Food Allergens Methods and Protocols
This volume provides a collection of methodologies for basic research, clinical diagnosis, and treatment pertaining to food allergens, including food allergen production, purification, characterization, detection, quantification, and bioinformatics approa
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Jing Lin Marcos Alcocer Editors
Food Allergens Methods and Protocols
Methods
in
Molecular Biology
Series Editor John M. Walker School of Life and Medical Sciences University of Hertfordshire Hatfield, Hertfordshire, AL10 9AB, UK
For further volumes: http://www.springer.com/series/7651
Food Allergens Methods and Protocols
Edited by
Jing Lin Bioinformatics Institute, A*STAR, Singapore; Institute of High Performance Computing, A*STAR, Singapore; Pediatric Allergy and Immunology, Icahn School of Medicine at Mount Sinai, New York, NY, USA
Marcos Alcocer School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
Editors Jing Lin Bioinformatics Institute A*STAR Singapore Institute of High Performance Computing A*STAR Singapore Pediatric Allergy and Immunology Icahn School of Medicine at Mount Sinai New York, NY, USA
Marcos Alcocer School of Biosciences University of Nottingham Sutton Bonington Campus Leicestershire, UK
ISSN 1064-3745 ISSN 1940-6029 (electronic) Methods in Molecular Biology ISBN 978-1-4939-6923-4 ISBN 978-1-4939-6925-8 (eBook) DOI 10.1007/978-1-4939-6925-8 Library of Congress Control Number: 2017936062 © Springer Science+Business Media LLC 2017 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Printed on acid-free paper This Humana Press imprint is published by Springer Nature The registered company is Springer Science+Business Media LLC The registered company address is: 233 Spring Street, New York, NY 10013, U.S.A.
Preface Food allergies, which are abnormal immune responses to food proteins (known as food allergens), have become a major public health problem due to their increasing prevalence, life-threatening potential, and enormous medical and economic impact. So far, the most common food allergens are described in few food products such as cow’s milk, eggs, tree nuts, peanuts, soy, wheat, f
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