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Rutigliano M, Liberatore MT, Dilucia F, Di Luccia A, la Gatta B. Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour. Food Chem 2024; 460:140568. [PMID: 39053275 DOI: 10.1016/j.foodchem.2024.140568] [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: 05/07/2024] [Revised: 07/11/2024] [Accepted: 07/20/2024] [Indexed: 07/27/2024]
Abstract
This work deals with the study on the protein extractability of biscuits incurring different percentages of roasted peanut flour. The presence of two different flours influenced the rate of protein aggregation and protein extractability, according to the percentage of roasted peanut flour added to the formulation and assessing these features by testing the use of two buffers. Results showed that gluten network arrangement of biscuits was influenced by the flours mixture besides the baking, with possible different protein organizations. Protein extractability was affected, underlining a higher content of protein aggregates at high molecular weight especially with the addition of 20% of peanut flour, characterized by hydrophobic and reducible covalent bonds, as suggested by the higher extractability obtained with the buffer with chaotropic and reducing agents. These results suggested a possible induced supramolecular protein organization in these products, which could affect the immunoreactivity of the main allergens occurred in the formulation.
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Affiliation(s)
- Mariacinzia Rutigliano
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Maria Teresa Liberatore
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Flavia Dilucia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Aldo Di Luccia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Barbara la Gatta
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy.
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2
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Lorusso L, Shum P, Piredda R, Mottola A, Maiello G, Cartledge EL, Neave EF, Di Pinto A, Mariani S. Mismanagement and poor transparency in the European processed seafood supply revealed by DNA metabarcoding. Food Res Int 2024; 194:114901. [PMID: 39232529 DOI: 10.1016/j.foodres.2024.114901] [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: 05/20/2024] [Revised: 08/09/2024] [Accepted: 08/09/2024] [Indexed: 09/06/2024]
Abstract
In the global processed seafood industry, disparate actors play different roles along the supply chain, creating multiple opportunities for mistakes, malpractice, and fraud. As a consequence, consumers may be exposed to non-authentic products, which hinder informed purchasing decisions and broader efforts to improve trade transparency and sustainability. Here, we characterised the taxonomic composition of 62 processed seafood products in Italian, British and Albanian retailers, purposefully obtained from different supply routes, using multiple DNA metabarcoding markers. By combining molecular results with metadata reported on labels, we revealed patterns of mislabelling in 24 products (39%) across sampling regions, denoting lack of transparency of processed seafood products based on resources sourced from either Europe or globally. We show that the accuracy of label claims and the mis-represented and underestimated levels of traded biodiversity are largely determined by the management of raw material by global processors. Our study shows that DNA metabarcoding is a powerful and novel authentication tool that is mature for application at different stages of the seafood supply chain to protect consumers and improve the sustainable management of fish stocks.
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Affiliation(s)
- Lucilia Lorusso
- Department of Veterinary Medicine - University of Bari Aldo Moro - Prov. le Casamassima, Km 3, 70010 Valenzano, Bari, Italy.
| | - Peter Shum
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom
| | - Roberta Piredda
- Department of Veterinary Medicine - University of Bari Aldo Moro - Prov. le Casamassima, Km 3, 70010 Valenzano, Bari, Italy
| | - Anna Mottola
- Department of Veterinary Medicine - University of Bari Aldo Moro - Prov. le Casamassima, Km 3, 70010 Valenzano, Bari, Italy
| | - Giulia Maiello
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom
| | - Emma L Cartledge
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom; School of Animal, Rural and Environmental Sciences, Nottingham Trent University, Brackenhurst Campus, Southwell NG250QF, United Kingdom
| | - Erika F Neave
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom; Department of Life Sciences, Natural History Museum, Cromwell Rd, South Kensington, London SW7 5BD, United Kingdom
| | - Angela Di Pinto
- Department of Veterinary Medicine - University of Bari Aldo Moro - Prov. le Casamassima, Km 3, 70010 Valenzano, Bari, Italy
| | - Stefano Mariani
- School of Biological & Environmental Sciences, Liverpool John Moores University, Byrom St, Liverpool L33AF, United Kingdom.
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3
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Djeghim H, Bellil I, Benslama O, Lekmine S, Temim E, Boufendi H, Postigo I, Sánchez P, Khelifi D. Effects of genetic diversity on the allergenicity of peanut (Arachis hypogaea) proteins: identification of the hypoallergenic accessions using BALB/c mice model and in silico analysis of Ara h 3 allergen cross-reactivity. J Proteomics 2024; 306:105264. [PMID: 39047939 DOI: 10.1016/j.jprot.2024.105264] [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: 05/15/2024] [Revised: 07/13/2024] [Accepted: 07/20/2024] [Indexed: 07/27/2024]
Abstract
This study investigated the effects of genetic diversity in the allergenicity of peanut and assessed the allergenic capacity of six Arachis hypogaea accessions using a Balb/c mouse model. It also explored potential cross-reactivities between Ara h 3 (peanut allergen) and Gly m (soybean allergen) using computational tools. Female Balb/c mice were injected with peanut protein extracts and alum. Serum-specific antibodies (IgE, IgGt, IgG1, IgG2a) were measured using ELISA, and allergic protein profiles were examined via western blot. Structural homology, B cell epitopes, and molecular interactions between Ara h 3 and Gly m with human IgE were also investigated. The mice developed high sIgE and sIgG1 responses, with antibodies recognizing 19 bands on western blot. Notably, Saharan accessions showed unique features such as no bands on western blot profiles, reduced anaphylactic symptoms, lower IgE titers, and less intestinal tissue damage. Molecular docking results suggest significant cross-allergenicity, supported by allergenicity predictions and structural homology analysis. This comprehensive analysis provides insights into shared epitopes, potential competition for binding sites, and molecular dynamics of cross-reactive responses, enhancing understanding of food allergen interactions. The study recommends using Algerian Sahara peanut accessions in breeding, genomics studies, and industry for safer peanut options for individuals with allergies. SIGNIFICANCE: The significance of this study lies in its contribution to addressing a major public health issue: peanut allergy, which represents a significant cause of anaphylaxis affecting numerous individuals and families worldwide. By exploring the genetic diversity of peanut proteins and identifying hypoallergenic accessions through experimental and computational approaches, this research offers valuable insights for mitigating allergic reactions. The findings highlight that certain accessions from the Saharan region exhibit reduced allergenicity, resulting in attenuated anaphylactic symptoms, lower IgE levels, and reduced intestinal damage in murine models. Furthermore, the study's in silico analysis sheds light on the issue of cross-reactivity between peanut and soybean allergens, providing crucial information for understanding allergen interactions at the molecular level. Overall, this research contributes to advancing knowledge in the field of food allergen research and has practical implications for improving the quality of life for individuals allergic to peanuts, particularly through the selection of safer peanut varieties and their cultivation.
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Affiliation(s)
- Hanène Djeghim
- Laboratoire de Génétique Biochimie et Biotechnologie Végétale, Faculté des Sciences de la Nature et de la Vie, Université Frères Mentouri Constantine 1, Constantine 25000, Algeria; Laboratoire de Biochimie, Division de Biotechnologie et Santé, Centre de Recherche en Biotechnologie (CRBt), Constantine 25000, Algeria
| | - Ines Bellil
- Laboratoire de Génétique Biochimie et Biotechnologie Végétale, Faculté des Sciences de la Nature et de la Vie, Université Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Ouided Benslama
- Laboratory of Natural Substances, Biomolecules, and Biotechnological Applications, Department of Natural and Life Sciences, Larbi Ben M'Hidi University, Oum El Bouaghi 04000, Algeria
| | - Sabrina Lekmine
- Biotechnology, Water, Environment and Health Laboratory, Abbes Laghrour University, Khenchela, Algeria
| | - Esma Temim
- Laboratoire de Microscopie et Diagnostic Génétique, Centre de Recherche en Biotechnologie (CRBt), 25000 Constantine, Algeria
| | - Houda Boufendi
- Laboratoire de Microscopie et Diagnostic Génétique, Centre de Recherche en Biotechnologie (CRBt), 25000 Constantine, Algeria
| | - Idoia Postigo
- Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy and Laboratory of Parasitology and Allergy, Lascaray Research Centre, University of the Basque Country, Vitoria, Spain.
| | - Patricia Sánchez
- Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy and Laboratory of Parasitology and Allergy, Lascaray Research Centre, University of the Basque Country, Vitoria, Spain
| | - Douadi Khelifi
- Laboratoire de Génétique Biochimie et Biotechnologie Végétale, Faculté des Sciences de la Nature et de la Vie, Université Frères Mentouri Constantine 1, Constantine 25000, Algeria; Ecole Nationale Supérieure de Biotechnologie (ENSB), Constantine 25000, Algeria
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4
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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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5
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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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6
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Michałowski K, Brodzikowska A. Clinical Effect of Thioglycosides Extracted from White Mustard on Dental Plaque and Gingivitis: Randomized, Single-Blinded Clinical Trial. Int J Mol Sci 2024; 25:5290. [PMID: 38791329 PMCID: PMC11120871 DOI: 10.3390/ijms25105290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 05/10/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
The antibacterial and anti-inflammatory effect of thioglycosides has already been established. This study investigates the effects of thioglycosides extracted from white mustard, specifically the "Bamberka" variety, in the context of oral hygiene. The aim of the study is to clarify an evidence-based link between the documented antibacterial and anti-inflammatory effects attributed to thioglycosides and their practical application in oral care. A randomized, single-blinded (patient-blinded) clinical study was performed on 66 patients using mustard-based toothpaste for oral hygiene. The patients were examined at baseline and after 6 and 12 months. The values of the Approximal Plaque Index (API), the Plaque Index (PI), and Bleeding on probing (BOP) were taken into consideration. The results show a significant reduction in plaque accumulation, especially after 6 months of using mustard-based toothpaste in all examined parameters. This suggests that thioglycosides from mustard contribute to a considerable decrease in dental plaque accumulation, confirming their potential in natural oral care solutions, which is indicated in the main conclusions or interpretations.
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Affiliation(s)
| | - Aniela Brodzikowska
- Department of Conservative Dentistry, Medical University of Warsaw, ul. Binieckiego 6, 02-097 Warszawa, Poland;
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7
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Xu Y, Zhang F, Mu G, Zhu X. Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review. Compr Rev Food Sci Food Saf 2024; 23:e13257. [PMID: 38284611 DOI: 10.1111/1541-4337.13257] [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: 03/02/2023] [Revised: 09/22/2023] [Accepted: 10/02/2023] [Indexed: 01/30/2024]
Abstract
Cow milk is a major allergenic food. The potential prevention and treatment effects of lactic acid bacteria (LAB)-fermented dairy products on allergic symptoms have garnered considerable attention. Cow milk allergy (CMA) is mainly attributed to extracellular and/or cell envelope proteolytic enzymes with hydrolysis specificity. Numerous studies have demonstrated that LAB prevents the risk of allergies by modulating the development and regulation of the host immune system. Specifically, LAB and its effectors can enhance intestinal barrier function and affect immune cells by interfering with humoral and cellular immunity. Fermentation hydrolysis of allergenic epitopes is considered the main mechanism of reducing CMA. This article reviews the linear epitopes of allergens in cow milk and the effect of LAB on these allergens and provides insight into the means of predicting allergenic epitopes by conventional laboratory analysis methods combined with molecular simulation. Although LAB can reduce CMA in several ways, the mechanism of action remains partially clarified. Therefore, this review additionally attempts to summarize the main mechanism of LAB fermentation to provide guidance for establishing an effective preventive and treatment method for CMA and serve as a reference for the screening, research, and application of LAB-based intervention.
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Affiliation(s)
- Yunpeng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P. R. China
| | - Feifei Zhang
- Liaoning Ocean and Fisheries Science Research Institute, Dalian, Liaoning, P. R. China
| | - Guangqing Mu
- Dalian Key Laboratory of Functional Probiotics, Dalian, Liaoning, P. R. China
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P. R. China
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8
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Bianco M, Ventura G, Calvano CD, Losito I, Cataldi TRI. Food allergen detection by mass spectrometry: From common to novel protein ingredients. Proteomics 2023; 23:e2200427. [PMID: 37691088 DOI: 10.1002/pmic.202200427] [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: 05/30/2023] [Revised: 08/04/2023] [Accepted: 08/10/2023] [Indexed: 09/12/2023]
Abstract
Food allergens are molecules, mainly proteins, that trigger immune responses in susceptible individuals upon consumption even when they would otherwise be harmless. Symptoms of a food allergy can range from mild to acute; this last effect is a severe and potentially life-threatening reaction. The European Union (EU) has identified 14 common food allergens, but new allergens are likely to emerge with constantly changing food habits. Mass spectrometry (MS) is a promising alternative to traditional antibody-based assays for quantifying multiple allergenic proteins in complex matrices with high sensitivity and selectivity. Here, the main allergenic proteins and the advantages and drawbacks of some MS acquisition protocols, such as multiple reaction monitoring (MRM) and data-dependent analysis (DDA) for identifying and quantifying common allergenic proteins in processed foodstuffs are summarized. Sections dedicated to novel foods like microalgae and insects as new sources of allergenic proteins are included, emphasizing the significance of establishing stable marker peptides and validated methods using database searches. The discussion involves the in-silico digestion of allergenic proteins, providing insights into their potential impact on immunogenicity. Finally, case studies focussing on microalgae highlight the value of MS as an effective analytical tool for ensuring regulatory compliance throughout the food control chain.
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Affiliation(s)
- Mariachiara Bianco
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Giovanni Ventura
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Centro interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Cosima D Calvano
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Centro interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Ilario Losito
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Centro interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Tommaso R I Cataldi
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Centro interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy
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9
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Zhou Y, Yu S, She X, Zhou X. Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis. Food Chem X 2023; 19:100773. [PMID: 37780276 PMCID: PMC10534089 DOI: 10.1016/j.fochx.2023.100773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 06/22/2023] [Accepted: 06/24/2023] [Indexed: 10/03/2023] Open
Abstract
Tartary buckwheat contains more valuable nutrients than common buckwheat, but it also contains allergenic proteins that induce allergic reactions through an IgE-mediated response. Our study demonstrated that fermentation by Pediococcus pentosaceus degrades allergenic proteins in Tartary buckwheat, as confirmed by HPLC-MS/MS analysis of polypeptides. Our results showed significant degradation of the protein after 16 h of Pediococcus pentosaceus fermentation (PP16), leading to a reduction in IgE-binding activity. Comparison with unfermented Tartary buckwheat (UTB) peptides yielded 2042 fragments, of which 756 fragments associated with allergenic proteins were upregulated. Among them, the expression of 213 fragments was reduced by 71.83%. By performing bioactivity prediction on potential allergenic peptide fragments, we identified six peptide fragments derived from Fagt 1, potentially contributing to the residual allergenicity in PP16. These suggest that Pediococcus pentosaceus fermentation can effectively destroy allergen epitopes and mitigate the allergenicity of Tartary buckwheat.
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Affiliation(s)
- Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Siyuan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xuanming She
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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10
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Jabeen U, Ali A, Ullah S, Mushtaque R, Naqvi S, Uddin J, Khan A, Al-Harrasi A. Screening of food allergens in cereals using real-time PCR. REVUE FRANÇAISE D'ALLERGOLOGIE 2023. [DOI: 10.1016/j.reval.2023.103620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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11
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Wu Q, Oliveira MM, Achata EM, Kamruzzaman M. Reagent-free detection of multiple allergens in gluten-free flour using NIR spectroscopy and multivariate analysis. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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12
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Carvalho J, Ipatov A, Rodriguez-Lorenzo L, Garrido-Maestu A, Azinheiro S, Espiña B, Barros-Velázquez J, Prado M. Towards on-site detection of gluten-containing cereals with a portable and miniaturized prototype combining isothermal DNA amplification and naked eye detection. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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13
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Jiang X, Zhao Y, Tang C, Appelbaum M, Rao Q. Aquatic food animals in the United States: Status quo and challenges. Compr Rev Food Sci Food Saf 2022; 21:1336-1382. [PMID: 35150203 DOI: 10.1111/1541-4337.12923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 01/03/2022] [Accepted: 01/06/2022] [Indexed: 12/29/2022]
Abstract
This review summarizes (1) the U.S. status quo for aquatic food animal production and marketing; (2) major food safety and quality issues/concerns for aquatic food animals in the United States, including fish misbranding, finfish/shellfish allergies, pathogens, toxins and harmful residues, microplastics, and genetically engineered salmon; and (3) various U.S. regulations, guidances, and detection methods for the surveillance of fishery products. Overall, fish misbranding is the biggest challenge in the United States due to the relatively low inspection rate. In addition, due to the regulatory differences among countries, illegal animal drugs and/or pesticide residues might also be identified in imported aquatic food animals. Future regulatory and research directions could focus on further strengthening international cooperation, enhancing aquatic food animal inspection, and developing reliable, sensitive, and highly efficient detection methods.
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Affiliation(s)
- Xingyi Jiang
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, Florida, USA
| | - Yaqi Zhao
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, Florida, USA
| | - Chunya Tang
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, Florida, USA
| | - Megan Appelbaum
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, Florida, USA
| | - Qinchun Rao
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, Florida, USA
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14
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OUP accepted manuscript. J AOAC Int 2022; 105:1585-1595. [DOI: 10.1093/jaoacint/qsac053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 04/20/2022] [Accepted: 04/25/2022] [Indexed: 11/13/2022]
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15
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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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16
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Lee JH, Kim TK, Jeong CH, Yong HI, Cha JY, Kim BK, Choi YS. Biological activity and processing technologies of edible insects: a review. Food Sci Biotechnol 2021; 30:1003-1023. [PMID: 34471556 DOI: 10.1007/s10068-021-00942-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/19/2021] [Accepted: 07/01/2021] [Indexed: 10/20/2022] Open
Abstract
The burgeoning global population growth has raised concerns regarding the expected increase in the demand for food, which could be partially tackled by identifying novel food sources. To this end, edible insects have recently attracted research interest. Several technologies for utilizing edible insect-derived proteins have been introduced; however, research into their functional utilization is insufficient. Herein, we reviewed the relevant literature on the importance of insects as food sources, extraction of edible insects, the nutritional value of insects, biological activities of components, and their applications in food industries. We summarized the studies primarily focused on the functional utilization of edible insects, suggesting that for successful incorporation and growth of edible insects in food and pharmaceutical industries, strategies to improve the extraction methods are required to explore the biological activity of edible insects. Furthermore, the awareness of edible insects with a focus on their allergens warrants consideration.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Chang Hee Jeong
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
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17
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Shin J, Kim MJ, Kim HY. Development of triplex PCR for simultaneous detection of soybean and wheat. Food Sci Biotechnol 2021; 30:801-806. [PMID: 34249385 DOI: 10.1007/s10068-021-00926-8] [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: 02/20/2021] [Revised: 05/13/2021] [Accepted: 05/25/2021] [Indexed: 10/21/2022] Open
Abstract
There is a constant demand for an effective detection method of major allergens, such as soybean (Glycine max) and wheat (Triticum aestivum). In this study, a triplex polymerase chain reaction (PCR) method was developed for rapid detection of soybean and wheat in processed food products. This triplex PCR contains soybean- and wheat-specific primer pairs and universal primer pair for plant species. Each primer pair was applied to 22 different plant species and showed high specificity with no amplification in non-target species. The sensitivity of triplex PCR for soybean and wheat was 10 pg. The detection limit for soybean and wheat in pea mixture was 0.1%. The developed triplex PCR showed high sensitivity and specificity and was applied to 21 different commercial products. The results were in accordance with the label. Thus, this method is expected to be useful in preventing allergy-related issues via accurate labeling of major allergens in food.
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Affiliation(s)
- Jiyong Shin
- Department of Food Science and Biotechnology, Institute of Life Sciences and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Mi-Ju Kim
- Department of Food Science and Biotechnology, Institute of Life Sciences and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Hae-Yeong Kim
- Department of Food Science and Biotechnology, Institute of Life Sciences and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
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18
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Wu L, Zhang C, Long Y, Chen Q, Zhang W, Liu G. Food additives: From functions to analytical methods. Crit Rev Food Sci Nutr 2021; 62:8497-8517. [PMID: 34058921 DOI: 10.1080/10408398.2021.1929823] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Food additives refer to all kinds of trace substances used in food or food processing to preserve flavor or enhance food taste, appearance, or other qualities. At present, artificial synthetic food additives have gradually replaced the natural food additives and many problems related to food additives, involving the abuse of food additives, excessive additives or even toxic additives. Obviously, food additives can bring people great sensory enjoyment and commercial convenience, but they may also cause potential risks to human health. So, it is of high significance to conduct quantitative analysis on the content of food additives. According to their functions and the regulatory requirements of food additives, this review starts from the classification and structures of various food additives involving colorants, preservatives, antioxidants, sweeteners, emulsifiers, stabilizers, thickeners, gelling agents. It then summarizes and discusses analytical methods for quantification of food additives including modern immunoassays and other biotechnological methods. The proposed review aspires to fill in the knowledge gap of food additives between academia and industry by covering all kinds of analytical methods for quantifying food additives.
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Affiliation(s)
- Long Wu
- College of Food Science and Engineering, Hainan University, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, P.R. China.,Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei, P.R. China
| | - Chenghui Zhang
- College of Food Science and Engineering, Hainan University, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, P.R. China
| | - Yingxi Long
- School of Life and Health Sciences, The Chinese University of Hong Kong, Shenzhen, P.R. China
| | - Qi Chen
- College of Food Science and Engineering, Hainan University, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, P.R. China
| | - Weimin Zhang
- College of Food Science and Engineering, Hainan University, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, Hainan, P.R. China
| | - Guozhen Liu
- School of Life and Health Sciences, The Chinese University of Hong Kong, Shenzhen, P.R. China
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19
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Chang Y, Peng H, Zhang G. Development of a simplified, sensitive, and accurate LC-MS/MS method for peanut quantification in wheat flour-based dry matrices. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1260-1272. [PMID: 34047678 DOI: 10.1080/19440049.2021.1923822] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In this study, an ELISA-based method was observed to overestimate quantification of peanut in three wheat flour-based dry matrices (both raw and cooked). A reliable method using liquid chromatography tandem mass spectrometry (LC-MS/MS) was developed to quantify peanut accurately in these matrices. This method simplified both sample preparation and quantification compared with previous approaches, by digesting peanut proteins without reduction and alkylation and using Ara h 1 to build calibration curves. A significantly increased amount of peanut peptides was detected by heating the extracts. The sensitivity and linearity were superior to most commercial ELISA kits. The limit of quantification (LOQ) was 0.31 mg/kg total peanut in wheat flour and the linear range was between 0.3 and 40 mg/kg. This LC-MS/MS method could be applied as a confirmatory method for peanut allergen management when positive ELISA results raise suspicion of contamination.
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Affiliation(s)
- Yuwei Chang
- Mars Global Food Safety Center, Beijing, China
| | - Hong Peng
- Mars Global Food Safety Center, Beijing, China
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20
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Development of a Sandwich Enzyme-Linked Immunosorbent Assay for Detection and Quantification of Clam Residues in Food Products. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6685575. [PMID: 33791376 PMCID: PMC7997747 DOI: 10.1155/2021/6685575] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 02/19/2021] [Accepted: 03/04/2021] [Indexed: 11/17/2022]
Abstract
Seafood is a frequent cause of allergic reactions to food globally. The presence of undeclared trace amounts of clam can cause allergic reactions in sensitive individuals. Limited tools are available to test food products for the presence of traces of clam. We report on the development of a sandwich ELISA that can detect and quantify clam protein in food. Antisera against a mix of two commercially important clam species, Atlantic Surf (Spisula solidissima) and ocean quahog (Arctica islandica), were raised in rabbit and sheep. A sandwich ELISA was constructed with this antisera, and sensitivity and specificity were evaluated. Also, model food products spiked with clam protein were analyzed to assess the performance of the ELISA. Comparison was made with a commercially available ELISA for crustacea. The lower limit of quantification of the sandwich ELISA is 2.5 ppm clam protein in food samples, allowing the detection of low amounts of clam that may trigger a reaction in clam allergic patients. The sandwich ELISA was highly specific with cross-reactivity only noted for other molluscan shellfish (mussel and scallop). Clam protein in tomato juice and potato cream soup was detected well with recoveries ranging from 65 to 74% and from 74 to 113%, respectively. However when potato cream soup was retorted, the recover fell to 20%, imposing the risk of underestimating the clam content of a food product. A commercially available crustacean ELISA test was not suitable to detect clam protein. The sandwich ELISA described here is suitable for detection and quantification of clam protein in food products. Care should be taken with food products that have been retorted as the results may be underestimated.
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21
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Wang XM, Ye YH, Tu ZC, Hu YM, Wang H, He CY. Investigation of the mechanism underlying the influence of mild glycation on the digestibility and IgG/IgE-binding abilities of β-lactoglobulin and its digests through LC orbitrap MS/MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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22
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Cinti S, Marrone R, Mazzaracchio V, Moscone D, Arduini F. Novel bio-lab-on-a-tip for electrochemical glucose sensing in commercial beverages. Biosens Bioelectron 2020; 165:112334. [PMID: 32729479 DOI: 10.1016/j.bios.2020.112334] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 10/24/2022]
Abstract
The development of portable and user-friendly sensing platforms is a hot topic in the field of analytical chemistry. Among others, electroanalytical approaches exhibit a high amenability for reaching this purpose, i.e. the commercial strips for diabetes care are an obvious success. However, providing fully-integrated and reagent-free methods is always a leitmotiv. In this work, we evaluated the use of a disposable pipette tip, opportunely configured to demonstrate the first example of an electrochemical biosystem in a pipette tip, namely bio-lab-on-a-tip. The combination of a pipette tip, wire electrodes, enzyme, and cotton wool filter, allows the fabrication of a novel electroanalytical platform that does not need expertise-required tasks. To demonstrate the feasibility of this novel method, glucose is detected in beverages by means of chronoamperometry. The experimental setup, entirely built inside the pipette tip, is able to 1) block impurities/interferences from matrix, 2) load/release reagents for the bio-assay, 3) reduce the operating task to zero, and 4) perform electrochemical detection. With optimized experimental parameters, the bio-lab-on-a-tip is able to detect glucose linearly up to 10 mM with a detection limit of 170 μM. The effectiveness of the platform was confirmed by testing commercial beverages, e.g. Coca-Cola and Coca-Cola Zero, with high accuracy. In addition, the shelf-life of the novel device was evaluated, highlighting the role of cotton wool filter for providing a suitable environment for glucose oxidase stability. The novel concept can be easily generalized for further applications in the field of non-invasive clinical diagnostics and in-situ environmental monitoring.
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Affiliation(s)
- Stefano Cinti
- Department of Pharmacy, University of Naples "Federico II", Via D. Montesano 49, 80131, Naples, Italy.
| | - Roberta Marrone
- Department of Chemical Science and Technology, University of Rome "Tor Vergata", Via della Ricerca Scientifica 1, 00133, Rome, Italy
| | - Vincenzo Mazzaracchio
- Department of Chemical Science and Technology, University of Rome "Tor Vergata", Via della Ricerca Scientifica 1, 00133, Rome, Italy
| | - Danila Moscone
- Department of Chemical Science and Technology, University of Rome "Tor Vergata", Via della Ricerca Scientifica 1, 00133, Rome, Italy
| | - Fabiana Arduini
- Department of Chemical Science and Technology, University of Rome "Tor Vergata", Via della Ricerca Scientifica 1, 00133, Rome, Italy.
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23
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Kochanowski M, Różycki M, Dąbrowska J, Karamon J, Sroka J, Antolak E, Bełcik A, Cencek T. Development and Application of Novel Chemiluminescence Immunoassays for Highly Sensitive Detection of Anisakis simplex Proteins in Thermally Processed Seafood. Pathogens 2020; 9:pathogens9100777. [PMID: 32977528 PMCID: PMC7598195 DOI: 10.3390/pathogens9100777] [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: 07/25/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 01/08/2023] Open
Abstract
The third-stage larvae (L3) of Anisakis simplex are the most important source of hidden allergens in seafood products. However, there exist no commercial methods for detecting Anisakis proteins in food. Furthermore, only a few methods have been validated for the detection of A. simplex in thermally processed food. The aims of our study are (i) the development and validation of high-sensitivity chemiluminescent (CL) immunoassays for the detection of A. simplex proteins in processed seafood, (ii) and A. simplex antigen detection in common seafood products from Polish markets. We developed and validated CL sandwich ELISA (S-ELISA) and CL competitive ELISA (C-ELISA) methods for A. simplex proteins detection in food, with respective detection limits of 0.5 and 5 ng/mL. The usefulness of the assays for detecting A. simplex proteins in highly processed food was evaluated by examination of autoclaved canned fish spiked with A. simplex larvae (1–8 larvae/200 g). Commercial real-time PCR was unable to detect A. simplex in autoclaved samples at all levels of enrichment with Anisakis larvae. CL-S-ELISA was used to test various types of seafood products from Polish markets. Among all tested products (n = 259), 28% were positive. A. simplex antigens were found mostly (n = 39) in smoked fish products: mackerel, herring, cod, and hake. Other positive samples were found in marinated herrings, canned cod livers, canned mackerels, and surimi sticks. In tuna, Atlantic argentine, anchovy, sardine, sprat, and squid products, A. simplex antigens were not detected. This study provides novel effective tools for the detection of A. simplex proteins in processed food and highlights the potential allergic hazards for Anisakis-sensitized Polish consumers of seafood.
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24
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Ruethers T, Taki AC, Khangurha J, Roberts J, Buddhadasa S, Clarke D, Hedges CE, Campbell DE, Kamath SD, Lopata AL, Koeberl M. Commercial fish ELISA kits have a limited capacity to detect different fish species and their products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4353-4363. [PMID: 32356561 DOI: 10.1002/jsfa.10451] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 04/04/2020] [Accepted: 05/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Fish is a major food and allergen source, requiring safety declarations on packages. Enzyme-linked immunosorbent assays (ELISAs) are often used to ensure that the product meets the required standards with regard to the presence of allergens. Over 1000 different fish species are traded and consumed worldwide, and they are increasingly provided by aquaculture. Up to 3% of the general population is at risk of sometimes fatal allergic reactions to fish, requiring strict avoidance of this commodity. The aim of this study is to evaluate the capacity of three commercially available ELISA tests to detect a wide variety of bony and cartilaginous fish and their products, which is essential to ensure reliable and safe food labeling. RESULTS The detection rates for 57 bony fish ranged from 26% to 61%. Common European and North American species, including carp, cod, and salmon species, demonstrated a higher detection rate than those from the Asia-Pacific region, including pangasius and several mackerel and tuna species. Among the 17 canned bony fish products, only 65% to 86% were detected, with tuna showing the lowest rate. None of the cartilaginous fish (n = 9), other vertebrates (n = 8), or shellfish (n = 5) were detected. CONCLUSIONS We demonstrated that three commercial fish ELISA kits had a limited capacity to detect fish and their products. The complexity of fish as a protein source that is increasingly utilized means that there is an urgent need for improved detection methods. This is crucial for the food industry to provide safe seafood products and comply with international legislation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Thimo Ruethers
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, Australia
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Australian Institute of Tropical Health and Medicine, James Cook University, Douglas, Australia
- Centre for Sustainable Tropical Fisheries and Aquaculture, Faculty of Science and Engineering, James Cook University, Douglas, Australia
| | - Aya C Taki
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, Australia
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Australian Institute of Tropical Health and Medicine, James Cook University, Douglas, Australia
- Centre for Sustainable Tropical Fisheries and Aquaculture, Faculty of Science and Engineering, James Cook University, Douglas, Australia
| | | | - James Roberts
- National Measurement Institute, Port Melbourne, Australia
| | | | - Dean Clarke
- National Measurement Institute, Port Melbourne, Australia
| | | | - Dianne E Campbell
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Children's Hospital at Westmead, Allergy and Immunology, Westmead, Australia
- Discipline of Paediatrics and Child Health, University of Sydney, Sydney, Australia
| | - Sandip D Kamath
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, Australia
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Australian Institute of Tropical Health and Medicine, James Cook University, Douglas, Australia
- Centre for Sustainable Tropical Fisheries and Aquaculture, Faculty of Science and Engineering, James Cook University, Douglas, Australia
| | - Andreas L Lopata
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, James Cook University, Douglas, Australia
- Centre for Food and Allergy Research, Murdoch Children's Research Institute, Parkville, Australia
- Australian Institute of Tropical Health and Medicine, James Cook University, Douglas, Australia
- Centre for Sustainable Tropical Fisheries and Aquaculture, Faculty of Science and Engineering, James Cook University, Douglas, Australia
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25
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Kubo C, Kurimoto M, Tanaka M, Ochi H, Abe F, Okochi M. Peptide array-based inhibition ELISA for evaluating antigenicity in infant formulas. J Biosci Bioeng 2020; 130:374-381. [PMID: 32713812 DOI: 10.1016/j.jbiosc.2020.06.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 06/02/2020] [Accepted: 06/16/2020] [Indexed: 11/16/2022]
Abstract
With increased awareness among consumers regarding food safety and security, food allergen control has become an indispensable requirement in the food industry. Although several methods for detecting allergens in food products are available, highly sensitive techniques are required. In this study, we developed a technique named as peptide array-based inhibition enzyme-linked immunosorbent assay (ELISA), Pep-iEIA, for evaluating antigenicity and detecting cow's milk antigen in infant formula products, using a peptide array consisting of a series of overlapping peptides found in allergenic milk proteins. Pep-iEIA was used to examine five cow's milk-based infant formulas with different degrees of hydrolyzation, and the assay offered both more sensitive detection and detailed analysis of remaining antigenic peptides in allergen compared to conventional ELISA. The antigenicity level of the allergenic peptides identified using Pep-iEIA was confirmed by surface plasmon resonance assay. We believe that Pep-iEIA will be highly useful for antigenicity evaluation of dairy products consumed by infants and patients with cow's milk allergy.
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Affiliation(s)
- Chisato Kubo
- Food Ingredients & Technology Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Masaki Kurimoto
- Food Ingredients & Technology Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Masayoshi Tanaka
- Department of Chemical Science and Engineering, Tokyo Institute of Technology, 2-12-1 O-okayama, Meguro-ku, Tokyo 152-8552, Japan
| | - Hiroshi Ochi
- Food Ingredients & Technology Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Fumiaki Abe
- Food Ingredients & Technology Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Mina Okochi
- Department of Chemical Science and Engineering, Tokyo Institute of Technology, 2-12-1 O-okayama, Meguro-ku, Tokyo 152-8552, Japan.
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26
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Sheu SC, Yu MT, Lien YY, Lee MS. Development of a specific isothermal nucleic acid amplification for the rapid and sensitive detection of shrimp allergens in processed food. Food Chem 2020; 332:127389. [PMID: 32645674 DOI: 10.1016/j.foodchem.2020.127389] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/16/2020] [Accepted: 06/17/2020] [Indexed: 11/19/2022]
Abstract
Food allergens that cause anaphylactic reactions have become an important health problem worldwide. Among them, shrimp is a popular seafood in many cuisines. The best way to avoid allergic reactions is to mitigate the intake of food allergens. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed for the detection of shrimp DNA. Using LAMP primers, the identification of shrimp DNA by the LAMP assay was specific and rapid (within 30 min). It exhibited no cross-reaction with the DNA of other Crustacea, including crabs and lobster, and at least 0.01% shrimp DNA existed in the test sample. Additionally, the sensitivity of LAMP for detecting shrimp DNA was 100-fold greater than that of conventional PCR. LAMP for the detection of shrimp DNA was reproducible regardless of whether the genomic DNA was extracted from boiled, steamed or roasted shrimp samples. In summary, the LAMP assay established herein not only could be potentially used for diagnosing shrimp DNA but could also be applicable for identifying shrimp allergens in commercial food products in marketplaces.
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Affiliation(s)
- Shyang-Chwen Sheu
- National Pingtung University of Science and Technology, Department of Food Science, Pingtung 91201, Taiwan
| | - Min-Tse Yu
- National Pingtung University of Science and Technology, Department of Food Science, Pingtung 91201, Taiwan
| | - Yi-Yang Lien
- National Pingtung University of Science and Technology, Department of Veterinary Medicine, Pingtung 91201, Taiwan
| | - Meng-Shiou Lee
- China Medical University, Department of Chinese Pharmaceutical Science and Chinese Medicine Resources, Taichung 40402, Taiwan.
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27
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Raime K, Krjutškov K, Remm M. Method for the Identification of Plant DNA in Food Using Alignment-Free Analysis of Sequencing Reads: A Case Study on Lupin. FRONTIERS IN PLANT SCIENCE 2020; 11:646. [PMID: 32528502 PMCID: PMC7253697 DOI: 10.3389/fpls.2020.00646] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Accepted: 04/27/2020] [Indexed: 06/11/2023]
Abstract
Fast and reliable analytical methods for the identification of plants from metagenomic samples play an important role in identifying the components of complex mixtures of processed biological materials, including food, herbal products, gut contents or environmental samples. Different PCR-based methods that are commonly used for plant identification from metagenomic samples are often inapplicable due to DNA degradation, a low level of successful amplification or a lack of detection power. We introduce a method that combines metagenomic sequencing and an alignment-free k-mer based approach for the identification of plant DNA in processed metagenomic samples. Our method identifies plant DNA directly from metagenomic sequencing reads and does not require mapping or assembly of the reads. We identified more than 31,000 Lupinus-specific 32-mers from assembled chloroplast genome sequences. We demonstrate that lupin DNA can be detected from controlled mixtures of sequences from target species (different Lupinus species) and closely related non-target species (Arachis hypogaea, Glycine max, Pisum sativum, Vicia faba, Phaseolus vulgaris, Lens culinaris, and Cicer arietinum). Moreover, these 32-mers are detectable in the following processed samples: lupin flour, conserved seeds and baked cookies containing different amounts of lupin flour. Under controlled conditions, lupin-specific components are detectable in baked cookies containing a minimum of 0.05% of lupin flour in wheat flour.
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Affiliation(s)
- Kairi Raime
- Department of Bioinformatics, Institute of Molecular and Cell Biology, University of Tartu, Tartu, Estonia
| | | | - Maido Remm
- Department of Bioinformatics, Institute of Molecular and Cell Biology, University of Tartu, Tartu, Estonia
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28
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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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Van Vlierberghe K, Gavage M, Dieu M, Renard P, Arnould T, Gillard N, Coudijzer K, De Loose M, Gevaert K, Van Poucke C. Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach. Food Chem 2020; 309:125679. [DOI: 10.1016/j.foodchem.2019.125679] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 07/19/2019] [Accepted: 10/07/2019] [Indexed: 11/24/2022]
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Kalčáková L, Tremlová B, Pospiech M, Hostovský M, Dordević D, Javůrková Z, Běhalová H, Bartlová M. Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein. Foods 2020; 9:foods9020239. [PMID: 32102221 PMCID: PMC7074483 DOI: 10.3390/foods9020239] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/19/2020] [Accepted: 02/20/2020] [Indexed: 12/19/2022] Open
Abstract
The aim of the study was to analytically evaluate quantum dots in immunohistofluorescence (IHF-QD) microscopic imaging as detectors of food allergens—peanut and wheat. The experiment was designed as two in silico experiments or simulations: (a) models of pastry samples were prepared with the addition of allergenic components (peanut and wheat protein components) and without the addition of allergenic components, and (b) positive and negative commercial samples underwent food allergen detection. The samples from both simulations were tested by the ELISA and IHF-QD microscopic methods. The primary antibodies (secondary antibodies to a rabbit Fc fragment with labeled CdSe/ZnS QD) were labelled at 525, 585, and 655 nm emissions. The use of quantum dots (QDs) has expanded to many science areas and they are also finding use in food allergen detection, as shown in the study. The study indicated that differences between the ELISA and IHF-QD microscopic methods were not observable among experimentally produced pastry samples with and without allergenic components, although differences were observed among commercial samples. The important value of the study is certainly the differences found in the application of different QD conjugates (525, 585, and 655). The highest contrast was found in the application of 585 QD conjugates that can serve for the possible quantification of present food allergens—peanuts and wheat. The study clearly emphasized that QD can be used for the qualitative detection of food allergens and can represent a reliable analytical method for food allergen detection in different food matrixes.
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Affiliation(s)
- Ludmila Kalčáková
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
| | - Bohuslava Tremlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
- Correspondence:
| | - Matej Pospiech
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
| | - Martin Hostovský
- Department of Biology and Wildlife Diseases, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic;
| | - Dani Dordević
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
- Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia
| | - Zdeňka Javůrková
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
| | - Hana Běhalová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
| | - Marie Bartlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1946/1, 612 42 Brno, Czech Republic; (L.K.); (M.P.); (D.D.); (Z.J.); (H.B.); (M.B.)
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Nehra M, Lettieri M, Dilbaghi N, Kumar S, Marrazza G. Nano-Biosensing Platforms for Detection of Cow's Milk Allergens: An Overview. SENSORS (BASEL, SWITZERLAND) 2019; 20:E32. [PMID: 31861555 PMCID: PMC6982970 DOI: 10.3390/s20010032] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/07/2019] [Accepted: 12/16/2019] [Indexed: 12/16/2022]
Abstract
Among prevalent food allergies, cow milk allergy (CMA) is most common and may persist throughout the life. The allergic individuals are exposed to a constant threat due to milk proteins' presence in uncounted food products like yogurt, cheese, and bakery items. The problem can be more severe due to cross-reactivity of the milk allergens in the food products due to homologous milk proteins of diverse species. This problem can be overcome by proper and reliable food labeling in order to ensure the life quality of allergic persons. Therefore, highly sensitive and accurate analytical techniques should be developed to detect the food allergens. Here, significant research advances in biosensors (specifically immunosensors and aptasensors) are reviewed for detection of the milk allergens. Different allergic proteins of cow milk are described here along with the analytical standard methods for their detection. Additionally, the commercial status of biosensors is also discussed in comparison to conventional techniques like enzyme-linked immunosorbent assay (ELISA). The development of novel biosensing mechanisms/kits for milk allergens detection is imperative from the perspective of enforcement of labeling regulations and directives keeping in view the sensitive individuals.
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Affiliation(s)
- Monika Nehra
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar-Haryana 125001, India; (M.N.)
| | - Mariagrazia Lettieri
- Department of Chemistry “Ugo Schiff”, University of Florence, Via della Lastruccia, 350019 Sesto Fiorentino (Fi), Italy;
| | - Neeraj Dilbaghi
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar-Haryana 125001, India; (M.N.)
| | - Sandeep Kumar
- Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar-Haryana 125001, India; (M.N.)
| | - Giovanna Marrazza
- Department of Chemistry “Ugo Schiff”, University of Florence, Via della Lastruccia, 350019 Sesto Fiorentino (Fi), Italy;
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Villa C, Costa J, Mafra I. Detection and Quantification of Milk Ingredients as Hidden Allergens in Meat Products by a Novel Specific Real-Time PCR Method. Biomolecules 2019; 9:biom9120804. [PMID: 31795410 PMCID: PMC6995640 DOI: 10.3390/biom9120804] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/26/2019] [Accepted: 11/27/2019] [Indexed: 11/16/2022] Open
Abstract
Milk ingredients are often included in a wide range of meat products, such as cooked hams and sausages, to improve technological characteristics. However, milk proteins are also important food allergens. The aim of this study was the development of a highly sensitive and specific real-time PCR system targeting the 12S rRNA gene of Bos domesticus for the detection and quantification of milk as an allergenic ingredient in processed meat products. The method was able to achieve an absolute limit of detection (LOD) of 6 fg of milk DNA. Using a normalized approach (∆Ct method) for the detection of milk protein concentrate (MPC), it was possible to obtain sensitivities down to 0.01% (w/w) of MPC in model hams (raw and cooked) and autoclaved sausages, and 0.005% in raw sausage mixtures. The developed systems generally presented acceptable PCR performance parameters, being successfully validated with blind samples, applied to commercial samples, and further compared with an immunochemical assay. Trace amounts of milk material were quantified in two out of 13 samples, but the results mostly infer the excessive practice of the precautionary labeling.
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Affiliation(s)
| | - Joana Costa
- Correspondence: (J.C.); (I.M.); Tel.: +351-220-428-500 ext. 8848 (I.M.)
| | - Isabel Mafra
- Correspondence: (J.C.); (I.M.); Tel.: +351-220-428-500 ext. 8848 (I.M.)
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DunnGalvin A, Roberts G, Regent L, Austin M, Kenna F, Schnadt S, Sanchez-Sanz A, Hernandez P, Hjorth B, Fernandez-Rivas M, Taylor S, Baumert J, Sheikh A, Astley S, Crevel R, Mills C. Understanding how consumers with food allergies make decisions based on precautionary labelling. Clin Exp Allergy 2019; 49:1446-1454. [PMID: 31400020 DOI: 10.1111/cea.13479] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 04/16/2019] [Accepted: 06/26/2019] [Indexed: 11/28/2022]
Abstract
BACKGROUND Understanding consumer perceptions is crucial if effective food safety policy and risk communication are to be developed and implemented. We sought to understand how those living with food allergy assess risk with precautionary allergen labelling (PAL) and their preference in how risks are communicated within a quantitative risk assessment (QRA) framework. METHODS The Integrated Approaches to Food Allergen and Allergy Risk Management (iFAAM) labelling online survey was developed for adults and parents of children with food allergy and distributed across Germany, Ireland, Netherlands, Spain and UK via patient support groups. RESULTS There were 1560 complete responses. 'This product is not suitable for' was selected as first choice for PAL by 46% overall and 'May contain' was selected as the first choice by 44%. Seventy-three percent reported that it would improve their trust in a product if a QRA process had been used to make a decision about whether to include 'may contain'. Overall, 66% reported that a 'statement + symbol' on the label indicating a QRA, would help them to understand the risk assessment process that had been used by the food manufacturer. CONCLUSIONS Consumers want to know what process has actually taken place for the placing of a PAL and/or risk assessment statement on a particular food product. Our findings provide a basis for the development of more informative communication around food allergen risk and safety and support evidence-based policy-making in the context of the legislative requirements of the European Union's Food Information for Consumers Regulation.
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Affiliation(s)
- Audrey DunnGalvin
- Paediatrics and Child Health, University College, Cork, Ireland.,School of Applied Psychology, University College, Cork, Ireland.,Paediatrics and Child Infectious Diseases, I.M. Sechenov First Moscow State Medical University, Moscow, Russia
| | - Graham Roberts
- Clinical and Experimental Sciences and Human Development and Health, Faculty of Medicine, University of Southampton, Southampton, UK.,NIHR Southampton Biomedical Research Centre, University Hospital Southampton NHS Foundation Trust, Southampton, UK.,The David Hide Asthma and Allergy Research Centre, St Mary's Hospital, Isle of Wight, UK
| | | | | | | | - Sabine Schnadt
- Deutscher Allergie- und Asthmabunde.V., German Allergy and Asthma Association, Mönchengladbach, Germany
| | - Angel Sanchez-Sanz
- Asociación Española de Personas con Alergia a Alimentos y Látex, Madrid, Spain
| | - Pilar Hernandez
- Asociación Española de Personas con Alergia a Alimentos y Látex, Madrid, Spain
| | | | | | - Steve Taylor
- Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE, USA
| | - Joseph Baumert
- Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE, USA
| | - Aziz Sheikh
- Allergy and Respiratory Research Group, Usher Institute of Population Health Sciences and Informatics, The University of Edinburgh, Edinburgh, UK
| | | | - Rene Crevel
- Unilever Safety and Environmental Assurance Centre, Bedford, UK.,René Crevel Consulting Limited, Bedford, UK
| | - Clare Mills
- Manchester Institute of Biotechnology, Division of Infection, Inflammation and Respiratory Medicine, School of Biological Sciences, Manchester Academic Health Science Centre, The University of Manchester, Manchester, UK
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Galan-Malo P, Pellicer S, Pérez MD, Sánchez L, Razquin P, Mata L. Development of a novel duplex lateral flow test for simultaneous detection of casein and β-lactoglobulin in food. Food Chem 2019; 293:41-48. [DOI: 10.1016/j.foodchem.2019.04.039] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 03/21/2019] [Accepted: 04/09/2019] [Indexed: 10/27/2022]
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35
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Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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36
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Development of ELISA Method for Detecting Crustacean Major Allergen Tropomyosin in Processed Food Samples. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01627-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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37
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A rapid immobilized trypsin digestion combined with liquid chromatography – Tandem mass spectrometry for the detection of milk allergens in baked food. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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38
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Li JL, Liu J, Ye YH, Yang P, Tu ZC. Reduced IgE/IgG binding capacities of bovine α-Lactalbumin by glycation after dynamic high-pressure microfluidization pretreatment evaluated by high resolution mass spectrometry. Food Chem 2019; 299:125166. [PMID: 31323443 DOI: 10.1016/j.foodchem.2019.125166] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/04/2019] [Accepted: 07/09/2019] [Indexed: 12/27/2022]
Abstract
Dynamic high-pressure microfluidization (DHPM) pretreatment and glycation with lactose were employed to modify α-Lactalbumin (α-LA) with respect to the IgE/IgG binding capacities. No significant difference on incorporation ratio value of glycated α-LA was observed with and without DHPM pretreatment. However, IgE/IgG binding capacities of α-LA were decreased after glycation and DHPM pretreatment promoted the reduction. The lowest IgE/IgG binding capacities of glycated α-LA were obtained by DHPM pretreatment at 110 MPa. Native α-LA was mainly glycated at K62, K94, K98, whereas glycation sites and degree of substitution per peptide (DSP) were added after DHPM treatment. Therefore, the reduced IgE/IgG binding capacities of α-LA was attributed to the characteristics of glycated sites, including the amount, location, and DSP values. Interestingly, K98 played the most important role in decreasing IgE/IgG binding capacities of α-LA. The study revealed that glycation combined with DHPM was a promising way to decrease the allergenicity of proteins.
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Affiliation(s)
- Jin-Lin Li
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Nanchang Institute for Food and Drug Control, Nanchang, Jiangxi 330038, China
| | - Jun Liu
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China
| | - Yun-Hua Ye
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China.
| | - Ping Yang
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zong-Cai Tu
- National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
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Feasibility of Utilizing Stable-Isotope Dimethyl Labeling in Liquid Chromatography⁻Tandem Mass Spectrometry-Based Determination for Food Allergens-Case of Kiwifruit. Molecules 2019; 24:molecules24101920. [PMID: 31109069 PMCID: PMC6571768 DOI: 10.3390/molecules24101920] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 05/17/2019] [Accepted: 05/17/2019] [Indexed: 12/28/2022] Open
Abstract
Stable-isotope dimethyl labeling is a highly reactive and cost-effective derivatization procedure that could be utilized in proteomics analysis. In this study, a liquid chromatography- tandem mass spectrometry in multiple reaction monitoring mode (LC-MS-MRM) platform for the quantification of kiwi allergens was first developed using this strategy. Three signature peptides for target allergens Act d 1, Act d 5, and Act d 11 were determined and were derivatized with normal and deuterated formaldehyde as external calibrants and internal standards, respectively. The results showed that sample preparation with the phenol method provided comprehensive protein populations. Recoveries at four different levels ranging from 72.5-109.3% were achieved for the H-labeled signature peptides of Act d 1 (SPA1-H) and Act d 5 (SPA5-H) with precision ranging from 1.86-9.92%. The limit of quantification (LOQ) was set at 8 pg mL-1 for SPA1-H and at 8 ng mL-1 for SPA5-H. The developed procedure was utilized to analyze seven kinds of hand-made kiwi foods containing 0.0175-0.0515 mg g-1 of Act d 1 and 0.0252-0.0556 mg g-1 of Act d 5. This study extended the applicability of stable-isotope dimethyl labeling to the economical and precise determination of food allergens and peptides.
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Jayasena S, Wijeratne SS, Taylor SL, Baumert JL. Improved extraction of peanut residues from a wheat flour matrix for immunochemical detection. Food Chem 2019; 278:832-840. [DOI: 10.1016/j.foodchem.2018.11.123] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 11/06/2018] [Accepted: 11/22/2018] [Indexed: 12/01/2022]
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Specific and sensitive ELISA for measurement of IgE-binding variations of milk allergen β-lactoglobulin in processed foods. Anal Chim Acta 2019; 1052:163-169. [DOI: 10.1016/j.aca.2018.11.048] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 11/21/2018] [Accepted: 11/24/2018] [Indexed: 12/20/2022]
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Vencia W, Minale P, Migone L, Lazzara F, Vito G, Ferrari A, Razzuoli E. Effects of thermal treatment on walnut detection and allergenicity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2636-2640. [PMID: 30324619 DOI: 10.1002/jsfa.9428] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 09/06/2018] [Accepted: 10/08/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Peanuts and tree nut allergies pose an increasing food safety problem. The aim of our study was to test the accuracy of different commercial enzyme-linked immunosorbent assay (ELISA) kits in the detection of the presence of walnuts in untreated and heat exposed food samples. The effects of thermal treatment of samples were evaluated by exposing walnuts to different heat treatments. All samples were first analysed by two different commercial ELISA assays. Then, we performed a skin prick test (SPT) on nine patients with proven nut allergy using small walnut pieces from raw and treated samples. RESULTS The presence of nuts proteins in thermally processed foods was not accurately detected by ELISA kits. All patients had a positive SPT reaction with raw walnut, while thermal treatments affected walnut allergenicity. The ELISA test gives a negative result in the case of strong thermal treatment, but at the same time allergic subjects react positively to stimulation with the same sample. CONCLUSION This study suggests that commercial ELISA kits may not be able to accurately determine the amount of proteins present in thermally processed foods due to changes in the solubility and immunoreactivity of the target proteins. Finally, the clinical results highlight that thermal treatment might induce a reduction in walnut allergenicity. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Walter Vencia
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Paola Minale
- U.O. Allergologia, A. O. San Martino, Largo Rosanna Benzi 10, Genova, Italy
| | - Laura Migone
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Fabrizio Lazzara
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Guendalina Vito
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Angelo Ferrari
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
| | - Elisabetta Razzuoli
- S.S Genova, Food Laboratory, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e valle d'Aosta, Genoa, Italy
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Senyuva HZ, Jones IB, Sykes M, Baumgartner S. A critical review of the specifications and performance of antibody and DNA-based methods for detection and quantification of allergens in foods. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:507-547. [PMID: 30856064 DOI: 10.1080/19440049.2019.1579927] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Despite the availability of a large number of antibody and DNA based methods for detection and quantification of allergens in food there remain significant difficulties in selecting the optimum technique to employ. Published methods from research groups mostly contain sufficient detail concerning target antigen, calibration procedures and method performance to allow replication by others. However, routine allergen testing by the food industry relies upon commercialised test kits and frequently the suppliers provide disappointingly little specification detail on the grounds that this is proprietary information. In this review we have made a critical assessment of the published literature describing the performance of both commercial and non-commercial test kits for food allergens over the period 2008-2018. Mass spectrometric methods, which have the potential to become reference methods for allergens, are not covered in this review. Available information on the specifications of commercial ELISA and LFD test kits are tabulated for milk, egg and peanut allergens, where possible linking to publications concerning collaborative studies and proficiency testing. For a number of commercial PCR test kits, specifications provided by manufacturers for detection of a small selection of allergen are tabulated. In conclusion we support the views of others of the critical need for allergen reference materials as the way forward to improve the comparability of different testing strategies in foods.
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Affiliation(s)
| | - Ivona Baricevic Jones
- b Institute of Inflammation and Repair , Manchester Institute of Biotechnology , Manchester , UK
| | - Mark Sykes
- c Fera Science Ltd , National Agri-Food Innovation Campus Sand Hutton , York , UK
| | - Sabine Baumgartner
- d Dept. IFA-Tulln, Center for Analytical Chemistry , BOKU Vienna , Tulln , Austria
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Skouridou V, Tomaso H, Rau J, Bashammakh AS, El-Shahawi MS, Alyoubi AO, O'Sullivan CK. Duplex PCR-ELONA for the detection of pork adulteration in meat products. Food Chem 2019; 287:354-362. [PMID: 30857710 DOI: 10.1016/j.foodchem.2019.02.095] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/08/2019] [Accepted: 02/21/2019] [Indexed: 01/22/2023]
Abstract
In this work, a duplex PCR-Enzyme Linked Oligonucleotide Assay (ELONA) is reported for the sensitive and reliable detection of pork adulteration in beef and chicken products, two of the most widely consumed meat types in the world. The strategy relies on the use of species-specific tailed primers for duplex amplification and simple dilution of the PCR reactions for direct colorimetric detection via hybridization, eliminating the need for any other post-amplification steps. A high sensitivity was achieved, with as low as 71-188 pg of genomic DNA able to be detected using mixtures of control DNA from each species. The strategy was validated using DNA add-mixtures as well as DNA extracted from raw meat mixtures and 0.5-1% w/w pork could be easily detected when mixed with beef or chicken. The proposed approach is simple, sensitive and cost-effective compared to equivalent commercial kits suitable for detecting adulterant pork levels in meat products.
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Affiliation(s)
- Vasso Skouridou
- Interfibio, Nanobiotechnology & Bioanalysis Group, Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avinguda Països Catalans 26, 43007 Tarragona, Spain.
| | - Herbert Tomaso
- Friedrich-Loeffler-Institut, Institute of Bacterial Infections and Zoonoses, Naumburger Strasse 96a, 07743 Jena, Germany
| | - Jörg Rau
- Chemical and Veterinary Investigation Office Stuttgart, Schaflandstrasse 3/2, 70736 Fellbach, Germany
| | - Abdulaziz S Bashammakh
- Department of Chemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, 21589 Jeddah, Saudi Arabia
| | - Mohammad S El-Shahawi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, 21589 Jeddah, Saudi Arabia
| | - Abdulrahman O Alyoubi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, 21589 Jeddah, Saudi Arabia
| | - Ciara K O'Sullivan
- Interfibio, Nanobiotechnology & Bioanalysis Group, Departament d'Enginyeria Química, Universitat Rovira i Virgili, Avinguda Països Catalans 26, 43007 Tarragona, Spain; Institució Catalana de Recerca i Estudis Avançats (ICREA), Passeig Lluís Companys 23, 08010 Barcelona, Spain.
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Wang J, Vanga SK, McCusker C, Raghavan V. A Comprehensive Review on Kiwifruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens Through Processing. Compr Rev Food Sci Food Saf 2019; 18:500-513. [PMID: 33336949 DOI: 10.1111/1541-4337.12426] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 12/27/2018] [Accepted: 01/05/2019] [Indexed: 12/22/2022]
Abstract
Kiwifruit is rich in bioactive components including dietary fibers, carbohydrates, natural sugars, vitamins, minerals, omega-3 fatty acids, and antioxidants. These components are beneficial to boost the human immune system and prevent cancer and heart diseases. However, kiwifruit is emerging as one of the most common elicitors of food allergies worldwide. Kiwifruit allergy results from an abnormal immune response to kiwifruit proteins and occur after consuming this fruit. Symptoms range from the oral allergy syndrome (OAS) to the life-threatening anaphylaxis. Thirteen different allergens have been identified in green kiwifruit and, among these allergens, Act d 1, Act d 2, Act d 8, Act d 11, and Act d 12 are defined as the "major allergens." Act d 1 and Act d 2 are ripening-related allergens and are found in abundance in fully ripe kiwifruit. Structures of several kiwifruit allergens may be altered under high temperatures or strong acidic conditions. This review discusses the pathogenesis, clinical features, and diagnosis of kiwifruit allergy and evaluates food processing methods including thermal, ultrasound, and chemical processing which may be used to reduce the allergenicity of kiwifruit. Management and medical treatments for kiwifruit allergy are also summarized.
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Affiliation(s)
- Jin Wang
- Dept. of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill Univ., Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Sai Kranthi Vanga
- Dept. of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill Univ., Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Christine McCusker
- Meakins-Christie Laboratories, Research Inst. of the McGill Univ. Health Centre, Montreal, Quebec, Canada
| | - Vijaya Raghavan
- Dept. of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill Univ., Sainte-Anne-de-Bellevue, Quebec, Canada
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Vinci G, Rapa M. Noble Metal Nanoparticles Applications: Recent Trends in Food Control. Bioengineering (Basel) 2019; 6:bioengineering6010010. [PMID: 30669604 PMCID: PMC6466389 DOI: 10.3390/bioengineering6010010] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 01/15/2019] [Accepted: 01/19/2019] [Indexed: 02/01/2023] Open
Abstract
Scientific research in the nanomaterials field is constantly evolving, making it possible to develop new materials and above all to find new applications. Therefore, nanoparticles (NPs) are suitable for different applications: nanomedicine, drug delivery, sensors, optoelectronics and food control. This review explores the recent trend in food control of using noble metallic nanoparticles as determination tools. Two major uses of NPs in food control have been found: the determination of contaminants and bioactive compounds. Applications were found for the determination of mycotoxins, pesticides, drug residues, allergens, probable carcinogenic compounds, bacteria, amino acids, gluten and antioxidants. The new developed methods are competitive for their use in food control, demonstrated by their validation and application to real samples.
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Affiliation(s)
- Giuliana Vinci
- Laboratory of Commodity Sciences, Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, 00161 Rome, Italy.
| | - Mattia Rapa
- Laboratory of Commodity Sciences, Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, 00161 Rome, Italy.
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48
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Quantification of the allergen soy (Glycine max) in food using digital droplet PCR (ddPCR). Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3182-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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49
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Segura-Gil I, Nicolau-Lapeña I, Galán-Malo P, Mata L, Calvo M, Sánchez L, Pérez MD. Development of two ELISA formats to determine glycinin. Application to detect soy in model and commercial processed food. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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50
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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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