Determination of wheat, rye and spelt authenticity in bread by targeted peptide biomarkers

Bönick, Josephine; Huschek, Gerd; Rawel, Harshadrai M.

doi:10.1016/j.jfca.2017.01.019

Cited by 32 publications

(18 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The protein digestion is based on our former reports [44,45]. Briefly, the extracted ATIs were incubated with iodoacetamide for 20 min at 50 °C in the dark to alkylate cleaved disulfide bonds.…”

Section: Methodsmentioning

confidence: 99%

A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat (Triticum aestivum L.), Based on Optimization Using Plackett–Burman and Box–Behnken Designs

et al. 2019

Self Cite

View full text Add to dashboard Cite

Wheat is one of the most consumed foods in the world and unfortunately causes allergic reactions which have important health effects. The α-amylase/trypsin inhibitors (ATIs) have been identified as potentially allergen components of wheat. Due to a lack of data on optimization of ATI extraction, a new wheat ATIs extraction approach combining solvent extraction and selective precipitation is proposed in this work. Two types of wheat cultivars (Triticum aestivum L.), Julius and Ponticus were used and parameters such as solvent type, extraction time, temperature, stirring speed, salt type, salt concentration, buffer pH and centrifugation speed were analyzed using the Plackett-Burman design. Salt concentration, extraction time and pH appeared to have significant effects on the recovery of ATIs (p < 0.01). In both wheat cultivars, Julius and Ponticus, ammonium sulfate substantially reduced protein concentration and inhibition of amylase activity (IAA) compared to sodium chloride. The optimal conditions with desirability levels of 0.94 and 0.91 according to the Doehlert design were: salt concentrations of 1.67 and 1.22 M, extraction times of 53 and 118 min, and pHs of 7.1 and 7.9 for Julius and Ponticus, respectively. The corresponding responses were: protein concentrations of 0.31 and 0.35 mg and IAAs of 91.6 and 83.3%. Electrophoresis and MALDI-TOF/MS analysis showed that the extracted ATIs masses were between 10 and 20 kDa. Based on the initial LC-MS/MS analysis, up to 10 individual ATIs were identified in the extracted proteins under the optimal conditions. The positive implication of the present study lies in the quick assessment of their content in different varieties especially while considering their allergenic potential.

show abstract

Section: Methodsmentioning

confidence: 99%

A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat (Triticum aestivum L.), Based on Optimization Using Plackett–Burman and Box–Behnken Designs

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…The main interest of these works is to apply new methodologies that can overcome food adulteration and mislabeling or to check authenticity of cereal based-products ( Table 1 ). Bönick et al (2017) reported an analytical strategy, based on in silico steps and LC-MS/MS, to check the authenticity of wheat, spelt, and rye addition in bread products. MS has been reported as a promising alternative to ELISA, in particular for the detection but also quantification of proteins in contaminated food, as it can target multiple and very specific analytes (Martínez-Esteso et al, 2016).…”

Section: Proteomics As a Tool For The Screening For Immunogenic Peptidesmentioning

confidence: 99%

“…LC-MRM/MS analysis can also be linked to genomics to improve our understanding of the genes responsible for expressing allergenic proteins, culminating in the development of wheat varieties with a lower allergenic potential (Salentijn et al, 2013), increasing the variety of food options that can be consumed by GRD patients by ensuring food safety. Moreover, the studies about authenticity requires also an approach towards a well-defined “proteogenomic annotation” looking carefully at the specific peptide candidates from an enzymatic digest (Bönick et al, 2017).…”

Section: Other Strategies To Unravel and To Detect Gluten Peptidesmentioning

confidence: 99%

Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS

et al. 2019

View full text Add to dashboard Cite

Celiac disease (CD) is an immunogenic disorder that affects the small intestine. It is caused by the ingestion of gluten, a protein network formed by prolamins and glutelins from cereals such as wheat, barley, rye and, possibly, oats. For predisposed people, gluten presents epitopes able to stimulate T-cells causing symptoms like nausea, vomiting, diarrhea, among others unrelated to the gastrointestinal system. The only treatment for CD is to maintain a gluten-free diet, not exceeding 20 mg/kg of gluten, what is generally considered the safe amount for celiacs. Due to this context, it is very important to identify and quantify the gluten content of food products. ELISA is the most commonly used method to detect gluten traces in food. However, by detecting only prolamins, the results of ELISA tests may be underestimated. For this reason, more reliable and sensitive assays are needed to improve gluten quantification. Because of high sensitivity and the ability to detect even trace amounts of peptides in complex matrices, the most promising approaches to verify the presence of gluten peptides in food are non-immunological techniques, like liquid chromatography coupled to mass spectrometry. Different methodologies using this approach have been developed and described in the last years, ranging from non-targeted and exploratory analysis to targeted and specific methods depending on the purpose of interest. Non-targeted analyses aim to define the proteomic profile of the sample, while targeted analyses allow the search for specific peptides, making it possible to quantify them. This review aims to gather and summarize the main proteomic techniques used in the identification and quantitation of gluten peptides related to CD-activity and gluten-related allergies.

show abstract

“…Recent studies and our own work indicate that selected peptides originating from different proteins can be identified, being specific to these proteins and may be used to assess the corresponding proteins on a quantification scale [ 20 , 30 , 31 , 32 ]. The strategy involves different steps: selection of marker proteins based on the thorough research of literature and databases, in silico digestion with different proteolytic enzymes, potential matches to test for the specificity of the peptides liberated and to encompass their response by a multiple reaction monitoring (MRM) approach for chromatography coupled with tandem mass spectrometry (LC–MS/MS).…”

Section: Introductionmentioning

confidence: 99%

Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars

et al. 2020

Self Cite

View full text Add to dashboard Cite

Sorghum is of growing interest and considered as a safe food for wheat related disorders. Besides the gluten, α-amylase/trypsin-inhibitors (ATIs) have been identified as probable candidates for these disorders. Several studies focused on wheat-ATIs although there is still a lack of data referring to the relative abundance of sorghum-ATIs. The objective of this work was therefore to contribute to the characterization of sorghum ATI profiles by targeted proteomics tools. Fifteen sorghum cultivars from different regions were investigated with raw proteins ranging from 7.9 to 17.0 g/100 g. Ammonium bicarbonate buffer in combination with urea was applied for protein extraction, with concentration from 0.588 ± 0.047 to 4.140 ± 0.066 mg/mL. Corresponding electrophoresis data showed different protein profiles. UniProtKB data base research reveals two sorghum ATIs, P81367 and P81368; both reviewed and a targeted LC–MS/MS method was developed to analyze these. Quantifier peptides ELAAVPSR (P81367) and TYMVR (P81368) were identified and retained as biomarkers for relative quantification. Different reducing and alkylating agents were assessed and combination of tris (2 carboxyethyl) phosphine/iodoacetamide gave the best response. Linearity was demonstrated for the quantifier peptides with standard recovery between 92.2 and 107.6%. Nine sorghum cultivars presented up to 60 times lower ATI contents as compared to wheat samples. This data suggests that sorghum can effectively be considered as a good alternative to wheat.

show abstract

Determination of wheat, rye and spelt authenticity in bread by targeted peptide biomarkers

Cited by 32 publications

References 33 publications

A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat (Triticum aestivum L.), Based on Optimization Using Plackett–Burman and Box–Behnken Designs

A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat (Triticum aestivum L.), Based on Optimization Using Plackett–Burman and Box–Behnken Designs

Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS

Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars

Contact Info

Product

Resources

About