A comprehensive review of state-of-the-art biosensors for detection of allergenic substance lysozyme: A structured recent review and update

Abstract

Lysozyme (LZM) is a major allergenic protein found in different foods, such as chicken eggs, primarily in the egg white. It can cause adverse reactions in sensitive individuals, leading to symptoms ranging from mild hives to life-threatening anaphylactic shock. Therefore, it’s crucial for those with allergies to avoid any contact with LZM and foods containing it. Reliable analytical methods are essential to ensure consumer safety and improve food production through hazard analysis and good manufacturing practices. The following review article provides an overview of recent progress in biosensors used for the detection of LZM. This article developed a comprehensive review of the main applications of LZM detection, emphasizing the advantages and disadvantages of common analytical techniques such as conventional methods (DNA-based methods and ELISA/Immunochromatography assay/Immunoassay/Mass spectrometry) and modern methods (biosensors such as electrochemical, optical, molecularly imprinted polymers and magnetoelastic sensing). Subsequently, it delves into the developments in biosensors pertaining to the detection mechanisms, including the utilization of nanomaterials as signal probes and carriers for loading signal probes, while also addressing their sensitivity and performance evaluation. Lastly, it discusses the challenges and potential opportunities in the advancement of biosensors for LZM detection.