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Collaborative project: Development of an aptamer-based biosensor for the detection and investigation of allergens and their allergenic potential in foodstuffs. Subproject (AptaSens)

Project


Project code: 281A302D18
Contract period: 01.04.2020 - 31.03.2023
Budget: 15,850 Euro
Purpose of research: Applied research
Keywords: health-related consumer protection, allergens, allergy, incompatibility response, product safety, food safety, milk, consumer information, food toxicology, quality control

The topic of food allergy has received increasing attention in recent years. An effective therapy for allergies does not yet exist. Patients are therefore dependent on avoiding the corresponding foods as far as possible. However, there are initial indications that the allergenic potential of food ingredients can be reduced by the application of certain food process technologies such as extrusion or high-pressure treatment. However, the assessment of these processes is complicated as there is no direct method to determine the allergenic potential of food. The aim of the project is the development of a biosensor which provides insight into the allergenic potential of food ingredients by analyzing the binding kinetics of allergens to the sensor surface. Aptamers serve as highly specific identification elements, which are first synthesized and then immobilized on a quartz microbalance (QCM) sensor. The binding kinetics of the allergens to the aptamer can be monitored in real time by QCM. Since aptamers only bind to defined areas of the allergens, a change in the binding properties provides information on the stability and accessibility of the investigated binding sites. This biosensor will be used to measure the influence of different food process technologies and chemical treatments on the binding kinetics of the allergens to the aptamers. Different methods such as extrusion, high-pressure treatment or acid hydrolysis are used. By evaluating the results, inferences can be drawn about the effectiveness of the treatments in reducing the allergenic potential of the food. A comparison is subsequently made with conventional methods to validate the observations. In a final step, the transferability of the measurement method to other allergens is tested.

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Subjects

Excutive institution

Research Center Borstel (FZB)

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