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Zhang J, Zhong L, Wang P, Song J, Shi C, Li Y, Oyom W, Zhang H, Zhu Y, Wen P. HS-SPME-GC-MS Combined with Orthogonal Partial Least Squares Identification to Analyze the Effect of LPL on Yak Milk's Flavor under Different Storage Temperatures and Times. Foods 2024; 13:342. [PMID: 38275709 PMCID: PMC10815618 DOI: 10.3390/foods13020342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 12/30/2023] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Flavor is a crucial parameter for assessing the sensory quality of yak milk. However, there is limited information regarding the factors influencing its taste. In this study, the effects of endogenous lipoprotein lipase (LPL) on the volatile flavor components of yak milk under storage conditions of 4 °C, 18 °C and 65 °C were analyzed via headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with orthogonal partial least-squares (OPSL) discrimination, and the reasons for the changes in yak milk flavors were investigated. Combined with the difference in the changes in volatile flavor substance before and after the action of LPL, LPL was found to have a significant effect on the flavor of fresh yak milk. Fresh milk was best kept at 4 °C for 24 h and pasteurized for more than 24 h. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to characterize the volatile components in yak milk under various treatment conditions. Twelve substances with significant influence on yak milk flavor were identified by measuring their VIP values. Notably, 2-nonanone, heptanal, and ethyl caprylate exhibited OAV values greater than 1, indicating their significant contribution to the flavor of yak milk. Conversely, 4-octanone and 2-heptanone displayed OAV values between 0.1 and 1, showing their important role in modifying the flavor of yak milk. These findings can serve as monitoring indicators for assessing the freshness of yak milk.
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Affiliation(s)
- Jinliang Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Liwen Zhong
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Pengjie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.W.); (H.Z.)
| | - Juan Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Chengrui Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Yiheng Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Hao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.W.); (H.Z.)
| | - Yanli Zhu
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
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Kim SA, Toushik SH, Lee JE, Shim WB. Detection of a Thermal Stable-Soluble Protein (TSSP) as a Marker of Peanut Adulteration Using a Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay based on Monoclonal Antibodies. J Microbiol Biotechnol 2023; 33:1170-1178. [PMID: 37386719 PMCID: PMC10580888 DOI: 10.4014/jmb.2304.04038] [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: 04/24/2023] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 07/01/2023]
Abstract
Food allergy represents a severe problem for many societies, including sensitive populations, academies, health authorities, and the food industry. Peanut allergy occupies a special place in the food allergy spectrum. To prevent consumption by consumers suffering from a peanut allergy, a rapid and sensitive detection method is essential to identify unintended peanut adulteration in processed foods. In this study, we produced four monoclonal antibodies (MAbs; RO 3A1-12, PB 4C12-10, PB 5F9-23, and PB 6G4-30) specific to thermo-stable and soluble proteins (TSSPs) of peanut and developed an enzyme-linked immunosorbent assay (ELISA) based on the MAbs. Among them, PB 5F9-23 MAb was firmly bound to Ara h 1, and other MAbs strongly reacted to Ara h 3 in the Western blot analysis. An antibody cocktail solution of the MAbs was used to enhance the sensitivity of an indirect ELISA, and the limit of detection of the indirect ELISA based on the antibody cocktail solution was 1 ng/ml and improved compared to the indirect ELISA based on the single MAb (11 ng/ml). The cross-reaction analysis revealed the high specificity of developed MAbs to peanut TSSPs without cross-reaction to other food allergens, including nuts. Subsequently, analyzing processed foods by indirect ELISA, all foods labeled as containing peanuts in the product description were confirmed to be positive. The results indicate that the developed antibodies exhibit high specificity and sensitivity to peanuts and can be used as bio-receptors in immunoassays or biosensors to detect intentional or unintentional adulteration of peanuts in processed foods, particularly heat-processed foods.
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Affiliation(s)
- Sol-A Kim
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Jinju, Gyeongnam 52828, Republic of Korea
| | | | - Jeong-Eun Lee
- Institute of Smart Farm Research Center, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Won-Bo Shim
- Institute of Smart Farm Research Center, Gyeongsang National University, Jinju 52828, Republic of Korea
- Institute of Agricultural and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
- Division of Food Science and Technology, Gyeongsang National University, Jinju 52828, Republic of Korea
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3
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Yang Q, Yang H, Yuan N, Zuo S, Zhang Y, Zhang W. Closed-tube saltatory rolling circle amplification with hydroxynaphthol blue for visual on-site detection of peanut as an allergenic food. Food Chem 2022; 393:133408. [DOI: 10.1016/j.foodchem.2022.133408] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 04/21/2022] [Accepted: 06/03/2022] [Indexed: 01/18/2023]
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Yin HY, Li YT, Tsai WC, Dai HY, Wen HW. An immunochromatographic assay utilizing magnetic nanoparticles to detect major peanut allergen Ara h 1 in processed foods. Food Chem 2021; 375:131844. [PMID: 34952385 DOI: 10.1016/j.foodchem.2021.131844] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 11/12/2021] [Accepted: 12/09/2021] [Indexed: 11/04/2022]
Abstract
This study describes an immunomagnetic nanoparticle (IMNP)-based lateral flow assay (LFA) for detecting the major peanut allergen Ara h 1. We developed a clearly specific method in identifying peanut from ten other seeds and nuts, and a good visual limit of detection (vLOD) of 0.01 μg/mL Ara h 1 in PBS. PBS that contains 1 M NaCl and 2% Tween 20 was determined to be the optimal extraction buffer for isolating Ara h 1 from cookie, milk and chocolate with vLOD values of 0.5 μg/g, 0.5 μg/mL, and 1 μg/g, respectively. Forty two processed foods were simultaneously analyzed using this method and an AOAC-approved ELISA kit. The specificity and sensitivity of this assay were thus determined to be 100 and 95%, respectively. This new IMNP-based LFA has potential as a rapid tool for screening processed foods for Ara h 1 residues.
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Affiliation(s)
- Hsin-Yi Yin
- Food and Animal Product Safety Inspection Center, National Chung Hsing University, Taichung, Taiwan, ROC; Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C
| | - Yi-Ting Li
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C
| | - Wen-Che Tsai
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C
| | - Hong-Yu Dai
- Crop Science Division and Guansi Experiment Station, Taiwan Agricultural Research Institute, Council of Agriculture, Executive Yuan, Taichung, Taiwan, ROC
| | - Hsiao-Wei Wen
- Food and Animal Product Safety Inspection Center, National Chung Hsing University, Taichung, Taiwan, ROC; Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C; Graduate Institute of Food Safety, National Chung Hsing University, Taichung, Taiwan, R.O.C.
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Li W, Zhang C, Xu N, Hu Y, Wang C, Li D, Li W. Effect of lipoxygenase‐induced oxidation on molecular structure and digestive properties of arachin and conarachin. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wenjun Li
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Chao Zhang
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Ning Xu
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Yong Hu
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Chao Wang
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Deyuan Li
- Function Food Key Laboratory of Hubei Province Hubei Uinversity of Chinese Medicine Wuhan China
| | - Wei Li
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
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6
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A survey of food allergen labeling and undeclared allergen residues in pre-packaged food products imported from Thailand. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Xu J, Ye Y, Ji J, Sun J, Sun X. Advances on the rapid and multiplex detection methods of food allergens. Crit Rev Food Sci Nutr 2021; 62:6887-6907. [PMID: 33830835 DOI: 10.1080/10408398.2021.1907736] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
With the gradually increasing prevalence of food allergy in recent years, food allergy has become a major public health problem worldwide. The clinical symptoms caused by food allergy seriously affect people's quality of life; there are unknown allergen components in novel food and hidden allergens caused by cross contamination in food processing, which pose a serious risk to allergy sufferers. Thus, rapid and multiplex detection methods are required to achieve on-site detection or examination of allergic components, so as to identify the risk of allergy in time. This paper reviews the progress of high-efficiency detection of food allergens, including enhanced traditional detection techniques and emerging detection techniques with the ability high-throughput detection or screening potential food allergen, such as xMAP, biosensors, biochips, etc. focusing on their sensitivity, applicability of each method in food, along with their pretreatment, advantages, limitation in the application of food analysis. This paper also introduces the challenges faced by these high-efficiency detection technologies, as well as the potential of customized allergen screening methods and rapid on-site detection technology as future research directions.
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Affiliation(s)
- Jiayuan Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Yongli Ye
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Jian Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Jiadi Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
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Kim E, Hahn J, Ban C, Jo Y, Han H, Lim S, Choi YJ. Visible on-site detection of Ara h 1 by the switchable-linker-mediated precipitation of gold nanoparticles. Food Chem 2021; 352:129354. [PMID: 33677209 DOI: 10.1016/j.foodchem.2021.129354] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 01/17/2021] [Accepted: 02/09/2021] [Indexed: 12/20/2022]
Abstract
Biosensors have been widely applied in tests for allergens, but on-site detection remains a challenge. Herein, we proposed a detection procedure for peanut Ara h 1 as a representative allergen, which was extracted from a cookie, thereby minimising the need for any complex pretreatment that was difficult to perform, and enabling the visual detection of the target without the use of analytical equipment. The extraction procedure was performed in less than 30 min using a syringe and filter (0.45 μm). The detection method for Ara h 1 was based on the aggregation of switchable linkers (SL) and gold nanoparticles (AuNP), and the presence of 0.19 mg peanut protein per 30 g of cookie could be confirmed within 30 min based on the AuNP/SL concentration ratio by the precipitation. This proposed procedure could be successfully applied to the detection of a wide range of food allergens.
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Affiliation(s)
- Eunghee Kim
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea
| | - Jungwoo Hahn
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, 163 Seoulsiripdaero, Dongdaemun-gu, Seoul 02504, Republic of Korea
| | - Youngje Jo
- Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Republic of Korea
| | - Hyebin Han
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea
| | - Seokwon Lim
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam-Si, Gyeonggi-Do 13120, Republic of Korea.
| | - Young Jin Choi
- Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea; Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea.
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Qu C, Wang Z, Jin X, Wang X, Wang D. A moisture content prediction model for deep bed peanut drying using support vector regression. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13510] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chenling Qu
- College of Grain Oil and Food Science, Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security Henan University of Technology Zhengzhou China
| | - Ziwei Wang
- College of Grain Oil and Food Science, Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security Henan University of Technology Zhengzhou China
| | - Xiaobo Jin
- School of Advanced Technology Xi'an Jiaotong‐Liverpool University Suzhou China
| | - Xueke Wang
- College of Grain Oil and Food Science, Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security Henan University of Technology Zhengzhou China
| | - Dianxuan Wang
- College of Grain Oil and Food Science, Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security Henan University of Technology Zhengzhou China
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