Matrix effect on food allergen detection – A case study of fish parvalbumin

Keshavarz, Behnam; Jiang, Xingyi; Hsieh, Yun-Hwa Peggy; Rao, Qinchun

doi:10.1016/j.foodchem.2018.08.138

Cited by 23 publications

(20 citation statements)

References 22 publications

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“…From the dot blot ( Figure 1 ), three major findings were obtained. First, salmon parvalbumin immunoreactivity increased when 10 mM EDTA or 10 mM EGTA was incubated with purified salmon parvalbumin ( Figure 1 A), which matched our previous findings [ 23 ]. Additionally, Gajewski and Hsieh [ 79 ] reported an increase in mAb PARV19 immunoreactivity with calcium-depleted fish protein extracts.…”

Section: Fish Allergy and Allergenssupporting

confidence: 91%

“…Griesmeier et al [ 88 ] reported IgE binding to heated (100 °C/10 min) whiff proteins even after in vitro pepsin digestion for 120 min while the IgE binding to heated whiff parvalbumin monomer disappeared after a 5 s digestion. Keshavarz et al [ 23 ] noticed parvalbumin was almost undetectable in heated (100 °C/8 min) salmon protein extracts, while purified salmon parvalbumin was thermostable and soluble after the same heat treatment.…”

Section: Effect Of Processing On Fish Allergensmentioning

confidence: 99%

“…It is reported that a larger amount of IgE-reactive bands was observed from oyster when it was extracted using high-salt buffers or high-pH buffers [ 91 ]. The addition of 5 mM EDTA in the extraction solution increased salmon parvalbumin extractability significantly [ 23 ]. Water non-extractable parvalbumin from heated (100 °C/8 min) salmon was further extractable by adding a surfactant (SDS) and reducing agent (β-mercaptoethanol) [ 23 ].…”

Section: Effect Of Processing On Fish Allergensmentioning

confidence: 99%

“…The addition of 5 mM EDTA in the extraction solution increased salmon parvalbumin extractability significantly [ 23 ]. Water non-extractable parvalbumin from heated (100 °C/8 min) salmon was further extractable by adding a surfactant (SDS) and reducing agent (β-mercaptoethanol) [ 23 ]. Ma et al [ 92 ] compared the parvalbumin extractability using 12 different buffers and noted that the reducing agent (dithiothreitol) enhanced extraction efficacy and led to higher stability and functionality of the protein extracts.…”

Section: Effect Of Processing On Fish Allergensmentioning

confidence: 99%

“…It should be noted that due to the variety of fish species from different regions and under-investigated fish species, more fish allergens from different species are continuously being submitted to the WHO/IUIS [ 17 , 18 ]. Among the currently reported fish allergens, parvalbumin IgE epitopes have been reported from many species such as cod [ 19 , 20 , 21 ], Pacific mackerel [ 22 ], Atlantic salmon [ 23 ], and Asian seabass [ 24 ]. IgE epitopes from other fish allergens are seldom reported.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Processing on Fish Protein Antigenicity and Allergenicity

Jiang

Rao

2021

Foods

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Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.

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Section: Fish Allergy and Allergenssupporting

confidence: 91%

Section: Effect Of Processing On Fish Allergensmentioning

confidence: 99%

Section: Effect Of Processing On Fish Allergensmentioning

confidence: 99%

Section: Effect Of Processing On Fish Allergensmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Processing on Fish Protein Antigenicity and Allergenicity

Jiang

Rao

2021

Foods

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Animal Models for the Study of Food Allergies

2023

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In the last decades there has been a parallel increase in the incidence of food allergies and the development of experimental mouse models. These models have improved our understanding of the disease but do have limitations. For instance, they do not entirely reproduce human pathophysiology; moreover, validated and predictive models are absent. Nevertheless, the models provide opportunities to further understand fundamental disease mechanisms. The selection of any of the many experimental models depends on the research aims. This overview focuses on IgE-mediated food allergy in wild-type, genetically modified, and humanized mouse models and presents a comprehensive overview of the currently used protocols, challenges, and limitations, as well as provides guidelines for model selection based on the three critical areas of research: 1) safety assessment, 2) evaluating treatment, and 3) elucidating pathophysiology.

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The effect of chlorophyll on the enzyme‐linked immunosorbent assay (ELISA) of procymidone in vegetables and the way to overcome the matrix interference

et al. 2021

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BACKGROUND There is now an increasing demand for the immunoassay of procymidone residue in foodstuffs. However, the matrix interference could significantly affect the analysis. Till now there is no detailed information on the source of the interference and the mechanism involved, which greatly limits the real application of these techniques. RESULTS Significant matrix effect was observed in the enzyme‐linked immunosorbent assay (ELISA) of procymidone in negative vegetable samples (leek, broccoli and cucumber). By the investigation with both vegetable extracts and standard solutions, the chlorophyll was confirmed as an important source of the matrix effect. Therefore, a new strategy was proposed for the pretreatment based on the exploitation of 5‐sulfosalicylic acid. It was demonstrated to effectively eliminate chlorophyll and exhibited little effect on procymidone and the competitive indirect ELISA (ci‐ELISA) performance. The established technique was validated with different vegetables. With the spiking concentration of procymidone investigated, the recovery rate of ci‐ELISA was 71.52–120.37%, and the relative standard deviation was 4.05–17.61%. CONCLUSION Chlorophyll was for the first time illuminated as an important source of matrix interference to the immunoassay of procymidone in vegetables. A new pretreatment based on 5‐sulfosalicylic acid was established to remove chlorophyll and therefore eliminate the matrix effect. Validated with different vegetable samples, the new technique was demonstrated much better efficiency in comparison to conventional methods, which indicated its promising application for the development of immunoassays of herb‐origin samples. © 2021 Society of Chemical Industry.

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Matrix effect on food allergen detection – A case study of fish parvalbumin

Cited by 23 publications

References 22 publications

Effect of Processing on Fish Protein Antigenicity and Allergenicity

Effect of Processing on Fish Protein Antigenicity and Allergenicity

Animal Models for the Study of Food Allergies

The effect of chlorophyll on the enzyme‐linked immunosorbent assay (ELISA) of procymidone in vegetables and the way to overcome the matrix interference

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