Development of a method for the quantification of fish major allergen parvalbumin in food matrix via liquid chromatography-tandem mass spectrometry with multiple reaction monitoring

Sun, Lirui; Lin, Hong; Liu, Zhenxing; Sun, Wenjing; Wang, Jianhua; Wu, Haiyan; Ge, Minmin; Ahmed, Ifty; Pavase, Tushar Ramesh

doi:10.1016/j.foodchem.2018.10.014

Cited by 36 publications

(13 citation statements)

References 30 publications

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“…The MRM approach has been successfully used for identification and quantification several allergens in extracts prepared from timothy grass pollen (94), cockroach (43,93), house dust mites (44), mouse urine (95), and to quantify milk, soy, peanut, fish, and egg allergens in several food products (96)(97)(98)(99)(100)(101) reviewed in (91,92). The broad applicability of MS-based MRM was further demonstrated by Mindaye et al in proof-of-concept studies (43,93), demonstrating the accurate quantification of German cockroach allergens in complex extracts.…”

Section: Potential Of Alternative Methods In Allergen Product Standardization Mass Spectrometry For Analysis Of Allergen Preparationsmentioning

confidence: 99%

The History, Present and Future of Allergen Standardization in the United States and Europe

et al. 2021

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The topic of standardization in relation to allergen products has been discussed by allergists, regulators, and manufacturers for a long time. In contrast to synthetic medicinal products, the natural origin of allergen products makes the necessary comparability difficult to achieve. This holds true for both aspects of standardization: Batch-to-batch consistency (or product-specific standardization) and comparability among products from different manufacturers (or cross-product comparability). In this review, we focus on how the United States and the European Union have tackled the topic of allergen product standardization in the past, covering the early joint standardization efforts in the 1970s and 1980s as well as the different paths taken by the two players thereafter until today. So far, these two paths have been based on rather classical immunological methods, including the corresponding benefits like simple feasability. New technologies such as mass spectrometry present an opportunity to redefine the field of allergen standardization in the future.

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Section: Potential Of Alternative Methods In Allergen Product Standardization Mass Spectrometry For Analysis Of Allergen Preparationsmentioning

confidence: 99%

The History, Present and Future of Allergen Standardization in the United States and Europe

et al. 2021

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“…The enzyme‐to‐substrate ratio is the primary indicator of complete digestion, commonly used from 1:1 to 1:100 33–35 . In the present study, enzyme/protein ratios (m/m) of 1:30, 1:15, 1:10, 2:15, 1:6, 1:5, and 1:3 were analyzed with an incubation time of 16 h (Fig.…”

Section: Resultsmentioning

confidence: 99%

Quantification of crustacean tropomyosin in foods using high‐performance liquid chromatography–tandem mass spectrometry method

Wang

Sun

et al. 2021

J Sci Food Agric

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BACKGROUND Allergic reactions to crustacean products have been increasing owing to the rising consumption. Tropomyosin (TM) is the main crustacean allergen; it has a coiled‐coil structure, which shows stability to various food processing methods. Crustacean processed products have been used in several food products, thereby causing greater difficulties in detecting TM in these products. We aimed to develop an assay based on high‐performance liquid chromatography–tandem mass spectrometry for the accurate and reproducible quantification of crustacean TM in foods. RESULTS The three peptides IQLLEEDLER, LAEASQAADESER, and IVELEEELR were selected as peptide markers, and the peptide IVELEEELR was selected as the quantitative marker. Extraction conditions and enzymatic digestion conditions were completely optimized. The extraction solution of Tris–hydrochloric acid buffer (50 mmol L−1, pH 7.4) containing 1 mol L−1 potassium chloride and the enzymatic treatment at 1:15 ratio (enzyme/protein, m/m) for 13 h showed excellent efficiency. The method exhibited a good linear relationship, with the qualified coefficient of determination (R2 = 0.9994) in the wide range of 1 to 1000 μg L−1. The accuracy was validated based on spiked recovery at three spiking levels (12.5, 25.0, and 50.0 μg kg−1, TM/matrix) in blank matrices that included chicken sausages, beef balls, and egg–milk biscuits. The recoveries ranged from 91% to 109% with qualified relative standard deviations <15% with the limit of quantification (of 1.6 mg kg−1, TM/matrix). CONCLUSION This new approach can be used for the qualitative and quantitative detection of crustacean TM in various food matrices. © 2021 Society of Chemical Industry.

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“…The strategy is based on the rapid purification of β-PRVBs via treatment with heat (time: 45 min), the acceleration of in-solution protein digestion by high-intensity focused ultrasound (HIFU) (time: 2 min), and the monitoring of several β-PRVB peptide biomarkers using SMIM in a linear ion trap (LIT) mass spectrometer (time: 60 min). The method allows for the rapid detection of the presence of β-PRVBs in any foodstuff, including precooked and processed products, in less than 2 h. Recently, a new method for the quantification of β-PRVBs in food matrices via LC-MRM allowed for the quantification of β-PRVB of flounder (Paralichthys olivaceus) at a low level of 0.10 µg/g with an accuracy of <13.3% and a precision of residual standard deviation (RSD) < 18.35% [59].…”

Section: Proteomics Applications For the Detection And Quantificationmentioning

confidence: 99%

Proteomics-Based Methodologies for the Detection and Quantification of Seafood Allergens

Carrera

Pazos

Gasset

2020

Foods

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Seafood is considered one of the main food allergen sources by the European Food Safety Authority (EFSA). It comprises several distinct groups of edible aquatic animals, including fish and shellfish, such as crustacean and mollusks. Recently, the EFSA recognized the high risk of food allergy over the world and established the necessity of developing new methodologies for its control. Consequently, accurate, sensitive, and fast detection methods for seafood allergy control and detection in food products are highly recommended. In this work, we present a comprehensive review of the applications of the proteomics methodologies for the detection and quantification of seafood allergens. For this purpose, two consecutive proteomics strategies (discovery and targeted proteomics) that are applied to the study and control of seafood allergies are reviewed in detail. In addition, future directions and new perspectives are also provided.

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Development of a method for the quantification of fish major allergen parvalbumin in food matrix via liquid chromatography-tandem mass spectrometry with multiple reaction monitoring

Cited by 36 publications

References 30 publications

The History, Present and Future of Allergen Standardization in the United States and Europe

The History, Present and Future of Allergen Standardization in the United States and Europe

Quantification of crustacean tropomyosin in foods using high‐performance liquid chromatography–tandem mass spectrometry method

Proteomics-Based Methodologies for the Detection and Quantification of Seafood Allergens

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