Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry

Gavage, Maxime; Vlierberghe, Kaatje Van; Poucke, Christof Van; Loose, Marc De; Gevaert, Kris; Dieu, Marc; Renard, Patricia; Arnould, Thierry; Gillard, Nathalie

doi:10.1016/j.chroma.2018.11.036

Cited by 24 publications

(9 citation statements)

References 41 publications

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“…The MRM approach has been successfully used for identification and quantification several allergens in extracts prepared from timothy grass pollen (94), cockroach (43,93), house dust mites (44), mouse urine (95), and to quantify milk, soy, peanut, fish, and egg allergens in several food products (96)(97)(98)(99)(100)(101) reviewed in (91,92). The broad applicability of MS-based MRM was further demonstrated by Mindaye et al in proof-of-concept studies (43,93), demonstrating the accurate quantification of German cockroach allergens in complex extracts.…”

Section: Potential Of Alternative Methods In Allergen Product Standardization Mass Spectrometry For Analysis Of Allergen Preparationsmentioning

confidence: 99%

The History, Present and Future of Allergen Standardization in the United States and Europe

et al. 2021

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The topic of standardization in relation to allergen products has been discussed by allergists, regulators, and manufacturers for a long time. In contrast to synthetic medicinal products, the natural origin of allergen products makes the necessary comparability difficult to achieve. This holds true for both aspects of standardization: Batch-to-batch consistency (or product-specific standardization) and comparability among products from different manufacturers (or cross-product comparability). In this review, we focus on how the United States and the European Union have tackled the topic of allergen product standardization in the past, covering the early joint standardization efforts in the 1970s and 1980s as well as the different paths taken by the two players thereafter until today. So far, these two paths have been based on rather classical immunological methods, including the corresponding benefits like simple feasability. New technologies such as mass spectrometry present an opportunity to redefine the field of allergen standardization in the future.

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Section: Potential Of Alternative Methods In Allergen Product Standardization Mass Spectrometry For Analysis Of Allergen Preparationsmentioning

confidence: 99%

The History, Present and Future of Allergen Standardization in the United States and Europe

et al. 2021

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“…Peptide selection was based on the 33 predicted trypsin cleavage sites in Gal d 2 matching the consensus (RK).[^P]. At least 12 of the resulting 34 peptides ( Table 1 ) have been used by other authors to detect Gal d 2 by mass spectrometry based analytical approaches [ 13 , 14 , 15 , 16 , 17 ]. We also avoided peptides containing methionine, proline, those with multiple cleavage sites due to the presence of paired positively charged residues (RR, KK, KR or RK), and those with fewer than seven or more than 20 amino acids.…”

Section: Methodsmentioning

confidence: 99%

Improved Sensitivity of Allergen Detection by Immunoaffinity LC-MS/MS Using Ovalbumin as a Case Study

Röder¹,

Wiacek

Lankamp³

et al. 2021

Foods

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Food allergies are caused by severe hypersensitivity to specific food allergens such as the egg protein ovalbumin. It is therefore important to test food products for the presence of allergens to protect allergic people from accidental ingestion. For egg detection, ELISA is the only reasonable commercially available test format, although the recognition of target allergens can be affected by food processing, which may lead to false negative results. Current mass spectrometry-based detection methods may overcome this issue, but these approaches are often less sensitive. Here we combined the advantages of antibody-based and MS-based methods by developing an immunoaffinity LC-MS/MS technique to detect the common egg allergen Gal d 2. We investigated the principal functionality of this method with incurred cookie material containing whole egg powder. We found that the new method matched easily the sensitivity of egg specific ELISA tests. Further western blot experiments indicated that this strategy may be unaffected by food processing, providing an important alternative strategy for the detection and quantification of allergens in food.

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“…The egg yolk has been rarely investigated so far, indeed only six studies were collected detecting specific egg yolk proteins, four of them developing a targeted approach (Planque et al,. 2016;Planque et al, 2017b;New et al, 2018;Planque et al, 2019), and two presenting only the identification of potential markers by HR-MS discovery analysis (Lee & Kim, 2010;Gavage et al, 2019). Luckily, most of them already tested a wide diversity of food matrices, with different complexity degree, such as cookie, bread, chocolate, salad dressing, spices, ham (see Table S2 for further details), also taking into consideration the ingredient inclusion before food processing.…”

Section: Proteins and Peptide Markers Reported For Cow's Milk And Hen's Eggmentioning

confidence: 99%

“…Luckily, most of them already tested a wide diversity of food matrices, with different complexity degree, such as cookie, bread, chocolate, salad dressing, spices, ham (see Table S2 for further details), also taking into consideration the ingredient inclusion before food processing. Noteworthy, Gavage et al, 2019 proposed a systematic investigation of potential egg markers (selected for both egg white and egg yolk), in raw and processed eggbased commodities, promoting the use of a dual enzyme digestion protocol, which benefits from the use of the lysyl endopeptidase in addition to trypsin to provide the same site-specific cleavage with higher proteolytic yield. Focusing on the four targeted investigations (Planque et al, 2016;Planque et al, 2017b;New et al, 2018;Planque et al, 2019), we disclosed that none of the reported signature peptides traced directly the allergenic protein YGP42, which is the carboxy-terminal portion (284 AAs) cleaved from the primary translation product of vitellogenin-1.…”

Section: Proteins and Peptide Markers Reported For Cow's Milk And Hen's Eggmentioning

confidence: 99%

“…Indeed, the peptides YLL and ALL both belong to the amine terminal chain of vitellogenin-1, known as lipovitellin-1. Three additional peptides included in the allergenic protein YGP42 were proposed by Gavage et al, 2019, TVI, NVN, ATA, by mean of the dual enzyme digestion protocol, which could be considered for further assessment in the development of targeted investigations.…”

Section: Proteins and Peptide Markers Reported For Cow's Milk And Hen's Eggmentioning

confidence: 99%

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

Pilolli

Nitride

Gillard

et al. 2020

Food Research International

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Peptide marker identification is one of the most important steps in the development of a mass spectrometry (MS) based method for allergen detection, since the robustness and sensitivity of the overall analytical method will strictly depend on the reliability of the proteotypic peptides tracing for each allergen. The European legislation in place issues the mandatory labelling of fourteen allergenic ingredients whenever used in different food formulations. Among these, six allergenic ingredients, namely milk, egg, peanut, soybean, hazelnut and almond, can be prioritized in light of their higher occurrence in food recalls for undeclared presence with serious risk decision.In this work, we described the results of a comprehensive evaluation of the current literature on MS-based allergen detection aiming at collecting all available information about proteins and peptide markers validated in independent studies for the six allergenic ingredients of interest.The main features of the targeted proteins were commented reviewing all details available about known isoforms and sequence homology particularly in plant-derived allergens. Several critical aspects affecting peptide markers reliability were discussed and according to this evaluation a final short-list of candidate markers was compiled likely to be standardized and implemented in MS methods for allergen analysis.

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Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry

Cited by 24 publications

References 41 publications

The History, Present and Future of Allergen Standardization in the United States and Europe

The History, Present and Future of Allergen Standardization in the United States and Europe

Improved Sensitivity of Allergen Detection by Immunoaffinity LC-MS/MS Using Ovalbumin as a Case Study

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

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