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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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Wu Y, Yao K, Yang Y, Wu X, Zhang J, Jin Y, Xing Y, Niu Y, Jiang Q, Dai C, Wang Y, Li H, Shao B. A SILAC-based accurate quantification of shrimp allergen tropomyosin in complex food matrices using UPLC-MS/MS. Food Chem 2024; 439:138170. [PMID: 38118227 DOI: 10.1016/j.foodchem.2023.138170] [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: 06/29/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/22/2023]
Abstract
The carryover of trace allergens in complex food matrices poses challenges for detection techniques. Here, we demonstrate an accurate UPLC-MS/MS quantification assay for the shrimp allergen tropomyosin with a full-length isotope-labelled recombinant tropomyosin (TM-I) internal standard in complex food matrices. The TM-I, expressed based on the SILAC technique, exhibited a high isotope labelling ratio (>99%), purity, and alignment with the natural sequence. This method determined the tropomyosin ranging from 0.2 to 100 ng/mL. Mean recoveries ranged from 89 to 116%, with intra- and inter-day RSDs below 12%, for three signature peptides across three types of commercially processed food matrices. The limits of quantitation were 1 μg/g in pop food and sauce, and 10 μg/g in surimi product, respectively. This study supports the use of recombinant full-length isotope-labelled proteins rather than stable-isotope labelling peptides as internal standards to achieve more accurate quantitation of food allergens as the digestion error is corrected.
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Affiliation(s)
- Yige Wu
- National Key Laboratory of Veterinary Public Health and Safety, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Kai Yao
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China
| | - Yunjia Yang
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China
| | - Xuan Wu
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China; School of Public Health, Capital Medical University, Beijing 100069, China
| | - Jing Zhang
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China
| | - Yushen Jin
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China
| | - Yang Xing
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China
| | - Yumin Niu
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China
| | - Qian Jiang
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China
| | - Chongshan Dai
- National Key Laboratory of Veterinary Public Health and Safety, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Yang Wang
- National Key Laboratory of Veterinary Public Health and Safety, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Hui Li
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China; School of Public Health, Capital Medical University, Beijing 100069, China.
| | - Bing Shao
- National Key Laboratory of Veterinary Public Health and Safety, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China; Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China; School of Public Health, Capital Medical University, Beijing 100069, China.
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Pilolli R, Lamonaca A, Nitride C, De Angelis E, van Poucke C, Gillard N, Huet AC, De Loose M, Henrottin J, Mills ECN, Monaci L. In-house validation of an LC-MS method for the multiplexed quantitative determination of total allergenic food in chocolate. Anal Bioanal Chem 2024; 416:809-825. [PMID: 37615691 PMCID: PMC10766722 DOI: 10.1007/s00216-023-04894-2] [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: 04/18/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/25/2023]
Abstract
Mass spectrometry has been widely accepted as a confirmatory tool for the sensitive detection of undeclared presence of allergenic ingredients. Multiple methods have been developed so far, achieving different levels of sensitivity and robustness, still lacking harmonization of the analytical validation and impairing comparability of results. In this investigation, a quantitative method has been validated in-house for the determination of six allergenic ingredients (cow's milk, hen's egg, peanut, soybean, hazelnut, and almond) in a chocolate-based matrix. The latter has been produced in a food pilot plant to provide a real and well-characterized matrix for proper assessment of method performance characteristics according to official guidelines. In particular, recent considerations issued by the European Committee for Standardization have been followed to guide a rigorous single-laboratory validation and to feature the main method performance, such as selectivity, linearity, and sensitivity. Synthetic surrogates of the peptide markers have been used both in native and labelled forms in matrix-matched calibration curves as external calibrants and internal standards, respectively. A two-order of magnitude range was investigated, focusing on the low concentration range for proper assessment of the detection and quantification limits (LOD and LOQ) by rigorous calibration approach. Conversion factors for all six allergenic ingredients have been determined for the first time to report the final quantitative information as fraction of total allergenic food protein (TAFP) per mass of food (µgTAFP/gfood), since such a reporting unit is exploitable in allergenic risk assessment plans. The method achieved good sensitivity with LOD values ranging between 0.08 and 0.2 µgTAFP/gfood, for all ingredients besides egg and soybean, whose quantitative markers reported a slightly higher limit (1.1 and 1.2 µgTAFP/gfood, respectively). Different samples of chocolate bar incurred at four defined concentration levels close to the currently available threshold doses have been analyzed to test the quantitative performance of the analytical method, with a proper estimate of the measurement uncertainty from different sources of variability. The sensitivity achieved resulted in compliance with the various threshold doses issued or recommended worldwide.
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Affiliation(s)
- Rosa Pilolli
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126, Bari, Italy.
| | - Antonella Lamonaca
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126, Bari, Italy
- University of Bari Department of Soil Plant and Food Science, Via Giovanni Amendola 165/A, 70126, Bari, Italy
| | - Chiara Nitride
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici, Italy
- School of Biological Sciences, Division of Infection, Immunity and Respiratory Medicine, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester, Manchester, UK
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126, Bari, Italy
| | - Christof van Poucke
- Flanders Research Institute for Agriculture, Fisheries and Food, Brusselsesteenweg 370, 9090, Melle, Belgium
| | | | | | - Marc De Loose
- Flanders Research Institute for Agriculture, Fisheries and Food, Brusselsesteenweg 370, 9090, Melle, Belgium
| | - Jean Henrottin
- CER Groupe, Rue du Point du Jour, 8, 6900, Marloie, Belgium
| | - E C N Mills
- School of Biological Sciences, Division of Infection, Immunity and Respiratory Medicine, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester, Manchester, UK
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126, Bari, Italy
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Chen X, Zhang D, Liu Q, Liu S, Li H, Li Z. Enzyme-Linked Immunosorbent Assay-Based Microarray on a Chip for Bioaerosol Sensing: Toward Sensitive and Multiplexed Profiling of Foodborne Allergens. Anal Chem 2023; 95:7354-7362. [PMID: 37098245 DOI: 10.1021/acs.analchem.3c00591] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/27/2023]
Abstract
Food allergy has become a growing health concern that may impair life quality and even cause life-threatening outcomes. Accidental and continuous exposure to allergenic bioaerosols has a substantially negative impact on the respiratory health of patients. Traditional analytical methodologies for food allergens are restricted by strong reliance on bulk instrumentation and skilled personnel, particularly in low-resource settings. In this study, a fluorescent sensor array based on the enzyme-linked immunosorbent assay performed on a herringbone-shaped microfluidic chip (ELISA-HB-chip) was designed for dynamically sensitive and multiplexed quantification of foodborne allergens in aerosols that originated from liquid food extracts. Due to the high surface area of aerosol particles and sufficient mixing of immunological reagents using a herringbone micromixer, the detection sensitivity was improved by over an order of magnitude compared to traditional allergen detection in the aqueous phase. Through fluorescence imaging of multiple regions on the ELISA-HB-chip, four important foodborne allergens, namely, ovalbumin, ovomucoid, lysozyme, and tropomyosin, could be simultaneously monitored without any cross-reactivity, and the limits of detection for these allergenic species were determined to be 7.8, 1.2, 4.2, and 0.31 ng/mL, respectively. Combining with a 3D printed and portable fluorescence microscope, this platform exhibited an excellent field-deployable capacity for quick and accurate determination of allergens in the aerosol state from spiked buffer solutions, thus displaying the practicality for food safety screening at cooking or food processing sites where patients are potentially under exposure to allergenic bioaerosols that escaped from food matrices or extracts.
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Affiliation(s)
- Xiaofeng Chen
- Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Dongdong Zhang
- Tianjin First Central Hospital, School of Medicine, Nankai University, Tianjin 300071, China
| | - Qingmei Liu
- College of Ocean Food and Biologic Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Sihui Liu
- Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Houlin Li
- Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Zheng Li
- Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong 518060, China
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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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6
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Li H, Li T, Wang Y, Zhang S, Sheng H, Fu L. Liquid chromatography coupled to tandem mass spectrometry for comprehensive quantification of crustacean tropomyosin and arginine kinase in food matrix. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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