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Gamella M, Laza A, Parrón-Ballesteros J, Bueno C, Ruiz-Valdepeñas Montiel V, Pedrero M, Bertolino FA, Pingarrón JM, Villalba M, Campuzano S. First PCR-free electrochemical bioplatform for the detection of mustard Sin a 1 protein as a potential "hidden" food allergen. Bioelectrochemistry 2023; 150:108357. [PMID: 36571998 DOI: 10.1016/j.bioelechem.2022.108357] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/15/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
A disposable electrochemical PCR-free biosensor for the selective detection of a fragment encoding the protein Sin a 1, a 2S albumin considered a diagnostic marker for sensitization to mustard, is reported. The methodology is based on the formation of DNA/RNA heterohybrids by sandwich hybridization of a specific fragment of the Sin a 1 allergen coding sequence with appropriately designed RNA probes. Labeling with commercial antibodies specific to the heteroduplexes and secondary antibodies conjugated with horseradish peroxidase (HRP) was carried out onto the surface of magnetic beads (MBs). Amperometric transduction was undertaken on screen-printed electrodes using H2O2 as enzyme substrate and hydroquinone (HQ) a redox mediator. The electrochemical biosensor allows the simple and fast detection (75 min) of Sin a 1 reaching a limit of detection of 3 pM. The bioplatform was successfully applied to the analysis of the targeted Sin a 1 gene specific region using just 50 ng of non-fragmented denatured genomic DNA extracted from yellow mustard seeds.
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Affiliation(s)
- Maria Gamella
- Analytical Chemistry Department, Chemistry Faculty, University Complutense of Madrid, E-28040 Madrid, Spain
| | - Anabel Laza
- Analytical Chemistry Department, Chemistry Faculty, University Complutense of Madrid, E-28040 Madrid, Spain; Institute of Chemistry of San Luis (INQUISAL, UNSL-CONICET), National University of San Luis, Laboratory of Bioanalytical, Chacabuco 917, D5700BWS San Luis, Argentina
| | - Jorge Parrón-Ballesteros
- Biochemistry and Molecular Biology Department, Chemistry Faculty, Complutense University, 28040 Madrid, Spain
| | - Cristina Bueno
- Biochemistry and Molecular Biology Department, Chemistry Faculty, Complutense University, 28040 Madrid, Spain
| | | | - María Pedrero
- Analytical Chemistry Department, Chemistry Faculty, University Complutense of Madrid, E-28040 Madrid, Spain
| | - Franco A Bertolino
- Institute of Chemistry of San Luis (INQUISAL, UNSL-CONICET), National University of San Luis, Laboratory of Bioanalytical, Chacabuco 917, D5700BWS San Luis, Argentina
| | - José M Pingarrón
- Analytical Chemistry Department, Chemistry Faculty, University Complutense of Madrid, E-28040 Madrid, Spain.
| | - Mayte Villalba
- Biochemistry and Molecular Biology Department, Chemistry Faculty, Complutense University, 28040 Madrid, Spain.
| | - Susana Campuzano
- Analytical Chemistry Department, Chemistry Faculty, University Complutense of Madrid, E-28040 Madrid, Spain.
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Gamella M, Bueno-Díaz C, Ruiz-Valdepeñas Montiel V, Povedano E, Reviejo AJ, Villalba M, Campuzano S, Pingarrón JM. First electrochemical immunosensor for the rapid detection of mustard seeds in plant food extracts. Talanta 2020; 219:121247. [PMID: 32887138 DOI: 10.1016/j.talanta.2020.121247] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/28/2020] [Accepted: 05/31/2020] [Indexed: 01/05/2023]
Abstract
This paper describes the first biosensor reported to date for the determination of mustard seed traces. The biosensor consists of an amperometric immunosensing platform able to sensitively and selectively determine Sin a 1 content, the major allergen of yellow mustard and the most abundant protein of these seeds. The immunosensing platform exploits the coupling of magnetic microbeads (MBs) modified with sandwich-type immune complexes, comprising polyclonal and monoclonal antibodies, selective to the target protein for its capturing and detection, respectively. In addition, a HRP-conjugated secondary antibody was used for enzymatic labelling of the monoclonal antibody, and amperometric transduction was made at screen-printed carbon electrodes (SPCEs) using the hydroquinone (HQ)/H2O2 system. The electrochemical immunosensor allows the simple and fast detection (a single 1-h incubation step) of Sin a 1 with a limit of detection of 0.82 ng mL-1 (20.5 pg of protein in 25 μL of sample) with high selectivity against structurally similar non-target allergenic proteins (such as Pin p 1 from pine nut). The developed immunoplatform was successfully used for the analysis of peanut, rapeseed, cashew, pine nut and yellow mustard extracts, giving only positive response for the yellow mustard extract with a Sin a 1 content, in full agreement with that provided by conventional ELISA methodology.
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Affiliation(s)
- M Gamella
- Departamento de Química Analítica, Facultad de CC. Químicas, Universidad Complutense de Madrid, E-28040, Madrid, Spain
| | - C Bueno-Díaz
- Departamento de Bioquímica y Biología Molecular Facultad de Ciencias Químicas, Universidad Complutense de Madrid, E-28040, Madrid, Spain
| | - V Ruiz-Valdepeñas Montiel
- Departamento de Química Analítica, Facultad de CC. Químicas, Universidad Complutense de Madrid, E-28040, Madrid, Spain
| | - E Povedano
- Departamento de Química Analítica, Facultad de CC. Químicas, Universidad Complutense de Madrid, E-28040, Madrid, Spain
| | - A J Reviejo
- Departamento de Química Analítica, Facultad de CC. Químicas, Universidad Complutense de Madrid, E-28040, Madrid, Spain
| | - M Villalba
- Departamento de Bioquímica y Biología Molecular Facultad de Ciencias Químicas, Universidad Complutense de Madrid, E-28040, Madrid, Spain.
| | - S Campuzano
- Departamento de Química Analítica, Facultad de CC. Químicas, Universidad Complutense de Madrid, E-28040, Madrid, Spain.
| | - J M Pingarrón
- Departamento de Química Analítica, Facultad de CC. Químicas, Universidad Complutense de Madrid, E-28040, Madrid, Spain.
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Kang TS. Basic principles for developing real-time PCR methods used in food analysis: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.037] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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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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Spychaj A, Pospiech E, Iwańska E, Montowska M. Detection of allergenic additives in processed meat products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4807-4815. [PMID: 29675958 DOI: 10.1002/jsfa.9083] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 03/13/2018] [Accepted: 04/15/2018] [Indexed: 06/08/2023]
Abstract
Allergic responses to food components are an increasing problem all over the world. It is therefore important to protect people who are vulnerable to food allergens against accidental and unintended consumption of products containing allergic ingredients. The meat industry commonly uses various allergic additives in the production of processed products, such as legumes (soy, peas, beans), milk and egg preparations, cereals containing gluten (wheat, rye, barley and oats), and spices (celery and mustard). These meat additives have specific technological properties, which help to create a texture or flavor profile, or affect the nutritional value, although some of them, such as soy, mustard, milk and egg white proteins, can cause severe allergic reactions. The aim of this paper is to discuss the application of various recently established methods of detection of allergenic additives in processed meat products - for instance cold cuts and sausages. The new methods are based mainly on protein, DNA, and isoflavones or phytic acid analysis. The article also characterizes the latest trends in the development of research on methods that would enable quick and reliable identification of targeted allergens in meat products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Anita Spychaj
- Faculty of Food Science and Nutrition, Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
| | - Edward Pospiech
- Faculty of Food Science and Nutrition, Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
| | - Ewa Iwańska
- Faculty of Food Science and Nutrition, Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
| | - Magdalena Montowska
- Faculty of Food Science and Nutrition, Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
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Identification and Quantification of Celery Allergens Using Fiber Optic Surface Plasmon Resonance PCR. SENSORS 2017; 17:s17081754. [PMID: 28758965 PMCID: PMC5579924 DOI: 10.3390/s17081754] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 07/19/2017] [Accepted: 07/20/2017] [Indexed: 02/04/2023]
Abstract
Abstract: Accurate identification and quantification of allergens is key in healthcare, biotechnology and food quality and safety. Celery (Apium graveolens) is one of the most important elicitors of food allergic reactions in Europe. Currently, the golden standards to identify, quantify and discriminate celery in a biological sample are immunoassays and two-step molecular detection assays in which quantitative PCR (qPCR) is followed by a high-resolution melting analysis (HRM). In order to provide a DNA-based, rapid and simple detection method suitable for one-step quantification, a fiber optic PCR melting assay (FO-PCR-MA) was developed to determine different concentrations of celery DNA (1 pM-0.1 fM). The presented method is based on the hybridization and melting of DNA-coated gold nanoparticles to the FO sensor surface in the presence of the target gene (mannitol dehydrogenase, Mtd). The concept was not only able to reveal the presence of celery DNA, but also allowed for the cycle-to-cycle quantification of the target sequence through melting analysis. Furthermore, the developed bioassay was benchmarked against qPCR followed by HRM, showing excellent agreement (R² = 0.96). In conclusion, this innovative and sensitive diagnostic test could further improve food quality control and thus have a large impact on allergen induced healthcare problems.
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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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Palle-Reisch M, Hochegger R, Cichna-Markl M. Development and validation of a triplex real-time PCR assay for the simultaneous detection of three mustard species and three celery varieties in food. Food Chem 2015; 184:46-56. [DOI: 10.1016/j.foodchem.2015.03.049] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 03/08/2015] [Accepted: 03/14/2015] [Indexed: 10/23/2022]
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Prado M, Ortea I, Vial S, Rivas J, Calo-Mata P, Barros-Velázquez J. Advanced DNA- and Protein-based Methods for the Detection and Investigation of Food Allergens. Crit Rev Food Sci Nutr 2015; 56:2511-2542. [DOI: 10.1080/10408398.2013.873767] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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10
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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3894] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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