Multi-Allergen Quantification in Food Using Concatemer-Based Isotope Dilution Mass Spectrometry: An Interlaboratory Study

Autor: Maxime Gavage, Kaatje Van Vlierberghe, Marc Dieu, Patsy Renard, Thierry Arnould, Kris Gevaert, Marc De Loose, Christof Van Poucke, Anne-Catherine Huet, Nathalie Gillard

Publikováno v: Journal of AOAC International.

Background Food allergen analysis is essential for the development of a risk-based approach for allergen management and labeling. MS has become a method of choice for allergen analysis, even if quantification remains challenging. Moreover, harmonizat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::39caea68425f18c79eba7aa80186d19f
https://doi.org/10.1093/jaoacint/qsad041

Selecting Processing Robust Markers Using High-Resolution Mass Spectrometry for the Detection of Milk in Food Products

Autor: Marc Dieu, Patsy Renard, Kris Gevaert, Kaatje Van Vlierberghe, Christof Van Poucke, Nathalie Gillard, Katleen Coudijzer, Thierry Arnould, Marc De Loose, Maxime Gavage

Publikováno v: Journal of AOAC International. 105(2)

Background Cow’s milk allergy is one of the most reported food allergies in Europe. To help patients suffering from food allergies it is important to be able to detect milk in different foods. An analytical method that is gaining interest in the fi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8603d1bd06a17871041efe4817d668d
https://pubmed.ncbi.nlm.nih.gov/34791331

Comparative study of concatemer efficiency as an isotope-labelled internal standard for allergen quantification

Autor: Patrice Filee, Thierry Arnould, Kaatje Van Vlierberghe, Marc De Loose, Christof Van Poucke, Marc Dieu, Kris Gevaert, Nathalie Gillard, Patsy Renard, Maxime Gavage

Publikováno v: Gavage, M, Van Vlierberghe, K, Van Poucke, C, De Loose, M, Gevaert, K, Dieu, M, Renard, P, Arnould, T, Filee, P & Gillard, N 2020, ' Comparative study of concatemer efficiency as an isotope-labelled internal standard for allergen quantification ', Food Chemistry, vol. 332, 127413, pp. 1-10 . https://doi.org/10.1016/j.foodchem.2020.127413

Mass spectrometry-based methods coupled with stable isotope dilution have become effective and widely used methods for the detection and quantification of food allergens. Current methods target signature peptides resulting from proteolytic digestion

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a815321b773ba23f39e7427821af473
https://pure.unamur.be/ws/files/50575454/Gavage_et_al_2020.pdf

Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach

Autor: Katleen Coudijzer, Kaatje Van Vlierberghe, Kris Gevaert, Marc Dieu, Maxime Gavage, Nathalie Gillard, Thierry Arnould, Christof Van Poucke, Marc De Loose, Patsy Renard

Publikováno v: University of Namur

The interest of using LC-MS/MS as a method for detection of allergens in food is growing. In such methods, peptides are used as biomarkers for the detection and quantification of the allergens. The selection of good biomarker peptides is of high impo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8edb6a0115680078b0ba6bb1e144f90c
https://doi.org/10.1016/j.foodchem.2019.125679