Title: Why do some food proteins cause food allergy in some people?

Summary: Food allergy, an IgE-mediated food intolerance involving mast cells, affects around 2-3% of adults in the UK. Certain ‘normal’ proteins, consumed without problem by the large proportion of the population, are recognised specifically by IgE antibodies setting off a train of events that may have fatal consequences. Regulations are now in place so that across the EU, the most common food allergens must be labeled. What are the food proteins involved and what are their characteristics? Can these proteins be rendered harmless? How does food processing affect allergen properties? The seminar will explore the molecular basis of food allergy, talking about research into the properties of food allergen proteins and the prospects for future research strategy in the area.

Summary: Immunoassays are based on the properties of specific antibodies used in vitro to detect target molecules with high specificity and sensitivity. Sample through-put can be extremely efficient, with individual assays able to be carried out in minutes without the need for expensive equipment. Aflatoxins are the carcinogenic secondary metabolite products of molds that can be found in human food. In this lecture I will describe how antibodies can be produced against aflatoxin, and how these antibodies can be used for analysis of aflatoxins in food.