Insights into amino acid usage patterns among allergenic and non‐allergenic proteins to develop biomarkers for early detection of food‐allergenic proteins
This study aims to examine the amino acid usage patterns of allergenic and non-allergenic proteins to identify features that make certain proteins allergenic. The results revealed clear differences in amino acid composition, conserved motifs, and solubility between allergenic and non-allergenic proteins. Overall, these findings improve our understanding of the structural and physicochemical traits that contribute to allergenicity and provide a basis for developing biomarkers for early detection of food allergens. © 2025 Society of Chemical Industry.
Authors
- Dibyalochan Mohanty (ORCID: https://orcid.org/0000-0002-1895-8706)
- Atul Kumar Upadhyay (ORCID: https://orcid.org/0000-0002-9146-8914)
- Ovais Shafiq Qadri (ORCID: https://orcid.org/0000-0002-3097-9585)
- Dileshwar Prasad (ORCID: https://orcid.org/0000-0002-1835-4320)
- Vikas Handa
Institutions
- Thapar Institute of Engineering & Technology (IN)
- Advanced Numerical Research and Analysis Group (IN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-23
- DOI
- https://doi.org/10.1002/jsfa.70345
- Primary Topic
- Food Allergy and Anaphylaxis Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00