Such tools have potential applications across various food safety domains.
Professor Koning explained, ‘All celiac patients share one or two molecules named HLA-DQ2 and HLA-DQ8. These are receptors effectively binding fragments of gluten proteins. This binding allows the immune system to recognize gluten fragments, triggering celiac disease. In our research group, we developed a mathematical model and an application to predict how gluten in food binds to these receptors, known as ‘peptide binding.’ The tool enables the assessment of proteins derived from the plants, animals, or microorganisms used in our foods before they are incorporated into our diets.’

The tool developed by EFSA is named ‘preDQ’ and can be employed on any protein intended for dietary use.