Mass Spectrometry-Based Proteomics for Seafood Allergen Detection and Quantification: Current Trends and Technological Frontiers
Manuel G. Amado, Manuel Pazos, Mónica Carrera
Abstract
Food allergy is a growing global health concern, with seafood representing one of the most significant sources of allergic reactions. The primary allergens responsible for fish and shellfish allergies are β-parvalbumins and tropomyosin, respectively. Therefore, ensuring food safety requires precise and reliable methods for the detection and quantification of these molecules. Traditional approaches, such as ELISA and PCR, have notable limitations in terms of specificity, sensitivity, and multiplexing capabilities. In contrast, liquid chromatography coupled with mass spectrometry (LC-MS) has emerged over the past decade as a powerful alternative, offering enhanced accuracy and analytical depth. Various LC-MS-based strategies have been developed for the identification and quantification of seafood allergens, contributing to improved allergen monitoring and risk assessment. Nevertheless, the routine implementation of these methods in analytical laboratories still faces several challenges, including high equipment costs, complex workflows, and the need for standardized reference materials and protocols. Continued technological advances and validation efforts are necessary to overcome these barriers and to integrate LC-MS-based techniques into routine food allergen testing.