1
|
Fan S, Ma J, Li C, Wang Y, Zeng W, Li Q, Zhou J, Wang L, Wang Y, Zhang Y. Determination of Tropomyosin in Shrimp and Crab by Liquid Chromatography–Tandem Mass Spectrometry Based on Immunoaffinity Purification. Front Nutr 2022; 9:848294. [PMID: 35308292 PMCID: PMC8927901 DOI: 10.3389/fnut.2022.848294] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Accepted: 02/02/2022] [Indexed: 01/13/2023] Open
Abstract
A UPLC-MS/MS method was developed for the detection of tropomyosin (TM) in shrimp and crab. After simple extraction, the samples were purified by immunoaffinity column and then digested by trypsin. The obtained sample was separated by Easy-nLC 1000-Q Exactive. The obtained spectrums were analyzed by Thermo Proteome Discoverer 1.4 software and then ANIQLVEK with high sensitivity was selected as the quantitative signature peptide. Isotope-labeled internal standard was used in the quantitative analysis. The method showed good linearity in the range of 5–5,000 μg/L with a limit of quantification (LOQ) of 0.1 mg/kg. The average recoveries were 77.22–95.66% with RSDs ≤ 9.97%, and the matrix effects were between 88.53 and 112.60%. This method could be used for rapid screening and quantitative analysis of TM in shrimp and crab. Thus, it could provide technical support for self-testing of TM by food manufacturers and promote further improvement of allergen labeling in China.
Collapse
Affiliation(s)
- Sufang Fan
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Junmei Ma
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Food Inspection and Research Institute, Shijiazhuang, China
- Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Chunsheng Li
- Biology Institute of Hebei Academy of Science, Shijiazhuang, China
| | - Yanbo Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Wen Zeng
- Department of Chemical Engineering, Key Laboratory for Industrial Biocatalysis, Ministry of Education of China, Tsinghua University, Beijing, China
| | - Qiang Li
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Jinru Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Liming Wang
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Yi Wang
- Department of Chemical Engineering, Key Laboratory for Industrial Biocatalysis, Ministry of Education of China, Tsinghua University, Beijing, China
- Yi Wang
| | - Yan Zhang
- Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Food Inspection and Research Institute, Shijiazhuang, China
- Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
- *Correspondence: Yan Zhang
| |
Collapse
|
2
|
Identification of pyruvate kinase 2 as a possible crab allergen and analysis of allergenic proteins in crabs consumed in Taiwan. Food Chem 2019; 289:413-418. [PMID: 30955631 DOI: 10.1016/j.foodchem.2019.03.074] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 03/15/2019] [Accepted: 03/16/2019] [Indexed: 11/20/2022]
Abstract
In Taiwan, crab is one of the main causes for food allergy. Several proteins are recognized as crustacean allergens, and tropomyosin is known to be the major one. However, sensitization patterns of Taiwanese patients to crustacean allergens remain unclear. Therefore, we analyzed the specific-IgE binding ability of crucifix crab (Charybdis feriatus) allergens by western blot using patients' sera. In particular, we found a 56 kDa protein in crucifix crab reacted with specific-IgEs in patients' sera, and we further identified the protein as a novel crab allergen pyruvate kinase 2. Additionally, little is known about tropomyosin contents in crabs consumed in Taiwan. Thus, we also quantified the levels of tropomyosin by using enzyme-linked immunosorbent assay (ELISA) among raw and cooked crab species. Our results showed tropomyosin levels varied depending on crab species. In summary, these findings improve the understanding of crustacean allergens and contribute to the clinical diagnosis of crustacean allergies.
Collapse
|
3
|
Faisal M, Vasiljevic T, Donkor ON. A review on methodologies for extraction, identification and quantification of allergenic proteins in prawns. Food Res Int 2019; 121:307-318. [PMID: 31108753 DOI: 10.1016/j.foodres.2019.03.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 03/13/2019] [Accepted: 03/17/2019] [Indexed: 12/26/2022]
Abstract
Prawn allergy is one of the most common food-borne allergies and current prevention is by avoidance. This review paper summarised different methodologies for the extraction, identification and quantification of prawn protein allergens, reported in various research studies. Following extraction, allergenic components have been analysed using well-established methodologies, such as SDS-PAGE, Immunoblotting, ELISA, CD Spectroscopy, HPLC, DBPCFC, SPT etc. Moreover, the preference towards Aptamer-based technique for allergenicity analysis has also been highlighted in this review paper. The summary of these methodologies will provide a reference platform for present and future research directions.
Collapse
Affiliation(s)
- M Faisal
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
| | - T Vasiljevic
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
| | - O N Donkor
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
| |
Collapse
|
4
|
Eysteinsson ST, Gudjónsdóttir M, Jónasdóttir SH, Arason S. Review of the composition and current utilization of Calanus finmarchicus – Possibilities for human consumption. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
5
|
Quantification of Crustacean Tropomyosin, a Major Food Allergen, in Eight Species of Taiwanese Shrimp Based on Immunoassay. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1242-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
6
|
Yin FW, Zhou DY, Liu YF, Zhao Q, Zhou X, Song L, Qin L, Qi H, Zhu BW. The Forms of Fluoride in Antarctic Krill ( Euphausia superba) Oil Extracted with Hexane and its Removal with Different Absorbents. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1339756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Yan-Fei Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Qi Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Xin Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Lei Qin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
- Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, P. R. China
| |
Collapse
|
7
|
|
8
|
Quantitation of α-Lactalbumin by Liquid Chromatography Tandem Mass Spectrometry in Medicinal Adjuvant Lactose. Int J Anal Chem 2014; 2014:841084. [PMID: 25548567 PMCID: PMC4273475 DOI: 10.1155/2014/841084] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2014] [Accepted: 11/20/2014] [Indexed: 11/18/2022] Open
Abstract
Lactose is a widely used pharmaceutical excipient, sometimes irreplaceable. Traces of residual proteins left during production of lactose are potential allergen to body. The present paper describes a sensitive and specific LC-MS method for the determination of α-lactalbumin (α-La) in lactose samples. Chromatographic separation was performed on an Acquity UPLC BEH300 C18 column (2.1 × 150 mm, 1.7 μm) with an isocratic mobile phase consisting of water containing 0.1% TFA and acetonitrile containing 0.1% TFA (80 : 20, v/v). Mass spectrometric detection was achieved by a triple-quadrupole mass spectrometer equipped with an ESI interface operating in positive ionization mode. Quantitation was performed using selected ion monitoring of m/z 2364 for α-La. The calibration curve was linear from 0.2 to 10 µg/mL. The intra- and interday precisions were less than 7.6% and the accuracy ranged from 96.4 to 104.5%. The limit of quantification (LOQ) was 0.15 µg/mL and the limit of detection (LOD) was 0.05 µg/mL. This method was then successfully applied to investigate 6 different lactose samples. The application can provide technical preparation for the development of specification of lactose.
Collapse
|
9
|
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
|
10
|
Thomsen BR, Haugsgjerd BO, Griinari M, Lu HFS, Bruheim I, Vogt G, Oterhals Å, Jacobsen C. Investigation of oxidative degradation and non-enzymatic browning reactions in krill and fish oils. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300141] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Birgitte Raagaard Thomsen
- Division of Industrial Food Research; Technical University of Denmark, National Food Institute; Kgs. Lyngby Denmark
| | | | | | - Henna Fu Sieng Lu
- Division of Industrial Food Research; Technical University of Denmark, National Food Institute; Kgs. Lyngby Denmark
| | | | | | | | - Charlotte Jacobsen
- Division of Industrial Food Research; Technical University of Denmark, National Food Institute; Kgs. Lyngby Denmark
| |
Collapse
|