Multi‐allergen quantification of fining‐related egg and milk proteins in white wines by high‐resolution mass spectrometry

Monaci, Linda; Losito, Ilario; Angelis, Elisabetta De; Pilolli, Rosa; Visconti, Angelo

doi:10.1002/rcm.6662

Cited by 83 publications

(52 citation statements)

References 26 publications

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“…3 (fragment ions named according to Roepstorff and Fohlman (37)). Peptides are displayed as groups of fragment ions detected at the same retention time (34,(38)(39)(40). Peptide fragmentation involved the formation of various types of fragment ions, including products of neutral loss.…”

Section: Resultsmentioning

confidence: 99%

The Use of Peptide Markers of Carp and Herring Allergens as an Example of Detection of Sequenced and Non-Sequenced Proteins

Bucholska

Minkiewicz

2016

Food Technol. Biotechnol.

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SummaryThe objective of this study is to identify fi sh protein markers for detecting multiple species based on a comparative proteomic approach that relies on fragments with identical sequences. The possibilities and challenges of the use of peptides obtained from carp (Cyprinus carpio) and herring (Clupea harengus) proteins are discussed. A bioinformatic analysis was followed by an LC-MS/MS experiment to identify markers predicting the presence of fi sh allergenic proteins. Selected myosin peptides were found in carp protein hydrolysates with known sequences and in herring protein hydrolysates with unknown sequences. The results obtained for carp and herring proteins myosin and parvalbumin indicate that proteins with unknown sequences can be identifi ed by peptide markers. Such markers can be designed by disregarding the principle that peptides should be unique (present in one sequence). The challenge is to determine a group of proteins that can be detected by peptide identifi cation.

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Section: Resultsmentioning

confidence: 99%

The Use of Peptide Markers of Carp and Herring Allergens as an Example of Detection of Sequenced and Non-Sequenced Proteins

Bucholska

Minkiewicz

2016

Food Technol. Biotechnol.

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“…These authors developed a method for the detection and quantification of caseinate traces resulting from fining processes in white wines by using the combination of size exclusion-solid phase extraction and ultrafiltration, followed by tryptic digestion and analysis of the protein digest by liquid chromatography-electrospray ionisation-3D ion trapmass spectrometry (LC-ESI-3D IT-MS). Monaci et al (2013) developed a technique based on the combination of ultrafiltration, tryptic digestion, and LC/ESI-MS analysis with a high-resolution mass spectrometer that enabled the development of an analytical method able to detect and quantify simultaneously traces of caseinate and egg white powders potentially remaining in white wines upon fining.…”

Section: Reviewmentioning

confidence: 99%

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

Rizzi¹,

Mainente²,

Pasini³

et al. 2016

Czech J. Food Sci.

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Rizzi C., Mainente F., Pasini G., Simonato B. (2016): Hidden exogenous proteins in wine: problems, methods of detection and related legislation -a review. Czech J. Food Sci., 34: 93-104.Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are added to wines in order to remove specifically undesirable compounds that are discarded. Fining agents should not be present in the final product but their possible persistence, as well as other exogenous residual proteins such as the enzymes utilised in winemaking, cannot be excluded for sure. The principal concern about the presence of exogenous residual proteins is the health of allergic subjects. Nevertheless, the respect of religious creed or other practice of living of the consumer must be considered as well. In the present review we itemise the proteins used in winemaking and possible drawbacks of their permanence in the final products and the related risks, depict the status of the art of the studies performed about the detection of exogenous proteins, and describe the wine labelling laws adopted in different countries to avoid the drawbacks associated with these hidden substances.

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“…Especially, it concerns industrial food products with unexpected allergen cross-contamination, for instance, by wash waters in vegetable processing industry [65]. Or it can be a planned allergen addition, which is not obvious for the consumers, like the supplementation of milk and egg proteins as fining reagents in white wines [66,67] and lysozyme as a microbial stabilizing component for all types of wine [68]. To realize a proper food quality control and labeling, efficient and sensitive analytical techniques are required for the detection of known and new allergens in various matrices.…”

Section: Allergen Detectionmentioning

confidence: 99%

“…Once the proper selection of peptide markers is done for every Review Gasilova & Girault chosen allergen, it is possible to perform the multiallergen quantification in the protein extract from food products of interest. The standard procedure for such analysis is illustrated in Figure 6 [66,95]. Prepared food extract is submitted to a tryptic digestion in bulk solution or in-gel format, which benefits from the additional reduction of the sample complexity due to in-gel electrophoretic separation [96].…”

Section: Separation Techniques and Msmentioning

confidence: 99%

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Bioanalytical Methods for Food Allergy Diagnosis, Allergen Detection and New Allergen Discovery

Gasilova

2015

Bioanalysis

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For effective monitoring and prevention of the food allergy, one of the emerging health problems nowadays, existing diagnostic procedures and allergen detection techniques are constantly improved. Meanwhile, new methods are also developed, and more and more putative allergens are discovered. This review describes traditional methods and summarizes recent advances in the fast evolving field of the in vitro food allergy diagnosis, allergen detection in food products and discovery of the new allergenic molecules. A special attention is paid to the new diagnostic methods under laboratory development like various immuno- and aptamer-based assays, including immunoaffinity capillary electrophoresis. The latter technique shows the importance of MS application not only for the allergen detection but also for the allergy diagnosis.

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Multi‐allergen quantification of fining‐related egg and milk proteins in white wines by high‐resolution mass spectrometry

Cited by 83 publications

References 26 publications

The Use of Peptide Markers of Carp and Herring Allergens as an Example of Detection of Sequenced and Non-Sequenced Proteins

The Use of Peptide Markers of Carp and Herring Allergens as an Example of Detection of Sequenced and Non-Sequenced Proteins

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

Bioanalytical Methods for Food Allergy Diagnosis, Allergen Detection and New Allergen Discovery

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