Abstract:

Food allergy is a global public health problem and allergenicity assessment of food allergens has drawn increasingattention. There are three ways to assess the allergenicity of food allergens, including in vivo, in vitro and bioinformaticmethods. The currently available in vivo approaches include double-blind placebo-controlled food challenges, skintesting and animal model. The in vitro methods include allergosorbent test inhibition, immunoblotting, enzyme linkedimmunosorbent assay, histamine-releasing test, and so on. Bioinformatic method is mainly used to assess the allergenicityof transgenic crops. Although many methods are available for allergenicity assessment of food allergens, no single methodcan assess the allergenicity of food allergens efficiently. Therefore, it is urgent to develop a way for the fast, efficient andaccurate assessment of food allergenicity.

Key words: food allergens, allergenicity, bioinformatic method, assessment