MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation

Cucu, Tatiana; Meulenaer, Bruno De; Kerkaert, Barbara; Vandenberghe, Isabel; Devreese, Bart

doi:10.1016/j.foodres.2011.12.010

Cited by 14 publications

(7 citation statements)

References 23 publications

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“…During the analysis of the non‐volatiles in Maillard reaction, the most frequently used methods are based on high performance liquid chromatography (LC) coupled with electrochemical, UV or tandem MS detectors. Recently, some new MS techniques such as MALDI‐TOF mass spectrometry and ESI‐MS/MS sequencing were used for the investigation and characterization of the MRPs structures . Meantime, Nuclear Magnetic Resonance was constantly used for the investigation of Melanoidins .…”

Section: Introductionmentioning

confidence: 99%

Formation mechanism of cross‐linking Maillard compounds in peptide–xylose systems

Ping

Zhang

Huang

et al. 2012

Journal of Peptide Science

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The formation mechanism of Maillard peptides was explored in Maillard reaction through diglycine/glutathione(GSH)/(Cys-Glu-Lys-His-Ile-Met)-xlyose systems by heating at 120 °C for 30-120 min. Maximum fluorescence intensity of Maillard reaction products (MRPs) with an emission wavelength of 420~430 nm in all systems was observed, and the intensity values were proportional to the heating time. Taken diglycine/GSH-[(13) C(5) ]xylose systems as a control, it was proposed that the compounds with high m/z values of 379 and 616 have the high molecular weight (HMW) products formed by cross-linking of peptides and sugar. In (Cys-Glu-Lys-His-Ile-Met)-xylose system, the m/z value of HMW MRPs was not observed, which might be due to the weak signals of these products. According to the results of gel permeation chromatography, HMW MRPs were formed by Maillard reaction, especially in (Cys-Glu-Lys-His-Ile-Met)-xylose system, the percentage of Maillard peptides reached 52.90%. It was concluded that Maillard peptides can be prepared through the cross-linking of sugar and small peptides with a certain MW range.

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Section: Introductionmentioning

confidence: 99%

Formation mechanism of cross‐linking Maillard compounds in peptide–xylose systems

Ping

Zhang

Huang

et al. 2012

Journal of Peptide Science

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“…19,20 In addition, food processing or sample preparation can modify allergens, which subsequently are not recognized by the target antibody, leading to potential false-negative results. 21,22 A comparative study by Heick et al 23 of two commercially available ELISA kits for soy noted that the detection for spiked flour samples varied by a factor of 10. When they examined hazelnut in spiked processed bread they observed that results between ELISA kits varied by a factor of three.…”

Section: Current Methods For Food Allergen Quantificationmentioning

confidence: 99%

“…Many antibodies are commercially available; however, often antibodies are poorly characterized . Cross-reactivity can occur when using antibody-based methods, leading to potential false-positive results. − Complex food matrices can comprise interfering components, for example, polyphenols or tannins, which interact with or bind to proteins and antibodies. , In addition, food processing or sample preparation can modify allergens, which subsequently are not recognized by the target antibody, leading to potential false-negative results. , …”

Section: Current Methods For Food Allergen Quantificationmentioning

confidence: 99%

Next Generation of Food Allergen Quantification Using Mass Spectrometric Systems

2014

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Food allergies are increasing worldwide and becoming a public health concern. Food legislation requires detailed declarations of potential allergens in food products and therefore an increased capability to analyze for the presence of food allergens. Currently, antibody-based methods are mainly utilized to quantify allergens; however, these methods have several disadvantages. Recently, mass spectrometry (MS) techniques have been developed and applied to food allergen analysis. At present, 46 allergens from 11 different food sources have been characterized using different MS approaches and some specific signature peptides have been published. However, quantification of allergens using MS is not routinely employed. This review compares the different aspects of food allergen quantification using advanced MS techniques including multiple reaction monitoring. The latter provides low limits of quantification for multiple allergens in simple or complex food matrices, while being robust and reproducible. This review provides an overview of current approaches to analyze food allergens, with specific focus on MS systems and applications.

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“…As mentioned previously, marker peptides were identified only for a limited number of food allergens. In a previous study, we have identified stable peptides derived from whey, soybean, and hazelnut allergens. − …”

Section: New Trends In the Quantification Of Food Allergensmentioning

confidence: 99%

Analysis To Support Allergen Risk Management: Which Way To Go?

Cucu

Jacxsens

Meulenaer

2013

J. Agric. Food Chem.

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Food allergy represents an important food safety issue because of the potential lethal effects; the only effective treatment is the complete removal of the allergen involved from the diet. However, due to the growing complexity of food formulations and food processing, foods may be unintentionally contaminated via allergen-containing ingredients or cross-contamination. This affects not only consumers' well-being but also food producers and competent authorities involved in inspecting and auditing food companies. To address these issues, the food industry and control agencies rely on available analytical methods to quantify the amount of a particular allergic commodity in a food and thus to decide upon its safety. However, no "gold standard methods" exist for the quantitative detection of food allergens. Nowadays mostly receptor-based methods and in particular commercial kits are used in routine analysis. However, upon evaluation of their performances, commercial assays proved often to be unreliable in processed foods, attributed to the chemical changes in proteins that affect the molecular recognition with the receptor used. Unfortunately, the analytical outcome of other methods, among which are chromatographic combined with mass spectrometric techniques as well as DNA-based methods, seem to be affected in a comparable way by food processing. Several strategies can be employed to improve the quantitative analysis of allergens in foods. Nevertheless, issues related to extractability and matrix effects remain a permanent challenge. In view of the presented results, it is clear that the food industry needs to continue to make extra efforts to provide accurate labeling and to reduce the contamination with allergens to an acceptable level through the use of allergen risk management on a company level, which needs to be supported inevitably by a tailor-validated extraction and detection method.

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MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation

Cited by 14 publications

References 23 publications

Formation mechanism of cross‐linking Maillard compounds in peptide–xylose systems

Formation mechanism of cross‐linking Maillard compounds in peptide–xylose systems

Next Generation of Food Allergen Quantification Using Mass Spectrometric Systems

Analysis To Support Allergen Risk Management: Which Way To Go?

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