Application of commercial kits using DNA‐based and immunochemical methods for determination of shrimp allergens in kimchi and its ingredients

Jeong, Sang‐Ho; Kim, Sung Hyun

doi:10.1111/1750-3841.15320

Cited by 12 publications

(5 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the basis for labelling in over 180 countries is provided by the International Codex Alimentarius Commission, which explicitly specified in the "General Standard for the Labelling of Pre-packaged Foods" that crustacea and its subsequent products should always be declared [24,25]. The vast majority of commercial detection systems for the quantification of crustacean allergens in food products target the major allergen tropomyosin [26][27][28][29][30][31]. Therefore, variation in the abundance as well as presence of different isoforms of tropomyosin may impact the detection and quantification of crustacean allergens in food products, therefore impacting food safety assessment.…”

Section: Discussionmentioning

confidence: 99%

Variation in Shrimp Allergens: Place of Origin Effects on Food Safety Assessment

Dorney,

Johnston,

Karnaneedi

et al. 2024

IJMS

View full text Add to dashboard Cite

Due to the widespread use of shellfish ingredients in food products, accurate food labelling is urgently needed for consumers with shellfish allergies. Most crustacean allergen detection systems target the immunorecognition of the allergenic protein tropomyosin. However, this mode of detection may be affected by an origin-dependent protein composition. This study determined if the geographic location of capture, or aquaculture, influenced the allergenic protein profiles of Black Tiger Shrimp (Penaeus monodon), one of the most farmed and consumed shrimp species worldwide. Protein composition was analysed in shrimp from nine different locations in the Asia–Pacific by SDS-PAGE, immunoblotting, and mass spectrometry. Ten of the twelve known shrimp allergens were detected, but with considerable differences between locations. Sarcoplasmic calcium-binding protein, myosin light chain, and tropomyosin were the most abundant allergens in all locations. Hemocyanin-specific antibodies could identify up to six different isoforms, depending on the location of origin. Similarly, tropomyosin abundance varied by up to 13 times between locations. These findings suggest that allergen abundance may be related to shrimp origin and, thus, shrimp origin might directly impact the readout of commercial crustacean allergen detection kits, most of which target tropomyosin, and this should be considered in food safety assessments.

show abstract

Section: Discussionmentioning

confidence: 99%

Variation in Shrimp Allergens: Place of Origin Effects on Food Safety Assessment

Dorney,

Johnston,

Karnaneedi

et al. 2024

IJMS

View full text Add to dashboard Cite

show abstract

“…A study verified that both commercial real‐time PCR (DNA‐based) and ELISA kits (immunochemical approach) can recognize shrimp allergens in kimchi, saeu‐jeot, and saeu‐aekjeot, however, with variable sensitivities. The variations are caused by the detection limits and different reactivities to shrimp allergens, including tropomyosin and sarcoplasmic calcium‐binding protein (Jeong & Kim, 2020). In addition, quantitative real‐time PCR with a specific primer pair, Tropo‐F and Tropo‐R, could be successful for the identification and quantitative analysis of the presence of tropomyosin in shrimp (Phan et al., 2020).…”

Section: Detection Methods For Seafood Allergensmentioning

confidence: 99%

A comprehensive overview of emerging processing techniques and detection methods for seafood allergens

Dong

Raghavan

2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Seafood is rich in nutrients and plays a significant role in human health. However, seafood allergy is a worldwide health issue by inducing adverse reactions ranging from mild to life-threatening in seafood-allergic individuals. Seafood consists of fish and shellfish, with the major allergens such as parvalbumin and tropomyosin, respectively. In the food industry, effective processing techniques are applied to seafood allergens to lower the allergenicity of seafood products. Also, sensitive and rapid allergen-detection methods are developed to identify and assess allergenic ingredients at varying times. This review paper provides an overview of recent advances in processing techniques (thermal, nonthermal, combined [hybrid] treatments) and main allergen-detection methods for seafood products. The article starts with the seafood consumption and classification, proceeding with the prevalence and symptoms of seafood allergy, followed by a description of biochemical characteristics of the major seafood allergens. As the topic is multidisciplinary in scope, it is intended to provide information for further research essential for food security and safety.

show abstract

“…Currently, protein-based (immunoassay) methods (Koeberl et al 2018;Lin et al 2018;Shin et al 2022) and DNA-based (polymerase chain reaction, PCR) methods are two kinds of mostly used methods (Fu et al 2020;Jeong & Kim 2020). The rst technique relies on the ampli cation of DNA fragments speci c to allergen while the latter depends on the binding of the allergen protein to an antibody (Senyuva et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive characterization and detection of nut allergens in bakery foods using Q–TOF mass spectrometry and bioinformatics

Huang

Liu

et al. 2023

Preprint

View full text Add to dashboard Cite

Food allergy is a growing health issue worldwide and the demand for sensitive, robust and high throughput analytical methods is rising. In recent years, mass spectrometry–based methods have been establishing its role in multiple food allergen detection. In the present study, a novel method was developed for the simultaneous detection of almond, cashew, peanut and walnut allergens in bakery foods using liquid chromatography–mass spectrometry. Protein unique to theses four ingredients were extracted, followed by trypsin digestion, quadrupole time–of–flight (Q–TOF) mass spectrometry and bioinformatics analysis. Raw data were processed to screen for peptides and searched against the NCBI database to identify peptides specific to each species. Thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry (QQQ–MS) under multiple reaction monitoring (MRM) mode. Each nut species was represented by four peptides, which were validated for label–free quantification. Calibration curves were constructed with good linearity and correlation coefficient (r2) greater than 0.99. The limits of detection (LODs) were 0.11 µg/g–0.31 µg/g, with recoveries in incurred bakery food matrices from 72.5–92.1% and relative standard deviations (RSD) of less than 5.2%. Commercial bakery food samples detection confirmed existence of undeclared allergens. In conclusion, this method shed light on the field of qualitative and quantitative detection of trace levels of nut allergens in bakery foods.

show abstract

Application of commercial kits using DNA‐based and immunochemical methods for determination of shrimp allergens in kimchi and its ingredients

Cited by 12 publications

References 30 publications

Variation in Shrimp Allergens: Place of Origin Effects on Food Safety Assessment

Variation in Shrimp Allergens: Place of Origin Effects on Food Safety Assessment

A comprehensive overview of emerging processing techniques and detection methods for seafood allergens

Comprehensive characterization and detection of nut allergens in bakery foods using Q–TOF mass spectrometry and bioinformatics

Contact Info

Product

Resources

About