Advances in ultra-high performance liquid chromatography coupled to tandem mass spectrometry for sensitive detection of several food allergens in complex and processed foodstuffs

Planque, Mélanie; Arnould, Thierry; Dieu, Marc; Delahaut, Philippe; Renard, Patricia; Gillard, Nathalie

doi:10.1016/j.chroma.2016.08.033

Cited by 63 publications

(37 citation statements)

References 31 publications

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“…; 8,9). This limitation has led to the development of methods based on ultra-HPLC (UHPLC) coupled to tandem MS (MS/MS) for the detection of allergens in products processed at high temperature (10)(11)(12)…”

Section: Food Laboratories Have Developed Methods For Testing Allergementioning

confidence: 99%

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Highlight on Bottlenecks in Food Allergen Analysis: Detection and Quantification by Mass Spectrometry

Planque

Arnould

Renard

et al. 2017

Journal of AOAC INTERNATIONAL

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Food laboratories have developed methods for testing allergens in foods. The efficiency of qualitative and quantitative methods is of prime importance in protecting allergic populations. Unfortunately, food laboratories encounter barriers to developing efficient methods. Bottlenecks include the lack of regulatory thresholds, delays in the emergence of reference materials and guidelines, and the need to detect processed allergens. In this study, ultra-HPLC coupled to tandem MS was used to illustrate difficulties encountered in determining method performances. We measured the major influences of both processing and matrix effects on the detection of egg, milk, soy, and peanut allergens in foodstuffs. The main goals of this work were to identify difficulties that food laboratories still encounter in detecting and quantifying allergens and to sensitize researchers to them.

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Section: Food Laboratories Have Developed Methods For Testing Allergementioning

confidence: 99%

“…Incurred and spiked matrixes.-For extraction, digestion, purification, and analysis by UHPLC-MS/MS, the protocol described by Planque et al (12) was used. Before extraction, 75 µL labeled-peptide working solution was added to each spiked and incurred matrix sample.…”

Section: Peptide Analysis Protocolmentioning

confidence: 99%

Highlight on Bottlenecks in Food Allergen Analysis: Detection and Quantification by Mass Spectrometry

Planque

Arnould

Renard

et al. 2017

Journal of AOAC INTERNATIONAL

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“…Recently, developed methods allow reaching an LOQ near or below the VITAL threshold ( Table 1), e.g. 0.5 mg for milk protein, 3.4 mg egg protein, 5 mg soy protein and 2.5 mg peanut protein per kg incurred cookie (180°C, 18 min, with SPE purification) [60]. In another study, the LOQs achieved were 30 mg egg (13.8 mg proteins), 20 mg milk (7.2 mg proteins), 19 mg soy (6.8 mg proteins), 20 mg hazelnut (3 mg proteins) and 40 mg peanut (10 mg proteins) per kg incurred cookie (200°C, 12 min, with SEC purification) [56].…”

Section: Extraction and Purification Of Proteinsmentioning

confidence: 99%

“…Laboratories, however, often use other strategies to determine the limit of quantification (LOQ), such as determining a signal-to-noise (S/N) ratio which should be higher than 10 [56,60] or estimating an LOD and an LOQ as 3s/slope and 10s/slope, respectively, where s is the standard deviation of the blank signal (n = 10) [57]. On the other hand, the sensitivity can differ from one matrix to another.…”

Section: Sensitivitymentioning

confidence: 99%

Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry

Planque¹,

Arnould²,

Gillard³

2017

Allergen

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Worldwide, food-allergy-related diseases are a significant health problem. While the food industry works on managing cross-contaminations and while clinicians deal with treatment, laboratories must develop efficient analytical methods to ensure detection of hidden allergens that can cause severe adverse reactions. Over the past few years, huge progress has been made in mass spectrometry for the analysis of allergens in incurred and processed foodstuffs, especially as regards sample preparation and enrichment (solid phase extraction, protein precipitation and ultrafiltration). These achievements make it possible to meet the Allergen Bureau's Voluntary Incidental Trace Allergen Labelling (VITAL) sensitivity criteria. The present chapter details the different steps in the development of mass spectrometry methods, from peptide selection to the validation of qualitative and quantitative methods. The chapter focuses mainly on studies performed with incurred and processed food samples to ensure the applicability of the methods to allergen detection in real food products.

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“…The methods developed by MS analysis have a lower limit of detection (LOD) due to constant optimization. MS procedures are used to identify and accurately quantify allergenic proteins and peptides [17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein

Kalčáková

Tremlová

Pospiech

et al. 2020

Foods

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The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence (IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The experiment was designed as two in silico experiments or simulations: (a) models of pastry samples were prepared with the addition of allergenic components (peanut and wheat protein components) and without the addition of allergenic components, and (b) positive and negative commercial samples underwent food allergen detection. The samples from both simulations were tested by the ELISA and IHF-QD microscopic methods. The primary antibodies (secondary antibodies to a rabbit Fc fragment with labeled CdSe/ZnS QD) were labelled at 525, 585, and 655 nm emissions. The use of quantum dots (QDs) has expanded to many science areas and they are also finding use in food allergen detection, as shown in the study. The study indicated that differences between the ELISA and IHF-QD microscopic methods were not observable among experimentally produced pastry samples with and without allergenic components, although differences were observed among commercial samples. The important value of the study is certainly the differences found in the application of different QD conjugates (525, 585, and 655). The highest contrast was found in the application of 585 QD conjugates that can serve for the possible quantification of present food allergens—peanuts and wheat. The study clearly emphasized that QD can be used for the qualitative detection of food allergens and can represent a reliable analytical method for food allergen detection in different food matrixes.

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Advances in ultra-high performance liquid chromatography coupled to tandem mass spectrometry for sensitive detection of several food allergens in complex and processed foodstuffs

Cited by 63 publications

References 31 publications

Highlight on Bottlenecks in Food Allergen Analysis: Detection and Quantification by Mass Spectrometry

Highlight on Bottlenecks in Food Allergen Analysis: Detection and Quantification by Mass Spectrometry

Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry

Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein

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