A Rapid Size-Exclusion Solid-Phase Extraction Step for Enhanced Sensitivity in Multi-Allergen Determination in Dark Chocolate and Biscuits by Liquid Chromatography–Tandem Mass Spectrometry

Bignardi, Chiara; Mattarozzi, Monica; Penna, Andrea; Elviri, Lisa; Careri, Maria; Mangia, Alessandro

doi:10.1007/s12161-012-9521-4

Cited by 36 publications

(27 citation statements)

References 23 publications

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“…The methods based on LC-MS/MS detection allowed identifying and characterizing walnut peptides in processed food matrices, such as bread, biscuits or chocolates. The reported levels were down to few mg/ [118] kg of walnut proteins, targeting digested peptides of Jug r 1 and Jug r 4, even in complex matrices such as dark chocolate [115][116][117][118]. From these reports, it is important to indicate that the application of MS technology to multiple allergen detection and quantification has high potential, though further research is still needed.…”

Section: Ms Platformsmentioning

confidence: 99%

Walnut allergens: molecular characterization, detection and clinical relevance

Costa

Carrapatoso

Oliveira

2014

Clin Experimental Allergy

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Food-induced allergies have been regarded as an emergent problem of public health. Classified as important allergenic ingredients, the presence of walnut and other nuts as hidden allergens in processed foods constitutes a risk for sensitized individuals, being a real problem of allergen management. Attending to the increasing importance dedicated to walnut allergy, this review intends to provide the relevant and up-to-date information on main issues such as the prevalence of walnut allergy, the clinical threshold levels, the molecular characterization of walnut allergens and their clinical relevance, as well as the methodologies for walnut allergen detection in foods. As the walnut used in human diet comes from Juglans regia and Juglans nigra, the molecular characterization of the allergens from both species included in the prolamins (Jug r 1, Jug n 1 and Jug r 3), cupins (Jug r 2, Jug n 2 and Jug r 4) and profilins (Jug r 5), together with respective clinical relevance, were compiled in this review. The most recent progresses on walnut allergen detection techniques (protein- and DNA-based) are described and critically compared, including the emergent multitarget approaches.

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Section: Ms Platformsmentioning

confidence: 99%

Walnut allergens: molecular characterization, detection and clinical relevance

Costa

Carrapatoso

Oliveira

2014

Clin Experimental Allergy

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“…For spiked and fortified samples ('non-processed samples'), examples of the limit of quantification (LOQ) reached are 0.1 mg milk protein, 0.3 mg egg protein and 2 mg soy protein per kg cookies [67] and 0.1-1.3 mg tree nuts per kg biscuit [68]. Although these studies demonstrate the sensitivity of mass spectrometry, the real challenge is to reach this sensitivity in thermally processed samples.…”

Section: Extraction and Purification Of Proteinsmentioning

confidence: 94%

Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry

Planque¹,

Arnould²,

Gillard³

2017

Allergen

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Worldwide, food-allergy-related diseases are a significant health problem. While the food industry works on managing cross-contaminations and while clinicians deal with treatment, laboratories must develop efficient analytical methods to ensure detection of hidden allergens that can cause severe adverse reactions. Over the past few years, huge progress has been made in mass spectrometry for the analysis of allergens in incurred and processed foodstuffs, especially as regards sample preparation and enrichment (solid phase extraction, protein precipitation and ultrafiltration). These achievements make it possible to meet the Allergen Bureau's Voluntary Incidental Trace Allergen Labelling (VITAL) sensitivity criteria. The present chapter details the different steps in the development of mass spectrometry methods, from peptide selection to the validation of qualitative and quantitative methods. The chapter focuses mainly on studies performed with incurred and processed food samples to ensure the applicability of the methods to allergen detection in real food products.

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“…Stable isotope-labeled internal standards (e.g., AQUA peptides, concatenated peptide constructs, and recombinant proteins) are commonly utilized for robust protein quantitation with consistent linearity spanning 4-5 orders of magnitude, measurement coeffi cients that vary <10%, and LODs in the ffi sub-ppm range. Nonradioactive stable isotope labels such as 13 C and 15 N are commonly incorporated for synthetic enrichment. The absolute quanTh tifi cation (AQUA) of peptides relies on the selection and chemical synthefi sis of isotope-labeled peptide surrogates.…”

Section: Mass Spectrometry (Ms) Methodsmentioning

confidence: 99%

“…The major analytical Th methods, including enzyme-linked immunosorbent assay (ELISA), mass spectrometry (MS) and polymerase chain reaction (PCR) are discussed in detail in this chapter. While the majority of commercially available allergen detection methods are single allergen assays, multi-allergen detection methods have recently been developed using a multiplex enzyme immunoassay [7][8][9][10], MS [11][12][13][14][15][16] or DNA amplifi cation [17,18]. Understanding fi the limitations of available methods for food allergen quantitation, specifi-fi cally with respect to sample extraction, thermal processing, and biomarker selection, will improve method selection, establish appropriate allergen control plans, and ultimately protect allergic consumers.…”

Section: ) Th E Food Allergen Labeling and Consumer Protectionmentioning

confidence: 99%

“…A multiplex MS assay for the simultaneous analysis of almond (Pru du 1), cashew (Ana o 2), hazelnut (Cor a 9), peanut (Ara h 3), and walnut (Jug r 3) was evaluated in breakfast cereal, biscuit, and dark chocolate samples [13,205]. Samples were fortifi ed prior to extraction fi and quantitation was performed by monitoring two selected peptides for each target protein.…”

Section: Tree Nutsmentioning

confidence: 99%

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