Optimization of a sample preparation workflow based on UHPLC-MS/MS method for multi-allergen detection in chocolate: An outcome of the ThRAll project

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

doi:10.1016/j.foodcont.2022.109256

Cited by 16 publications

(13 citation statements)

References 54 publications

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“…However, the initial step of extracting proteins from complex food matrices remains a critical challenge. The efficiency, reproducibility, and quality of allergen extracts depend on various factors, such as foodstuff, composition, and consistency [23,24]. It is necessary therefore to account for matrix effects and optimize the extraction process on a case-by-case methodology.…”

Section: Analytical Methods For Food Allergen Detectionmentioning

confidence: 99%

Food allergen detection by mass spectrometry: From common to novel protein ingredients

Bianco,

Ventura,

Calvano

et al. 2023

Proteomics

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Food allergens are molecules, mainly proteins, that trigger immune responses in susceptible individuals upon consumption even when they would otherwise be harmless. Symptoms of a food allergy can range from mild to acute; this last effect is a severe and potentially life‐threatening reaction. The European Union (EU) has identified 14 common food allergens, but new allergens are likely to emerge with constantly changing food habits. Mass spectrometry (MS) is a promising alternative to traditional antibody‐based assays for quantifying multiple allergenic proteins in complex matrices with high sensitivity and selectivity. Here, the main allergenic proteins and the advantages and drawbacks of some MS acquisition protocols, such as multiple reaction monitoring (MRM) and data‐dependent analysis (DDA) for identifying and quantifying common allergenic proteins in processed foodstuffs are summarized. Sections dedicated to novel foods like microalgae and insects as new sources of allergenic proteins are included, emphasizing the significance of establishing stable marker peptides and validated methods using database searches. The discussion involves the in‐silico digestion of allergenic proteins, providing insights into their potential impact on immunogenicity. Finally, case studies focussing on microalgae highlight the value of MS as an effective analytical tool for ensuring regulatory compliance throughout the food control chain.

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Section: Analytical Methods For Food Allergen Detectionmentioning

confidence: 99%

Food allergen detection by mass spectrometry: From common to novel protein ingredients

Bianco,

Ventura,

Calvano

et al. 2023

Proteomics

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“…Peptide solutions were then divided into different aliquots and stored at −20°C until use. Heavy peptide amino acidic sequences were chosen on the basis of the marker peptides identified within the ThRAll project 30,31 for tracing hazelnut in food-processed samples.…”

Section: Preparation Of Isotopically Labelled Synthetic Peptides Stan...mentioning

confidence: 99%

“…For the extraction and analysis of milk allergens in dark chocolatebased samples, the analytical method based on LC-MS/MS detection developed within the ThRAll project 30,31 and validated in house was followed. Briefly, chocolate products were grinded using a laboratory blender and the final mixture was filtered through a 1 mm cut-off sieve.…”

Section: Dark Chocolate Pralines Millingmentioning

confidence: 99%

Reactivity to allergenic food contaminants: A study on products on the market

Fiocchi,

Monaci,

De Angelis

et al. 2023

Clinical & Translational All

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BackgroundThe frequency and severity of reactions in food‐allergic consumers exposed to unintentional food allergen contamination during production is unknown. To warn allergic consumers, it has been suggested for pre‐packaged foods to be precautionary labelled when the food allergen contamination may exceed the amount to which 1%–5% of the population could react (ED01–ED05). ED01 for hazelnut and milk have been estimated at 0.1 and 0.2 mg, respectively, by the Voluntary Incidental Trace Allergen Labelling (VITAL) initiative. The respective reference doses recommended by the FAO/WHO Codex consultation are 3 and 2 mg. We evaluated the reactivity to potential traces of milk and hazelnut allergens in allergen‐free pre‐packaged products by children affected by severe allergies to milk and hazelnuts.MethodsOral Food Challenges with commercially available hazelnut‐free wafer biscuits and milk‐free chocolate pralines were administered to patients with severe food allergies to hazelnut and cow's milk, respectively. Contamination levels of milk or hazelnut allergens were measured using chromatographic separation interfaced with triple quadrupole mass spectrometry.ResultsNo hazelnut allergic patient showed allergic reactions to exposure to biscuits, nor any milk allergic patient displayed allergic reactions to the dark chocolate praline. While no hazelnut trace was detected in biscuits, the praline was found to be contaminated by milk at concentrations ranging between 8 and 35 mg total protein/kg food. In our dose model, these amounts exceeded 1.5–10 times the VITAL ED01 and reached the threshold suggested by the FAO/WHO Codex consultation.ConclusionsUpon the consumption of food products available on the market, many patients with severe food allergies tolerate significantly higher doses of allergen than reference doses indicated in the VITAL system used for precautionary allergen labelling. These doses support the safety of the FAO/WHO recommended reference doses.

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“…To solve these problems, a method for analysing food allergens using high-performance liquid chromatograph-tandem quadrupole mass spectrometry (LC-MS/MS) has been reported in recent years ( Croote et al, 2019 ; Fallahbaghery et al, 2017 ; Henrottin et al, 2019 , 2023 ; Huang et al, 2020 ; Lexhaller et al, 2019 ; Li et al, 2022 ; Ma et al, 2020 ; Neils et al, 2022 ; Ramachandran et al, 2020 ; Schalk et al, 2018a , Schalk et al, 2018b ; Schalk et al, 2018a , 2018 ; Wang et al, 2021 ; Xiong et al, 2021 ). In this method, protein contained in foods is digested into peptides by a protease such as trypsin, and peptides having sequences specific to target raw materials are detected by the mass spectrometer.…”

Section: Introductionmentioning

confidence: 99%

Development of a simple and reliable LC-MS/MS method to simultaneously detect walnut and almond as specified in food allergen labelling regulations in processed foods

Torii

Seki

Arimoto

et al. 2023

Current Research in Food Science

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Optimization of a sample preparation workflow based on UHPLC-MS/MS method for multi-allergen detection in chocolate: An outcome of the ThRAll project

Cited by 16 publications

References 54 publications

Food allergen detection by mass spectrometry: From common to novel protein ingredients

Food allergen detection by mass spectrometry: From common to novel protein ingredients

Reactivity to allergenic food contaminants: A study on products on the market

Development of a simple and reliable LC-MS/MS method to simultaneously detect walnut and almond as specified in food allergen labelling regulations in processed foods

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