Multi-allergen Quantitation and the Impact of Thermal Treatment in Industry-Processed Baked Goods by ELISA and Liquid Chromatography-Tandem Mass Spectrometry
Autor: | Binaifer Bedford, Lauren S. Jackson, Jonathan W. DeVries, Sefat E Khuda, Kristina M. Williams, Mark M. Ross, Xi Zhang, Marion Pereira, Brian Pulvermacher, Tong-Jen Fu, Yan Wu, Xuebin Fan, Christine H. Parker |
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Rok vydání: | 2015 |
Předmět: |
Hot Temperature
Arachis Food Handling Eggs Molecular Sequence Data Enzyme-Linked Immunosorbent Assay Baked goods Mass spectrometry medicine.disease_cause Tandem mass spectrometry Matrix (chemical analysis) Allergen Tandem Mass Spectrometry Liquid chromatography–mass spectrometry medicine Animals Amino Acid Sequence Food science Food allergens Chemistry food and beverages General Chemistry Allergens Food Analysis respiratory tract diseases Milk General Agricultural and Biological Sciences Food Hypersensitivity Chromatography Liquid |
Zdroj: | Journal of Agricultural and Food Chemistry. 63:10669-10680 |
ISSN: | 1520-5118 0021-8561 |
Popis: | Undeclared food allergens account for 30-40% of food recalls in the United States. Compliance with ingredient labeling regulations and the implementation of effective manufacturing allergen control plans require the use of reliable methods for allergen detection and quantitation in complex food products. The objectives of this work were to (1) produce industry-processed model foods incurred with egg, milk, and peanut allergens, (2) compare analytical method performance for allergen quantitation in thermally processed bakery products, and (3) determine the effects of thermal treatment on allergen detection. Control and allergen-incurred cereal bars and muffins were formulated in a pilot-scale industry processing facility. Quantitation of egg, milk, and peanut in incurred baked goods was compared at various processing stages using commercial enzyme-linked immunosorbent assay (ELISA) kits and a novel multi-allergen liquid chromatography (LC)-tandem mass spectrometry (MS/MS) multiple-reaction monitoring (MRM) method. Thermal processing was determined to negatively affect the recovery and quantitation of egg, milk, and peanut to different extents depending on the allergen, matrix, and analytical test method. The Morinaga ELISA and LC-MS/MS quantitative methods reported the highest recovery across all monitored allergens, whereas the ELISA Systems, Neogen BioKits, Neogen Veratox, and R-Biopharm ELISA Kits underperformed in the determination of allergen content of industry-processed bakery products. |
Databáze: | OpenAIRE |
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