Determination of food allergens by LC-MS: Impacts of sample preparation, food matrix, and thermal processing on peptide detectability and quantification

Korte, Robin; Oberleitner, Daniela; Brockmeyer, Jens

doi:10.1016/j.jprot.2018.11.002

Cited by 43 publications

(24 citation statements)

References 43 publications

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“…The peptides that arose from tryptic digestion of αS1-casein, namely FFVAPFPEVFGK (FFV) and YLGYLEQLLR (YLG), and from β-lactoglobulin, namely TPEVDDEALEK (TPE) and VLVLDTDYK (VLV) were used for tracking milk, and peptides belonging to ovalbumin, ISQAVHAAHAEINEAGR (ISQ) and GGLEPINFQTAADQAR (GGL) and to vitellogenin-II namely NIPFAEYPTYK (NIP) and NIGELGVEK (NIG) were chosen for egg detection. All these markers have been already validated by previous works accomplished on bakery products [ 24 , 25 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling

Monaci

Angelis

Guagnano

et al. 2020

Foods

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The prevalence of food allergy has increased over the last decades and consequently the food labeling policies have improved over the time in different countries to regulate allergen presence in foods. In particular, Reg 1169 in EU mandates the labelling of 14 allergens whenever intentionally added to foods, but the inadvertent contamination by allergens still remains an uncovered topic. In order to warn consumers on the risk of cross-contamination occurring in certain categories of foods, a precautionary allergen labelling system has been put in place by food industries on a voluntary basis. In order to reduce the overuse of precautionary allergen labelling (PAL), reference doses and action limits have been proposed by the Voluntary Incidental Trace Allergen Labelling VITAL project representing a guide in this jeopardizing scenario. Development of sensitive and reliable mass spectrometry methods are therefore of paramount importance in this regard to check the contamination levels in foods. In this paper we describe the development of a time-managed multiple reaction monitoring (MRM) method based on a triple quadrupole platform for milk and egg quantification in processed food. The method was in house validated and allowed to achieve levels of proteins lower than 0.2 mg of total milk and egg proteins, respectively, in cookies, challenging the doses recommended by VITAL. The method was finally applied to cookies labeled as milk and egg-free. This method could represent, in perspective, a promising tool to be implemented along the food chain to detect even tiny amounts of allergens contaminating food commodities.

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Section: Resultsmentioning

confidence: 99%

Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling

Monaci

Angelis

Guagnano

et al. 2020

Foods

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“…Detection was performed by a ESI mass spectrometer operated in positive ionization mode. The important parameters influencing the quantitative analysis of food allergens via LC-MS (food matrix, sample history, and sample preparation) were investigated ( 75 ).…”

Section: Methods For the Detection And Analysis Of Allergensmentioning

confidence: 99%

“…SDS-PAGE was also applied for analysis of other food allergens ( 75 ). Before SDS-PAGE separation, allergen proteins were extracted by a chaotropic, high-molarity urea buffer in combination with a high-speed stirrer for a quick 2 min manual extraction.…”

Section: Methods For the Detection And Analysis Of Allergensmentioning

confidence: 99%

Review of New Trends in the Analysis of Allergenic Residues in Foods and Cosmetic Products

Tuzimski

Petruczynik

2020

Journal of AOAC INTERNATIONAL

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Background Allergies represent an important health problem in industrialized countries. Allergen sensitization is an important risk factor for the development of allergic diseases; thus, the identification of an individual’s allergen sensitization is essential for the diagnosis and treatment of diseases. Objective This review compares different modern methods applied for the analysis of allergens in various matrices (from 2015 to the end of September 2019). Conclusions Immunological methods are still most frequently used for detection of allergens. These methods are sensitive, but the lack of specificity and cross-reaction of some antibodies can still be a relevant source of errors. DNA-based methods are fast and reliable for determination of protein allergens, but the epitopes of protein allergens with posttranslational modifications and their changes, originated during various processing, cannot be identified through the use of this method. Methods based on application of biosensors are very rapid and easy to use, and can be readily implemented as screening methods to monitor allergens. Recent developments of new high-resolution MS instruments are encouraging and enable development in the analysis of allergens. Fast, very sensitive, reliable, and accurate detection and quantification of allergens in complex samples can be used in the near future. Mass spectrometry coupled with LC, GC, or electrophoretic methods bring additional advances in allergen analysis. The use of LC-MS or LC-MS/MS for the quantitative detection of allergens in various matrices is at present gaining acceptance as a protein-based confirmatory technique over the routinely performed enzyme-linked immunosorbent assays.

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“…It is the most critical part of the analysis, and it requires time. It is also primordial using stable isotope analogs of labeled peptides (SIL) to compensate for the influence of matrix effects on ionization [ 376 , 383 , 387 , 391 ]. Notwithstanding, SIL is not suitable for analyzing different effects that arise during sample preparation [ 330 ].…”

Section: Selected Instrumental Techniques and Their Applicationsmentioning

confidence: 99%

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

Artavia

Cortés-Herrera

Granados-Chinchilla³

2021

Foods

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This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique’s principle and focused on said technologies’ applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.

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Determination of food allergens by LC-MS: Impacts of sample preparation, food matrix, and thermal processing on peptide detectability and quantification

Cited by 43 publications

References 43 publications

Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling

Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling

Review of New Trends in the Analysis of Allergenic Residues in Foods and Cosmetic Products

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

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