A rapid solid-phase extraction combined with liquid chromatography-tandem mass spectrometry for simultaneous screening of multiple allergens in chocolates

Gu, Shuqing; Chen, Niannian; Zhou, Yao; Zhao, Chaomin; Zhan, Lijun; Li, Qu; Cao, Chen; Han, Lijun; Deng, Xiaojun; Ding, Tao; Song, Chang Eun; Ding, Yaping

doi:10.1016/j.foodcont.2017.07.033

Cited by 44 publications

(25 citation statements)

References 25 publications

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“…Three peptides (8–18 amino acids) for each legume species were finally chosen as peptide markers from the group of the candidate marker peptides due to their highest intensities in spiked sausages (test sausage T4, see Table 1 ) applying the optimized MRM method (see Section 3.2 .). The final selected peptides QQEQQLEGELEK [ 25 ], NTLEATFNTR [ 25 , 31 ], and ISSVNSLTLPILR [ 25 ] for lupine blue, NPYHFSSQR [ 31 ] for lupine white, ELTFPGSVQEINR, LSSGDVFVIPAGHPVAVK, and LTPGDVFVIPAGHPVAVR for pea [ 25 ], GTGNLELVAVR [ 32 , 33 , 34 , 35 , 36 ], FNLAGNHEQEFLR [ 32 , 33 , 37 , 38 ], and WLGLSAEYGNLYR [ 32 , 34 ] for peanut, and SQSDNFEYVSFK [ 23 , 34 , 36 ], EAFGVNMQIVR [ 25 , 34 , 38 , 39 ], and FYLAGNQEQEFLK [ 22 , 23 , 25 , 36 ] for soy have been reported previously in the scientific literature. The identities of each of the 14 marker peptides for alfalfa, broad bean, chickpea, and lentil, as well as lupine white 2 and 3, which have not been reported in the literature until now, were confirmed by spiking in a tryptic digest of an emulsion-type sausage (test sausage T4).…”

Section: Resultsmentioning

confidence: 99%

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Spörl

Speer²,

Jira

2021

Foods

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Meat substitution by legume proteins in various types of meat products is a common practice. A reliable detection and quantification of these additives is required to control food specifications, especially regarding food fraud. Consequently, a UHPLC-MS/MS method for the simultaneous detection of alfalfa (Medicago sativa), broad bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris), lupine (Lupinus albus and Lupinus angustifolius), pea (Pisum sativum), peanut (Arachis hypogaea), and soy (Glycine max) proteins in meat products was developed. After protein extraction and tryptic digestion, three marker peptides for each legume species were measured by multiple reaction monitoring (MRM) using an optimized extraction protocol. To the best of our knowledge, the marker peptides for alfalfa, broad bean, chickpea, and lentil have not been reported previously. Emulsion-type sausages with 0.1, 0.4, 0.7, 1.0, 1.3, 1.6, 1.9, 2.2, and 2.5% meat substitution by each legume species, representing the concentration range between inadvertently transferred cross-contaminations and the conscious use for meat substitution, were produced for matrix calibration. No false-positive results were recorded in blank samples. In the quantification of alfalfa, broad bean, chickpea, lentil, pea, peanut, and soy, 673 of 756 measuring data of the recovery rate in unknown sausages were in the accepted range of 80–120%.

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Section: Resultsmentioning

confidence: 99%

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Spörl

Speer²,

Jira

2021

Foods

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“…In recent years, high-resolution mass spectrometry (HRMS), usually based on the Orbitrap mass analyzer, was satisfactorily applied for the detection of allergens in foods, including those related to almond. For example, in 2018 a method for screening multiple allergens in chocolate based on LC coupled to a hybrid quadrupole-Orbitrap mass spectrometer was developed by Gu et al [ 92 ] and LOD of 1–3 mg/kg were obtained for nuts, including almond. The method described has been applied effectively to the analysis of multiple allergens in chocolates of different brands, with the aim of ascertaining any discrepancies between the allergen content and the food allergen labelling [ 92 ].…”

Section: Overview Of Nuts and Peanut Allergens Composition And Analyt...mentioning

confidence: 99%

Tree Nuts and Peanuts as a Source of Beneficial Compounds and a Threat for Allergic Consumers: Overview on Methods for Their Detection in Complex Food Products

Luparelli

Losito

Angelis

et al. 2022

Foods

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Consumption of tree nuts and peanuts has considerably increased over the last decades due to their nutritional composition and the content of beneficial compounds. On the other hand, such widespread consumption worldwide has also generated a growing incidence of allergy in the sensitive population. Allergy to nuts and peanuts represents a global relevant problem, especially due to the risk of the ingestion of hidden allergens as a result of cross-contamination between production lines at industrial level occurring during food manufacturing. The present review provides insights on peanuts, almonds, and four nut allergens—namely hazelnuts, walnuts, cashew, and pistachios—that are likely to cross-contaminate different food commodities. The paper aims at covering both the biochemical aspect linked to the identified allergenic proteins for each allergen category and the different methodological approaches developed for allergens detection and identification. Attention has been also paid to mass spectrometry methods and to current efforts of the scientific community to identify a harmonized approach for allergens quantification through the detection of allergen markers.

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“…The presence of amino acid residues prone to modification was highlighted with a different font (bold and underlined). The transition selected as quantifier ion (when specified) was marked with an Ansari et al, 2011Heick et al, 2011aHeick et al, 2011bLamberti et al, 2016Losito et al, 2013Monaci et al, 2013Monaci et al, 2011Monaci et al, 2010aMonaci et al, 2010bMonaci et al, 2014Newsome & Scholl, 2013Parker et al, 2015Pilolli et al, 2014Pilolli et al, 2017aPlanque et al, 2016Planque et al, 2017aPlanque et al, 2017bGu et al, 2018Boo et al, 2018Groves et al, 2018Ke et al, 2017Pilolli et al, 2018De Angelis et al, 2017bPlanque et al, 2019Qi et al, 2019Montowska & Fornal, 2019 Ansari et al, 2011Heick et al, 2011aHeick et al, 2011bLamberti et al, 2016Losito et al, 2013Mattarozzi et al, 2014Monaci et al, 2013Monaci et al, 2011Monaci et al, 2010aMonaci et al, 2010bMonaci et al, 2014Newsome & Scholl, 2013Parker et al, 2015Pilolli et al, 2014Pilolli et al, 2017aPlanque et al, 2016Planque et al, 2017bJi et al, ...…”

Section: Discussionmentioning

confidence: 99%

Critical review on proteotypic peptide marker tracing for six allergenic ingredients in incurred foods by mass spectrometry

Pilolli

Nitride

Gillard

et al. 2020

Food Research International

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Peptide marker identification is one of the most important steps in the development of a mass spectrometry (MS) based method for allergen detection, since the robustness and sensitivity of the overall analytical method will strictly depend on the reliability of the proteotypic peptides tracing for each allergen. The European legislation in place issues the mandatory labelling of fourteen allergenic ingredients whenever used in different food formulations. Among these, six allergenic ingredients, namely milk, egg, peanut, soybean, hazelnut and almond, can be prioritized in light of their higher occurrence in food recalls for undeclared presence with serious risk decision.In this work, we described the results of a comprehensive evaluation of the current literature on MS-based allergen detection aiming at collecting all available information about proteins and peptide markers validated in independent studies for the six allergenic ingredients of interest.The main features of the targeted proteins were commented reviewing all details available about known isoforms and sequence homology particularly in plant-derived allergens. Several critical aspects affecting peptide markers reliability were discussed and according to this evaluation a final short-list of candidate markers was compiled likely to be standardized and implemented in MS methods for allergen analysis.

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A rapid solid-phase extraction combined with liquid chromatography-tandem mass spectrometry for simultaneous screening of multiple allergens in chocolates

Cited by 44 publications

References 25 publications

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Tree Nuts and Peanuts as a Source of Beneficial Compounds and a Threat for Allergic Consumers: Overview on Methods for Their Detection in Complex Food Products

Critical review on proteotypic peptide marker tracing for six allergenic ingredients in incurred foods by mass spectrometry

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