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: Van Vlierberghe K; ILVO Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium. Electronic address: kaatje.vanvlierberghe@ilvo.vlaanderen.be., Gavage M; CER Groupe, Rue du Point du Jour 8, 6900, Marloie, Belgium; Laboratory of Biochemistry and Cell Biology (URBC)-Namur Research Institute for Life Sciences (NARILIS), University of Namur, 61, rue de Bruxelles, 5000 Namur, Belgium. Electronic address: m.gavage@cergroupe.be., Dieu M; Laboratory of Biochemistry and Cell Biology (URBC)-Namur Research Institute for Life Sciences (NARILIS), University of Namur, 61, rue de Bruxelles, 5000 Namur, Belgium. Electronic address: marc.dieu@unamur.be., Renard P; Laboratory of Biochemistry and Cell Biology (URBC)-Namur Research Institute for Life Sciences (NARILIS), University of Namur, 61, rue de Bruxelles, 5000 Namur, Belgium. Electronic address: patsy.renard@unamur.be., Arnould T; Laboratory of Biochemistry and Cell Biology (URBC)-Namur Research Institute for Life Sciences (NARILIS), University of Namur, 61, rue de Bruxelles, 5000 Namur, Belgium. Electronic address: thierry.arnould@unamur.be., Gillard N; CER Groupe, Rue du Point du Jour 8, 6900, Marloie, Belgium. Electronic address: n.gillard@cergroupe.be., Coudijzer K; ILVO Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium. Electronic address: katleen.coudijzer@ilvo.vlaanderen.be., De Loose M; ILVO Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium. Electronic address: marc.deloose@ilvo.vlaanderen.be., Gevaert K; VIB-UGent Center for Medical Biotechnology, Albert Baertsoenkaai 3, BE-9000 Ghent, Belgium; Department of Biomolecular Medicine, Ghent University, Albert Baertsoenkaai 3, BE-9000 Ghent, Belgium. Electronic address: kris.gevaert@vib-ugent.be., Van Poucke C; ILVO Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium. Electronic address: christof.vanpoucke@ilvo.vlaanderen.be.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Mar 30; Vol. 309, pp. 125679. Date of Electronic Publication: 2019 Oct 19.
DOI: 10.1016/j.foodchem.2019.125679
Abstrakt: 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 importance to develop a specific, universal and sensitive method. Biomarkers should, for example, be robust to food processing. To evaluate robustness, test material incurred with hazelnut having undergone different food processing techniques was produced. Proteins of these materials were extracted, digested and further analyzed using HRMS. After peptide identification, selection was carried out using several criteria such as hazelnut specificity and amino acid composition. Further selection was done by comparing peptide MS intensities in the different food matrices. Only peptides showing processing robustness were retained. Eventually, eight peptides coming from three major hazelnut proteins were selected as the best biomarkers for hazelnut detection in processed foods.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: