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Beyer B, Obrist D, Czarda P, Pühringer K, Vymyslicky F, Siegmund B, D'Amico S, Cichna-Markl M. Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR. Foods 2024; 13:673. [PMID: 38472786 DOI: 10.3390/foods13050673] [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: 11/13/2023] [Revised: 02/13/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
Seeds of "sweet lupins" have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the population, lupin consumption may elicit allergic reactions, either due to primary sensitization to lupin or due to cross-allergy with other legumes. Thus, lupin has to be declared on commercial food products according to EU food regulations. In this study, we investigated the influence of roasting seeds of the L. angustifolius cultivar "Boregine" on the detectability of lupin by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), ELISAs, LC-MS/MS, and real-time PCR. Seeds were roasted by fluidized bed roasting, and samples were drawn at seed surface temperatures ranging from 98 °C to 242 °C. With increasing roasting temperature, the extractability of proteins and DNA decreased. In addition, roasting resulted in lower detectability of lupin proteins by ELISAs and LC-MS/MS and lower detectability of DNA by real-time PCR. Our results suggest reduced allergenicity of roasted lupin seeds used for the production of "lupin coffee"; however, this has to be confirmed in in vivo studies.
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Affiliation(s)
- Bruno Beyer
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
| | - Dominik Obrist
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
| | - Philipp Czarda
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
| | - Katharina Pühringer
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
- Doctoral School in Chemistry, University of Vienna, Währinger Str. 38-40, 1090 Vienna, Austria
| | - Filip Vymyslicky
- Department of Analytical Chemistry, Faculty of Science, Charles University, Hlavova 8/2030, 12843 Prague 2, Czech Republic
| | - Barbara Siegmund
- Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse 9/II, 8010 Graz, Austria
| | - Stefano D'Amico
- AGES-Austrian Agency for Health and Food Safety, Institute for Animal Nutrition and Feed, Spargelfeldstrasse 191, 1220 Vienna, Austria
| | - Margit Cichna-Markl
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
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Ambrosi VA, Guidi SM, Primrose DM, Gonzalez CB, Polenta GA. Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity. Foods 2023; 12:3361. [PMID: 37761071 PMCID: PMC10528868 DOI: 10.3390/foods12183361] [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: 05/05/2023] [Revised: 05/27/2023] [Accepted: 06/09/2023] [Indexed: 09/29/2023] Open
Abstract
Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the allergenic potential is required to guarantee their safe use for this purpose. In the present paper, thermal treatments, high hydrostatic pressure (HHP), and enzymatic hydrolysis (EH) were assessed to decrease the antigenicity of whey protein solutions (WPC). For monitoring purposes, a competitive ELISA method, able to detect the major and most allergenic whey protein β-lactoglobulin (BLG), was developed as a first step to evaluate the efficiency of the processes. Results showed that EH together with HHP was the most effective combination to reduce WPC antigenicity. The evaluation method proved useful to monitor the processes and to be employed in the quality control of the final product, to guarantee the efficiency, and in protein antigenicity reduction.
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Affiliation(s)
- Vanina Andrea Ambrosi
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina
- Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires (UBA), Junín 954, Buenos Aires C1113AAD, Argentina
| | - Silvina Mabel Guidi
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina
- Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias, Universidad de Morón, Cabildo 134, Morón B1708WAB, Argentina
| | - Debora Marina Primrose
- Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias, Universidad de Morón, Cabildo 134, Morón B1708WAB, Argentina
| | - Claudia Beatriz Gonzalez
- National Council of Science and Technology (CONICET), Godoy Cruz 2290, Buenos Aires C1425FQB, Argentina
| | - Gustavo Alberto Polenta
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina
- Instituto de Biotecnología, Universidad Nacional de Hurlingham (UNAHUR), Av Vergara 2222, Hurlingham CP 1688, Argentina
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3
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Costa R, Costa J, Sagastizábal I, Brandão ATSC, Moreira P, Mafra I, Silva AF, Pereira CM. Electrochemical and optical biosensing platforms for the immunorecognition of hazelnut Cor a 14 allergen. Food Chem 2021; 361:130122. [PMID: 34082386 DOI: 10.1016/j.foodchem.2021.130122] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 05/07/2021] [Accepted: 05/12/2021] [Indexed: 10/21/2022]
Abstract
Two immunosensors were advanced to target hazelnut Cor a 14 based on electrochemical and optical transduction. Both approaches were developed with two types of custom-made antibodies, namely anti-Cor a 14 IgG (rabbit) and anti-Cor a 14 IgY (hen's egg) targeting the Cor a 14 allergen. Antibody immobilisation was performed via EDC/NHS onto disposable screen-printed electrodes. The detection limit (LOD) of the electrochemical immunoassay for Cor a 14 was 5-times lower than the optical, being down to 0.05 fg mL-1 with a dynamic range of 0.1 fg mL-1 to 0.01 ng mL-1. Antibody selectivity was verified against non-target 2S albumins (potential cross-reactive plant species). Anti-Cor a 14 IgY exhibited the best specificity, presenting minor cross-reactivity with peanut/walnut. Preliminary results of the application of anti-Cor a 14 IgY electrochemical immunosensor to incurred foods established a LOD of 1 mg kg-1 of hazelnut in wheat (0.16 mg kg-1 hazelnut protein).
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Affiliation(s)
- Renata Costa
- Centro de Investigação em Química da Universidade do Porto (CIQUP), Dep. Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Inês Sagastizábal
- Centro de Investigação em Química da Universidade do Porto (CIQUP), Dep. Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Ana T S C Brandão
- Centro de Investigação em Química da Universidade do Porto (CIQUP), Dep. Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Patrícia Moreira
- Centro de Investigação em Química da Universidade do Porto (CIQUP), Dep. Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - A Fernando Silva
- Centro de Investigação em Química da Universidade do Porto (CIQUP), Dep. Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Carlos M Pereira
- Centro de Investigação em Química da Universidade do Porto (CIQUP), Dep. Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
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Villa C, Costa J, Mafra I. Lupine allergens: Clinical relevance, molecular characterization, cross-reactivity, and detection strategies. Compr Rev Food Sci Food Saf 2020; 19:3886-3915. [PMID: 33337069 DOI: 10.1111/1541-4337.12646] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 08/13/2020] [Accepted: 09/15/2020] [Indexed: 12/25/2022]
Abstract
Lupine is commonly utilized as a technological food and ingredient in a great variety of processed products (snacks, bakery, meat, and dairy products) principally owing to its nutritional value and technological properties. However, its ingestion, even at trace amounts (in the range of mg protein per kg of food), can lead to severe adverse reactions in allergic individuals. Lupine belongs to the Leguminosae family, having the conglutins (α-, β-, δ-, and γ-) as allergens, among other proteins. Cross-sensitization of lupine-sensitized individuals with other legume species, mainly peanut, can occur, but the associated clinical reactivity is still unclear. The protection of the sensitized individuals should depend on an avoidance diet, which should rely on the compliance of food labeling and, as such, on their verification by analytical methods. Food processing, such as heat treatments, has an important influence on the structural properties of lupine proteins, altering their detectability and allergenicity. In this review, different aspects related with lupine allergy are described, namely, the overall prevalence, clinical relevance, diagnosis, and treatment. The characterization of lupine allergens and their potential cross-reactivity with other legumes are critically discussed. The effects of food matrix, processing, and digestibility on lupine proteins, as well as the available analytical tools for detecting lupine at trace levels in foods, are also herein emphasized.
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Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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Senyuva HZ, Jones IB, Sykes M, Baumgartner S. A critical review of the specifications and performance of antibody and DNA-based methods for detection and quantification of allergens in foods. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:507-547. [PMID: 30856064 DOI: 10.1080/19440049.2019.1579927] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Despite the availability of a large number of antibody and DNA based methods for detection and quantification of allergens in food there remain significant difficulties in selecting the optimum technique to employ. Published methods from research groups mostly contain sufficient detail concerning target antigen, calibration procedures and method performance to allow replication by others. However, routine allergen testing by the food industry relies upon commercialised test kits and frequently the suppliers provide disappointingly little specification detail on the grounds that this is proprietary information. In this review we have made a critical assessment of the published literature describing the performance of both commercial and non-commercial test kits for food allergens over the period 2008-2018. Mass spectrometric methods, which have the potential to become reference methods for allergens, are not covered in this review. Available information on the specifications of commercial ELISA and LFD test kits are tabulated for milk, egg and peanut allergens, where possible linking to publications concerning collaborative studies and proficiency testing. For a number of commercial PCR test kits, specifications provided by manufacturers for detection of a small selection of allergen are tabulated. In conclusion we support the views of others of the critical need for allergen reference materials as the way forward to improve the comparability of different testing strategies in foods.
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Affiliation(s)
| | - Ivona Baricevic Jones
- b Institute of Inflammation and Repair , Manchester Institute of Biotechnology , Manchester , UK
| | - Mark Sykes
- c Fera Science Ltd , National Agri-Food Innovation Campus Sand Hutton , York , UK
| | - Sabine Baumgartner
- d Dept. IFA-Tulln, Center for Analytical Chemistry , BOKU Vienna , Tulln , Austria
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Koeberl M, Sharp MF, Tian R, Buddhadasa S, Clarke D, Roberts J. Lupine allergen detecting capability and cross-reactivity of related legumes by ELISA. Food Chem 2018; 256:105-112. [PMID: 29606424 DOI: 10.1016/j.foodchem.2018.02.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 01/25/2018] [Accepted: 02/08/2018] [Indexed: 01/01/2023]
Abstract
Lupine belongs to the genus Lupinus and includes three species commonly consumed by humans. The Lupinus genus is closely related to other legumes, such as peanuts, soya, chickpeas, peas, lentils and beans. However, the consumption of lupine (and related legumes) can cause severe allergenic reactions. Therefore, reliable analytical detection methods are required for the analysis of food samples. In this study three commercially available ELISA test kits were analyzed for the detection capability of three common lupine species, as well as cross-reactivity to related legumes. All three ELISA test kits could detect the lupine species, though with different sensitivities. Cross-reactivity varied for the ELISA test kits and all showed some cross-reactivity to related legume samples analyzed.
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Affiliation(s)
- Martina Koeberl
- National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC, 3207 Melbourne, Australia.
| | - Michael F Sharp
- National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC, 3207 Melbourne, Australia.
| | - Rongkai Tian
- National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC, 3207 Melbourne, Australia; Chemical and Biomedical Engineering, University of Melbourne, Grattan Street, Parkville, VIC, 3010 Melbourne, Australia
| | - Saman Buddhadasa
- National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC, 3207 Melbourne, Australia.
| | - Dean Clarke
- National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC, 3207 Melbourne, Australia.
| | - James Roberts
- National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC, 3207 Melbourne, Australia.
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Revák O, Golian J, Židek R, Čapla J, Zajác P. Detection of Lupine (Lupinus spp. L.) as a food allergen using three methods: end-point PCR, Real-Time PCR and Elisa. POTRAVINARSTVO 2014. [DOI: 10.5219/384] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to compare three methods for the detection and quantification of lupine as an allergen in food. The methods that were used in this work were the direct method: ELISA and the indirect methods: end-point PCR and real-time PCR. We examined the detection limit (the sensitivity with which we can detect the presence of the allergen in a sample) and the reliability for performing an analysis. We used 17 samples of plant species from a processing plant for dehydrated soups production and lupine samples from lupine processing companies. Its practical use is wide and it is used mainly in the bakery industry, in the manufacture of confectionery, pasta, sauces, as a substitute for soy and also in the production of gluten-free food, because it does not contain gluten. Lupine, however, is also included in the list of 14 allergenic substances, which in accordance with the EU legislation must be listed on food labels. The high risk group, which suffers from primary sensitization or cross-reaction with peanuts, are allergic patients. In the EU, people who are allergic to peanuts range from 0.7 to 1.5%. In experiment 1, we detected the presence of lupine using primers for the detection of α- and δ-conglutine in the samples, using the end-point PCR method and the detection limit of this reaction was at the level of 100 ppm. For the vizualization of the DNA fragments, we used a 2% agarose gel and UV visualizer. In experiment 2 we detected lupine using the TaqMan real-time PCR reaction and primers for the detection of α and δ-conglutine at the level of 10 ppm of lupine in sample. The CP values of lupine using primers for the detection of α-conglutine was 24.85 ± 0.12 and the reliability equation was R2 = 0.9767. The CP lupine values using primers for the detection of δ-conglutine was 22.52 ± 0.17 and the reliability equation was R2 = 0.9925. In experiment 3, we used a sandwich ELISA method for the detection of lupine and the detection limit was within the range of 2-30 ppm and the reliability of the method according to the reliability equation was R2 = 0.9975. The high sensitivity and equation of reliability justify the use of these methods for the detection and quantification of lupine in practice. The most sensitive indirect method for the detection of lupine in our study was the method of real-time TaqMan PCR with a detection limit 10 000-10 ppm of lupine. The most sensitive direct methot was ELISA with detection limit 2-30 ppm of lupine.
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Svobodova M, Mairal T, Nadal P, Bermudo MC, O'Sullivan CK. Ultrasensitive aptamer based detection of β-conglutin food allergen. Food Chem 2014; 165:419-23. [PMID: 25038695 DOI: 10.1016/j.foodchem.2014.05.128] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 05/19/2014] [Accepted: 05/24/2014] [Indexed: 12/30/2022]
Abstract
Lupine has been increasingly used in food applications due to its high nutritional value and excellent functional properties. However, there has been a response to the increasing number of severe cases of lupine allergies reported during the last decade, and as a result lupine was recently added to the list of substances requiring mandatory advisory labelling on foodstuffs sold in the European Union. In this paper we report the robust and ultrasensitive detection of the anaphylactic β-conglutin allergen using Apta-PCR achieving a detection limit of 85 pM (25 ng mL(-1)). No cross-reactivity with other conglutins or plant species potentially used in lupine containing foodstuffs was observed. This robust method provides an effective analytical tool for the detection and quantification of the toxic β-conglutin subunit present in lupine flour.
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Affiliation(s)
- Marketa Svobodova
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - Teresa Mairal
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Pedro Nadal
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - M Carmen Bermudo
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Ciara K O'Sullivan
- Nanobiotechnology and Bioanalysis Group, Department of Chemical Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain; Institució Catalana de Recerca I Estudis Avancats, Passeig Lluís Companys 23, 08010 Barcelona, Spain.
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Ecker C, Ertl A, Pulverer W, Nemes A, Szekely P, Petrasch A, Linsberger-Martin G, Cichna-Markl M. Validation and comparison of a sandwich ELISA, two competitive ELISAs and a real-time PCR method for the detection of lupine in food. Food Chem 2013; 141:407-18. [PMID: 23768374 DOI: 10.1016/j.foodchem.2013.02.091] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2012] [Revised: 11/04/2012] [Accepted: 02/21/2013] [Indexed: 12/01/2022]
Abstract
Methods applied in food allergen analysis should be specific, sensitive and applicable to both raw and highly processed foods. The performance of the most commonly used methods, ELISA and real-time PCR, may, however, be influenced by food processing steps, e.g., heat treatment. The present study compares the applicability of four in-house developed methods, one sandwich ELISA, two competitive ELISAs and a real-time PCR method, for the detection of lupine in four different food matrices, comprising bread, biscuits, rice patties and noodles. In order to investigate the influence of food processing on the detectability, not only the heat treated model foods but also the corresponding doughs were analysed. The sandwich ELISA proved to be the most sensitive method. The LOD was found to be 10 ppm lupine, independent from the food matrix and independent if the dough or the heat treated food was analysed. In addition, the methods were applied to the analysis of commercial foodstuffs differing in their labelling.
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Affiliation(s)
- Christina Ecker
- Department of Analytical Chemistry, University of Vienna, Währinger Straße 38, 1090 Vienna, Austria
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