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Food allergen analysis for processed food using a novel extraction method to eliminate harmful reagents for both ELISA and lateral-flow tests. Anal Bioanal Chem 2016; 408:5973-84. [PMID: 26973237 DOI: 10.1007/s00216-016-9438-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 02/15/2016] [Accepted: 02/18/2016] [Indexed: 10/22/2022]
Abstract
Enzyme-linked immunosorbent assay (ELISA) is commonly used to determine food allergens in food products. However, a significant number of ELISAs give an erroneous result, especially when applied to highly processed food. Accordingly, an improved ELISA, which utilizes an extraction solution comprising the surfactant sodium lauryl sulfate (SDS) and reductant 2-mercaptoethanol (2-ME), has been specially developed to analyze food allergens in highly processed food by enhancing analyte protein extraction. Recently, however, the use of 2-ME has become undesirable. In the present study, a new extraction solution containing a human- and eco-friendly reductant, which is convenient to use at the food manufacturing site, has been established. Among three chemicals with different reducing properties, sodium sulfite, tris(3-hydroxypropyl)phosphine, and mercaptoethylamine sodium sulfite was selected as a 2-ME substitute. The protein extraction ability of SDS/0.1 M sodium sulfite solution was comparable to that of SDS/2-ME solution. Next, the ELISA performance for egg, milk, wheat, peanut, and buckwheat was evaluated by using model-processed foods and commercially available food products. The data showed that the SDS/0.1 M sulfite ELISA significantly correlated with the SDS/2-ME ELISA for all food allergens examined (p < 0.01), thereby establishing the validity of the SDS/0.1 M sulfite ELISA performance. Furthermore, the new SDS/0.1 M sulfite solution was investigated for its applicability to the lateral-flow (LF) test. The result demonstrated the successful analysis of food allergens in processed food, showing consistency with the SDS/0.1 M sulfite ELISA results. Accordingly, a harmonized analysis system for processed food comprising a screening LF test and a quantitative ELISA with identical extraction solution has been established. The ELISA based on the SDS/0.1 M sulfite extraction solution has now been authorized as the revised official method for food allergen analysis in Japan.
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52
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Zeleňáková L, Židek R, Čanigová M, Žiarovská J, Zajác P, Maršálková L, Fikselová M, Golian J. Research And Practice: Quantification Of Raw And Heat-Treated Cow Milk in Sheep Milk, Cheese And Bryndza By ELISA Method. POTRAVINARSTVO 2016. [DOI: 10.5219/566] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to test the reliability of commercial ELISA tests (RC-bovino) within raw and heat treated cow milk detection in sheep milk and cheese in order to obtain a high-quality, reliable and economically beneficial method suitable for routine application in practice. These tests were subsequently used for quantification of cow milk in commercial "Bryndza". Raw sheep milk, cow milk and heat-treated cow milk (pasteurisation at 72 °C for 15 sec or at 85 °C for 3 sec) were mixed in precisely defined proportions (0 - 100% cow milk in sheep milk). The milk mixtures were sampled to detect adulteration and subsequently cheese was made. By ELISA tests was possible to determine these amounts of raw cow milk in sheep milk: 0.5% (0.2%), 5 % (4.81%), 50% (42.08%) and 75% (56.52%). The pasteurized samples in different combinations gave lower optical density responses than those prepared from raw milk (by approximately 60%). In context with the above mentioned, the relationship between the real and detected amount of cow milk (%) in different production stages (milk, cheese) using a regression analysis was examined. However, a lower reliability of the detection was indicated by R2 values, which ranged from 0.4058 (cheese) to 0.5175 (milk). In practice this means that although individual percentage (%) of cow milk in the sample can be detected, but in the unknown sample it can not be clearly confirm whether the cow milk was raw or heat-treated. In this context, the results can be inaccurate and may not correspond to the real situation. Within monitoring phase of this research, 9 samples of bryndza were analysed with the results of detected cow milk ranged from 11.56% to 14.3%. The obtained results confirm that the appropriate selection of ELISA tests can become an important factor in the setting of analytical capabilities for the detection of milk and cheese adulteration.
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53
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Walker MJ, Burns DT, Elliott CT, Gowland MH, Mills ENC. Is food allergen analysis flawed? Health and supply chain risks and a proposed framework to address urgent analytical needs. Analyst 2016; 141:24-35. [DOI: 10.1039/c5an01457c] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Food allergy is an increasing problem. If we fail to realise the promise of current risk assessment and risk management of food allergens through lack of ability to measure them reproducibly and with traceability to an international unit of measurement, the analytical community will have failed a significant societal challenge.
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Affiliation(s)
| | - D. T. Burns
- Institute for Global Food Security
- The Queen's University of Belfast
- Belfast
- UK
| | - C. T. Elliott
- Institute for Global Food Security
- The Queen's University of Belfast
- Belfast
- UK
| | | | - E. N. Clare Mills
- Institute of Inflammation and Repair
- Manchester Academic Health Sciences Centre
- Manchester Institute of Biotechnology
- University of Manchester
- Manchester M1 7DN
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54
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Sandwich Enzyme-Linked Immunosorbent Assay for Detecting Sesame Seed in Foods. BIOMED RESEARCH INTERNATIONAL 2015; 2015:853836. [PMID: 26783532 PMCID: PMC4689898 DOI: 10.1155/2015/853836] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Revised: 11/15/2015] [Accepted: 11/23/2015] [Indexed: 11/18/2022]
Abstract
Small amounts of sesame can trigger allergic reactions in sesame-allergic patients. Because sesame is a widely used food ingredient, analytical methods are needed to support quality control and food safety programs in the food industry. In this study, polyclonal antibodies against sesame seed proteins were raised, and an enzyme-linked immunosorbent assay (ELISA) was developed for the detection and quantification of sesame seed residue in food. A comparison was made between this ELISA and other assays, particularly focusing on recovery of sesame seed residue from different food matrices. The developed ELISA is sensitive with a lower limit of quantification of 0.5 ppm and shows essentially no cross-reactivity with other foods or food ingredients (92 tested). The ELISA has a good recovery for analyzing sesame-based tahini in peanut butter, outperforming one other test. In a baked bread matrix, the ELISA has a low recovery, while two other assays perform better. We conclude that a sensitive and specific ELISA can be constructed based on polyclonal antibodies, which is suitable for detection of small amounts of sesame seed relevant for highly allergic patients. Furthermore, we conclude that different food products may require different assays to ensure adequate quantification of sesame.
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55
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Downs ML, Simpson A, Custovic A, Semic-Jusufagic A, Bartra J, Fernandez-Rivas M, Taylor SL, Baumert JL, Mills ENC. Insoluble and soluble roasted walnut proteins retain antibody reactivity. Food Chem 2015; 194:1013-21. [PMID: 26471647 DOI: 10.1016/j.foodchem.2015.08.119] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 08/20/2015] [Accepted: 08/27/2015] [Indexed: 10/23/2022]
Abstract
Thermal processing techniques commonly used during food production have the potential to impact food allergens by inducing physical and/or chemical changes to the proteins. English walnuts (Juglans regia) are among the most commonly allergenic tree nuts, but little information is available regarding how walnut allergens respond to thermal processing. This study evaluated the effects of dry roasting (132 or 180°C for 5, 10, or 20min) on the solubility and immunoreactivity of walnut proteins. A dramatic decrease in walnut protein solubility was observed following dry roasting at 180°C for 20min. However, both the soluble and insoluble protein fractions from roasted walnuts maintained substantial amounts of IgG immunoreactivity (using anti-raw and anti-roasted walnut antisera), with similar patterns of reactivity observed for human IgE from walnut-allergic individuals. Thus, walnut proteins are relatively stable under certain thermal processing conditions, and IgE reactivity remains present even when insoluble aggregates are formed.
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Affiliation(s)
- Melanie L Downs
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, 1901 North 21st Street, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA; Institute of Inflammation and Repair, Manchester Academic Health Sciences Centre and Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester M1 7DN, UK.
| | - Angela Simpson
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, University of Manchester & Respiratory and Allergy Clinical Research Facility, Education and Research Centre, University Hospital of South Manchester NHS Foundation Trust, Wythenshawe Hospital, Southmoor Road, Manchester M23 9LT, UK
| | - Adnan Custovic
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, University of Manchester & Respiratory and Allergy Clinical Research Facility, Education and Research Centre, University Hospital of South Manchester NHS Foundation Trust, Wythenshawe Hospital, Southmoor Road, Manchester M23 9LT, UK
| | - Aida Semic-Jusufagic
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, University of Manchester & Respiratory and Allergy Clinical Research Facility, Education and Research Centre, University Hospital of South Manchester NHS Foundation Trust, Wythenshawe Hospital, Southmoor Road, Manchester M23 9LT, UK
| | - Joan Bartra
- Allergy Unit, Service of Pneumology and Respiratory Allergy, Hospital Clínic (ICT), Barcelona, Spain
| | | | - Steve L Taylor
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, 1901 North 21st Street, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, 1901 North 21st Street, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA
| | - E N Clare Mills
- Institute of Inflammation and Repair, Manchester Academic Health Sciences Centre and Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester M1 7DN, UK; Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, University of Manchester & Respiratory and Allergy Clinical Research Facility, Education and Research Centre, University Hospital of South Manchester NHS Foundation Trust, Wythenshawe Hospital, Southmoor Road, Manchester M23 9LT, UK
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56
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DunnGalvin A, Chan CH, Crevel R, Grimshaw K, Poms R, Schnadt S, Taylor SL, Turner P, Allen KJ, Austin M, Baka A, Baumert JL, Baumgartner S, Beyer K, Bucchini L, Fernández-Rivas M, Grinter K, Houben GF, Hourihane J, Kenna F, Kruizinga AG, Lack G, Madsen CB, Clare Mills EN, Papadopoulos NG, Alldrick A, Regent L, Sherlock R, Wal JM, Roberts G. Precautionary allergen labelling: perspectives from key stakeholder groups. Allergy 2015; 70:1039-51. [PMID: 25808296 DOI: 10.1111/all.12614] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/16/2015] [Indexed: 01/22/2023]
Abstract
Precautionary allergen labelling (PAL) was introduced by the food industry to help manage and communicate the possibility of reaction from the unintended presence of allergens in foods. However, in its current form, PAL is counterproductive for consumers with food allergies. This review aims to summarize the perspectives of all the key stakeholders (including clinicians, patients, food industry and regulators), with the aim of defining common health protection and risk minimization goals. The lack of agreed reference doses has resulted in inconsistent application of PAL by the food industry and in levels of contamination that prompt withdrawal action by enforcement officers. So there is a poor relationship between the presence or absence of PAL and actual reaction risk. This has led to a loss of trust in PAL, reducing the ability of consumers with food allergies to make informed choices. The result has been reduced avoidance, reduced quality of life and increased risk-taking by consumers who often ignore PAL. All contributing stakeholders agree that PAL must reflect actual risk. PAL should be transparent and consistent with rules underpinning decision-making process being communicated clearly to all stakeholders. The use of PAL should indicate the possible, unintended presence of an allergen in a consumed portion of a food product at or above any proposed action level. This will require combined work by all stakeholders to ensure everyone understands the approach and its limitations. Consumers with food allergy then need to be educated to undertake individualized risk assessments in relation to any PAL present.
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Affiliation(s)
- A. DunnGalvin
- Department of Paediatrics and Child Health; School of Applied Psychology; University College Cork; Cork Ireland
| | - C.-H. Chan
- Food Allergy Branch; Food Standards Agency; Bedford UK
| | - R. Crevel
- Safety and Environmental Assurance Centre; Unilever; Colworth Science Park Sharnbrook Bedford UK
| | - K. Grimshaw
- Clinical and Experimental Sciences Academic Unit; University of Southampton Faculty of Medicine; Southampton UK
| | | | - S. Schnadt
- German Allergy and Asthma Association (Deutscher Allergie- und Asthmabund (DAAB)); Mönchengladbach Germany
| | - S. L. Taylor
- Food Allergy Research & Resource Program; University of Nebraska; Lincoln NE USA
| | - P. Turner
- Section of Paediatrics (Allergy and Infectious Diseases); MRC and Asthma UK Centre in Allergic Mechanisms of Asthma; Imperial College London; London UK
| | - K. J. Allen
- Centre of Food and Allergy Research; Murdoch Children's Research Institute; Melbourne Vic. Australia
- Department of Paediatrics; Royal Children's Hospital; Melbourne Vic. Australia
| | - M. Austin
- Anaphylaxis Campaign; Farnborough UK
| | - A. Baka
- ILSI Europe; Brussels Belgium
| | - J. L. Baumert
- Food Allergy Research & Resource Program; University of Nebraska; Lincoln NE USA
| | - S. Baumgartner
- Center for Analytical Chemistry; University of Natural Resources and Life Sciences; Vienna Austria
| | - K. Beyer
- Department of Paediatric Pneumology & Immunology; Charité University Medical Centre; Berlin Germany
| | | | | | - K. Grinter
- Allergen Bureau & Nestle; Rhodes New South Wales Australia
| | | | - J. Hourihane
- Paediatrics and Child Health; University College Cork; Cork Ireland
| | - F. Kenna
- Anaphylaxis Ireland; Cork Ireland
| | | | - G. Lack
- Division of Asthma, Allergy and Lung Biology; King's College London; MRC and Asthma UK Centre in Allergic Mechanisms of Asthma; Guy's and St Thomas’ NHS Foundation Trust; London UK
| | - C. B. Madsen
- National Food Institute; Technical University of Denmark; Søborg Denmark
| | - E. N. Clare Mills
- Institute of Inflammation and Repair; Manchester Academic Health Science Centre; Manchester Institute of Biotechnology; The University of Manchester; Manchester UK
| | - N. G. Papadopoulos
- Centre for Pediatrics and Child Health; Institute of Human Development; University of Manchester; Manchester UK
- Allergy Department; 2nd Pediatric Clinic; University of Athens; Athens Greece
| | | | - L. Regent
- Anaphylaxis Campaign; Farnborough UK
| | - R. Sherlock
- Allergen Bureau & DTS Facta; Hobart Australia
| | | | - G. Roberts
- Clinical and Experimental Sciences Academic Unit; University of Southampton Faculty of Medicine; Southampton UK
- David Hide Asthma and Allergy Research Centre; St Mary's Hospital; Isle of Wight
- NIHR Respiratory Biomedical Research Unit; University Hospital Southampton NHS Foundation Trust
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57
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Montserrat M, Sanz D, Juan T, Herrero A, Sánchez L, Calvo M, Pérez MD. Detection of peanut (Arachis hypogaea) allergens in processed foods by immunoassay: Influence of selected target protein and ELISA format applied. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.049] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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58
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Alves RC, Pimentel FB, Nouws HPA, Correr W, González-García MB, Oliveira MBPP, Delerue-Matos C. Detection of the peanut allergen Ara h 6 in foodstuffs using a voltammetric biosensing approach. Anal Bioanal Chem 2015; 407:7157-63. [PMID: 26164307 DOI: 10.1007/s00216-015-8879-8] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2015] [Revised: 05/27/2015] [Accepted: 06/24/2015] [Indexed: 12/13/2022]
Abstract
A voltammetric biosensor for Ara h 6 (a peanut allergen) detection in food samples was developed. Gold nanoparticle-modified screen-printed carbon electrodes were used to develop a sandwich-type immunoassay using two-monoclonal antibodies. The antibody-antigen interaction was detected through the electrochemical detection of enzymatically deposited silver. The immunosensor presented a linear range between 1 and 100 ng/ml, as well as high precision (inter-day RSD ≤9.8%) and accuracy (recoveries ≥96.7%). The detection and quantification limits were 0.27 and 0.88 ng/ml, respectively. It was possible to detect small levels of Ara h 6 in complex food matrices.
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Affiliation(s)
- Rita C Alves
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4200-072, Porto, Portugal
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59
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Khuda SE, Jackson LS, Fu TJ, Williams KM. Effects of processing on the recovery of food allergens from a model dark chocolate matrix. Food Chem 2015; 168:580-7. [DOI: 10.1016/j.foodchem.2014.07.084] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 06/11/2014] [Accepted: 07/15/2014] [Indexed: 10/25/2022]
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60
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Application of mouse monoclonal antibody (mAb) 4C10-based enzyme-linked immunosorbent assay (ELISA) for amandin detection in almond (Prunus dulcis L.) genotypes and hybrids. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.042] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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61
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Alves RC, Pimentel FB, Nouws HPA, Marques RCB, González-García MB, Oliveira MBPP, Delerue-Matos C. Detection of Ara h 1 (a major peanut allergen) in food using an electrochemical gold nanoparticle-coated screen-printed immunosensor. Biosens Bioelectron 2014; 64:19-24. [PMID: 25173734 DOI: 10.1016/j.bios.2014.08.026] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2014] [Revised: 07/31/2014] [Accepted: 08/11/2014] [Indexed: 12/17/2022]
Abstract
A gold nanoparticle-coated screen-printed carbon electrode was used as the transducer in the development of an electrochemical immunosensor for Ara h 1 (a major peanut allergen) detection in food samples. Gold nanoparticles (average diameter = 32 nm) were electrochemically generated on the surface of screen-printed carbon electrodes. Two monoclonal antibodies were used in a sandwich-type immunoassay and the antibody-antigen interaction was electrochemically detected through stripping analysis of enzymatically (using alkaline phosphatase) deposited silver. The total time of the optimized immunoassay was 3h 50 min. The developed immunosensor allowed the quantification of Ara h 1 between 12.6 and 2000 ng/ml, with a limit of detection of 3.8 ng/ml, and provided precise (RSD <8.7%) and accurate (recovery >96.6%) results. The immunosensor was successfully applied to the analysis of complex food matrices (cookies and chocolate), being able to detect Ara h 1 in samples containing 0.1% of peanut.
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Affiliation(s)
- Rita C Alves
- REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal; REQUIMTE/Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Filipa B Pimentel
- REQUIMTE/Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Henri P A Nouws
- REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
| | - Raquel C B Marques
- REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
| | - María Begoña González-García
- REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal.
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62
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Johnson PE, Rigby NM, Dainty JR, Mackie AR, Immer UU, Rogers A, Titchener P, Shoji M, Ryan A, Mata L, Brown H, Holzhauser T, Dumont V, Wykes JA, Walker M, Griffin J, White J, Taylor G, Popping B, Crevel R, Miguel S, Lutter P, Gaskin F, Koerner TB, Clarke D, Sherlock R, Flanagan A, Chan CH, Mills EC. A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food. Food Chem 2014; 148:30-6. [DOI: 10.1016/j.foodchem.2013.09.115] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2013] [Revised: 09/17/2013] [Accepted: 09/21/2013] [Indexed: 10/26/2022]
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63
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Johnson PE, Marsh JT, Mills ENC. Mass Spectrometry-based Quantification of Proteins and Peptides in Food. QUANTITATIVE PROTEOMICS 2014. [DOI: 10.1039/9781782626985-00329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The application of quantitative proteomics to food analysis is in its infancy. This is partly due to the diverse range of plant and animal species consumed as foods, many of which are not sequenced, making annotation of food proteomes difficult. In addition food processing procedures and interactions with other food components, such as lipids and starch, introduce a diverse range of chemical and conformational changes to proteins, many of which are poorly defined. Mass spectrometry-based molecular profiling has great potential as quality assurance tool for food authenticity and traceability, safety and quality. A driver for the application of quantitative protein mass spectrometry-based methods to food has been the need to develop confirmatory methods for allergen analysis in support of food allergen labelling regulations. In addition to providing rigorous quantitative methodology for complex biomacromolecules, protein mass spectrometry is also allowing us, for the first time, to discover how processing procedures modify the foods we eat at a molecular level. Such knowledge is essential if we are to understand how food processing can be used to optimise the beneficial health effects of foods.
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Affiliation(s)
- Phil E. Johnson
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester UK
| | - Justin T. Marsh
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester UK
| | - E. N. Clare Mills
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester UK
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64
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Fu TJ, Maks N. Impact of thermal processing on ELISA detection of peanut allergens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5649-5658. [PMID: 23473340 DOI: 10.1021/jf304920h] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
This study examined the effect of heat treatment on the solubility of peanut proteins and compared the performances of two commercial ELISA kits (Veratox Quantitative Peanut Allergen Test and BioKits Peanut Assay Kit) for quantitation of peanut residues as affected by different heat treatments (moist and dry heat) and detection targets (mixture of proteins vs specific protein). Both laboratory-prepared and commercial peanut flour preparations were used for the evaluation. The two ELISA kits tended to underestimate the levels of protein in samples that were subjected to elevated heat, respectively, by more than 60- or 400-fold lower for the autoclaved samples and by as much as 70- or 2000-fold lower for the dark-roast commercial flour samples. The BioKits test, which employs antibodies specific to a heat labile protein (Ara h 1), in general exhibited a greater degree of underestimation. These results suggest that commercial ELISA kits may not be able to accurately determine the amount of proteins present in thermally processed foods due to changes in the solubility and immunoreactivity of the target proteins. Users need to be aware of such limitations before applying ELISA kits for evaluation of food allergen control programs.
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Affiliation(s)
- Tong-Jen Fu
- Division of Food Processing Science and Technology, Institute for Food Safety and Health, U.S. Food and Drug Administration , 6502 South Archer Road, Bedford Park, Illinois 60501, United States
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65
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López-Calleja IM, de la Cruz S, Pegels N, González I, García T, Martín R. Development of a real time PCR assay for detection of allergenic trace amounts of peanut (Arachis hypogaea) in processed foods. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.09.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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66
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Cucu T, De Meulenaer B, Devreese B. MALDI-based identification of stable hazelnut protein derived tryptic marker peptides. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:1821-31. [DOI: 10.1080/19440049.2012.719639] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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67
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Bignardi C, Mattarozzi M, Penna A, Sidoli S, Elviri L, Careri M, Mangia A. A Rapid Size-Exclusion Solid-Phase Extraction Step for Enhanced Sensitivity in Multi-Allergen Determination in Dark Chocolate and Biscuits by Liquid Chromatography–Tandem Mass Spectrometry. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9521-4] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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68
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Kotoura S, Murakami-Yamaguchi Y, Kizu K, Nakamura M, Fuchu H, Miake K, Sugiyama M, Narita H. Establishment of a sandwich ELISA for the determination of beef content in processed foods by using monoclonal antibodies to myoglobin. FOOD AGR IMMUNOL 2012. [DOI: 10.1080/09540105.2011.624176] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
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69
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Calvano CD, De Ceglie C, Monopoli A, Zambonin CG. Detection of sheep and goat milk adulterations by direct MALDI-TOF MS analysis of milk tryptic digests. JOURNAL OF MASS SPECTROMETRY : JMS 2012; 47:1141-1149. [PMID: 22972782 DOI: 10.1002/jms.2995] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
In dairy field, one of the most common frauds is the adulteration of higher value types of milk (sheep's and goat's) with milk of lower value (cow's milk). This illegal practice has an economic advantage for milk producers and poses a threat for consumers' health because of the presence of hidden allergens as, for example, cow milk proteins, in particular, α(s1)-casein and β-lactoglobulin. The urgent need of sensitive techniques to detect this kind of fraud brought to the development of chromatographic, immunoenzymatic, electrophoretic and mass spectrometric assays. In the current work, we present a fast, reproducible and sensitive method based on the direct matrix-assisted laser desorption/ionization-time-of-flight (MALDI-TOF) MS analysis of milk tryptic digests for the detection of milk adulteration by evaluating specie-specific markers in the peptide profiles. Several pure raw and commercial milk samples and binary mixtures containing cows' and goats', cows' and sheep's and goats' and sheep's milk (concentrations of each milk varied from 0% to 100%) were prepared, and tryptic digests were analyzed by MALDI-TOF MS. The use of the new MALDI matrix α-cyano-4-chlorocinnamic acid allowed to detect cow and goat milk peptide markers up to 5% level of adulteration. Finally, from preliminary data, it seems that the strategy could be successfully applied also to detect similar adulterations in cheese samples.
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Affiliation(s)
- Cosima Damiana Calvano
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, via Orabona 4, 70126, Bari, Italy.
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Khuda S, Slate A, Pereira M, Al-Taher F, Jackson L, Diaz-Amigo C, Bigley EC, Whitaker T, Williams KM. Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: sugar cookies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4195-4203. [PMID: 22486175 DOI: 10.1021/jf3001839] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Among the major food allergies, peanut, egg, and milk are the most common. The immunochemical detection of food allergens depends on various factors, such as the food matrix and processing method, which can affect allergen conformation and extractability. This study aimed to (1) develop matrix-specific incurred reference materials for allergen testing, (2) determine whether multiple allergens in the same model food can be simultaneously detected, and (3) establish the effect of processing on reference material stability and allergen detection. Defatted peanut flour, whole egg powder, and spray-dried milk were added to cookie dough at seven incurred levels before baking. Allergens were measured using five commercial enzyme-linked immunosorbent assay (ELISA) kits. All kits showed decreased recovery of all allergens after baking. Analytical coefficients of variation for most kits increased with baking time, but decreased with incurred allergen level. Thus, food processing negatively affects the recovery and variability of peanut, egg, and milk detection in a sugar cookie matrix when using immunochemical methods.
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Affiliation(s)
- Sefat Khuda
- U.S. Food and Drug Administration, Laurel, Maryland 20708, USA
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71
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Khuda S, Slate A, Pereira M, Al-Taher F, Jackson L, Diaz-Amigo C, Bigley EC, Whitaker T, Williams K. Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: dark chocolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4204-4211. [PMID: 22486152 DOI: 10.1021/jf3001845] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Immunodetection of allergens in dark chocolate is complicated by interference from the chocolate components. The objectives of this study were to establish reference materials for detecting multiple allergens in dark chocolate and to determine the accuracy and precision of allergen detection by enzyme-linked immunosorbent assay (ELISA) before and after chocolate processing. Defatted peanut flour, whole egg powder, and spray-dried milk were added to melted chocolate at seven incurred levels and tempered for 4 h. Allergen concentrations were measured using commercial ELISA kits. Tempering decreased the detection of casein and β-lactoglobulin (BLG), but had no significant effect on the detection of peanut and egg. Total coefficients of variation were higher in tempered than untempered chocolate for casein and BLG, but total and analytical CVs were comparable for peanut and egg. These findings indicate that processing has a greater effect on recovery and variability of casein and BLG than peanut and egg detection in a dark chocolate matrix.
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Affiliation(s)
- Sefat Khuda
- U.S. Food and Drug Administration, Laurel, Maryland 20708, USA
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72
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Protein-imprinted materials: rational design, application and challenges. Anal Bioanal Chem 2012; 403:2173-83. [PMID: 22367246 DOI: 10.1007/s00216-012-5840-y] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 02/01/2012] [Accepted: 02/03/2012] [Indexed: 02/07/2023]
Abstract
Protein imprinting is a promising tool for generating artificial biomimetic receptors with antibody-like specific recognition sites. Recently, protein-imprinted materials, as potential antibody substitutes, have attracted much attention in many fields, for example chemical sensors, chromatographic stationary phases, and artificial enzymes, owing to their long-term storage stability, potential re-usability, resistance to harsh environment, and low cost. In this critical review, we focus our discussion on the rational preparation of protein-imprinted materials in terms of choice of template, functional monomer, crosslinker, and polymerization format. In addition, several highlighted applications of protein-imprinted materials are emphasized, not only in well-known fields but also in some unique fields, for example proteomics and tissue engineering. Finally, we propose challenges arising from the intrinsic properties of protein imprinting, for example obtaining the template, heterogeneous binding, and extrinsic competition, for example immobilized aptamers.
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73
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Cucu T, De Meulenaer B, Devreese B. MALDI based identification of soybean protein markers--possible analytical targets for allergen detection in processed foods. Peptides 2012; 33:187-96. [PMID: 22212959 DOI: 10.1016/j.peptides.2011.12.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/14/2011] [Revised: 12/14/2011] [Accepted: 12/14/2011] [Indexed: 10/14/2022]
Abstract
Soybean (Glycine max) is extensively used all over the world due to its nutritional qualities. However, soybean is included in the "big eight" list of food allergens. According to the EU directive 2007/68/EC, food products containing soybeans have to be labeled in order to protect the allergic consumers. Nevertheless, soybeans can still inadvertently be present in food products. The development of analytical methods for the detection of traces of allergens is important for the protection of allergic consumers. Mass spectrometry of marker proteolytical fragments of protein allergens is growingly recognized as a detection method in food control. However, quantification of soybean at the peptide level is hindered due to limited information regarding specific stable markers derived after proteolytic digestion. The aim of this study was to use MALDI-TOF/MS and MS/MS as a fast screening tool for the identification of stable soybean derived tryptic markers which were still identifiable even if the proteins were subjected to various changes at the molecular level through a number of reactions typically occurring during food processing (denaturation, the Maillard reaction and oxidation). The peptides (401)Val-Arg(410) from the G1 glycinin (Gly m 6) and the (518)Gln-Arg(528) from the α' chain of the β-conglycinin (Gly m 5) proved to be the most stable. These peptides hold potential to be used as targets for the development of new analytical methods for the detection of soybean protein traces in processed foods.
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Affiliation(s)
- Tatiana Cucu
- Department of Food Safety and Food Quality, Research group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
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74
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Gaskin FE, Taylor SL. Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Cashew Nut in Foods. J Food Sci 2011; 76:T218-26. [DOI: 10.1111/j.1750-3841.2011.02407.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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75
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D’Andrea M, Coïsson JD, Locatelli M, Garino C, Cereti E, Arlorio M. Validating allergen coding genes (Cor a 1, Cor a 8, Cor a 14) as target sequences for hazelnut detection via Real-Time PCR. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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76
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Ward R, Crevel R, Bell I, Khandke N, Ramsay C, Paine S. A vision for allergen management best practice in the food industry. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2010.09.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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77
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Zeleňáková L, Židek R, Čanigová M, Paulov J, Gallisová T. EVALUATION OF ELISA METHOD TO DETECTION OF COW β-LACTOGLOBULIN IN SHEEP MILK AND SHEEP MILK PRODUCTS. POTRAVINARSTVO 2010. [DOI: 10.5219/78] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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78
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Dumont V, Kerbach S, Poms R, Johnson P, Mills C, Popping B, Tömösközi S, Delahaut P. Development of milk and egg incurred reference materials for the validation of food allergen detection methods. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2010. [DOI: 10.1111/j.1757-837x.2010.00081.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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79
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Richter M, Haas-Lauterbach S, Schmitt K. Rapid lateral flow tests in a Hazard Analysis of Critical Control Points-based approach for allergen monitoring. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2010. [DOI: 10.1111/j.1757-837x.2010.00079.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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80
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Mattiasson B, Teeparuksapun K, Hedström M. Immunochemical binding assays for detection and quantification of trace impurities in biotechnological production. Trends Biotechnol 2009; 28:20-7. [PMID: 19896744 DOI: 10.1016/j.tibtech.2009.10.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2009] [Revised: 09/15/2009] [Accepted: 10/08/2009] [Indexed: 11/29/2022]
Abstract
New, highly sensitive, biosensor concepts make it possible to assay biomacromolecules at concentrations that previously were far below the limit of detection. The previous generation of assays used in quality control situations during biotechnological production was designed primarily for monitoring target molecules, which typically appeared in high concentrations. Hence, novel analytical techniques with high sensitivity should become increasingly important in meeting the demands from regulatory agencies with regard to declaring levels of impurities in biopharmaceuticals. Such techniques also open up opportunities for a range of other challenging measurements, for example, in the area of biohazards. This review describes the development of immuno-based biosensors and exemplifies these by presenting analyses of common impurities in biopharmaceutical production.
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Affiliation(s)
- Bo Mattiasson
- Department of Biotechnology, Lund University, P.O. Box 124, SE-22100 Lund, Sweden
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