Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach.
Allergen
Food processing
Hazelnut
High-resolution mass spectrometry
Peptide biomarker selection
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Mar 2020
30 Mar 2020
Historique:
received:
22
03
2019
revised:
19
07
2019
accepted:
07
10
2019
pubmed:
14
11
2019
medline:
27
3
2020
entrez:
14
11
2019
Statut:
ppublish
Résumé
The interest of using LC-MS/MS as a method for detection of allergens in food is growing. In such methods, peptides are used as biomarkers for the detection and quantification of the allergens. The selection of good biomarker peptides is of high importance to develop a specific, universal and sensitive method. Biomarkers should, for example, be robust to food processing. To evaluate robustness, test material incurred with hazelnut having undergone different food processing techniques was produced. Proteins of these materials were extracted, digested and further analyzed using HRMS. After peptide identification, selection was carried out using several criteria such as hazelnut specificity and amino acid composition. Further selection was done by comparing peptide MS intensities in the different food matrices. Only peptides showing processing robustness were retained. Eventually, eight peptides coming from three major hazelnut proteins were selected as the best biomarkers for hazelnut detection in processed foods.
Identifiants
pubmed: 31718834
pii: S0308-8146(19)31806-0
doi: 10.1016/j.foodchem.2019.125679
pii:
doi:
Substances chimiques
Allergens
0
Peptides
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125679Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.