Development of a simple and reliable LC-MS/MS method to simultaneously detect walnut and almond as specified in food allergen labelling regulations in processed foods

Torii, Akihiro; Seki, Yusuke; Arimoto, Chisato; Hojo, Naomi; Iijima, Ken; Nakamura, Kôsuke; Ito, Rie; Yamakawa, Hirohito; Akiyama, Hiroshi

doi:10.1016/j.crfs.2023.100444

Cited by 11 publications

(5 citation statements)

References 40 publications

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“…In the S-Trap method, a high concentration of surfactant (e.g., 5% SDS) is used to extract proteins from food samples. In this study, the applicability of the S-Trap method for pre-treatment of processed food samples for allergen analysis using LC-MS/MS was confirmed by comparison with the urea method ( Seki et al, 2021 ; Torii et al, 2023 ), in which proteins are extracted using urea, and the resulting peptides are purified using solid-phase extraction columns.…”

Section: Resultsmentioning

confidence: 81%

“…We previously reported specific marker peptides for wheat and buckwheat ( Seki et al, 2021 ) and walnuts ( Torii et al, 2023 ), whereas other studies have reported marker peptides for the remaining raw materials ( Croote et al, 2019 ; Henrottin et al, 2023 ; Huang et al, 2020 ; Li et al, 2022 ; Nagai, Minatani, & Goto, 2015 ; Neils et al, 2022 ; Ogura, Clifford, & Oppermann, 2019 ; Pilolli et al, 2020 ; Planque, Arnould, Delahaut, Renard, & Gillard, 2017 ). Candidate peptides and transitions exhibiting excellent sensitivity and selectivity were selected based on previous reports.…”

Section: Resultsmentioning

confidence: 99%

“…Two sample preparation methods were compared for LC-MS/MS analysis combined with an on-line automated solid-phase extraction system, namely, the S-Trap method and a previously reported conventional method using urea buffer (‘Urea method’) ( Torii et al, 2023 ).…”

Section: Methodsmentioning

confidence: 99%

“…A urea method was used, with some modifications from our previous studies ( Seki et al, 2021 ; Torii et al, 2023 ). Ground food sample (1.0 g) was solubilized in 10 mL of 100 mM Tris-HCl buffer (pH 8.5) containing 4 M urea and 0.1 M dithiothreitol.…”

Section: Methodsmentioning

confidence: 99%

“…To overcome these disadvantages, various methods for analysing food allergens using high-performance liquid chromatography–tandem quadrupole mass spectrometry (LC-MS/MS) have recently been developed ( Fallahbaghery, Zou, Byrne, Howitt, & Colgrave, 2017 ; Schalk, Koehler, & Scherf, 2018 ; Croote, Braslavsky, & Quake, 2019 ; Henrottin et al, 2023 ; Lexhaller, Colgrave, & Scherf, 2019 ; Huang, Zhu, Feng, Zhang, & Zhang, 2020 ; Ma et al, 2020 ; Ramachandran, Yang, & Downs, 2020 ; Wang et al, 2021 ; Xiong, Parker, Boo, & Fielder, 2021 ; Li et al, 2022 ; Neils, Broadbent, Bose, Anderson, & Colgrave, 2022 ; Henrottin et al, 2023 ; Yang et al, 2024 ). Our research group has also previously reported on methods for simultaneous detection of wheat and buckwheat ( Seki et al, 2021 ), or walnut and almond ( Torii et al, 2023 ) in processed foods using LC-MS/MS. In these LC-MS–based methods, proteins extracted from a food source are digested into peptides using proteases such as trypsin, chymotrypsin or lysyl-endopeptidase, and peptides in which the sequence matches that of the target ingredient are detected by mass spectrometry.…”

Section: Introductionmentioning

confidence: 99%

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Development of a rapid and reliable method to simultaneously detect seven food allergens in processed foods using LC-MS/MS

Torii,

Seki,

Sasano

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Development of a rapid and reliable method to simultaneously detect seven food allergens in processed foods using LC-MS/MS

Torii,

Seki,

Sasano

et al. 2024

Food Chemistry: X

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Recent Development on the Determination of Allergens in Food

Nitride,

Ferranti,

D'Auria

et al. 2024

Encyclopedia of Analytical Chemistry

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Risk assessment of unintended food allergens, contaminants in the food production chain, relies on the availability of analytical methods capable of providing accurate measurements. DNA‐ and immune‐based assays are first action methods providing within a short time frame information about the measurand, expressed as milligrams of total protein of the allergenic ingredient per kilogram of food product. On the other hand, isotope dilution mass spectrometry ( IDMS ) serves as a confirmatory method by providing peptide absolute quantification with a small measurement uncertainty, achieved by removing instrumental fluctuations. This analytical approach is a step forward to metrological traceable methods for food allergen analysis. All the detection methods can measure DNA, single peptides, or proteins, while the allergenic consumer protection and the action levels to support the quantitative risk assessments are based on the total mass of the allergenic food proteins. This article provides an overview of the analytical methods to be used in the frame of food allergen detection with a focus on methodological advancement.

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In-house validation of an LC–MS method for the multiplexed quantitative determination of total allergenic food in chocolate

Pilolli,

Lamonaca,

Nitride

et al. 2023

Anal Bioanal Chem

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Mass spectrometry has been widely accepted as a confirmatory tool for the sensitive detection of undeclared presence of allergenic ingredients. Multiple methods have been developed so far, achieving different levels of sensitivity and robustness, still lacking harmonization of the analytical validation and impairing comparability of results. In this investigation, a quantitative method has been validated in-house for the determination of six allergenic ingredients (cow’s milk, hen’s egg, peanut, soybean, hazelnut, and almond) in a chocolate-based matrix. The latter has been produced in a food pilot plant to provide a real and well-characterized matrix for proper assessment of method performance characteristics according to official guidelines. In particular, recent considerations issued by the European Committee for Standardization have been followed to guide a rigorous single-laboratory validation and to feature the main method performance, such as selectivity, linearity, and sensitivity. Synthetic surrogates of the peptide markers have been used both in native and labelled forms in matrix-matched calibration curves as external calibrants and internal standards, respectively. A two-order of magnitude range was investigated, focusing on the low concentration range for proper assessment of the detection and quantification limits (LOD and LOQ) by rigorous calibration approach. Conversion factors for all six allergenic ingredients have been determined for the first time to report the final quantitative information as fraction of total allergenic food protein (TAFP) per mass of food (µgTAFP/gfood), since such a reporting unit is exploitable in allergenic risk assessment plans. The method achieved good sensitivity with LOD values ranging between 0.08 and 0.2 µgTAFP/gfood, for all ingredients besides egg and soybean, whose quantitative markers reported a slightly higher limit (1.1 and 1.2 µgTAFP/gfood, respectively). Different samples of chocolate bar incurred at four defined concentration levels close to the currently available threshold doses have been analyzed to test the quantitative performance of the analytical method, with a proper estimate of the measurement uncertainty from different sources of variability. The sensitivity achieved resulted in compliance with the various threshold doses issued or recommended worldwide.

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Development of a simple and reliable LC-MS/MS method to simultaneously detect walnut and almond as specified in food allergen labelling regulations in processed foods

Cited by 11 publications

References 40 publications

Development of a rapid and reliable method to simultaneously detect seven food allergens in processed foods using LC-MS/MS

Development of a rapid and reliable method to simultaneously detect seven food allergens in processed foods using LC-MS/MS

Recent Development on the Determination of Allergens in Food

In-house validation of an LC–MS method for the multiplexed quantitative determination of total allergenic food in chocolate

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