Critical review on proteotypic peptide marker tracing for six allergenic ingredients in incurred foods by mass spectrometry

Pilolli, Rosa; Nitride, Chiara; Gillard, Nathalie; Huet, Anne-Catherine; Poucke, Christof Van; Loose, Marc De; Tranquet, Olivier; Larré, Collette; Adel‐Patient, Karine; Bernard, Hervé; Mills, E.N. Clare; Monaci, Linda

doi:10.1016/j.foodres.2019.108747

Cited by 39 publications

(31 citation statements)

References 97 publications

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“…Analytical methods for the detection of legumes in food in the scientific literature are restricted to lupine, peanut, and soy, belonging to the group of the 14 EU main allergens, and to a much lesser extent to pea. These methods are most commonly based on enzyme-linked immunosorbent assays (ELISA) [ 17 , 18 ], polymerase chain reaction (PCR) [ 17 , 18 ] or high-performance liquid chromatography—tandem mass spectrometry (HPLC-MS/MS) [ 19 , 20 ]. Commercial ELISA and nucleic acid-based kits are available for lupine, peanut, and soy [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Spörl

Speer²,

Jira

2021

Foods

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Meat substitution by legume proteins in various types of meat products is a common practice. A reliable detection and quantification of these additives is required to control food specifications, especially regarding food fraud. Consequently, a UHPLC-MS/MS method for the simultaneous detection of alfalfa (Medicago sativa), broad bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris), lupine (Lupinus albus and Lupinus angustifolius), pea (Pisum sativum), peanut (Arachis hypogaea), and soy (Glycine max) proteins in meat products was developed. After protein extraction and tryptic digestion, three marker peptides for each legume species were measured by multiple reaction monitoring (MRM) using an optimized extraction protocol. To the best of our knowledge, the marker peptides for alfalfa, broad bean, chickpea, and lentil have not been reported previously. Emulsion-type sausages with 0.1, 0.4, 0.7, 1.0, 1.3, 1.6, 1.9, 2.2, and 2.5% meat substitution by each legume species, representing the concentration range between inadvertently transferred cross-contaminations and the conscious use for meat substitution, were produced for matrix calibration. No false-positive results were recorded in blank samples. In the quantification of alfalfa, broad bean, chickpea, lentil, pea, peanut, and soy, 673 of 756 measuring data of the recovery rate in unknown sausages were in the accepted range of 80–120%.

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Section: Introductionmentioning

confidence: 99%

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Spörl

Speer²,

Jira

2021

Foods

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“…The proteomic bottom-up approach was applied by detecting proteotypic peptides for monitoring food contamination by allergenic ingredients. Both milk and egg are widely investigated allergens and as such, a good consensus about the most reliable peptide markers has been achieved already by independent investigations [ 24 ]. The peptides that arose from tryptic digestion of αS1-casein, namely FFVAPFPEVFGK (FFV) and YLGYLEQLLR (YLG), and from β-lactoglobulin, namely TPEVDDEALEK (TPE) and VLVLDTDYK (VLV) were used for tracking milk, and peptides belonging to ovalbumin, ISQAVHAAHAEINEAGR (ISQ) and GGLEPINFQTAADQAR (GGL) and to vitellogenin-II namely NIPFAEYPTYK (NIP) and NIGELGVEK (NIG) were chosen for egg detection.…”

Section: Resultsmentioning

confidence: 99%

“…The peptides that arose from tryptic digestion of αS1-casein, namely FFVAPFPEVFGK (FFV) and YLGYLEQLLR (YLG), and from β-lactoglobulin, namely TPEVDDEALEK (TPE) and VLVLDTDYK (VLV) were used for tracking milk, and peptides belonging to ovalbumin, ISQAVHAAHAEINEAGR (ISQ) and GGLEPINFQTAADQAR (GGL) and to vitellogenin-II namely NIPFAEYPTYK (NIP) and NIGELGVEK (NIG) were chosen for egg detection. All these markers have been already validated by previous works accomplished on bakery products [ 24 , 25 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling

Monaci

Angelis

Guagnano

et al. 2020

Foods

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The prevalence of food allergy has increased over the last decades and consequently the food labeling policies have improved over the time in different countries to regulate allergen presence in foods. In particular, Reg 1169 in EU mandates the labelling of 14 allergens whenever intentionally added to foods, but the inadvertent contamination by allergens still remains an uncovered topic. In order to warn consumers on the risk of cross-contamination occurring in certain categories of foods, a precautionary allergen labelling system has been put in place by food industries on a voluntary basis. In order to reduce the overuse of precautionary allergen labelling (PAL), reference doses and action limits have been proposed by the Voluntary Incidental Trace Allergen Labelling VITAL project representing a guide in this jeopardizing scenario. Development of sensitive and reliable mass spectrometry methods are therefore of paramount importance in this regard to check the contamination levels in foods. In this paper we describe the development of a time-managed multiple reaction monitoring (MRM) method based on a triple quadrupole platform for milk and egg quantification in processed food. The method was in house validated and allowed to achieve levels of proteins lower than 0.2 mg of total milk and egg proteins, respectively, in cookies, challenging the doses recommended by VITAL. The method was finally applied to cookies labeled as milk and egg-free. This method could represent, in perspective, a promising tool to be implemented along the food chain to detect even tiny amounts of allergens contaminating food commodities.

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“…The peptides arisen from tryptic digestion of αS1-casein, namely FFVAPFPEVFGK (FFV) and YLGYLEQLLR (YLG), and from β-lactoglobulin, namely TPEVDDEALEK (TPE) and VLVLDTDYK (VLV) were used for traking milk, and peptides belonging to ovalbumin, ISQAVHAAHAEINEAGR (ISQ) and GGLEPINFQTAADQAR (GGL) and to vitellogenin-II namely NIPFAEYPTYK (NIP) and NIGELGVEK (NIG) were chosen for egg detection. All these markers have been already validated by previous works accomplished on bakery products [25].…”

Section: Optimization Of Lc/ms Instrumental Conditionsmentioning

confidence: 99%

“…The proteomic bottom-up approach was applied by detecting proteotypic peptides for monitoring food contamination by allergenic ingredients. Both milk and egg are widely investigated allergens and as such, a good consensus about the most reliable peptide markers has been achieved already by independent investigations [25]. The peptides arisen from tryptic digestion of αS1-casein, namely FFVAPFPEVFGK (FFV) and YLGYLEQLLR (YLG), and from β-lactoglobulin, namely TPEVDDEALEK (TPE) and VLVLDTDYK (VLV) were used for traking milk, and peptides belonging to ovalbumin, ISQAVHAAHAEINEAGR (ISQ) and GGLEPINFQTAADQAR (GGL) and to vitellogenin-II namely NIPFAEYPTYK (NIP) and NIGELGVEK (NIG) were chosen for egg detection.…”

Section: Optimization Of Lc/ms Instrumental Conditionsmentioning

confidence: 99%

Validation of A MS Based Proteomics Method for Milk and Egg Quantification in Cookies at The Lowest VITAL Levels: An Alternative to The Use of Precautionary Labeling

Monaci¹,

Angelis²,

Guagnano³

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

The prevalence of food allergy has increased over the last decades and consequently the food labeling policies have improved over the time in different countries to regulate allergen presence in foods. In particular, Reg 1169 in EU mandates the labelling of 14 allergens whenever intentionally added to foods, but the inadvertent contamination by allergens still remains uncovered topic. In order to warn consumers on the risk of cross-contamination occurring in certain categories of foods, a precautionary allergen labelling system has been put in place by food industries on voluntary basis. In order to reduce the overuse of PAL, reference doses and action limits have been proposed by the VITAL project representing a guide in this jeopardize scenario. Development of sensitive and reliable mass spectrometry methods are therefore of paramount importance in this regard to check the contamination levels in foods. In this paper we describe the development of a managed time MRM method based on a triple quadrupole platform for milk and egg quantification in processed food. The method was in house validated and allowed to achieve levels of proteins lower than 0.2mg of total milk and egg proteins respectively in cookies, challenging the doses recommended by VITAL. The method was finally applied to cookies labeled as milk and egg-free. This method could represent in perspective a promising tool to be implemented along the food chain to detect even tiny amounts of allergens contaminating food commodities.

show abstract

Critical review on proteotypic peptide marker tracing for six allergenic ingredients in incurred foods by mass spectrometry

Cited by 39 publications

References 97 publications

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling

Validation of A MS Based Proteomics Method for Milk and Egg Quantification in Cookies at The Lowest VITAL Levels: An Alternative to The Use of Precautionary Labeling

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