Food Allergen Research
- 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
![Immunotoxic gluten marker peptides formed from enzymatic digestion Immunotoxic gluten marker peptides formed from enzymatic digestion](https://lcmslimited.com/wp-content/uploads/2020/07/Screen-Shot-2020-07-13-at-4.37.52-PM-1024x722.png)
Food Authenticity: Saffron
Peptide marker for saffron: AYPSISASGATPVFDNLWDQGLVSQDLF
![Food Authenticity: Saffron <br /> Peptide marker for saffron: AYPSISASGATPVFDNLWDQGLVSQDLF Food Authenticity: Saffron](https://lcmslimited.com/wp-content/uploads/2020/07/Screen-Shot-2020-07-13-at-4.37.41-PM-1024x762.png)