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Wu H, Wu A, Liu L, Kuang H, Sun M, Xu C, Xu X. Computerized analysis of haptens for the ultrasensitive and specific detection of Pyriftalid. JOURNAL OF HAZARDOUS MATERIALS 2024; 474:134705. [PMID: 38805812 DOI: 10.1016/j.jhazmat.2024.134705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 05/14/2024] [Accepted: 05/22/2024] [Indexed: 05/30/2024]
Abstract
Pyriftalid (Pyr) is one of the most commonly used herbicides and due to its widespread and improper use, it has led to serious pollution of groundwater, soil and other ecosystems, threatening human health. A rapid method to detect Pyr was urgently needed. A high specific monoclonal antibody (mAb) against Pyr with IC50 values of 4.7 ng/mL was obtained by mAb screening technique and method with enhanced matrix effect. The study firstly proposed colloidal gold immunochromatographic test strips (CGIA) for Pyr, which enables rapid qualitative and quantitative determination of a large number of samples anytime and anywhere, so as to effectively monitor Pyr in environment and grain samples. Based on the properties of the desired Pyr antibody, the hapten Pyr-hapten-4 with high structural similarity to Pyr molecule, similar electrostatic potential distribution, and the ability to expose Pyr functional groups was screened out from five different Pyr haptens, which was consistent with mouse antiserum test. The CGIA quickly analyze the Pyr content in positive samples such as water samples, soil samples, paddy samples, brown rice samples within 10 min, the LOD for Pyr by CGIA as low as 1.84 ng/g, the v LOD value as low as 6 ng/g, and the extinction value as low as 25 ng/g. The content of positive samples detected by CGIA was consistent with the quantitative results of LC-MS/MS, the relative accuracy was within the range of 97-103 %. The recovery rate range for Pyr by CGIA was 92.0-99.7 %, and the coefficient of variation was between 1.30-8.56 %. It indicated Pyr-targeted CGIA test strip was an efficient and fast detection method to detect real environment and food samples.
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Affiliation(s)
- Huihui Wu
- State Key Laboratory of Food Science and Resources, Jiangnan University, International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Aihong Wu
- State Key Laboratory of Food Science and Resources, Jiangnan University, International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Liqiang Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hua Kuang
- State Key Laboratory of Food Science and Resources, Jiangnan University, International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maozhong Sun
- State Key Laboratory of Food Science and Resources, Jiangnan University, International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chuanlai Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xinxin Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, International Joint Research Laboratory for Biointerface and Biodetection, and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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2
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Zeng J, Ma F, Zhai L, Du C, Zhao J, Li Z, Wang J. Recent advance in sesame allergens: Influence of food processing and their detection methods. Food Chem 2024; 448:139058. [PMID: 38531299 DOI: 10.1016/j.foodchem.2024.139058] [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: 01/10/2024] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 03/28/2024]
Abstract
Sesame (Sesamum indicum L.) is a valuable oilseed crop with numerous nutritional benefits containing a diverse range of bioactive compounds. However, sesame is also considered an allergenic food that triggers various mild to severe adverse reactions (e.g., anaphylaxis). Strict dietary avoidance of sesame components is the best option to protect the sensitized consumers. Sesame or sesame-derived foods are always consumed after certain food processing operations, which would cause a considerable impact on the structure of sesame proteins, changing their sensitization capacity and detectability. In the review, the molecular structure properties, and immunological characteristics of the sesame allergens were described. Meanwhile, the influence of food processing techniques on sesame proteins and the relevant detection techniques used for the sesame allergens quantification are also emphasized critically. Hopefully, this review could provide valuable insight into the development and management for the new "Big Eight" sesame allergen in food industry.
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Affiliation(s)
- Jianhua Zeng
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China; College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, China
| | - Feifei Ma
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense 32004, Spain
| | - Ligong Zhai
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China
| | - Chuanlai Du
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China
| | - Jinlong Zhao
- School of Food Engineering, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Anhui Science and Technology University, No.9, Donghua Road, Fengyang, Anhui Province 233100, China.
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, No. 87 Dingjiaqiao Rd., Nanjing, Jiangsu Province 210009, China
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3
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Lu Y, Zhang H, Gao H, Zhang X, Ji H, Gao C, Chen Y, Xiao J, Li Z. Quantification of Allergic Crustacean Tropomyosin Using Shared Signature Peptides in Processed Foods with a Mass Spectrometry-Based Proteomic Strategy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11672-11681. [PMID: 38713521 DOI: 10.1021/acs.jafc.3c09064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2024]
Abstract
Crustacean shellfish are major allergens in East Asia. In the present study, a major allergic protein in crustaceans, tropomyosin, was detected accurately using multiple reaction monitoring mode-based mass spectrometry, with shared signature peptides identified through proteomic analysis. The peptides were deliberately screened through thermal stability and enzymatic digestion efficiency to improve the suitability and accuracy of the developed method. Finally, the proposed method demonstrated a linear range of 0.15 to 30 mgTM/kgfood (R2 > 0.99), with a limit of detection of 0.15 mgTM/kg food and a limit of quantification of 0.5mgTM/kgfood and successfully applied to commercially processed foods, such as potato chips, biscuits, surimi, and hot pot seasonings, which evidenced the applicability of proteomics-based methodology for food allergen analysis.
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Affiliation(s)
- Yingjun Lu
- College of Food Science and Technology, Shhezi University, Shihezi City 832003, Xinjiang Uygur Autonomous Region, P. R. China
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, P.R. China
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District, 83 Xinye Road, Qingdao, Shandong Province 266114, China
| | - Hongyan Gao
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, P.R. China
| | - Xiaomei Zhang
- Technology Center of Qingdao Customs District, 83 Xinye Road, Qingdao, Shandong Province 266114, China
| | - Hua Ji
- College of Food Science and Technology, Shhezi University, Shihezi City 832003, Xinjiang Uygur Autonomous Region, P. R. China
| | - Chunyu Gao
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, P.R. China
| | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Sciences Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100022, China
| | - Jing Xiao
- China National Center for Food Safety Risk Assessment, No.2 Building, No.37 Guangqu Road, Chaoyang District, Beijing 100022, PR China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, P.R. China
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4
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Huang Y, Li R, Zhu W, Zhao J, Wang H, Zhang Z, Lin H, Li W, Li Z. Development of a fluorescent multiplexed lateral flow immunoassay for the simultaneous detection of crustacean allergen tropomyosin, sarcoplasmic calcium binding protein and egg allergen ovalbumin in different matrices and commercial foods. Food Chem 2024; 440:138275. [PMID: 38150909 DOI: 10.1016/j.foodchem.2023.138275] [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: 11/02/2023] [Revised: 12/17/2023] [Accepted: 12/22/2023] [Indexed: 12/29/2023]
Abstract
A quantum dot (QD) based multiplexed lateral flow immunoassay (xLFIA) for the simultaneous detection of egg allergen ovalbumin, crustacean allergen tropomyosin (TM) and sarcoplasmic calcium binding protein (SCP) was developed in this study. QD-labeled rabbit anti-ovalbumin, SCP and TM antibodies were applied as fluorescent detection probes. The chromatography system was optimized to reduce the mutual interference of different test lines. Visual and instrumental detection limits of the xLFIA were 0.1 and 0.05 μg/mL for SCP, both 0.05 μg/mL for ovalbumin and both 0.5 μg/mL for TM. As low as 0.10 % crab powder, 0.01 % egg white powder and 0.05 % shrimp powder could be detected in all three model foods using xLFIA. Besides, the xLFIA detection results of 23 of 28 commercial foods were consistent with ingredient labels. These findings indicate that the developed xLFIA is a practical tool for point-of-care detection of egg and crustacean allergens in processed and commercial foods.
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Affiliation(s)
- Yuhao Huang
- College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Ranran Li
- College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Wenye Zhu
- College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Wenjie Li
- Clinical Laboratory, Qingdao Women & Children Hospital, No.6, Tongfu Road, Qingdao, Shandong Province 266034, PR China.
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China.
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5
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Dorney RD, Johnston EB, Karnaneedi S, Ruethers T, Kamath SD, Gopi K, Mazumder D, Sammut J, Jerry D, Williamson NA, Nie S, Lopata AL. Variation in Shrimp Allergens: Place of Origin Effects on Food Safety Assessment. Int J Mol Sci 2024; 25:4531. [PMID: 38674116 PMCID: PMC11050280 DOI: 10.3390/ijms25084531] [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: 03/12/2024] [Revised: 04/13/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Due to the widespread use of shellfish ingredients in food products, accurate food labelling is urgently needed for consumers with shellfish allergies. Most crustacean allergen detection systems target the immunorecognition of the allergenic protein tropomyosin. However, this mode of detection may be affected by an origin-dependent protein composition. This study determined if the geographic location of capture, or aquaculture, influenced the allergenic protein profiles of Black Tiger Shrimp (Penaeus monodon), one of the most farmed and consumed shrimp species worldwide. Protein composition was analysed in shrimp from nine different locations in the Asia-Pacific by SDS-PAGE, immunoblotting, and mass spectrometry. Ten of the twelve known shrimp allergens were detected, but with considerable differences between locations. Sarcoplasmic calcium-binding protein, myosin light chain, and tropomyosin were the most abundant allergens in all locations. Hemocyanin-specific antibodies could identify up to six different isoforms, depending on the location of origin. Similarly, tropomyosin abundance varied by up to 13 times between locations. These findings suggest that allergen abundance may be related to shrimp origin and, thus, shrimp origin might directly impact the readout of commercial crustacean allergen detection kits, most of which target tropomyosin, and this should be considered in food safety assessments.
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Affiliation(s)
- Ryley D. Dorney
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
| | - Elecia B. Johnston
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
| | - Shaymaviswanathan Karnaneedi
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Centre for Food and Allergy Research, Murdoch Children’s Research Institute, Melbourne, VIC 3052, Australia
| | - Thimo Ruethers
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Centre for Food and Allergy Research, Murdoch Children’s Research Institute, Melbourne, VIC 3052, Australia
- Tropical Futures Institute, James Cook University Singapore, Singapore 387380, Singapore
| | - Sandip D. Kamath
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Centre for Food and Allergy Research, Murdoch Children’s Research Institute, Melbourne, VIC 3052, Australia
| | - Karthik Gopi
- School of Public Health, University Centre for Rural Health, The University of Sydney, Sydney, NSW 2006, Australia
| | - Debashish Mazumder
- Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
- Centre for Ecosystem Science, The School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW 2052, Australia
| | - Jesmond Sammut
- Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
- Centre for Ecosystem Science, The School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW 2052, Australia
| | - Dean Jerry
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Tropical Futures Institute, James Cook University Singapore, Singapore 387380, Singapore
| | - Nicholas A. Williamson
- Bio21 Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Melbourne, VIC 3052, Australia
| | - Shuai Nie
- Bio21 Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Melbourne, VIC 3052, Australia
| | - Andreas L. Lopata
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Centre for Food and Allergy Research, Murdoch Children’s Research Institute, Melbourne, VIC 3052, Australia
- Tropical Futures Institute, James Cook University Singapore, Singapore 387380, Singapore
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Dou X, Zhang Z, Li C, Du Y, Tian F. A novel nanoparticle-based fluorescent sandwich immunoassay for specific detection of Salmonella Typhimurium. Int J Food Microbiol 2024; 413:110593. [PMID: 38308876 DOI: 10.1016/j.ijfoodmicro.2024.110593] [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: 09/29/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 02/05/2024]
Abstract
The diseases caused by foodborne pathogens have a serious impact on human health and social stability. Conventional detection methods can involve long assay times and complex pretreatment steps, making them unsuitable for rapid, large-scale analysis of food samples. We constructed a novel nano-fluorescence sandwich immunosorbent immunoassay (nano-FSIA) to rapidly detect Salmonella Typhimurium in food, based on strong covalent binding between streptavidin and biotin. We used antibodies coupled to large particle-size fluorescent microspheres as fluorescent probes for direct quantitative analysis of S. typhimurium in milk. The optimized parameters were determined, and specificity and sensitivity were validated in phosphate-buffered saline (PBS) and milk. The results demonstrated a wide dynamic detection range for S. typhimurium (103-108 colony forming units [CFU]/mL), with the limit of detection in PBS and milk at 234 and 346 CFU/mL, respectively. The results of nano-FSIA were consistent with those of plate counts and enzyme-linked immunosorbent assays, providing an effective and promising single-bacterium counting method for the rapid detection of Salmonella.
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Affiliation(s)
- Xuechen Dou
- Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin 30161, China
| | - Zhiwei Zhang
- Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin 30161, China
| | - Chao Li
- Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin 30161, China; National Bio-Protection Engineering Center, Tianjin 300161, China
| | - Yaohua Du
- Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin 30161, China; National Bio-Protection Engineering Center, Tianjin 300161, China.
| | - Feng Tian
- Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin 30161, China.
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Zhao J, Liu Y, Xu L, Sun L, Chen G, Wang H, Zhang Z, Lin H, Li Z. Influence of linoleic acid on the immunodetection of shrimp (Litopenaeus vannamei) tropomyosin and the mechanism investigation via multi-spectroscopic and molecular modeling techniques. Food Chem 2024; 434:137339. [PMID: 37699311 DOI: 10.1016/j.foodchem.2023.137339] [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: 12/25/2022] [Revised: 06/25/2023] [Accepted: 08/28/2023] [Indexed: 09/14/2023]
Abstract
The effect of linoleic acid (LA) on the IgG/IgE recognition, in vitro digestibility and immunodetection of shrimp tropomyosin (TM) was investigated. Subsequently, the simultaneous binding of LA-TM was explored using multi-spectroscopic and molecular modeling techniques. Our findings reveled that the addition of LA significantly reduced TM's IgG/IgE immunoreactivity, digestibility, and immunodetection. Further analysis using multi-spectroscopic and molecular modeling techniques indicated that while TM's secondary structure remained largely unchanged, its 3-D structure showed significant alterations such as increased particle size and hydrophobic surface area, and a higher number of buried hydrophobic residues exposed due to the binding of LA to TM. These structural changes rendered it difficult for target antibodies and digestive enzymes to interact with related epitopes and cleavage sites buried inside the molecule. The results obtained in this study provide valuable insights into the molecular mechanism of poor immunodetection caused by food matrix interference.
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Affiliation(s)
- Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, No. 87 Dingjiaqiao Rd., Nanjing, Jiangsu Province, 210009, China
| | - Yuhai Liu
- Dawning International Information Industry Co., Ltd., No.169, Songling Road, Qingdao City, Shandong Province, 266101, PR China
| | - Lili Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, No.202 Gongye North Road, Jinan 250100, China
| | - Lirui Sun
- School of Public Health, Qingdao University, Ning Xia Road 308, Qingdao 266071, China
| | - Guanzhi Chen
- Department of Dermatology, The Affiliated Hospital of Qingdao University, No.16, Jiangsu Road, Qingdao City, Shandong Province 266003, China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao City, Shandong Province 266003, China.
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8
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Costa J, Villa C, Mafra I. 1D-, 2D-Gel Electrophoresis, Immunoblotting, and Enzyme-Linked Immunosorbent Assay (ELISA) for the Study of Food Allergens. Methods Mol Biol 2024; 2717:123-142. [PMID: 37737981 DOI: 10.1007/978-1-0716-3453-0_8] [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] [Indexed: 09/23/2023]
Abstract
Protein-based methods have been fundamental for the study of food allergens, not only from a mechanistic and diagnostic point of view, but especially with respect to allergen management and food safety. In this chapter, four individual protocols are suggested, relying on one-dimensional, two-dimensional gel electrophoresis, immunoblotting, and enzyme-linked immunosorbent assay (ELISA). The particularities of the proposed protocols are focused on previous research targeting specific allergenic foods, with cow's milk proteins as case studies. Data on the importance of protein extraction and the use of different animal-raised antibodies and/or sera of food-allergic patients are also critically discussed within method development and optimization. The protocols herein described are successful examples applied to the study of cow's milk allergens in complex matrices, although they can be easily developed and optimized for any food allergen or allergenic food.
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Affiliation(s)
- Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.
| | - Caterina Villa
- 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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9
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Tsai CL, Chen IN, Chen YT. A sandwich ELISA for the detection of mollusks and mollusk products. Food Chem 2023; 427:136732. [PMID: 37392628 DOI: 10.1016/j.foodchem.2023.136732] [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: 03/15/2023] [Revised: 06/18/2023] [Accepted: 06/24/2023] [Indexed: 07/03/2023]
Abstract
Mollusks are a major allergenic food under the food allergen regulations of many countries and must be declared on food products to reduce the risk of allergic reactions. However, a reliable immunoassay for detecting edible mollusks (cephalopods, gastropods, and bivalves) has not been reported. In this study, the developed sandwich enzyme-linked immunosorbent assay (sELISA) detected 32 edible mollusk species in raw and heated without cross-reaction with non-mollusk species. The detection limits of the assay were 0.1 ppm for heated mollusks and 0.1-0.5 ppm for raw mollusks, depending on the mollusk species tested. The inter-assay and intra-assay coefficients of variation (CVs) were ≤14.83 and ≤8.11, respectively. The assay detected steamed, boiled, baked, fried, and autoclaved mollusk samples and all commercial mollusk products tested. In this study, we developed a mollusk-specific sELISA to protect people allergic to mollusks.
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Affiliation(s)
- Chia-Lin Tsai
- Master Program in Food Safety, Taipei Medical University, No.250, Wuxing St., Taipei 110, Taiwan.
| | - I-Ning Chen
- Master Program in Food Safety, Taipei Medical University, No.250, Wuxing St., Taipei 110, Taiwan.
| | - Yi-Tien Chen
- Master Program in Food Safety, Taipei Medical University, No.250, Wuxing St., Taipei 110, Taiwan; School of Food Safety, Taipei Medical University, No.250, Wuxing St., Taipei 110, Taiwan.
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10
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Radomirović M, Gligorijević N, Stanić-Vučinić D, Rajković A, Ćirković Veličković T. Ultrasensitive Quantification of Crustacean Tropomyosin by Immuno-PCR. Int J Mol Sci 2023; 24:15410. [PMID: 37895089 PMCID: PMC10607643 DOI: 10.3390/ijms242015410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/15/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
Tropomyosin is the major and predominant allergen among shellfish. This study developed an ultrasensitive immuno-PCR method for the quantification of crustacean tropomyosin in foods. The method couples sandwich ELISA with the real-time PCR (rtPCR) amplification of marker DNAs. Monoclonal anti-TPM antibody was the capture antibody, polyclonal rabbit anti-shrimp tropomyosin antibody was the detection antibody, while natural shrimp tropomyosin served as the standard. A double-stranded amino-DNA was covalently conjugated to a secondary anti-rabbit antibody and subsequently amplified and quantified via rtPCR. The quantification sensitivity of immuno-PCR was 20-fold higher than analogous ELISA, with LOQ 19.8 pg/mL. The developed immuno-PCR method is highly specific for the detection of crustacean tropomyosin and is highly precise in a broad concentration range. Tropomyosin recovery in the spiked vegetable soup was 87.7-115.6%. Crustacean tropomyosin was also quantified in commercial food products. The reported immuno-PCR assay is the most sensitive method for the quantification of crustacean tropomyosin and is the first immuno-PCR-based assay for the quantification of food allergen and food protein in general. The described method could be easily adapted for the specific and ultrasensitive immuno-PCR-based detection of traces of any food allergen that is currently being quantified with ELISA, which is of critical importance for people with food allergies.
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Affiliation(s)
- Mirjana Radomirović
- Center of Excellence for Molecular Food Sciences and Department of Biochemistry, University of Belgrade—Faculty of Chemistry, 11000 Belgrade, Serbia; (M.R.); (D.S.-V.)
| | - Nikola Gligorijević
- Center for Chemistry, University of Belgrade—Institute of Chemistry, Technology and Metallurgy, National Institute of the Republic of Serbia, 11000 Belgrade, Serbia;
| | - Dragana Stanić-Vučinić
- Center of Excellence for Molecular Food Sciences and Department of Biochemistry, University of Belgrade—Faculty of Chemistry, 11000 Belgrade, Serbia; (M.R.); (D.S.-V.)
| | - Andreja Rajković
- Ghent University Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Republic of Korea
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
- Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
| | - Tanja Ćirković Veličković
- Center of Excellence for Molecular Food Sciences and Department of Biochemistry, University of Belgrade—Faculty of Chemistry, 11000 Belgrade, Serbia; (M.R.); (D.S.-V.)
- Ghent University Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Republic of Korea
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
- Serbian Academy of Sciences and Arts, 11000 Belgrade, Serbia
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11
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Dou X, Zhang Z, Liu B, Li C, Du Y, Tian F. Highly sensitive digital detection of SARS-CoV-2 nucleocapsid protein through single-molecule counting. Anal Bioanal Chem 2023; 415:6155-6164. [PMID: 37596347 DOI: 10.1007/s00216-023-04886-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 08/20/2023]
Abstract
Nucleocapsid protein (NP) is one of the structural proteins of SARS-CoV-2 which is stable, well-conserved, highly immunogenic, and abundantly expressed due to the host's adaptive immune response, making it a promising antigenic biomarker for the early and rapid identification and diagnosis of SARS-CoV-2. Traditional antigen analytical methods with NP as the detection marker often have insufficient sensitivity. To achieve rapid and highly sensitive detection of NP, we constructed a novel single-molecule (digital) fluorescence-linked immunosorbent assay (FLISA) based on streptavidin-modified transparent 96-well microplates. Streptavidin was immobilized on the microplate under optimized conditions with a 15 mM carbonate buffer solution (pH 9.6) as the coating solution, biotinylated antibodies conjugated with streptavidin as capture probes, and carboxylated fluorescent microsphere-conjugated monoclonal antibodies (FMs-mAbs) as fluorescent probes. Individual sandwich immunolabeled complexes of the SARS-CoV-2 diagnostic marker NP were detected and counted though wide-field inverted fluorescence microscopy (1.1 × 1.4 mm2). FLISA had a linear detection range of 0.2 pg/mL to 200 ng/mL and a limit of detection (LOD) of 0.73 fg/mL and 8 fg/mL for NP in phosphate buffer saline and spiked nasal swab samples, respectively. The sensitivity was much higher than commercial antigen detection kits, providing wide detection prospects in future clinical diagnosis, environmental monitoring, and other fields.
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Affiliation(s)
- Xuechen Dou
- Medical Support Technology Research Department, Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin, 30161, China
| | - Zhiwei Zhang
- Medical Support Technology Research Department, Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin, 30161, China
| | - Bo Liu
- Medical Support Technology Research Department, Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin, 30161, China
| | - Chao Li
- Medical Support Technology Research Department, Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin, 30161, China
- National Bio-Protection Engineering Center, Tianjin, 300161, China
| | - Yaohua Du
- Medical Support Technology Research Department, Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin, 30161, China.
- National Bio-Protection Engineering Center, Tianjin, 300161, China.
| | - Feng Tian
- Medical Support Technology Research Department, Systems Engineering Institute, Academy of Military Sciences, People's Liberation Army, Tianjin, 30161, China.
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12
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Zhao J, Wang J, Xu L, Wang H, Zhang Z, Lin H, Li Z. Insights into the Mechanism Underlying the Influence of Glycation with Different Saccharides and Temperatures on the IgG/IgE Binding Ability, Immunodetection, In Vitro Digestibility of Shrimp ( Litopenaeus vannamei) Tropomyosin. Foods 2023; 12:3049. [PMID: 37628047 PMCID: PMC10453262 DOI: 10.3390/foods12163049] [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: 07/10/2023] [Revised: 08/05/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023] Open
Abstract
Tropomyosin (TM) is a heat-stable protein that plays a crucial role as a major pan-allergen in crustacean shellfish. Despite the high thermal stability of the TM structure, its IgG/IgE binding ability, immunodetection, and in vitro digestibility can be negatively influenced by glycation during food processing, and the underlying mechanism remains unclear. In this study, TM was subjected to glycosylation using various sugars and temperatures. The resulting effects on IgG/IgE-binding capacity, immunodetection, and in vitro digestibility were analyzed, meanwhile, the structural alterations and modifications using spectroscopic and LC-MS/MS analysis were determined. Obtained results suggested that the IgG/IgE binding capacity of glycosylated TM, immunodetection recovery, and in vitro digestibility were significantly reduced depending on the degree of glycosylation, with the greatest reduction occurring in Rib-TM. These changes may be attributable to structural alterations and modifications that occur during glycosylation processing, which could mask or shield antigenic epitopes of TM (E3: 61-81, E5b: 142-162, and E5c: 157-183), subsequently reducing the immunodetection recognition and digestive enzyme degradation. Overall, these findings shed light on the detrimental impact of glycation on TMs potential allergenicity and digestibility immunodetection and provide insights into the structural changes and modifications induced by thermal processing.
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Affiliation(s)
- Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China; (J.Z.); (H.W.); (Z.Z.); (H.L.)
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China
| | - Lili Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, No. 202 Gongye North Road, Jinan 250100, China;
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China; (J.Z.); (H.W.); (Z.Z.); (H.L.)
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China; (J.Z.); (H.W.); (Z.Z.); (H.L.)
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China; (J.Z.); (H.W.); (Z.Z.); (H.L.)
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao 266003, China; (J.Z.); (H.W.); (Z.Z.); (H.L.)
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13
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Zhao J, Zeng J, Liu Y, Lin H, Gao X, Wang H, Zhang Z, Lin H, Li Z. Understanding the Mechanism of Increased IgG/IgE Reactivity but Decreased Immunodetection Recovery in Thermally Induced Shrimp ( Litopenaeus vannamei) Tropomyosin via Multispectroscopic and Molecular Dynamics Simulation Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3444-3458. [PMID: 36750428 DOI: 10.1021/acs.jafc.2c08221] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Despite the fact that tropomyosin (TM) has highly stable structural characteristics, thermal processing can adversely influence its immunodetection, and the mechanism involved has not been elucidated. Purified TM was heated at various temperatures, and then the IgG/IgE-binding capacity and immunodetection recovery were determined; meanwhile, the structural alterations were analyzed via spectroscopic and molecular dynamics simulation techniques. The obtained results demonstrated that heat-treated TM showed significantly increased IgG/IgE reactivity, confirmed by indirect ELISA and immunoblotting analysis, which might be attributed to the increased structural flexibility, and thus allowed TM to be recognized IgG/IgE easily. However, these structural alterations during thermal processing would contribute to the masking of some epitopes located in TM's surface due to the presence of curled or folded conformation with a considerable reduction of the solvent-accessible surface and radius of gyration, which primarily caused immunodetection recovery reduction in the sandwich ELISA (sELISA) test. The number of antigen binding sites might play a crucial role in a sandwich immunodetection system for sensitive and precise analysis in processed foods.
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Affiliation(s)
- Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Jianhua Zeng
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Yuhai Liu
- Dawning International Information Industry Co., Ltd., No.169, Songling Road, Qingdao City 266101, Shandong Province, PR China
| | - Hang Lin
- Department of Allergy, The Affiliated Hospital of Qingdao University, No.16, Jiangsu Road, Qingdao City 266003, Shandong Province, PR China
| | - Xiang Gao
- Department of Allergy, The Affiliated Hospital of Qingdao University, No.16, Jiangsu Road, Qingdao City 266003, Shandong Province, PR China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
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14
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Li R, Zhang Y, Zhao J, Wang Y, Wang H, Zhang Z, Lin H, Li Z. Quantum-dot-based sandwich lateral flow immunoassay for the rapid detection of shrimp major allergen tropomyosin. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Zhao J, Timira V, Ahmed I, Chen Y, Wang H, Zhang Z, Lin H, Li Z. Crustacean shellfish allergens: influence of food processing and their detection strategies. Crit Rev Food Sci Nutr 2022; 64:3794-3822. [PMID: 36263970 DOI: 10.1080/10408398.2022.2135485] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Despite the increasing popularity of crustacean shellfish among consumers due to their rich nutrients, they can induce a serious allergic response, sometimes even life-threatening. In the past decades, a variety of crustacean allergens have been identified to facilitate the diagnosis and management of crustacean allergies. Although food processing techniques can ease the risk of crustacean shellfish allergy, no available processing methods to tackle crustacean allergies thoroughly. Strict dietary avoidance of crustacean shellfish and its component is the best option for the protection of sensitized individuals, which should rely on the compliance of food labeling and, as such, on their verification by sensitive, reliable, and accurate detection techniques. In this present review, the physiochemical properties, structure aspects, and immunological characteristics of the major crustacean allergens have been described and discussed. Subsequently, the current research progresses on how various processing techniques cause the alterations and modifications in crustacean allergens to produce hypoallergenic crustacean food products were summarized and discussed. Particularly, various analytical methodologies employed in crustacean shellfish allergen detection, and the effect of food processing and matrix on these techniques, are also herein emphasized for the appropriate selection of analytical detection tools to safeguard consumers safety.
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Affiliation(s)
- Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Vaileth Timira
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Yan Chen
- China National Center for Food Safety Risk Assessment, Chaoyang District, Beijing, P.R. China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
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16
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Zhao J, Li Y, Xu L, Zeng J, Liu Y, Timira V, Zhang Z, Lin H, Li Z. Thermal induced the structural alterations, increased IgG/IgE binding capacity and reduced immunodetection recovery of tropomyosin from shrimp (Litopenaeus vannamei). Food Chem 2022; 391:133215. [DOI: 10.1016/j.foodchem.2022.133215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 04/22/2022] [Accepted: 05/11/2022] [Indexed: 12/24/2022]
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17
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Torre R, Freitas M, Costa-Rama E, Nouws HPA, Delerue-Matos C. Food allergen control: Tropomyosin analysis through electrochemical immunosensing. Food Chem 2022; 396:133659. [PMID: 35839727 DOI: 10.1016/j.foodchem.2022.133659] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/09/2022] [Accepted: 07/06/2022] [Indexed: 12/25/2022]
Abstract
Regulations of the EU obliges the indication of the presence of allergens on food labels. This work reports the development of an electrochemical immunosensor to determine tropomyosin (TPM) - a major shellfish allergen - prevailing in the muscles of crustacean species. Two linear ranges between the signal and TPM concentration were obtained: between 2.5 and 20 ng mL-1 and between 30 and 200 ng mL-1, with a lowest limit of detection of 0.47 ng mL-1. The selectivity of the optimized immunoassay, tested with other food allergens (e.g., Cyp c 1, a fish allergen), assures the effective detection of TPM, enabling successful control of foodstuff labelling. Several (12) foods, containing high and low TPM concentrations and TPM-free samples, were analysed using the sensor. A conventional ELISA kit and recovery assays were used to evaluate the accuracy of the results.
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Affiliation(s)
- Ricarda Torre
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. Ant ónio Bernardino de Almeida 431, 4200 -072 Porto, Portugal
| | - Maria Freitas
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. Ant ónio Bernardino de Almeida 431, 4200 -072 Porto, Portugal
| | - Estefanía Costa-Rama
- Departamento de Química Física y Analítica, Universidad de Oviedo, Av. Julián Clavería 8, 33006 Oviedo, Spain
| | - Henri P A Nouws
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. Ant ónio Bernardino de Almeida 431, 4200 -072 Porto, Portugal.
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. Ant ónio Bernardino de Almeida 431, 4200 -072 Porto, Portugal
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18
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Dong X, Raghavan V. A comprehensive overview of emerging processing techniques and detection methods for seafood allergens. Compr Rev Food Sci Food Saf 2022; 21:3540-3557. [PMID: 35676763 DOI: 10.1111/1541-4337.12987] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 05/03/2022] [Accepted: 05/05/2022] [Indexed: 12/21/2022]
Abstract
Seafood is rich in nutrients and plays a significant role in human health. However, seafood allergy is a worldwide health issue by inducing adverse reactions ranging from mild to life-threatening in seafood-allergic individuals. Seafood consists of fish and shellfish, with the major allergens such as parvalbumin and tropomyosin, respectively. In the food industry, effective processing techniques are applied to seafood allergens to lower the allergenicity of seafood products. Also, sensitive and rapid allergen-detection methods are developed to identify and assess allergenic ingredients at varying times. This review paper provides an overview of recent advances in processing techniques (thermal, nonthermal, combined [hybrid] treatments) and main allergen-detection methods for seafood products. The article starts with the seafood consumption and classification, proceeding with the prevalence and symptoms of seafood allergy, followed by a description of biochemical characteristics of the major seafood allergens. As the topic is multidisciplinary in scope, it is intended to provide information for further research essential for food security and safety.
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Affiliation(s)
- Xin Dong
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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