Collaborate with drug manufactures to identify and measure allergenic proteins and to test ability of new drug canadites to degrade allergens.
Use of enzymatic digestion and LC-MS/MS to detect marker peptides representing allergenic proteins for wheat, barley, rye, soy, peanuts, 10 different tree nuts, milk, egg, celery and mustard in food products.
Provide food authenticity analysis (e.g. spice analysis for peanuts and wheat and authentication of saffron).
Perform ELISA assays for food allergens.
Immunotoxic gluten marker peptides formed from enzymatic digestion
Food Authenticity: Saffron Peptide marker for saffron: AYPSISASGATPVFDNLWDQGLVSQDLF
