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Llano-Suárez P, Sánchez-Visedo A, Ortiz-Gómez I, Fernández-Argüelles MT, Prado M, Costa-Fernández JM, Soldado A. Sesame Detection in Food Using DNA-Functionalized Gold Nanoparticles: A Sensitive, Rapid, and Cost-Effective Colorimetric Approach. BIOSENSORS 2024; 14:377. [PMID: 39194606 DOI: 10.3390/bios14080377] [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: 06/17/2024] [Revised: 07/31/2024] [Accepted: 08/01/2024] [Indexed: 08/29/2024]
Abstract
Food safety control is a key issue in the food and agriculture industries. For such purposes, developing miniaturized analytical methods is critical for enabling the rapid and sensitive detection of food supplements, allergens, and pollutants. Here, a novel bioanalytical methodology based on DNA-functionalized gold nanoparticles (AuNPs) and colorimetric detection was developed to detect the presence of sesame (a major allergen) through sesame seed DNA as a target, in food samples. The presence of sesame DNA induces controlled nanoparticle aggregation/desegregation, resulting in a color change (from blue to red) proportional to sesame DNA concentration. The incorporation of multicomponent nucleic acid enzymes (MNAzymes) in this strategy has been carried out to perform an isothermal signal amplification strategy to improve the sensitivity of detection. Also, open-source software for color analysis was used to ensure an unbiased visual color-change detection, enhancing detection accuracy and sensitivity and opening the possibility of performing a simple and decentralized analyte detection. The method successfully detected the presence of sesame DNA in sesame seed, sesame oil, olive oil, and sunflower oil. In brief, the developed approach constitutes a simple and affordable alternative to perform a highly sensitive detection of DNA in food without complex methodologies or the requirement of expensive instrumentation.
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Affiliation(s)
- Pablo Llano-Suárez
- Department of Physical and Analytical Chemistry, University of Oviedo, c/Julián Clavería, 8, 33006 Oviedo, Spain
| | - Adrián Sánchez-Visedo
- Department of Physical and Analytical Chemistry, University of Oviedo, c/Julián Clavería, 8, 33006 Oviedo, Spain
| | - Inmaculada Ortiz-Gómez
- Department of Physical and Analytical Chemistry, University of Oviedo, c/Julián Clavería, 8, 33006 Oviedo, Spain
| | | | - Marta Prado
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga Sthis n, 4715-330 Braga, Portugal
| | - José Manuel Costa-Fernández
- Department of Physical and Analytical Chemistry, University of Oviedo, c/Julián Clavería, 8, 33006 Oviedo, Spain
| | - Ana Soldado
- Department of Physical and Analytical Chemistry, University of Oviedo, c/Julián Clavería, 8, 33006 Oviedo, Spain
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2
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Villa C, Costa J, Mafra I. First nanoplate digital PCR method to trace allergenic foods: Improved sensitivity for the detection of sesame. Food Chem 2024; 444:138650. [PMID: 38330611 DOI: 10.1016/j.foodchem.2024.138650] [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: 08/10/2023] [Revised: 01/30/2024] [Accepted: 01/31/2024] [Indexed: 02/10/2024]
Abstract
Sesame (Sesamum indicum L.) is an important allergenic food whose presence can be the cause of severe allergic reactions in sensitised individuals. In this work, nanoplate digital PCR (ndPCR) was used to develop two methods to detect trace amounts of sesame in processed foods and compared with previously proposed real-time PCR assays. Two independent ndPCR approaches were successfully advanced, achieving sensitivities of 5 and 0.1 mg/kg of sesame in dough/biscuits, targeting the CO6b-1 and ITS regions, respectively. The sensitivity using both targets was improved by one order of magnitude comparing with real-time PCR and was not affected by food processing. CO6b-1 system was not influenced by food matrix, exhibiting similar performance regardless the use of complex matrix extracts or serial diluted DNA. Herein, ndPCR was proposed for the first time for the detection of allergenic foods with the advantage of providing better performance than real-time PCR regarding sensitivity and robustness.
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Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto 4050-313, Portugal.
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto 4050-313, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto 4050-313, Portugal
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3
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Villa C, Costa J, Mafra I. Detection and quantification of white and black sesame as potential allergenic ingredients in processed foods: A comparative gene marker study. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109449] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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4
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Villa C, Costa J, Mafra I. Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies. Crit Rev Food Sci Nutr 2022; 64:4746-4762. [PMID: 36377716 DOI: 10.1080/10408398.2022.2145263] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sesame is an allergenic food with an increasing allergy prevalence among the European/USA population. Sesame allergy is generally life-persisting, being the cause of severe/systemic adverse immune responses in sesame-allergic individuals. Herein, clinical data about sesame allergy, including prevalence, diagnosis, relevance, and treatments are described, with focus on the molecular characterization of sesame allergens, their cross-reactivity and co-sensitization phenomena. The influence of food processing and digestibility on the stability/immunoreactivity of sesame allergens is critically discussed and the analytical approaches available for their detection in foodstuffs. Cross-reactivity between sesame and tree nuts or peanuts is frequent because of the high similarities among proteins of the same family. However, cross-reactivity phenomena are not always correlated with true clinical allergy in sensitized patients. Data suggest that sesame allergens are resistant to heat treatments and digestibility, with little effect on their immunoreactivity. Nevertheless, data are scarce, evidencing the need for more research to understand the effect of food processing on sesame allergenicity modulation. The demands for identifying trace amounts of sesame in foods have prompted the development of analytical methods, which have targeted both protein and DNA markers, providing reliable, specific, and sensitive tools, crucial for the effective management of sesame as an allergenic food.
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Affiliation(s)
- Caterina Villa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal
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5
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Linghu X, Wang R, Lu Y. Smartphone-integrated fluorescent quenching immunochromatographic test strips designed for the determination of sesame allergens in food samples. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 280:121522. [PMID: 35749974 DOI: 10.1016/j.saa.2022.121522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/11/2022] [Accepted: 06/14/2022] [Indexed: 06/15/2023]
Abstract
A highly sensitive smartphone-integrated fluorescence quenching immunochromatographic assay (FQICA) for the detection of sesame allergen was proposed. Sesame antibodies were adsorbed on the surface of the gold nanoparticles to form fluorescent acceptors (AuNPs-Ab). Ovalbumin (OVA) protein was labeled with quantum dots (QDs) to form signal probes (QDs-OVA), which were coated on the C-line of the assay strips. A mixture of QDs-OVA and sesame protein was coated on the T-line of the strip. For FQICA, the concentration of the analyte was positively correlated with the fluorescence signal. The developed FQICA had high sensitivity for the detection of sesame protein, and its visual LOD was 80 μg/L and the quantitative LOD was 40 μg/L. In addition, the method had high specificity, except for a small cross-reaction between sesame and walnut. The visual LODs in bread, ham, and biscuits were 640 μg/L. The quantitative LODs were 320 μg/L for biscuits and 640 μg/L for bread and ham. Comparing the developed FQICA with a commercial ELISA kit, the recoveries of sesame protein in both methods were between 80% and 120%.
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Affiliation(s)
- Xiaopan Linghu
- State Key Laboratory for Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- State Key Laboratory for Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yang Lu
- State Key Laboratory for Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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Pi X, Peng Z, Liu J, Jiang Y, Wang J, Fu G, Yang Y, Sun Y. Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity. Crit Rev Food Sci Nutr 2022; 64:2847-2862. [PMID: 36165272 DOI: 10.1080/10408398.2022.2128031] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sesame allergy is a serious public health problem and is mainly induced by IgE-mediated reactions, whose prevalence is distributed all over the world. Sesame has been included on the priority allergic food list in many countries. This review summarizes the mechanism and prevalence of sesame allergy. The characteristics, structures and epitopes of sesame allergens (Ses i 1 to Ses i 7) are included. Moreover, the detection methods for sesame allergens are evaluated, including nucleic-acid, immunoassays, mass spectrometry, and biosensors. Various processing techniques for reducing sesame allergenicity are discussed. Additionally, the potential cross-reactivity of sesame with other plant foods is assessed. It is found that the allergenicity of sesame is related to the structures and epitopes of sesame allergens. Immunoassays and mass spectrometry are the major analytical tools for detecting and quantifying sesame allergens in food. Limited technologies have been successfully used to reduce the antigenicity of sesame, involving microwave heating, high hydrostatic pressure, salt and pH treatment. More technologies for reducing the allergenicity of sesame should be widely investigated in future studies. The reduction of allergenicity in processed sesames should be ultimately confirmed by clinical studies. What's more, sesame may exhibit cross-reactivity with peanut and tree nuts.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jiafei Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jiarong Wang
- School of Forestry, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Key Laboratory of Soybean Biology of Chinese Education Ministry, Harbin, Heilongjiang, China
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7
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Ma X, Li H, Zhang J, Ge Y, He L, Kang W, Huang W, Sun JL, Chen Y. Effect of Roasting on the Conformational Structure and IgE Binding of Sesame Allergens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9442-9450. [PMID: 35819315 DOI: 10.1021/acs.jafc.2c01617] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sesame can trigger a systemic allergic reaction. In the present study, we investigated the responses of the structure and IgE binding of sesame allergens to different roasting treatments (120, 150, and 180 °C for 5 to 30 min). We analyzed the tryptic digestion peptides using a label-free mass spectrometry method. The total amount of soluble proteins in sesame was significantly reduced by roasting at 180 °C, followed by 150 °C. Ses i 1 was the most stable protein during processing as it still possessed a higher protein abundance compared to other allergens after roasting under 180 °C. The most unstable allergens were Ses i 4 and Ses i 7, which suffered severe protein degradation at 180 °C. Roasting at 180 °C remarkably increased the secondary structure content of α-helices but decreased that of β-sheets, whereas roasting at 120 and 150 °C had a limited effect on the secondary structure of sesame proteins. Moreover, serum pool Western blot analysis showed that the main allergens were oleosin of Ses i 4 and Ses i 5. The IgE-binding ability of sesame allergens was significantly decreased under 180 °C roasting, as well as the solubility of sesame proteins, which showed remarkable congruence in changes. Relative quantification results indicate that individual sesame allergens respond differently to the roasting process. In general, sesame allergens are unstable under roasting treatment. Therefore, the allergenic potential of sesame allergens may be minimized by selecting appropriate parameters during processing.
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Affiliation(s)
- Xiuli Ma
- Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Hong Li
- Peking Union Medical College Hospital, Beijing 100730, People's Republic of China
| | - Jiukai Zhang
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
| | - Yiqiang Ge
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
- China Rural Technology Development Center, Beijing 100045, People's Republic of China
| | - Lei He
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
| | - Wenhan Kang
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
| | - Wensheng Huang
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
| | - Jin-Lyu Sun
- Peking Union Medical College Hospital, Beijing 100730, People's Republic of China
| | - Ying Chen
- College of Food Engineering, Ludong University, Yantai 264025, People's Republic of China
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8
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Wang J, Li W, Wang Y, Pavase T, Zhang J, Li Z, Lin H. The influence of pre-treatment methods and matrix effect on sesame (Sesamum indicum) sandwich ELISA detection. FOOD AGR IMMUNOL 2021. [DOI: 10.1080/09540105.2021.1973967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
Affiliation(s)
- Junyu Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, People’s Republic of China
| | - Wenjie Li
- Qingdao Women & Children Hospital Clinical Laboratory, Qingdao, People’s Republic of China
| | - Yaqing Wang
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, People’s Republic of China
| | - Tushar Pavase
- College of Food Science and Engineering, Ocean University of China, Qingdao, People’s Republic of China
| | - Jiukai Zhang
- Agro-Product Safety Research Center Chinese Academy of Inspection and Quarantine, Beijing, People’s Republic of China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, People’s Republic of China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, People’s Republic of China
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9
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Yao K, Yang Y, Liu J, Zhang J, Shao B, Zhang Y. Labeled Peptide-Free UHPLC-MS/MS Method Used for Simultaneous Determination of Shrimp and Soybean in Sauce Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7149-7157. [PMID: 34152133 DOI: 10.1021/acs.jafc.1c02008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Unintentional missing of shrimp and soybean allergen information on precautionary food allergen labeling often occurs in sauce products. To avoid food allergies, sensitive and time-saving analytical methods are urgently needed. However, the currently reported methods usually employed labeled peptides for isotope internal standard quantitation, and the matrix effect caused by protein extraction or digestion can not be corrected. In this study, a labeled peptide-free standard addition method was developed for simultaneous determination of shrimp and soybean in sauce products using ultrahigh-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Through the rational selection of stable peptides, satisfying mean recoveries and relative standard deviations of the chosen peptides are achieved. The limit of quantifications of each peptide ranged from 0.25 to 5 μg tropomyosin/g sauce and from 1 to 10 μg Gly m 6/g sauce, respectively. Using the labeled peptide-free UHPLC-MS/MS method, not only ideal experimental results were obtained surpassing those obtained with labeled peptides, but also the reagents were economized and shortening of the sample preparation time was achieved.
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Affiliation(s)
- Kai Yao
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, People's Republic of China
- Beijing Research Center for Preventive Medicine, Beijing 100020, People's Republic of China
| | - Yunjia Yang
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, People's Republic of China
- Beijing Research Center for Preventive Medicine, Beijing 100020, People's Republic of China
| | - Jinyuan Liu
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, People's Republic of China
- Beijing Research Center for Preventive Medicine, Beijing 100020, People's Republic of China
| | - Jing Zhang
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, People's Republic of China
- Beijing Research Center for Preventive Medicine, Beijing 100020, People's Republic of China
| | - Bing Shao
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, People's Republic of China
- Beijing Research Center for Preventive Medicine, Beijing 100020, People's Republic of China
| | - Yanli Zhang
- Department of Gastroenterology, China-Japan Friendship Hospital, Beijing 100029, China
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Sena-Torralba A, Pallás-Tamarit Y, Morais S, Maquieira Á. Recent advances and challenges in food-borne allergen detection. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.116050] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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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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Torricelli M, Pierboni E, Rondini C, Altissimi S, Haouet N. Sesame, Pistachio, and Macadamia Nut: Development and Validation of New Allergenic Systems for Fast Real-Time PCR Application. Foods 2020; 9:E1085. [PMID: 32784504 PMCID: PMC7464690 DOI: 10.3390/foods9081085] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 01/06/2023] Open
Abstract
Food allergy is a worldwide health problem that concerns infants to adults. The main health risk for sensitised individuals is due to the presence of traces of allergens as the result of an accidental contamination during food processing. The labelling of allergens such as sesame, pistachio, and macadamia nut on food products is mandatory according to Regulation (EU) N. 1169/2011; therefore, the development of suitable and specific analytical methodologies is advisable. The aim of this study was to perform a multi-allergen real-time PCR system that works well in fast mode at the same annealing temperature and with the same thermal profile. The real-time PCR was developed designing new, specific, and efficient primer and probe systems for the 2S albumingene for sesame and pistachio and for the vicilin precursorgene for macadamia nut. These systems were subjected to a robust intra-laboratory qualitative validation process prior to their application, by DNA extraction and fast real-time PCR, on some real market samples to reproduce a potential allergen contamination along the food chain. The developed system results were specific and robust, with a sensible limit of detection (0.005% for sesame; 0.004% for pistachio; 0.006% for macadamia nut). The performance and the reliability of the target systems were confirmed on commercial food samples. This molecular approach could be used as a screening or as a support tool, in association with the other widespread monitoring techniques (such as ELISA).
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Affiliation(s)
- Martina Torricelli
- Experimental Zooprophylactic Institute of Umbria and Marche Regions “Togo Rosati” (IZSUM), Via Salvemini 1, 06126 Perugia, Italy; (C.R.); (S.A.); (N.H.)
| | - Elisa Pierboni
- Experimental Zooprophylactic Institute of Umbria and Marche Regions “Togo Rosati” (IZSUM), Via Salvemini 1, 06126 Perugia, Italy; (C.R.); (S.A.); (N.H.)
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13
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Zhou Y, Nie J, Yu S, Hu Z, Wang B. Multiplex Ligation-Dependent Probe Amplification for Simultaneous Identification of Bungarus multicinctus and Its Common Adulterants in a Single Assay. Front Pharmacol 2020; 11:501. [PMID: 32372964 PMCID: PMC7186403 DOI: 10.3389/fphar.2020.00501] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Accepted: 03/30/2020] [Indexed: 11/13/2022] Open
Abstract
Bungarus multicinctus, an important traditional Chinese medicine, possesses remarkable medicinal activities, while lots of adulterants from other species were misused as B. multicinctus for its large demand and resource starvation. In order to accurately identify B. multicinctus and its common adulterants such as Sinonatrix annularis, Xenochrophis flavipunctatus, Deinagkistrodon acutus, and Naja atra, a simultaneous identification method was designed with multiplex ligation-dependent probe amplification (MLPA) analysis. Five species-specific MLPA probe-couples for B. multicinctus and its common adulterants were designed based on the universal primer amplified COI sequences, which can specifically detect the five species with no mutual interference, and sensitivity analysis showed as less as 5% B. multicinctus or 8.75% adulterants in the mixed samples can be identified in a MLPA assay, especially, the relative quantity of the adulterants can be also inferred based on the MLPA peak area values. Moreover, the results of the present study confirmed the effectiveness of this technique in terms of simultaneous identification of B. multicinctus and its common adulterants in an assay, which has great potential for ensuring the safety of this commercially valuable snake species.
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Affiliation(s)
- Yuxin Zhou
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Jing Nie
- Chinese Medicine Testing and Research Center, Hubei Institute for Drug Control, Wuhan, China
| | - Shiqi Yu
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Zhigang Hu
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Bo Wang
- Chinese Medicine Testing and Research Center, Hubei Institute for Drug Control, Wuhan, China
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14
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Monaci L, Pilolli R, De Angelis E, Crespo JF, Novak N, Cabanillas B. Food allergens: Classification, molecular properties, characterization, and detection in food sources. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 93:113-146. [PMID: 32711861 DOI: 10.1016/bs.afnr.2020.03.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Food allergy is a large and growing public health problem in many areas of the world. The prevalence of food allergy has increased in the last decades in a very significant way in many world regions, particularly in developed countries. In that respect, the research field of food allergy has experienced an extensive growth and very relevant progress has been made in recent years regarding the characterization of food allergens, the study of their immunological properties, and their detection in food sources. Furthermore, food labeling policies have also been improved decidedly in recent years. For that immense progress made, it is about time to review the latest progress in the field of food allergy. In this review, we intend to carry out an extensive and profound overview regarding the latest scientific advances and knowledge in the field of food allergen detection, characterization, and in the study of the effects of food processing on the physico-chemical properties of food allergens. The advances in food labeling policies, and methodologies for the characterization of food allergens are also thoroughly reviewed in the present overview.
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Affiliation(s)
- Linda Monaci
- Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
| | - Rosa Pilolli
- Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
| | | | - Jesus F Crespo
- Department of Allergy, Research Institute Hospital 12 de Octubre de Madrid, Madrid, Spain
| | - Natalija Novak
- Department of Dermatology and Allergy, University Hospital Bonn, Bonn, Germany
| | - Beatriz Cabanillas
- Department of Allergy, Research Institute Hospital 12 de Octubre de Madrid, Madrid, Spain.
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15
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Ma X, Li H, Zhang J, Huang W, Han J, Ge Y, Sun J, Chen Y. Comprehensive quantification of sesame allergens in processed food using liquid chromatography-tandem mass spectrometry. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106744] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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16
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A method based on amino-modified magnetic nanoparticles to extract DNA for PCR-based analysis. Colloids Surf B Biointerfaces 2019; 179:87-93. [DOI: 10.1016/j.colsurfb.2019.03.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 02/15/2019] [Accepted: 03/03/2019] [Indexed: 01/10/2023]
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17
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Fu L, Wang C, Zhu Y, Wang Y. Seafood allergy: Occurrence, mechanisms and measures. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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18
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Pierboni E, Rondini C, Torricelli M, Ciccone L, Tovo GR, Mercuri ML, Altissimi S, Haouet N. Digital PCR for analysis of peanut and soybean allergens in foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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García-García A, Madrid R, García T, Martín R, González I. Use of multiplex ligation-dependent probe amplification (MLPA) for screening of wheat, barley, rye and oats in foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.037] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Álvarez G, Montero L, Llorens L, Castro-Puyana M, Cifuentes A. Recent advances in the application of capillary electromigration methods for food analysis and Foodomics. Electrophoresis 2017; 39:136-159. [PMID: 28975648 DOI: 10.1002/elps.201700321] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 09/25/2017] [Accepted: 09/25/2017] [Indexed: 12/21/2022]
Abstract
This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2015-February 2017 are included following the previous review by Acunha et al. (Electrophoresis 2016, 37, 111-141). The paper shows the large variety of food related molecules that have been analyzed by CE including amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. This work describes the last results on food quality and safety, nutritional value, storage, bioactivity, as well as uses of CE for monitoring food interactions and food processing including recent microchips developments and new applications of CE in Foodomics.
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Affiliation(s)
| | | | | | - María Castro-Puyana
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Madrid, Spain
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