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Lu Y, Yang S, Fu TJ. Quantitation of milk proteins in thermally treated milk samples and commercial food products by ELISA test kits. Food Chem 2024; 455:139736. [PMID: 38823126 DOI: 10.1016/j.foodchem.2024.139736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 05/07/2024] [Accepted: 05/17/2024] [Indexed: 06/03/2024]
Abstract
This study evaluated four ELISA kits for quantitation of milk proteins in thermally treated milk samples and food products. How reference materials may be used for comparison of kit performance was examined. Protein contents determined by Veratox Total Milk generally reflected those determined by the 660 nm total protein assay. BioKits BLG Kit was less affected by thermal treatment but resulted in overestimation of protein contents in samples that were boiled, autoclaved or dry-heated at ≤149 °C, while ELISA Systems Casein (ES Casein) and Beta-Lactoglobulin (ES BLG) assays underestimated protein levels in these samples. The four kits gave similar results for ice cream. Veratox registered higher concentrations in all products tested but its sensitivity was greatly lowered in retorted products. ES Casein underperformed Veratox for baked and retorted products. BioKits BLG maintained a better sensitivity towards fried, baked and retorted products while ES BLG exhibited reduced sensitivity for these products.
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Affiliation(s)
- Yingshuang Lu
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA.
| | - Shuopeng Yang
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA.
| | - Tong-Jen Fu
- U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA.
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Schuster C, Huen J, Weiss T, Scherf KA. Rapid analysis of wheat gluten composition using a triple ELISA. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6893-6901. [PMID: 38591632 DOI: 10.1002/jsfa.13521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 03/20/2024] [Accepted: 04/09/2024] [Indexed: 04/10/2024]
Abstract
BACKGROUND Gluten composition is an important quality parameter of wheat flour. Reversed-phase high-performance liquid chromatography (RP-HPLC) is a state-of-the-art method for its analysis. As this is a very labour-intensive and time-consuming procedure, alternative faster methods are desirable. Enzyme-linked immunosorbent assay (ELISA) is a high-throughput method often used for the analysis of gluten traces in gluten-free products. In this proof-of-principle study, we introduce an experimental triple ELISA for the relative quantitation of gliadins, high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) of one wheat flour extract. RESULTS The results of 80 common wheat flour samples obtained from the triple ELISA and RP-HPLC were correlated. The results for gliadins (r = 0.69) and HMW-GS (r = 0.81) showed a medium and high correlation, respectively. Only a very weak correlation of ELISA and RP-HPLC results was observed for LMW-GS (r = 0.49). Results for glutenins (r = 0.69) and gluten (r = 0.72) had a medium correlation. The gliadin/glutenin ratio (r = 0.47) and LMW-GS/HMW-GS ratio (r = 0.40) showed a weak or no correlation. The gliadin, LMW-GS and gluten contents were lower and the HMW-GS content was higher in the ELISA measurement compared to RP-HPLC. CONCLUSION The quantitation of gliadins and HMW-GS by the experimental triple ELISA showed comparable results to RP-HPLC, whereas no strong correlation between the results from the two methods was found for LMW-GS. Overall, the experimental triple ELISA is suitable for relative gluten quantitation, especially for the analysis of large sample sets. Further work will focus on improving the experimental procedure of the ELISA. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Clemens Schuster
- TUM School of Life Sciences, Technical University of Munich, Freising, Germany
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | | | | | - Katharina Anne Scherf
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- TUM School of Life Sciences, Professorship of Food Biopolymer Systems, Technical University of Munich, Freising, Germany
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Civera A, Esteban C, Mata L, Sánchez L, Galan-Malo P, Pérez MD. Sensitive ELISA and lateral flow immunoassay for the detection of walnut traces in processed food and working surfaces. Food Chem 2024; 441:138296. [PMID: 38194791 DOI: 10.1016/j.foodchem.2023.138296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/05/2023] [Accepted: 12/26/2023] [Indexed: 01/11/2024]
Abstract
Walnut represents one of the most allergenic nuts that can be found as a hidden allergen. In this study, sandwich ELISA and lateral flow immunoassay (LFIA), based on the determination of Jug r 1, were developed to detect walnut. Cross-reactivity was only found with Pecan nut among a panel of 88 food ingredients tested. ELISA and LFIA could detect 0.25 and 0.5 µg/g of walnut protein in complex food matrices spiked with walnut extract, respectively. Furthermore, walnut was detected in blended (chocolate) and incurred foods (ice cream and bread) added with ground walnut at levels of 0.5 and 1.5 µg protein/g by ELISA and LFIA, respectively. LFIA could also detect 0.1 μg of walnut protein in working surfaces. ELISA displayed acceptable precision and high recovery (71-97 %) and both tests were robust. This study shows that developed ELISA and LFIA are reliable tools to be applied in allergen control programs.
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Affiliation(s)
- Alba Civera
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Clara Esteban
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Luis Mata
- ZEULAB S.L., Polígono PLAZA, Bari, 25 Duplicado, 50197 Zaragoza, Spain
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | | | - María D Pérez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain.
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Zhao J, Liu Y, Xu L, Sun L, Chen G, Wang H, Zhang Z, Lin H, Li Z. Influence of linoleic acid on the immunodetection of shrimp (Litopenaeus vannamei) tropomyosin and the mechanism investigation via multi-spectroscopic and molecular modeling techniques. Food Chem 2024; 434:137339. [PMID: 37699311 DOI: 10.1016/j.foodchem.2023.137339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 06/25/2023] [Accepted: 08/28/2023] [Indexed: 09/14/2023]
Abstract
The effect of linoleic acid (LA) on the IgG/IgE recognition, in vitro digestibility and immunodetection of shrimp tropomyosin (TM) was investigated. Subsequently, the simultaneous binding of LA-TM was explored using multi-spectroscopic and molecular modeling techniques. Our findings reveled that the addition of LA significantly reduced TM's IgG/IgE immunoreactivity, digestibility, and immunodetection. Further analysis using multi-spectroscopic and molecular modeling techniques indicated that while TM's secondary structure remained largely unchanged, its 3-D structure showed significant alterations such as increased particle size and hydrophobic surface area, and a higher number of buried hydrophobic residues exposed due to the binding of LA to TM. These structural changes rendered it difficult for target antibodies and digestive enzymes to interact with related epitopes and cleavage sites buried inside the molecule. The results obtained in this study provide valuable insights into the molecular mechanism of poor immunodetection caused by food matrix interference.
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Affiliation(s)
- Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, No. 87 Dingjiaqiao Rd., Nanjing, Jiangsu Province, 210009, China
| | - Yuhai Liu
- Dawning International Information Industry Co., Ltd., No.169, Songling Road, Qingdao City, Shandong Province, 266101, PR China
| | - Lili Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, No.202 Gongye North Road, Jinan 250100, China
| | - Lirui Sun
- School of Public Health, Qingdao University, Ning Xia Road 308, Qingdao 266071, China
| | - Guanzhi Chen
- Department of Dermatology, The Affiliated Hospital of Qingdao University, No.16, Jiangsu Road, Qingdao City, Shandong Province 266003, China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China.
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5
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Li R, Zhang Y, Zhao J, Wang Y, Wang H, Zhang Z, Lin H, Li Z. Quantum-dot-based sandwich lateral flow immunoassay for the rapid detection of shrimp major allergen tropomyosin. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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6
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Biomolecular Profiling by MALDI-TOF Mass Spectrometry in Food and Beverage Analyses. Int J Mol Sci 2022; 23:ijms232113631. [DOI: 10.3390/ijms232113631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/20/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022] Open
Abstract
Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has frequently been applied to the analysis of biomolecules. Its strength resides not only in compound identification but particularly in acquiring molecular profiles providing a high discriminating power. The main advantages include its speed, simplicity, versatility, minimum sample preparation needs, and a relatively high tolerance to salts. Other benefits are represented by the possibility of automation, high throughput, sensitivity, accuracy, and good reproducibility, allowing quantitative studies. This review deals with the prominent use of MALDI-TOF MS profiling in food and beverage analysis ranging from the simple detection of sample constituents to quantifications of marker compounds, quality control, and assessment of product authenticity. This review summarizes relevant discoveries that have been obtained with milk and milk products, edible oils, wine, beer, flour, meat, honey, and other alimentary products. Marker molecules are specified: proteins and peptides for milk, cheeses, flour, meat, wine and beer; triacylglycerols and phospholipids for oils; and low-molecular-weight metabolites for wine, beer and chocolate. Special attention is paid to sample preparation techniques and the combination of spectral profiling and statistical evaluation methods, which is powerful for the differentiation of samples and the sensitive detection of frauds and adulterations.
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7
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Panda R. Validated multiplex-competitive ELISA using gluten-incurred yogurt calibrant for the quantitation of wheat gluten in fermented dairy products. Anal Bioanal Chem 2022; 414:8047-8062. [PMID: 36117194 DOI: 10.1007/s00216-022-04338-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 11/01/2022]
Abstract
Currently, there are no available methods for accurate quantitation of gluten in fermented or hydrolyzed foods. In this study, gluten-incurred yogurt was used as a calibrant with a multiplex-competitive ELISA to quantitate gluten in fermented dairy products such as yogurt, kefir, and buttermilk, followed by a single-laboratory validation of the method. Four-parameter logistic calibration curves using five gluten-specific antibodies (R5, G12, 2D4, MIoBS, and Skerrit) were constructed, and averaging of the antibody responses was used as a strategy to get a single quantitative value. The lower limits of detection (LLOD) and quantitation (LLOQ) of the method were 1.9 and 5.5 µg/mL (ppm), respectively. Analysis of wheat gluten-incurred fermented dairy products (5, 8, 20, 100, and 500 µg/mL) prepared with multiple starter cultures and fermented for 24 or 48 h resulted in average gluten recoveries of 69-165%, 57-167%, and 54-148% for yogurt, kefir, and buttermilk, respectively. Only a few samples exceeded 150% recovery. The average coefficient of variation (CV) ranged from 10 to 34%, with the majority of the samples having a CV of < 30%. Experimental variations such as long-term refrigerated storage, spiking gluten after initial fermentation, using higher than recommended starter culture concentrations, or using wheat flour for contamination resulted in acceptable gluten recovery (50-150%) for the majority of the samples. Comparison of the performance of this method with a commercial competitive ELISA showed that the method has greater quantitative accuracy. This newly developed and validated method appears sufficiently sensitive and accurate to quantitate the amount of wheat gluten before fermentation, in select fermented dairy products.
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Affiliation(s)
- Rakhi Panda
- Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition (CFSAN), FDA, HFS-716, 5001 Campus Drive, College Park, MD, 20740, USA.
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8
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Liu Q, Lin S, Sun N. How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Luminescent Aptamer-Based Bioassays for Sensitive Detection of Food Allergens. BIOSENSORS 2022; 12:bios12080644. [PMID: 36005040 PMCID: PMC9405952 DOI: 10.3390/bios12080644] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 02/06/2023]
Abstract
The presence of hidden allergens in food products, often due to unintended contamination along the food supply chain (production, transformation, processing, and transport), has raised the urgent need for rapid and reliable analytical methods for detecting trace levels of such species in food products. Indeed, food allergens represent a high-risk factor for allergic subjects due to potentially life-threatening adverse reactions. Portable biosensors based on immunoassays have already been developed as rapid, sensitive, selective, and low-cost analytical platforms that can replace analyses with traditional bench-top instrumentation. Recently, aptamers have attracted great interest as alternative biorecognition molecules for bioassays, since they can bind a variety of targets with high specificity and selectivity, and they enable the development of assays exploiting a variety of transduction and detection technologies. In particular, aptasensors based on luminescence detection have been proposed, taking advantage of the development of ultrasensitive tracers and enhancers. This review aims to summarize and discuss recent efforts in the field of food allergen analysis using aptamer-based bioassays with luminescence detection.
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10
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Zhao J, Li Y, Li R, Timira V, Dasanayaka BP, Zhang Z, Zhang J, Lin H, Li Z. Evaluation of poly- and monoclonal antibody-based sandwich enzyme-linked immunosorbent assay (ELISA) for their performance to detect crustacean residues in processed foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108983] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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11
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Zhao J, Khan MU, Chen J, Li S, Dasanayaka BP, Timira V, Li Y, Zhang J, Lin H, Li Z. A sensitive sandwich enzyme‐linked immunosorbent assay (sELISA) targeted multiple wheat protein fractions for the detection of several cereal grains in processed foods. J Food Sci 2022; 87:1514-1526. [DOI: 10.1111/1750-3841.16119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 02/19/2022] [Accepted: 02/21/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Jinlong Zhao
- College of Food Science and Engineering Ocean University of China Qingdao P. R. China
| | - Mati Ullah Khan
- College of Food Science and Engineering Ocean University of China Qingdao P. R. China
| | - Jin Chen
- College of Food Science and Engineering Ocean University of China Qingdao P. R. China
| | - Siyue Li
- College of Food Science and Engineering Ocean University of China Qingdao P. R. China
| | | | - Vaileth Timira
- College of Food Science and Engineering Ocean University of China Qingdao P. R. China
| | - Yonghong Li
- College of Food Science and Engineering Ocean University of China Qingdao P. R. China
- HOB Biotech Group Corp., Ltd Suzhou City P. R. China
| | - Jiukai Zhang
- Agro‐Product Safety Research Center Chinese Academy of Inspection and Quarantine Beijing P. R. China
| | - Hong Lin
- College of Food Science and Engineering Ocean University of China Qingdao P. R. China
| | - Zhenxing Li
- College of Food Science and Engineering Ocean University of China Qingdao P. R. China
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12
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Segura-Gil I, Galan-Malo P, Mata L, Tobajas AP, Civera A, Sánchez L, Pérez MD. A novel ELISA test to detect soy in highly processed foods. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Civera A, Galan-Malo P, Segura-Gil I, Mata L, Tobajas AP, Sánchez L, Pérez MD. Development of sandwich ELISA and lateral flow immunoassay to detect almond in processed food. Food Chem 2022; 371:131338. [PMID: 34808766 DOI: 10.1016/j.foodchem.2021.131338] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 09/09/2021] [Accepted: 10/01/2021] [Indexed: 11/30/2022]
Abstract
Almond (Prunus dulcis) represents a potential allergenic hazard that should be included in Allergen Control Plans. In this study, sandwich ELISA and lateral flow immunoassay (LFIA), using amandin (Pru du 6) as the target protein, were developed to detect almond in processed food and validated according to international guides. ELISA could detect 2 ng/mL and LFIA 30 ng/mL of pure amandin. No cross-reactivity was found on a panel of 50 food commodities with the exception of Pecan nut, Brazil nut and chestnut for which the cross-reactivity was lower than 0.02%. Furthermore, ELISA and LFIA were able to detect 0.12 and 0.70 ppm of almond protein in foods spiked with almond extract whereas 0.20 and 2.0 ppm could be detected in baked cookies incurred with almond, respectively. Both techniques could be applied for food manufacturers and control agencies for monitoring the presence of almond traces in food and working surfaces.
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Affiliation(s)
- Alba Civera
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | | | - Isabel Segura-Gil
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain; ZEULAB S.L., Polígono PLAZA, Bari, 25 Duplicado, 50197 Zaragoza, Spain
| | - Luis Mata
- ZEULAB S.L., Polígono PLAZA, Bari, 25 Duplicado, 50197 Zaragoza, Spain
| | - Ana P Tobajas
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain
| | - María D Pérez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain.
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Huet AC, Paulus M, Henrottin J, Brossard C, Tranquet O, Bernard H, Pilolli R, Nitride C, Larré C, Adel-Patient K, Monaci L, Mills ENC, De Loose M, Gillard N, Van Poucke C. Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis. Anal Bioanal Chem 2022; 414:2553-2570. [PMID: 35201367 DOI: 10.1007/s00216-022-03912-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 12/21/2021] [Accepted: 01/18/2022] [Indexed: 11/01/2022]
Abstract
The design and production of incurred test materials are critical for the development and validation of methods for food allergen analysis. This is because production and processing conditions, together with the food matrix, can modify allergens affecting their structure, extractability and detectability. For the ThRAll project, which aims to develop a mass spectrometry-based reference method for the simultaneous accurate quantification of six allergenic ingredients in two hard to analyse matrices. Two highly processed matrices, chocolate bars and broth powder, were selected to incur with six allergenic ingredients (egg, milk, peanut, soy, hazelnut and almond) at 2, 4, 10 and 40 mg total allergenic protein/kg food matrix using a pilot-scale food manufacturing plant. The allergenic activity of the ingredients incurred was verified using food-allergic patient serum/plasma IgE, the homogeneity of the incurred matrices verified and their stability at 4 °C assessed over at least 30-month storage using appropriate enzyme-linked immunosorbent assays (ELISA). Allergens were found at all levels from the chocolate bar and were homogenously distributed, apart from peanut and soy which could only be determined above 4 mg total allergenic ingredient protein/kg. The homogeneity assessment was restricted to analysis of soy, milk and peanut for the broth powder but nevertheless demonstrated that the allergens were homogeneously distributed. All the allergens tested were found to be stable in the incurred matrices for at least 30 months demonstrating they are suitable for method development.
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Affiliation(s)
- Anne-Catherine Huet
- CER Groupe, Analytical Laboratory, Rue du Point du Jour 8, 6900, Marloie, Belgium.
| | - Melody Paulus
- CER Groupe, Analytical Laboratory, Rue du Point du Jour 8, 6900, Marloie, Belgium
| | - Jean Henrottin
- CER Groupe, Analytical Laboratory, Rue du Point du Jour 8, 6900, Marloie, Belgium
| | - Chantal Brossard
- INRAE, UR1268 BIA, Rue de la Géraudière, BP71627, 44316, Nantes, France
| | - Olivier Tranquet
- INRAE, UR1268 BIA, Rue de la Géraudière, BP71627, 44316, Nantes, France.,INRAE, Aix-Marseille University, Biodiversité Et Biotechnologie Fongiques (BBF), UMR1163, 13009, Marseille, France
| | - Hervé Bernard
- INRAE-CEA, Service de Pharmacologie Et d'Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, Bât 136-CEA Saclay, 91191, Gif-sur-Yvette, France
| | - Rosa Pilolli
- Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
| | - Chiara Nitride
- School of Biological Sciences, Division of Infection, Immunity and Respiratory Medicine, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, The University of Manchester, Manchester, UK
| | - Colette Larré
- INRAE, UR1268 BIA, Rue de la Géraudière, BP71627, 44316, Nantes, France
| | - Karine Adel-Patient
- INRAE-CEA, Service de Pharmacologie Et d'Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, Bât 136-CEA Saclay, 91191, Gif-sur-Yvette, France
| | - Linda Monaci
- Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
| | - E N Clare Mills
- School of Biological Sciences, Division of Infection, Immunity and Respiratory Medicine, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, The University of Manchester, Manchester, UK
| | - Marc De Loose
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Burgemeester Van Gansberghelaan 115, 9820, Merelbeke, Belgium
| | - Nathalie Gillard
- CER Groupe, Analytical Laboratory, Rue du Point du Jour 8, 6900, Marloie, Belgium
| | - Christof Van Poucke
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090, Melle, Belgium
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Van Vlierberghe K, Gavage M, Dieu M, Renard P, Arnould T, Gillard N, Coudijzer K, De Loose M, Gevaert K, Van Poucke C. Selecting processing robust markers using high resolution mass spectrometry for the detection of milk in food products. J AOAC Int 2021; 105:463-475. [PMID: 34791331 DOI: 10.1093/jaoacint/qsab147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 10/14/2021] [Accepted: 11/06/2021] [Indexed: 11/14/2022]
Abstract
BACKGROUND Cow's milk allergy is one of the most reported food allergies in Europe. To help patients suffering from food allergies it is important to be able to detect milk in different foods. An analytical method that is gaining interest in the field of allergen detection is Ultra-High Performance Liquid Chromatography-tandem Mass Spectrometry, where the analyte is a target peptide. When these peptide biomarkers are selected the effect of food processing should be taken into account to allow a robust detection method. OBJECTIVE This works aims at identifying such processing stable peptide markers for milk for the Ultra-High Performance Liquid Chromatography-tandem Mass Spectrometry based detection of food allergens in different food products. METHODS Milk-incurred food materials that underwent several processing techniques were produced. This was followed by establishing tryptic peptide profiles from each matrix using Ultra-High Performance Liquid Chromatography-High Resolution Mass Spectrometry . RESULT A careful comparison of peptide profiles/intensities and the use of specific exclusion criteria resulted in the selection of 8 peptide biomarkers suitable for application in Ultra-High Performance Liquid Chromatography-tandem Mass Spectrometry based milk detection methods. One of these markers is a α-lactalbumin specific peptide, which has been determined to be stable in different incurred materials for the first time. CONCLUSION To our knowledge, this is the first systematic and experimentally based approach for the selection of suitable milk peptide biomarkers robust towards multiple, often applied food processing techniques for milk. Ensuring the exact knowledge of the food processing circumstances by starting from well-defined raw material and using fully controlled settings to produce incurred test material allowed the construction of a peptide database with robust markers. These robust markers can be used for the development of a robust detection method for milk in different food matrices.
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Affiliation(s)
- Kaatje Van Vlierberghe
- ILVO Flanders research institute for agriculture, fisheries and food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium; , , ,
| | - Maxime Gavage
- CER Groupe, Rue du Point du Jour 8, 6900, Marloie, Belgium; , .,Laboratory of Biochemistry and Cell Biology (URBC)-Namur Research Institute for Life Sciences (NARILIS), University of Namur, 61, rue de Bruxelles, 5000 Namur, Belgium , ,
| | - Marc Dieu
- Laboratory of Biochemistry and Cell Biology (URBC)-Namur Research Institute for Life Sciences (NARILIS), University of Namur, 61, rue de Bruxelles, 5000 Namur, Belgium , ,
| | - Patsy Renard
- Laboratory of Biochemistry and Cell Biology (URBC)-Namur Research Institute for Life Sciences (NARILIS), University of Namur, 61, rue de Bruxelles, 5000 Namur, Belgium , ,
| | - Thierry Arnould
- Laboratory of Biochemistry and Cell Biology (URBC)-Namur Research Institute for Life Sciences (NARILIS), University of Namur, 61, rue de Bruxelles, 5000 Namur, Belgium , ,
| | | | - Katleen Coudijzer
- ILVO Flanders research institute for agriculture, fisheries and food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium; , , ,
| | - Marc De Loose
- ILVO Flanders research institute for agriculture, fisheries and food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium; , , ,
| | - Kris Gevaert
- VIB-UGent Center for Medical Biotechnology, Technologiepark-Zwijnaarde 75, BE-9052 Ghent, Belgium; .,Department of Biomolecular Medicine, Ghent University, Technologiepark-Zwijnaarde 75, BE-9052 Ghent, Belgium
| | - Christof Van Poucke
- ILVO Flanders research institute for agriculture, fisheries and food, Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium; , , ,
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16
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Lee A, Kang W, Choi JS. Highly Enhanced Enzymatic Activity of Mn-Induced Carbon Dots and Their Application as Colorimetric Sensor Probes. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:3046. [PMID: 34835810 PMCID: PMC8625186 DOI: 10.3390/nano11113046] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/29/2021] [Accepted: 11/09/2021] [Indexed: 11/28/2022]
Abstract
Nanomaterial-based enzyme mimetics (nanozymes) have attracted significant interest because of their lower cost and higher stability compared to natural enzymes. In this study, we focused on improving the enzymatic properties of metal induced N-doped carbon dots (N-CDs), which are nanozymes of interest, and their applications for sensory systems. For this purpose, Mn(acetate)2 was introduced during the synthetic step of N-doped carbon dots, and its influence on the enzymatic properties of Mn-induced N-CDs (Mn:N-CDs) was investigated. Their chemical structure was analyzed through infrared spectroscopy and X-ray photoelectron spectrometry; the results suggest that Mn ions lead to the variation in the population of chemical bonding in Mn:N-CDs, whereas these ions were not incorporated into N-CD frameworks. This structural change improved the enzymatic properties of Mn:N-CDs with respect to those of N-CDs when the color change of a 3,3',5,5'-tetramethylbenzidine/H2O2 solution was examined in the presence of Mn:N-CDs and N-CDs. Based on this enhanced enzymatic property, a simple colorimetric system with Mn:N-CDs was used for the detection of γ-aminobutyric acid, which is an indicator of brain-related disease. Therefore, we believe that Mn:N-CDs will be an excellent enzymatic probe for the colorimetric sensor system.
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Affiliation(s)
| | | | - Jin-sil Choi
- Department of Chemical and Biological Engineering, Hanbat National University, Daejeon 34158, Korea; (A.L.); (W.K.)
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17
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Dasanayaka BP, Zhao J, Zhang J, Huang Y, Khan MU, Lin H, Li Z. Development of a sensitive sandwich-ELISA assay for reliable detection of fish residues in foods. Anal Biochem 2021; 635:114448. [PMID: 34742932 DOI: 10.1016/j.ab.2021.114448] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/01/2021] [Accepted: 11/02/2021] [Indexed: 10/19/2022]
Abstract
A new sandwich-type Enzyme-Linked Immunosorbent Assay (ELISA) method was developed based on goat IgG as capturing antibody and rabbit IgG as detecting antibody targeting soluble antigenic fish proteins in foods as detection targets. The assay has provided a relatively lower limit of quantitation (LoQ) for fish proteins with LoQ 0.5 ng/ml and appears highly sensitive. The analysis of 24 different substances, both raw and boiled, revealed no cross-reactivity above the cut-off point of the limit of quantitation. Recoveries of the SB spiked food matrixes were in the range of 83-131%. Assay precision testing proved that repeatability (<5%) and reproducibility (<11%) had an acceptable level of variation. The sandwich ELISA was capable of detecting all tested commercially important fish. As a potential analytical tool, the newly developed immunoenzymatic method is suitable for detecting undeclared fish residues in real food samples available in the market, thereby will help to reduce the incidents of fish allergies.
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Affiliation(s)
- Binaka Prabashini Dasanayaka
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Jiukai Zhang
- Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, CAIQ11 Ronghua Naniu, Yi Zhuang, Beijing, 100176, PR China
| | - Yuhao Huang
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China.
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18
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Khan MU, Lin H, Ahmed I, Chen Y, Zhao J, Hang T, Dasanayaka BP, Li Z. Whey allergens: Influence of nonthermal processing treatments and their detection methods. Compr Rev Food Sci Food Saf 2021; 20:4480-4510. [PMID: 34288394 DOI: 10.1111/1541-4337.12793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 06/02/2021] [Accepted: 06/06/2021] [Indexed: 12/16/2022]
Abstract
Whey and its components are recognized as value-added ingredients in infant formulas, beverages, sports nutritious foods, and other food products. Whey offers opportunities for the food industrial sector to develop functional foods with potential health benefits due to its unique physiological and functional attributes. Despite all the above importance, the consumption of whey protein (WP) can trigger hypersensitive reactions and is a constant threat for sensitive individuals. Although avoiding such food products is the most successful approach, there is still a chance of incorrect labeling and cross-contamination during food processing. As whey allergens in food products are cross-reactive, the phenomenon of homologous milk proteins of various species may escalate to a more serious problem. In this review, nonthermal processing technologies used to prevent and eliminate WP allergies are presented and discussed in detail. These processing technologies can either enhance or mitigate the impact of potential allergenicity. Therefore, the development of highly precise analytical technologies to detect and quantify the existence of whey allergens is of considerable importance. The present review is an attempt to cover all the updated approaches used for the detection of whey allergens in processed food products. Immunological and DNA-based assays are generally used for detecting allergenic proteins in processed food products. In addition, mass spectrometry is also employed as a preliminary technique for detection. We also highlighted the latest improvements in allergen detection toward biosensing strategies particularly immunosensors and aptasensors.
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Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, No. 7 Panjiayuan Nanli, Beijing, Chaoyang, 100021, China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | - Tian Hang
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
| | | | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, 5# Yushan Road, Qingdao, 266003, China
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19
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Chang Y, Peng H, Zhang G. Development of a simplified, sensitive, and accurate LC-MS/MS method for peanut quantification in wheat flour-based dry matrices. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1260-1272. [PMID: 34047678 DOI: 10.1080/19440049.2021.1923822] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In this study, an ELISA-based method was observed to overestimate quantification of peanut in three wheat flour-based dry matrices (both raw and cooked). A reliable method using liquid chromatography tandem mass spectrometry (LC-MS/MS) was developed to quantify peanut accurately in these matrices. This method simplified both sample preparation and quantification compared with previous approaches, by digesting peanut proteins without reduction and alkylation and using Ara h 1 to build calibration curves. A significantly increased amount of peanut peptides was detected by heating the extracts. The sensitivity and linearity were superior to most commercial ELISA kits. The limit of quantification (LOQ) was 0.31 mg/kg total peanut in wheat flour and the linear range was between 0.3 and 40 mg/kg. This LC-MS/MS method could be applied as a confirmatory method for peanut allergen management when positive ELISA results raise suspicion of contamination.
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Affiliation(s)
- Yuwei Chang
- Mars Global Food Safety Center, Beijing, China
| | - Hong Peng
- Mars Global Food Safety Center, Beijing, China
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20
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Nguyen AV, Lee D, Williams KM, Jackson LS, Bedford B, Kwon J, Scholl PF, Khuda SE. Effectiveness of antibody specific for heat-processed milk proteins and incurred calibrants for ELISA-based quantification of milk in dark chocolate matrices. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Bartlová M, Tremlová B, Marcinčák S, Pospiech M. Detection of Carrageenan in Meat Products Using Lectin Histochemistry. Foods 2021; 10:foods10040764. [PMID: 33916705 PMCID: PMC8065968 DOI: 10.3390/foods10040764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/23/2021] [Accepted: 03/31/2021] [Indexed: 01/03/2023] Open
Abstract
Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg-1. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.
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Affiliation(s)
- Marie Bartlová
- Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech Republic; (M.B.); (B.T.)
| | - Bohuslava Tremlová
- Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech Republic; (M.B.); (B.T.)
| | - Slavomír Marcinčák
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia;
| | - Matej Pospiech
- Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech Republic; (M.B.); (B.T.)
- Correspondence: ; Tel.: +420-541-562-704
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22
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Lidzba N, García Arteaga V, Schiermeyer A, Havenith H, Muranyi I, Schillberg S, Lehmann J, Ueberham E. Development of Monoclonal Antibodies against Pea Globulins for Multiplex Assays Targeting Legume Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2864-2874. [PMID: 33630578 DOI: 10.1021/acs.jafc.0c07177] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Legume proteins are widely used as food ingredients, but only some (soybean, lupin, and peanut) must be declared under consumer safety regulations to protect allergy sufferers. It is not yet mandatory to declare pea proteins as allergens even though they are predicted to be allergenic based on cross-reactivity in sensitized people. The processing of legume proteins can modify their allergenic properties and hence the need for specific and precise methods for the detection of all major legume allergens. There are many commercially available tests for known food allergens but not for ingredients that are yet to be classified as allergenic. We therefore generated sets of pea-specific antibodies targeting globulins to be used in a multiplex assay for the simultaneous detection of soybean, lupin, peanut, and pea proteins. We focused on the 7S globulin family, which is the least conserved among the four legumes, allowing the specific detection of proteins from each species. Having confirmed the specificity and sensitivity of the multiplex assay, we evaluated different processing steps for proteins rich in pea globulins to demonstrate the impact of food processing on antibody binding. Our sensitive multiplex assay provides a fast and reliable method for the specific detection of soybean, lupin, peanut, and pea allergens and is therefore ideal for food safety and authenticity testing applications.
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Affiliation(s)
- Norbert Lidzba
- Fraunhofer Institute for Cell Therapy and Immunology IZI, Perlickstraße 1, Leipzig 04103, Germany
| | - Verónica García Arteaga
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, Freising 85354, Germany
| | - Andreas Schiermeyer
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Forckenbeckstraße 6, Aachen 52074, Germany
| | - Heide Havenith
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Forckenbeckstraße 6, Aachen 52074, Germany
| | - Isabel Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, Freising 85354, Germany
| | - Stefan Schillberg
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Forckenbeckstraße 6, Aachen 52074, Germany
| | - Jörg Lehmann
- Fraunhofer Institute for Cell Therapy and Immunology IZI, Perlickstraße 1, Leipzig 04103, Germany
| | - Elke Ueberham
- Fraunhofer Institute for Cell Therapy and Immunology IZI, Perlickstraße 1, Leipzig 04103, Germany
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23
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Ross GMS, Filippini D, Nielen MWF, Salentijn GI. Unraveling the Hook Effect: A Comprehensive Study of High Antigen Concentration Effects in Sandwich Lateral Flow Immunoassays. Anal Chem 2020; 92:15587-15595. [PMID: 33185097 PMCID: PMC7711776 DOI: 10.1021/acs.analchem.0c03740] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Sandwich lateral flow immunoassays (LFIAs) are limited at high antigen concentrations by the hook effect, leading to a contradictory decrease in the test line (T) intensity and false-negative results. The hook effect is mainly associated with the loss of T, and research focuses on minimizing this effect. Nevertheless, the control line (C) intensity is also affected at higher analyte concentrations, undesirably influencing the T/C ratio in LFIA readers. The main aim of this work is to identify and understand these high antigen concentration effects in order to develop ubiquitous strategies to interpret and mitigate such effects. Four complementary experiments were performed: performance assessment of three different allergen LFIAs (two for hazelnut, one for peanut) over 0.075-3500 ppm, LFIAs with C only, surface plasmon resonance (SPR) binding experiments on the immobilized control antibody, and smartphone video recording of LFIAs during their development. As antigen concentrations increase, the C signal decreases before the T signal does, suggesting that distinct mechanisms underlie these intensity reductions. Reduced binding at the C occurred even in the absence of T, so the upfront T does not explain the loss of C. SPR confirmed that the C antibody favors binding with free labeled antibody compared with a labeled antibody-analyte complex, indicating that in antigen excess, binding is reduced at C before T. Finally, a smartphone-based video method was developed for dynamically monitoring the LFIA development in real time to distinguish between different concentration-dependent effects. Digitally analyzing the data allows clear differentiation of highly positive samples and false-negative samples and can indicate whether the LFIA is in the dynamic working range or at critically high concentrations. The aim of this work is to identify and understand such high antigen concentration effects in order to develop ubiquitous strategies to interpret and mitigate such effects.
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Affiliation(s)
- Georgina M S Ross
- Wageningen Food Safety Research (WFSR), Wageningen University & Research, P.O. Box 230, Wageningen 6700 AE, The Netherlands
| | - Daniel Filippini
- Optical Devices Laboratory, Division of Sensor and Actuator Systems, IFM-Linköping University, Linköping S58183, Sweden
| | - Michel W F Nielen
- Wageningen Food Safety Research (WFSR), Wageningen University & Research, P.O. Box 230, Wageningen 6700 AE, The Netherlands.,Laboratory of Organic Chemistry, Wageningen University, Stippeneng 4, Wageningen 6708 WE, The Netherlands
| | - Gert Ij Salentijn
- Wageningen Food Safety Research (WFSR), Wageningen University & Research, P.O. Box 230, Wageningen 6700 AE, The Netherlands.,Laboratory of Organic Chemistry, Wageningen University, Stippeneng 4, Wageningen 6708 WE, The Netherlands
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24
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Holzhauser T, Johnson P, Hindley JP, O'Connor G, Chan CH, Costa J, Fæste CK, Hirst BJ, Lambertini F, Miani M, Robert MC, Röder M, Ronsmans S, Bugyi Z, Tömösközi S, Flanagan SD. Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods? Food Chem Toxicol 2020; 145:111709. [PMID: 32866515 DOI: 10.1016/j.fct.2020.111709] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 08/21/2020] [Accepted: 08/24/2020] [Indexed: 01/25/2023]
Abstract
Food allergy affects up to 6% of Europeans. Allergen identification is important for the risk assessment and management of the inadvertent presence of allergens in foods. The VITAL® initiative for voluntary incidental trace allergen labeling suggests protein reference doses, based on clinical reactivity in food challenge studies, at or below which voluntary labelling is unnecessary. Here, we investigated if current analytical methodology could verify the published VITAL® 2.0 doses, that were available during this analysis, in serving sizes between 5 and 500 g. Available data on published and commercial ELISA, PCR and mass spectrometry methods, especially for the detection of peanuts, soy, hazelnut, wheat, cow's milk and hen's egg were reviewed in detail. Limit of detection, quantitative capability, matrix compatibility, and specificity were assessed. Implications by the recently published VITAL® 3.0 doses were also considered. We conclude that available analytical methods are capable of reasonably robust detection of peanut, soy, hazelnut and wheat allergens for levels at or below the VITAL® 2.0 and also 3.0 doses, with some methods even capable of achieving this in a large 500 g serving size. Cow's milk and hen's egg are more problematic, largely due to matrix/processing incompatibility. An unmet need remains for harmonized reporting units, available reference materials, and method ring-trials to enable validation and the provision of comparable measurement results.
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Affiliation(s)
- Thomas Holzhauser
- Paul-Ehrlich-Institut, Division of Allergology, D-63225, Langen, Germany.
| | - Philip Johnson
- University of Nebraska-Lincoln, Department of Food Science and Technology, FARRP, Rm 266 Food Innovation Center, 1901 N 21 Street, PO Box 886207, Lincoln, NE, 68588-6207, USA.
| | | | - Gavin O'Connor
- Physikalisch-Technische Bundesanstalt, Bundesallee 100, 38116, Braunschweig, Germany.
| | | | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal.
| | - Christiane K Fæste
- Norwegian Veterinary Institute, Toxicology Research Group, P.O. Box 750 Sentrum, 0106, Oslo, Norway.
| | | | | | - Michela Miani
- International Life Sciences Institute, European Branch, ILSI Europe a.i.s.b.l., Brussels, Belgium.
| | - Marie-Claude Robert
- Nestlé Research, Institute of Food Safety and Analytical Sciences, Lausanne, Switzerland.
| | - Martin Röder
- Ifp Institut für Produktqualität GmbH, Wagner-Régeny-Str. 8, 12489, Berlin, Germany.
| | | | - Zsuzsanna Bugyi
- Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest, Hungary.
| | - Sándor Tömösközi
- Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest, Hungary.
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25
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Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods. Molecules 2020; 25:molecules25153328. [PMID: 32707993 PMCID: PMC7435915 DOI: 10.3390/molecules25153328] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 02/07/2023] Open
Abstract
Food-based components represent major sources of functional bioactive compounds. Milk is a rich source of multiple bioactive peptides that not only help to fulfill consumers 'nutritional requirements but also play a significant role in preventing several health disorders. Understanding the chemical composition of milk and its products is critical for producing consistent and high-quality dairy products and functional dairy ingredients. Over the last two decades, peptides have gained significant attention by scientific evidence for its beneficial health impacts besides their established nutrient value. Increasing awareness of essential milk proteins has facilitated the development of novel milk protein products that are progressively required for nutritional benefits. The need to better understand the beneficial effects of milk-protein derived peptides has, therefore, led to the development of analytical approaches for the isolation, separation and identification of bioactive peptides in complex dairy products. Continuous emphasis is on the biological function and nutritional characteristics of milk constituents using several powerful techniques, namely omics, model cell lines, gut microbiome analysis and imaging techniques. This review briefly describes the state-of-the-art approach of peptidomics and lipidomics profiling approaches for the identification and detection of milk-derived bioactive peptides while taking into account recent progress in their analysis and emphasizing the difficulty of analysis of these functional and endogenous peptides.
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26
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Dawson DD, Martin RW. Investigation of Chocolate Matrix Interference on Cannabinoid Analytes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5699-5706. [PMID: 32357297 DOI: 10.1021/acs.jafc.0c01161] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The first known findings of chocolate matrix interference on cannabinoid analytes is reported. Stock solutions of four biogenic cannabinoids (Δ9-tetrahydrocannabinol, cannabidiol, cannabinol, and cannabigerol) and one synthetic cannabinoid (cannabidiol dimethyl ether) are subjected to milk chocolate, dark chocolate, and cocoa powder. A clear trend of matrix interference is observed, which correlates to several chemical factors. The amount of chocolate present is directly proportional to the degree of matrix interference, which yields lower percent recovery rates for the cannabinoid analyte. Structural features on the cannabinoid analytes are shown to affect matrix interference, because cannabinoids with fewer phenolic -OH groups suffer from increased signal suppression. Additionally, aromatization of the p-menthyl moiety appears to correlate with enhanced matrix effects from chocolate products high in cocoa solids. These findings represent the first known documentation of chocolate matrix interference in cannabinoid analysis, which potentially has broad implications for complex matrix testing in the legal Cannabis industry.
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Affiliation(s)
- David D Dawson
- CW Analytical, 851 81st Avenue, Suite D, Oakland, California 94621, United States
| | - Robert W Martin
- CW Analytical, 851 81st Avenue, Suite D, Oakland, California 94621, United States
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27
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Amor-Gutiérrez O, Selvolini G, Fernández-Abedul MT, de la Escosura-Muñiz A, Marrazza G. Folding-Based Electrochemical Aptasensor for the Determination of β-Lactoglobulin on Poly-L-Lysine Modified Graphite Electrodes. SENSORS (BASEL, SWITZERLAND) 2020; 20:E2349. [PMID: 32326088 PMCID: PMC7219239 DOI: 10.3390/s20082349] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/16/2020] [Accepted: 04/18/2020] [Indexed: 02/07/2023]
Abstract
Nowadays, food allergy is a very important health issue, causing adverse reactions of the immune system when exposed to different allergens present in food. Because of this, the development of point-of-use devices using miniaturized, user-friendly, and low-cost instrumentation has become of outstanding importance. According to this, electrochemical aptasensors have been demonstrated as useful tools to quantify a broad variety of targets. In this work, we develop a simple methodology for the determination of β-lactoglobulin (β-LG) in food samples using a folding-based electrochemical aptasensor built on poly-L-lysine modified graphite screen-printed electrodes (GSPEs) and an anti-β-lactoglobulin aptamer tagged with methylene blue (MB). This aptamer changes its conformation when the sample contains β-LG, and due to this, the spacing between MB and the electrode surface (and therefore the electron transfer efficiency) also changes. The response of this biosensor was linear for concentrations of β-LG within the range 0.1-10 ng·mL-1, with a limit of detection of 0.09 ng·mL-1. The biosensor was satisfactorily employed for the determination of spiked β-LG in real food samples.
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Affiliation(s)
- Olaya Amor-Gutiérrez
- Department of Chemistry “Ugo Schiff”, University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino (FI), Italy; (O.A.-G.); (G.S.)
- NanoBioAnalysis Group, Department of Physical and Analytical Chemistry, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain;
| | - Giulia Selvolini
- Department of Chemistry “Ugo Schiff”, University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino (FI), Italy; (O.A.-G.); (G.S.)
| | - M. Teresa Fernández-Abedul
- BioNanoAnalytical Spectrometry and Electrochemistry Group, Department of Physical and Analytical Chemistry, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain;
| | - Alfredo de la Escosura-Muñiz
- NanoBioAnalysis Group, Department of Physical and Analytical Chemistry, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain;
| | - Giovanna Marrazza
- Department of Chemistry “Ugo Schiff”, University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino (FI), Italy; (O.A.-G.); (G.S.)
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Liver Transudate, a Potential Alternative to Detect Anti-Hepatitis E Virus Antibodies in Pigs and Wild Boars ( Sus scrofa). Microorganisms 2020; 8:microorganisms8030450. [PMID: 32210090 PMCID: PMC7144013 DOI: 10.3390/microorganisms8030450] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/19/2020] [Accepted: 03/20/2020] [Indexed: 01/07/2023] Open
Abstract
In recent years, cases of hepatitis E virus (HEV) infection have increased in Europe in association with the consumption of contaminated food, mainly from pork products but also from wild boars. The animal’s serum is usually tested for the presence of anti-HEV antibodies and viral RNA but, in many cases such as during hunting, an adequate serum sample cannot be obtained. In the present study, liver transudate was evaluated as an alternative matrix to serum for HEV detection. A total of 125 sera and liver transudates were tested by enzyme-linked immunosorbent assay at different dilutions (1:2, 1:10, 1:20), while 58 samples of serum and liver transudate were checked for the presence of HEV RNA by RT-qPCR. Anti- HEV antibodies were detected by ELISA in 68.0% of the serum samples, and in 61.6% of the undiluted transudate, and in 70.4%, 56.8%, and 44.8% of 1:2, 1:10, or 1:20 diluted transudate, respectively. The best results were obtained for the liver transudate at 1:10 dilution, based on the Kappa statistic (0.630) and intraclass correlation coefficient (0.841). HEV RNA was detected by RT-qPCR in 22.4% of the serum samples and 6.9% of the transudate samples, all samples used for RT-qPCR were positive by ELISA. Our results indicate that liver transudate may be an alternative matrix to serum for the detection of anti-HEV antibodies.
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Kalčáková L, Tremlová B, Pospiech M, Hostovský M, Dordević D, Javůrková Z, Běhalová H, Bartlová M. Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein. Foods 2020; 9:foods9020239. [PMID: 32102221 PMCID: PMC7074483 DOI: 10.3390/foods9020239] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/19/2020] [Accepted: 02/20/2020] [Indexed: 12/19/2022] Open
Abstract
The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence (IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The experiment was designed as two in silico experiments or simulations: (a) models of pastry samples were prepared with the addition of allergenic components (peanut and wheat protein components) and without the addition of allergenic components, and (b) positive and negative commercial samples underwent food allergen detection. The samples from both simulations were tested by the ELISA and IHF-QD microscopic methods. The primary antibodies (secondary antibodies to a rabbit Fc fragment with labeled CdSe/ZnS QD) were labelled at 525, 585, and 655 nm emissions. The use of quantum dots (QDs) has expanded to many science areas and they are also finding use in food allergen detection, as shown in the study. The study indicated that differences between the ELISA and IHF-QD microscopic methods were not observable among experimentally produced pastry samples with and without allergenic components, although differences were observed among commercial samples. The important value of the study is certainly the differences found in the application of different QD conjugates (525, 585, and 655). The highest contrast was found in the application of 585 QD conjugates that can serve for the possible quantification of present food allergens—peanuts and wheat. The study clearly emphasized that QD can be used for the qualitative detection of food allergens and can represent a reliable analytical method for food allergen detection in different food matrixes.
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Affiliation(s)
- Ludmila Kalčáková
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
| | - Bohuslava Tremlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
- Correspondence:
| | - Matej Pospiech
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
| | - Martin Hostovský
- Department of Biology and Wildlife Diseases, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic;
| | - Dani Dordević
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
- Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia
| | - Zdeňka Javůrková
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
| | - Hana Běhalová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
| | - Marie Bartlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
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Marsh JT, Jayasena S, Gaskin F, Baumert JL, Johnson P. Thermal processing of peanut impacts detection by current analytical techniques. Food Chem 2019; 313:126019. [PMID: 31931421 DOI: 10.1016/j.foodchem.2019.126019] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 12/02/2019] [Accepted: 12/03/2019] [Indexed: 11/17/2022]
Abstract
Recalls of spice containing products due to undeclared peanut have highlighted the importance of analytical methods in these foods. We examined the performance of peanut detection methods in cumin and garlic, focusing on quantitative ELISA. Although suitable for qualitative detection, accurate quantitation proved difficult. Roasting of peanut contaminants influenced ELISA results, with raw peanut over-detected (3.9-fold) and roasted peanut under-detected (3.5-fold). Further investigation demonstrated the importance of protein targets for ELISA. The kit which gave the least variable results was based on detection of 2S albumin proteins. Additionally, we show that these proteins are more efficiently extracted from roasted peanut. We conclude that current methods are largely suitable for the qualitative detection of peanut in cumin and garlic. Quantitation relies on assumptions as to the state of thermal processing of peanut. We suggest that analytical method providers address robust detection by target selection, including identifying targets by MS.
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Affiliation(s)
- Justin T Marsh
- Department of Food Science & Technology, Food Allergy Research & Resource Program, University of Nebraska-Lincoln, Food Innovation Center, 1901 North 21st Street Lincoln, NE 68588-6205, United States.
| | - Shyamali Jayasena
- Department of Food Science & Technology, Food Allergy Research & Resource Program, University of Nebraska-Lincoln, Food Innovation Center, 1901 North 21st Street Lincoln, NE 68588-6205, United States
| | - Ferdelie Gaskin
- Department of Food Science & Technology, Food Allergy Research & Resource Program, University of Nebraska-Lincoln, Food Innovation Center, 1901 North 21st Street Lincoln, NE 68588-6205, United States
| | - Joseph L Baumert
- Department of Food Science & Technology, Food Allergy Research & Resource Program, University of Nebraska-Lincoln, Food Innovation Center, 1901 North 21st Street Lincoln, NE 68588-6205, United States
| | - Philip Johnson
- Department of Food Science & Technology, Food Allergy Research & Resource Program, University of Nebraska-Lincoln, Food Innovation Center, 1901 North 21st Street Lincoln, NE 68588-6205, United States.
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31
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Enhanced quantitation of egg allergen in foods using incurred standards and antibodies against processed egg in a model ELISA. Anal Chim Acta 2019; 1081:157-167. [DOI: 10.1016/j.aca.2019.07.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 07/01/2019] [Accepted: 07/16/2019] [Indexed: 11/17/2022]
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Lima-Cabello E, Alché JD, Jimenez-Lopez JC. Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods. Foods 2019; 8:foods8100513. [PMID: 31635336 PMCID: PMC6835513 DOI: 10.3390/foods8100513] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 09/23/2019] [Accepted: 10/04/2019] [Indexed: 11/16/2022] Open
Abstract
The increasing prevalence of lupin allergy as a consequence to the functional characteristics of a growing number of sweet lupin-derived foods consumption makes the imperious necessity to develop analytical tools for the detection of allergen proteins in foodstuffs. The current study developed a new highly specific, sensitive and accurate ELISA method to detect, identify and quantify the lupin main allergen β-conglutin (Lup an 1) protein in natural and processed food. The implementation of accurate standards made with recombinant conglutin β1, and an anti-Lup an 1 antibody made from a synthetic peptide commonly shared among β-conglutin isoforms from sweet lupin species was able to detect up to 8.1250 ± 0.1701 ng (0.0406 ± 0.0009 ppm) of Lup an 1. This identified even lupin traces present in food samples which might elicit allergic reactions in sensitized consumers, such as β-conglutin proteins detection and quantification in processed (roasted, fermented, boiled, cooked, pickled, toasted, pasteurized) food, while avoiding cross-reactivity (false positive) with other legumes as peanut, chickpea, lentils, faba bean, and cereals. This study demonstrated that this new ELISA method constitutes a highly sensitive and reliable molecular tool able to detect, identify and quantify Lup an 1. This contributes to a more efficient management of allergens by the food industry, the regulatory agencies and clinicians, thus helping to keep the health safety of the consumers.
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Affiliation(s)
- Elena Lima-Cabello
- Department of Biochemistry, Cell & Molecular Biology of Plants, Estacion Experimental del Zaidin, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain.
| | - Juan D Alché
- Department of Biochemistry, Cell & Molecular Biology of Plants, Estacion Experimental del Zaidin, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain.
| | - Jose C Jimenez-Lopez
- Department of Biochemistry, Cell & Molecular Biology of Plants, Estacion Experimental del Zaidin, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain.
- The UWA Institute of Agriculture and School of Agriculture and Environment, The University of Western Australia, Crawley, WA 6019, Australia.
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33
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Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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The role of incurred materials in method development and validation to account for food processing effects in food allergen analysis. Anal Bioanal Chem 2019; 411:4465-4480. [PMID: 30758527 DOI: 10.1007/s00216-019-01642-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 01/22/2019] [Accepted: 01/24/2019] [Indexed: 12/12/2022]
Abstract
The issue of undeclared allergens represents a matter of great concern, being the subject of many alert notifications by the Rapid Alert System for Food and Feed portal of the European Commission, often leading to food recalls. The availability of reliable analytical approaches able to detect and quantify hidden allergens in processed foods is increasingly requested by the food industry, food safety authorities and regulatory bodies to protect sensitive consumers' health. The present review discusses the fundamental role of incurred materials for method development and analytical performance assessment in a metrology perspective on testing for undeclared allergens in processed foodstuffs. Due to the nature of the analytes and their susceptibility to various processing effects, reliability and comparability of results have posed a great challenge. In this context, the use of incurred samples as reference materials permits simulation of the effects of food processing on target analyte structure affecting analyte extractability and detectability. Graphical abstract ᅟ.
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35
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Mandalari G, Mackie AR. Almond Allergy: An Overview on Prevalence, Thresholds, Regulations and Allergen Detection. Nutrients 2018; 10:E1706. [PMID: 30412996 PMCID: PMC6266711 DOI: 10.3390/nu10111706] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 10/31/2018] [Accepted: 11/05/2018] [Indexed: 01/01/2023] Open
Abstract
Food allergy has been on the increase for many years. The prevalence of allergy to different foods varies widely depending on type of food, frequency of consumption and geographic location. Data from the literature suggests that the prevalence of tree nut allergy is of the order of 1% in the general population. Almond is one such tree nut that is frequently eaten in many parts of the world and represents a potential allergenic hazard. Given the need to label products that contain allergens, a number of different methods of direct and indirect detection have been developed. However, in the absence of population-based threshold data, and given that almond allergy is rare, the sensitivity of the required detection is unknown and thus aims as low as possible. Typically, this is less than 1 ppm, which matches the thresholds that have been shown for other allergens. This review highlights the lack of quantitative data on prevalence and thresholds for almonds, which is limiting progress in consumer protection.
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Affiliation(s)
- Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Viale SS, Annunziata, 98168 Messina, Italy.
| | - Alan R Mackie
- School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK.
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36
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Segura-Gil I, Nicolau-Lapeña I, Galán-Malo P, Mata L, Calvo M, Sánchez L, Pérez MD. Development of two ELISA formats to determine glycinin. Application to detect soy in model and commercial processed food. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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37
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Lin HY, Huang CH, Park J, Pathania D, Castro CM, Fasano A, Weissleder R, Lee H. Integrated Magneto-Chemical Sensor For On-Site Food Allergen Detection. ACS NANO 2017; 11:10062-10069. [PMID: 28792732 DOI: 10.1021/acsnano.7b04318] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Adverse food reactions, including food allergies, food sensitivities, and autoimmune reaction (e.g., celiac disease) affect 5-15% of the population and remain a considerable public health problem requiring stringent food avoidance and epinephrine availability for emergency events. Avoiding problematic foods is practically difficult, given current reliance on prepared foods and out-of-home meals. In response, we developed a portable, point-of-use detection technology, termed integrated exogenous antigen testing (iEAT). The system consists of a disposable antigen extraction device coupled with an electronic keychain reader for rapid sensing and communication. We optimized the prototype iEAT system to detect five major food antigens in peanuts, hazelnuts, wheat, milk, and eggs. Antigen extraction and detection with iEAT requires <10 min and achieves high-detection sensitivities (e.g., 0.1 mg/kg for gluten, lower than regulatory limits of 20 mg/kg). When testing under restaurant conditions, we were able to detect hidden food antigens such as gluten within "gluten-free" food items. The small size and rapid, simple testing of the iEAT system should help not only consumers but also other key stakeholders such as clinicians, food industries, and regulators to enhance food safety.
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Affiliation(s)
| | | | | | | | | | | | - Ralph Weissleder
- Department of Systems Biology, Harvard Medical School , Boston, Massachusetts 02114, United States
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38
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Alves RC, Pimentel FB, Nouws HP, Silva TH, Oliveira MBP, Delerue-Matos C. Improving the extraction of Ara h 6 (a peanut allergen) from a chocolate-based matrix for immunosensing detection: Influence of time, temperature and additives. Food Chem 2017; 218:242-248. [DOI: 10.1016/j.foodchem.2016.09.085] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2016] [Revised: 07/11/2016] [Accepted: 09/14/2016] [Indexed: 12/22/2022]
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40
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Alves RC, Barroso MF, González-García MB, Oliveira MBPP, Delerue-Matos C. New Trends in Food Allergens Detection: Toward Biosensing Strategies. Crit Rev Food Sci Nutr 2017; 56:2304-19. [PMID: 25779935 DOI: 10.1080/10408398.2013.831026] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Food allergens are a real threat to sensitized individuals. Although food labeling is crucial to provide information to consumers with food allergies, accidental exposure to allergenic proteins may result from undeclared allergenic substances by means of food adulteration, fraud or uncontrolled cross-contamination. Allergens detection in foodstuffs can be a very hard task, due to their presence usually in trace amounts, together with the natural interference of the matrix. Methods for allergens analysis can be mainly divided in two large groups: the immunological assays and the DNA-based ones. Mass spectrometry has also been used as a confirmatory tool. Recently, biosensors appeared as innovative, sensitive, selective, environmentally friendly, cheaper and fast techniques (especially when automated and/or miniaturized), able to effectively replace the classical methodologies. In this review, we present the advances in the field of food allergens detection toward the biosensing strategies and discuss the challenges and future perspectives of this technology.
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Affiliation(s)
- Rita C Alves
- a REQUIMTE, LAQV/Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto , Porto , Portugal.,b REQUIMTE, LAQV/Departamento de Ciências Químicas , Faculdade de Farmácia, Universidade do Porto , Porto , Portugal
| | - M Fátima Barroso
- a REQUIMTE, LAQV/Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto , Porto , Portugal.,b REQUIMTE, LAQV/Departamento de Ciências Químicas , Faculdade de Farmácia, Universidade do Porto , Porto , Portugal
| | | | - M Beatriz P P Oliveira
- b REQUIMTE, LAQV/Departamento de Ciências Químicas , Faculdade de Farmácia, Universidade do Porto , Porto , Portugal
| | - Cristina Delerue-Matos
- a REQUIMTE, LAQV/Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto , Porto , Portugal
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41
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de la Cruz S, López-Calleja I, Martín R, González I, Alcocer M, García T. Recent Advances in the Detection of Allergens in Foods. Methods Mol Biol 2017; 1592:263-295. [PMID: 28315226 DOI: 10.1007/978-1-4939-6925-8_20] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Food allergy is a public health issue that has significantly increased worldwide in the past decade affecting consumers' quality of life and making increasing demands on health service resources. Despite recent advances in many areas of diagnosis and treatment, our general knowledge of the basic mechanisms of the disease remained limited, i.e., not at pace with the exponential number of new cases and the explosion of the new technologies. For sensitized individuals, the only effective way to prevent allergic reactions is the strict avoidance of the offending food. For this reason, a number of regulatory bodies in several countries have recognized the importance of providing information about the presence of food allergens by enacting laws, regulations, or standards for food labeling of "priority allergens." This has resulted in the need for the development of analytical methods for protection of food-allergic consumers that should be among others highly specific, sensitive, and not influenced by the presence of the food matrix components. Several analytical approaches target either the allergen itself or a corresponding allergen marker such as peptide fragment or gene segment and have been used in the detection and quantification of allergens in food products. In this short review, some of the conventional and new methods for the detection of allergens in food are listed and briefly discussed.
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Affiliation(s)
- Silvia de la Cruz
- Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Av. Puerta de Hierro s/n, 28040, Madrid, Spain
| | - Inés López-Calleja
- Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Av. Puerta de Hierro s/n, 28040, Madrid, Spain
| | - Rosario Martín
- Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Av. Puerta de Hierro s/n, 28040, Madrid, Spain
| | - Isabel González
- Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Av. Puerta de Hierro s/n, 28040, Madrid, Spain
| | - Marcos Alcocer
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, Nottingham, UK
| | - Teresa García
- Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, Av. Puerta de Hierro s/n, 28040, Madrid, Spain.
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Abstract
Food allergy is a public health concern especially after recognizing its constantly increased prevalence and severity. Despite careful reading of food ingredient statements, food allergic individuals may experience reactions caused by "hidden", "masked", or "contaminated" proteins that are known major allergens. Many techniques have been developed to detect even small traces of food allergens, for clinical or laboratory purposes. Enzyme-linked immunosorbent assay (ELISA) is one of the best validated and most routinely used immunoassay in allergy research, in allergy diagnosis in allergy-related quality control in various industries. Although as a technique it has been implemented for the last 45 years, the evolution in biochemistry allowed the development of ultrasensitive ELISA variations that are capable of measuring quantities in the scale of picograms, rendering ELISA attractive, robust, and very famous.
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Affiliation(s)
- George N Konstantinou
- Department of Allergy and Clinical Immunology, 424 General Military Training Hospital, 11 Eleftheriou Venizelou Street, Kalamaria, 55 133, Thessaloniki, Greece.
- Division of Allergy and Immunology, Jaffe Food Allergy Institute, Icahn School of Medicine at Mount Sinai, New York, NY, USA.
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43
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Sharma GM, Khuda SE, Parker CH, Eischeid AC, Pereira M. Detection of Allergen Markers in Food: Analytical Methods. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
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44
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Mainente F, Simonato B, Pasini G, Franchin C, Arrigoni G, Rizzi C. Hen egg white lysozyme is a hidden allergen in Italian commercial ciders. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:145-151. [PMID: 27892783 DOI: 10.1080/19440049.2016.1265673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Hen egg white lysozyme (HEWL) is an enzyme used in alcoholic fermentation for its ability to control the growth of Gram-positive and spoilage bacteria, without inhibiting yeast growth, and it allows a reduction in the use of sulphur dioxide. Nevertheless, considering the potential allergenicity of this protein, the presence of HEWL should be declared on the label of the final product. In this work, we analysed 18 commercial Italian ciders by LC-MS/MS and found traces of HEWL in 12 samples without label declaration. We used Western blot and enzyme-linked immunosorbent assay (ELISA) to verify the immunological activity of HEWL, and to quantify its content in the ciders. Two out of 18 samples were found to be positive both by immunoblot and ELISA. The results indicate the requirement of a more stringent control of commercial ciders and the need of label declaration for ciders treated with such compounds.
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Affiliation(s)
- Federica Mainente
- a Department of Agronomy Food Natural Resources Animals and Environment , University of Padua , Legnaro (PD) , Italy.,b Department of Biotechnology , University of Verona , Verona , Italy
| | - Barbara Simonato
- b Department of Biotechnology , University of Verona , Verona , Italy
| | - Gabriella Pasini
- a Department of Agronomy Food Natural Resources Animals and Environment , University of Padua , Legnaro (PD) , Italy
| | - Cinzia Franchin
- c Department of Biomedical Sciences , University of Padua , Padua , Italy.,d Proteomics Center of Padua University and Azienda Ospedaliera di Padova , Padua , Italy
| | - Giorgio Arrigoni
- c Department of Biomedical Sciences , University of Padua , Padua , Italy.,d Proteomics Center of Padua University and Azienda Ospedaliera di Padova , Padua , Italy
| | - Corrado Rizzi
- b Department of Biotechnology , University of Verona , Verona , Italy
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van der Valk JPM, Gerth van Wijk R, Baumert JL, Nordlee JA, Vlieg-Boerstra BJ, de Groot H, Dubois AEJ, de Jong NW. Threshold dose distribution and eliciting dose of cashew nut allergy. Ann Allergy Asthma Immunol 2016; 117:712-714. [PMID: 27773603 DOI: 10.1016/j.anai.2016.09.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 09/02/2016] [Accepted: 09/07/2016] [Indexed: 10/20/2022]
Affiliation(s)
| | - Roy Gerth van Wijk
- Department of Internal Medicine, Allergology, Erasmus MC, Rotterdam, the Netherlands
| | - J L Baumert
- Food Allergy Research & Resource Program, University of Nebraska, Lincoln, Nebraska
| | - J A Nordlee
- Food Allergy Research & Resource Program, University of Nebraska, Lincoln, Nebraska
| | | | - Hans de Groot
- Department of Pediatric Allergology, Diaconessenhuis Voorburg, RdGG, Delft, the Netherlands
| | - Anthony E J Dubois
- Department of Pediatric Pulmonology and Pediatric Allergology, University Medical Centre Groningen, GRIAC Research Institute, University of Groningen, Groningen, the Netherlands
| | - Nicolette W de Jong
- Department of Internal Medicine, Allergology, Erasmus MC, Rotterdam, the Netherlands
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46
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Croote D, Quake SR. Food allergen detection by mass spectrometry: the role of systems biology. NPJ Syst Biol Appl 2016; 2:16022. [PMID: 28725476 PMCID: PMC5516885 DOI: 10.1038/npjsba.2016.22] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 06/24/2016] [Accepted: 07/25/2016] [Indexed: 11/08/2022] Open
Abstract
Food allergy prevalence is rising worldwide, motivating the development of assays that can sensitively and reliably detect trace amounts of allergens in manufactured food. Mass spectrometry (MS) is a promising alternative to commonly employed antibody-based assays owing to its ability to quantify multiple proteins in complex matrices with high sensitivity. In this review, we discuss a targeted MS workflow for the quantitation of allergenic protein in food products that employs selected reaction monitoring (SRM). We highlight the aspects of SRM method development unique to allergen quantitation and identify opportunities for simplifying the process. One promising avenue identified through a comprehensive survey of published MS literature is the use of proteotypic peptides, which are peptides whose presence appears robust to variations in food matrix, sample preparation protocol, and MS instrumentation. We conclude that proteotypic peptides exist for a subset of allergenic milk, egg, and peanut proteins. For less studied allergens such as soy, wheat, fish, shellfish, and tree nuts, we offer guidance and tools for peptide selection and specificity verification as part of an interactive web database, the Allergen Peptide Browser (http://www.AllergenPeptideBrowser.org). With ongoing improvements in MS instrumentation, analysis software, and strategies for targeted quantitation, we expect an increasing role of MS as an analytical tool for ensuring regulatory compliance.
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Affiliation(s)
- Derek Croote
- Department of Bioengineering, Stanford University, Stanford, CA, USA
| | - Stephen R Quake
- Department of Bioengineering, Stanford University, Stanford, CA, USA
- Department of Applied Physics, Stanford University, Stanford, CA, USA
- Howard Hughes Medical Institute, Stanford University, Stanford, CA, USA
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47
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Koestel C, Simonin C, Belcher S, Rösti J. Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies. J Food Sci 2016; 81:T2099-106. [PMID: 27356183 PMCID: PMC5129457 DOI: 10.1111/1750-3841.13378] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 05/13/2016] [Accepted: 05/28/2016] [Indexed: 12/04/2022]
Abstract
Since the early 2000s, labeling of potentially allergenic food components to protect people who suffer from food allergies is compulsory in numerous industrialized countries. In Europe, milk and egg components used during the winemaking process must be indicated on the label since July 1, 2012. Several ELISA procedures have been developed to detect allergenic residues in wines. However, the complexity of the wine matrix can inhibit the immunoenzymatic reaction. The aim of this study was to implement an ELISA assay for the detection of ovalbumin in red wines using commercially available antibodies. The specificity of the acquired antibodies and the absence of cross reactivity were assessed by immunoblotting and ELISA. An ELISA assay with a LOD of 14.2 μg/L and a LOQ of 56.4 μg/L of ovalbumin in aqueous solution was obtained. Differences in ELISA signals were observed when analyzing various fining agents, although reproducible conformation of the antigen could be reached for the comparison of ovalbumin and Ovicolle. The differences between samples in terms of pH could be leveled but the inhibition of the ELISA signal, positively correlated to the tannin content of the wines, could not be suppressed. Thus, standard curves of ovalbumin in several wines were obtained by relative quantification. The control steps and the difficulties encountered presented in this study should be considered by anybody working toward the development of ELISA assays for the detection of allergenic residues in complex food matrices.
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Affiliation(s)
- Carole Koestel
- Inst. of Plant Production Sciences, Swiss Federal Research Station Agroscope, Route de Duillier 50, Case Postale 1012, 1260, NYON, Switzerland
| | - Céline Simonin
- Inst. of Plant Production Sciences, Swiss Federal Research Station Agroscope, Route de Duillier 50, Case Postale 1012, 1260, NYON, Switzerland
| | - Sandrine Belcher
- Inst. of Food Sciences, Swiss Federal Research Station Agroscope, Route de Duillier 50, Case Postale 1012, 1260, NYON, Switzerland
| | - Johannes Rösti
- Inst. of Plant Production Sciences, Swiss Federal Research Station Agroscope, Route de Duillier 50, Case Postale 1012, 1260, NYON, Switzerland
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48
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Lexhaller B, Tompos C, Scherf KA. Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits. Anal Bioanal Chem 2016; 408:6093-104. [PMID: 27342795 DOI: 10.1007/s00216-016-9721-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 06/07/2016] [Accepted: 06/14/2016] [Indexed: 02/07/2023]
Abstract
The safety of gluten-free foods is essential for celiac disease (CD) patients to prevent serious complications. Enzyme-linked immunosorbent assays (ELISAs) are recommended for gluten analysis to monitor the compliance of gluten-free products to the Codex threshold of 20 mg gluten/kg. However, due to the specific features of each gluten ELISA test kit, the results often deviate systematically and largely depend on the characteristics of the antibody. This comprehensive study assessed the specificities and sensitivities of three monoclonal (R5, G12, and Skerritt) and two polyclonal antibodies to the alcohol-soluble prolamin and alcohol-insoluble glutelin fractions of gluten from wheat, rye, and barley, all of which harbor CD-active epitopes. Reversed-phase high-performance liquid chromatography served as independent reference method to quantify gluten protein concentrations and allow comparisons of different gluten fractions within one kit and between kits. Wheat prolamins were detected quite accurately by all antibodies, but high variability between antibody specificities and sensitivities was observed for rye and barley prolamins and rye glutelins, and the largest discrepancies were found for wheat and barley glutelins. The gluten content (sum of prolamins and glutelins) was either overestimated up to six times (rye) or underestimated up to seven times (barley). Overestimation of gluten contents may unnecessarily limit the availability of gluten-free products, but underestimation represents a serious health risk for CD patients. It is important to consider these differences between antibodies used in kits and consider what each kit is capable of measuring, especially with samples where the source of gluten is unknown.
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Affiliation(s)
- Barbara Lexhaller
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354, Freising, Germany
| | - Christine Tompos
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354, Freising, Germany
| | - Katharina Anne Scherf
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354, Freising, Germany.
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Pessato TB, Carvalho NCD, Tavano OL, Fernandes LGR, Zollner RDL, Netto FM. Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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50
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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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