villemin, C., Wichers, H. J., Wróblewska, B., Willemsen, L. E.M., Roggen, E. L.,& van Bilsen, J. H.M.. (2019). Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies. in Trends in Food Science and Technology
Elsevier., 85, 307-319.
https://doi.org/10.1016/j.tifs.2019.01.014

Lozano-Ojalvo D, Benedé S, Antunes CM, Bavaro SL, Bouchaud G, Costa A, Denery-Papini S, Díaz-Perales A, Garrido-Arandia M, Gavrović-Jankulović M, Hayen S, Martínez-Blanco M, Molina E, Monaci L, Pieters R, Villemin C, Wichers HJ, Wróblewska B, Willemsen LE, Roggen EL, van Bilsen JH. Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies. in Trends in Food Science and Technology. 2019;85:307-319.
doi:10.1016/j.tifs.2019.01.014 .

Lozano-Ojalvo, Daniel, Benedé, Sara, Antunes, Celia M., Bavaro, Simona L., Bouchaud, Grégory, Costa, Ana, Denery-Papini, Sandra, Díaz-Perales, Araceli, Garrido-Arandia, María, Gavrović-Jankulović, Marija, Hayen, Simone, Martínez-Blanco, Mónica, Molina, Elena, Monaci, Linda, Pieters, Raymond, Villemin, Clelia, Wichers, Harry J., Wróblewska, Barbara, Willemsen, Linette E.M., Roggen, Erwin L., van Bilsen, Jolanda H.M., "Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies" in Trends in Food Science and Technology, 85 (2019):307-319,
https://doi.org/10.1016/j.tifs.2019.01.014 . .

TY  - JOUR
AU  - Lozano-Ojalvo, Daniel
AU  - Benedé, Sara
AU  - Antunes, Celia M.
AU  - Bavaro, Simona L.
AU  - Bouchaud, Grégory
AU  - Costa, Ana
AU  - Denery-Papini, Sandra
AU  - Díaz-Perales, Araceli
AU  - Garrido-Arandia, María
AU  - Gavrović-Jankulović, Marija
AU  - Hayen, Simone
AU  - Martínez-Blanco, Mónica
AU  - Molina, Elena
AU  - Monaci, Linda
AU  - Pieters, Raymond
AU  - Villemin, Clelia
AU  - Wichers, Harry J.
AU  - Wróblewska, Barbara
AU  - Willemsen, Linette E.M.
AU  - Roggen, Erwin L.
AU  - van Bilsen, Jolanda H.M.
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2852
AB  - Background: Before introducing proteins from new or alternative dietary sources into the market, a compressive risk assessment including food allergic sensitization should be carried out in order to ensure their safety. We have recently proposed the adverse outcome pathway (AOP) concept to structure the current mechanistic understanding of the molecular and cellular pathways evidenced to drive IgE-mediated food allergies. This AOP framework offers the biological context to collect and structure existing in vitro methods and to identify missing assays to evaluate sensitizing potential of food proteins. Scope and approach: In this review, we provide a state-of-the-art overview of available in vitro approaches for assessing the sensitizing potential of food proteins, including their strengths and limitations. These approaches are structured by their potential to evaluate the molecular initiating and key events driving food sensitization. Key findings and conclusions: The application of the AOP framework offers the opportunity to anchor existing testing methods to specific building blocks of the AOP for food sensitization. In general, in vitro methods evaluating mechanisms involved in the innate immune response are easier to address than assays addressing the adaptive immune response due to the low precursor frequency of allergen-specific T and B cells. Novel ex vivo culture strategies may have the potential to become useful tools for investigating the sensitizing potential of food proteins. When applied in the context of an integrated testing strategy, the described approaches may reduce, if not replace, current animal testing approaches.
PB  - Elsevier
T2  - Trends in Food Science and Technology
T1  - Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies
VL  - 85
SP  - 307
EP  - 319
DO  - 10.1016/j.tifs.2019.01.014
ER  - 

@article{
author = "Lozano-Ojalvo, Daniel and Benedé, Sara and Antunes, Celia M. and Bavaro, Simona L. and Bouchaud, Grégory and Costa, Ana and Denery-Papini, Sandra and Díaz-Perales, Araceli and Garrido-Arandia, María and Gavrović-Jankulović, Marija and Hayen, Simone and Martínez-Blanco, Mónica and Molina, Elena and Monaci, Linda and Pieters, Raymond and Villemin, Clelia and Wichers, Harry J. and Wróblewska, Barbara and Willemsen, Linette E.M. and Roggen, Erwin L. and van Bilsen, Jolanda H.M.",
year = "2019",
abstract = "Background: Before introducing proteins from new or alternative dietary sources into the market, a compressive risk assessment including food allergic sensitization should be carried out in order to ensure their safety. We have recently proposed the adverse outcome pathway (AOP) concept to structure the current mechanistic understanding of the molecular and cellular pathways evidenced to drive IgE-mediated food allergies. This AOP framework offers the biological context to collect and structure existing in vitro methods and to identify missing assays to evaluate sensitizing potential of food proteins. Scope and approach: In this review, we provide a state-of-the-art overview of available in vitro approaches for assessing the sensitizing potential of food proteins, including their strengths and limitations. These approaches are structured by their potential to evaluate the molecular initiating and key events driving food sensitization. Key findings and conclusions: The application of the AOP framework offers the opportunity to anchor existing testing methods to specific building blocks of the AOP for food sensitization. In general, in vitro methods evaluating mechanisms involved in the innate immune response are easier to address than assays addressing the adaptive immune response due to the low precursor frequency of allergen-specific T and B cells. Novel ex vivo culture strategies may have the potential to become useful tools for investigating the sensitizing potential of food proteins. When applied in the context of an integrated testing strategy, the described approaches may reduce, if not replace, current animal testing approaches.",
publisher = "Elsevier",
journal = "Trends in Food Science and Technology",
title = "Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies",
volume = "85",
pages = "307-319",
doi = "10.1016/j.tifs.2019.01.014"
}

Lozano-Ojalvo, D., Benedé, S., Antunes, C. M., Bavaro, S. L., Bouchaud, G., Costa, A., Denery-Papini, S., Díaz-Perales, A., Garrido-Arandia, M., Gavrović-Jankulović, M., Hayen, S., Martínez-Blanco, M., Molina, E., Monaci, L., Pieters, R., Villemin, C., Wichers, H. J., Wróblewska, B., Willemsen, L. E.M., Roggen, E. L.,& van Bilsen, J. H.M.. (2019). Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies. in Trends in Food Science and Technology
Elsevier., 85, 307-319.
https://doi.org/10.1016/j.tifs.2019.01.014

Lozano-Ojalvo D, Benedé S, Antunes CM, Bavaro SL, Bouchaud G, Costa A, Denery-Papini S, Díaz-Perales A, Garrido-Arandia M, Gavrović-Jankulović M, Hayen S, Martínez-Blanco M, Molina E, Monaci L, Pieters R, Villemin C, Wichers HJ, Wróblewska B, Willemsen LE, Roggen EL, van Bilsen JH. Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies. in Trends in Food Science and Technology. 2019;85:307-319.
doi:10.1016/j.tifs.2019.01.014 .

Lozano-Ojalvo, Daniel, Benedé, Sara, Antunes, Celia M., Bavaro, Simona L., Bouchaud, Grégory, Costa, Ana, Denery-Papini, Sandra, Díaz-Perales, Araceli, Garrido-Arandia, María, Gavrović-Jankulović, Marija, Hayen, Simone, Martínez-Blanco, Mónica, Molina, Elena, Monaci, Linda, Pieters, Raymond, Villemin, Clelia, Wichers, Harry J., Wróblewska, Barbara, Willemsen, Linette E.M., Roggen, Erwin L., van Bilsen, Jolanda H.M., "Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies" in Trends in Food Science and Technology, 85 (2019):307-319,
https://doi.org/10.1016/j.tifs.2019.01.014 . .