1
|
Bogusz R, Bryś J, Onopiuk A, Pobiega K, Tomczak A, Kowalczewski PŁ, Rybak K, Nowacka M. The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm ( Tenebrio molitor L.) Larvae. Molecules 2024; 29:3679. [PMID: 39125083 PMCID: PMC11314216 DOI: 10.3390/molecules29153679] [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: 07/04/2024] [Revised: 07/31/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024] Open
Abstract
The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD) and 90 °C (90CD) and freeze-drying (FD), on the drying kinetics, physical characteristics (water activity, color), chemical characteristics (chemical composition, amino acid profile, oil properties, total polyphenol content and antioxidant activity, mineral composition, FTIR), and presence of hazards (allergens, microorganisms) of blanched yellow mealworm larvae. The freeze-drying process results in greater lightness and reduced moisture content and water activity. The study demonstrated that the freeze-dried insects exhibited lower contents of protein and essential amino acids as compared to the convective-dried insects. The lowest content of total polyphenols was found in the freeze-dried yellow mealworm larvae; however, the highest antioxidant activity was determined for those insects. Although the oil isolated from the freeze-dried insects exhibited the lowest acid and peroxide values, it proved to have the lowest PUFA content and oxidative stability. All the samples met the microbiological criteria for dried insects. The results of the study demonstrate that a high temperature during the CD method does not result in the anticipated undesirable changes. It appears that freeze-drying is not the optimal method for preserving the nutritional value of insects, particularly with regard to the quality of protein and oil.
Collapse
Affiliation(s)
- Radosław Bogusz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Aneta Tomczak
- Department of Food Analysis and Biochemistry, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-623 Poznan, Poland;
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland;
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| |
Collapse
|
2
|
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.
Collapse
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
| |
Collapse
|
3
|
Sližienė A, Plečkaitytė M, Rudokas V, Juškaitė K, Žvirblis G, Žvirblienė A. Cross-reactive monoclonal antibodies against fish parvalbumins as a tool for studying antigenic similarity of different parvalbumins and analysis of fish extracts. Mol Immunol 2023; 154:80-95. [PMID: 36621061 DOI: 10.1016/j.molimm.2023.01.001] [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: 08/31/2022] [Revised: 12/30/2022] [Accepted: 01/02/2023] [Indexed: 01/08/2023]
Abstract
Fish parvalbumins are heat-stable calcium-binding proteins that are highly cross-reactive in causing allergy symptoms in fish-sensitized patients. The reactivities of parvalbumin-specific monoclonal or polyclonal antibodies with parvalbumins of different fish species allowed their application for development of various immunoassays for allergen identification in fish samples. In this study, monoclonal antibodies (MAbs) were generated against two parvalbumins - natural Atlantic cod parvalbumin and recombinant common carp β-parvalbumin expressed in E. coli. Large collections of recombinant parvalbumins and natural allergen extracts of different fish species and other animals were used to identify the specificities of these MAbs using ELISA, Western blot, and dot blot. MAbs demonstrated different patterns of cross-reactivities with recombinant parvalbumins. Their binding affinities were affected by the addition and removal of Ca2+ ions. Moreover, all MAbs showed a broad reactivity with the target antigens in natural fish, chicken, and pork extracts. The ability of two MAbs (clones 7B2 and 3F6) to identify and isolate native parvalbumins from allergen extracts was confirmed by Western blot. Epitope mapping using recombinant fragments of Atlantic cod parvalbumin (Gad m 1) and common carp parvalbumin (Cyp c 1) revealed that 4 out of 5 MAbs recognize parvalbumin regions that contain calcium binding sites. In conclusion, the generated broadly reactive well-characterized MAbs against fish β-parvalbumins could be applied for investigation of parvalbumins of fish and other animals and their detection in allergen extracts.
Collapse
Affiliation(s)
- Aistė Sližienė
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Saulėtekio al. 7, LT-10257 Vilnius, Lithuania.
| | - Milda Plečkaitytė
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Saulėtekio al. 7, LT-10257 Vilnius, Lithuania.
| | - Vytautas Rudokas
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Saulėtekio al. 7, LT-10257 Vilnius, Lithuania.
| | - Karolina Juškaitė
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Saulėtekio al. 7, LT-10257 Vilnius, Lithuania.
| | - Gintautas Žvirblis
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Saulėtekio al. 7, LT-10257 Vilnius, Lithuania.
| | - Aurelija Žvirblienė
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Saulėtekio al. 7, LT-10257 Vilnius, Lithuania.
| |
Collapse
|
4
|
Detection of Fish Allergens in Foods Using an In-House Real-Time PCR Targeting the Ribosomal 18S rRNA Gene. Foods 2022; 11:foods11223686. [PMID: 36429277 PMCID: PMC9689354 DOI: 10.3390/foods11223686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Fish is one of the major food allergens which, in sensitised individuals, can cause life-threatening allergic reactions, even when present in small amounts. To protect consumers' health, the correct labeling of foods is important. The objective of the present study was to validate an in-house real-time PCR method targeting the ribosomal 18S rRNA gene as universal DNA marker for the detection of fish in foods. The specificity of the primers was assessed on 20 fish species commonly marketed in the Mediterranean basin and other species of molluscs and crustaceans and foods of animal and plant origin. The absolute detection of the method was assessed using DNA extracted from a fish mixture and the SureFood® QUANTARD Allergen 40 reference material. The relative amount was assessed on a fish and béchamel sauce blend. Commercial food samples either labelled with or without fish in the ingredient list, were tested for the presence of fish DNA. The primer showed high specificity against the selected fish species. The limit of detection (LOD) and limit of quantification (LOQ) of the in-house method were 0.5 pg/µL and 5 pg/µL, respectively. The relative quantification in fish and béchamel blend samples detected a concentration as low as 0.000025%, corresponding to 0.25 mg/kg of fish, indicating the suitability of the method in a food matrix. The presence of fish DNA was always detected in commercial samples in which the presence of fish was listed in the ingredient list. The method was able to detect the presence of fish DNA also in samples in which the presence of fish was indicated as traces or was not declared on the label. The proposed method was demonstrated to be a reliable, specific, and sensitive method for the detection of fish allergens in foods. Therefore, the proposed real-time PCR method could be used as a useful instrument in the verification of compliance with allergen labelling regulations.
Collapse
|
5
|
Zhao J, Li Y, Xu L, Zeng J, Liu Y, Timira V, Zhang Z, Lin H, Li Z. Thermal induced the structural alterations, increased IgG/IgE binding capacity and reduced immunodetection recovery of tropomyosin from shrimp (Litopenaeus vannamei). Food Chem 2022; 391:133215. [DOI: 10.1016/j.foodchem.2022.133215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 04/22/2022] [Accepted: 05/11/2022] [Indexed: 12/24/2022]
|
6
|
Dasanayaka BP, Wang H, Li Z, Yu M, Ahmed AMM, Zhang Z, Lin H, Wang X. Evaluating the effects of processing on antigenicity and immunochemical detectability of fish proteins by ELISA. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
7
|
|
8
|
Torre R, Freitas M, Costa-Rama E, Nouws HPA, Delerue-Matos C. Food allergen control: Tropomyosin analysis through electrochemical immunosensing. Food Chem 2022; 396:133659. [PMID: 35839727 DOI: 10.1016/j.foodchem.2022.133659] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/09/2022] [Accepted: 07/06/2022] [Indexed: 12/25/2022]
Abstract
Regulations of the EU obliges the indication of the presence of allergens on food labels. This work reports the development of an electrochemical immunosensor to determine tropomyosin (TPM) - a major shellfish allergen - prevailing in the muscles of crustacean species. Two linear ranges between the signal and TPM concentration were obtained: between 2.5 and 20 ng mL-1 and between 30 and 200 ng mL-1, with a lowest limit of detection of 0.47 ng mL-1. The selectivity of the optimized immunoassay, tested with other food allergens (e.g., Cyp c 1, a fish allergen), assures the effective detection of TPM, enabling successful control of foodstuff labelling. Several (12) foods, containing high and low TPM concentrations and TPM-free samples, were analysed using the sensor. A conventional ELISA kit and recovery assays were used to evaluate the accuracy of the results.
Collapse
Affiliation(s)
- Ricarda Torre
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. Ant ónio Bernardino de Almeida 431, 4200 -072 Porto, Portugal
| | - Maria Freitas
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. Ant ónio Bernardino de Almeida 431, 4200 -072 Porto, Portugal
| | - Estefanía Costa-Rama
- Departamento de Química Física y Analítica, Universidad de Oviedo, Av. Julián Clavería 8, 33006 Oviedo, Spain
| | - Henri P A Nouws
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. Ant ónio Bernardino de Almeida 431, 4200 -072 Porto, Portugal.
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. Ant ónio Bernardino de Almeida 431, 4200 -072 Porto, Portugal
| |
Collapse
|
9
|
Lawrence S, Elliott C, Huisman W, Dean M, van Ruth S. The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain. Compr Rev Food Sci Food Saf 2022; 21:3746-3769. [PMID: 35808861 DOI: 10.1111/1541-4337.12998] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/29/2022] [Accepted: 05/23/2022] [Indexed: 12/17/2022]
Abstract
Due to complex, valuable, and often extremely opaque supply chains, seafood is a commodity that has experienced a high prevalence of food fraud throughout the entirety of its logistics network. Fraud detection and prevention require an in-depth understanding of food supply chains and their vulnerabilities and risks so that food business operators, regulators, and other stakeholders can implement practical countermeasures. An analysis of historical criminality within a sector, product, or country is an important component and has not yet been conducted for the seafood sector. This study examines reported seafood fraud incidents from the European Union's Rapid Alert System for Food and Feed, Decernis's Food Fraud Database, HorizonScan, and LexisNexis databases between January 01, 2010 and December 31, 2020. Illegal or unauthorized veterinary residues were found to be the most significant issue of concern, with most reports originating from farmed seafood in Vietnam, China, and India. For internationally traded goods, border inspections revealed a significant frequency of reports with fraudulent or insufficient documentation, indicating that deceptive practices are picked up at import or export but are occurring further down the supply chain. Practices such as species adulteration (excluding veterinary residues), species substitution, fishery substitution, catch method fraud, and illegal, unreported, and unregulated fishing were less prevalent in the databases than evidenced in the scientific literature. The analysis demonstrates significant differences in outcomes depending on source and underlines a requirement for a standardized and rigorous dataset through which food fraud can be scrutinized to ensure enforcement, as well as industry and research resources are directed accurately. Practical Application: Levels of historic food fraud in a product, sector, supply chain node or geographic location provide an indication of historic criminality, the methods used and the location of reported frauds. This study provides an overview of historic levels of seafood fraud that can be used to inform seafood fraud prevention and mitigation activities by the food industry, regulators and other stakeholders.
Collapse
Affiliation(s)
- Sophie Lawrence
- Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - Christopher Elliott
- Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - Wim Huisman
- Faculty of Law, VU University Amsterdam, De Boelelaan 1105, Amsterdam, 1081 HV, The Netherlands
| | - Moira Dean
- Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - Saskia van Ruth
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, Wageningen, 6700 AA, The Netherlands
| |
Collapse
|
10
|
Sližienė A, Plečkaitytė M, Zaveckas M, Juškaitė K, Rudokas V, Žvirblis G, Žvirblienė A. Monoclonal antibodies against the newly identified allergen β-enolase from common carp (Cyprinus carpio). FOOD AGR IMMUNOL 2022. [DOI: 10.1080/09540105.2022.2028741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Affiliation(s)
- Aistė Sližienė
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Vilnius, Lithuania
| | - Milda Plečkaitytė
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Vilnius, Lithuania
| | - Mindaugas Zaveckas
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Vilnius, Lithuania
| | - Karolina Juškaitė
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Vilnius, Lithuania
| | - Vytautas Rudokas
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Vilnius, Lithuania
| | - Gintautas Žvirblis
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Vilnius, Lithuania
| | - Aurelija Žvirblienė
- Institute of Biotechnology, Life Sciences Center, Vilnius University, Vilnius, Lithuania
| |
Collapse
|
11
|
Zhao X, Lu J, Long S, Soko WC, Qin Q, Qiao L, Bi H. MALDI-TOF MS and Magnetic Beads for Rapid Seafood Allergen Tests. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12909-12918. [PMID: 34613741 DOI: 10.1021/acs.jafc.1c04723] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
We developed a strategy using immunomagnetic separation (IMS) coupled with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to test seafood allergens. The protocol employed commercial magnetic beads (MBs) functionalized with anti-human IgE antibodies to carry out the IMS of IgEs in blood samples, followed by capture of allergens from seafood protein extracts for allergy analysis. After elution, the captured allergens were identified by MALDI-TOF MS and HPLC-MS/MS. The non-specific adsorption of MBs to biomolecules, the reproducibility and sensitivity of the protocol were investigated. The method shows consistent results with enzyme-linked immunosorbent assay tests. The false positive rate of the present method for the allergy test is 0%. The protocol was applied to detect the allergens in greasy-back shrimp for checking the allergenicity of patients' serum. Cooking fish as soup may effectively decrease the allergenicity. The method can be potentially used to identify unknown allergens of seafood to ensure the safety of allergic patients.
Collapse
Affiliation(s)
- Xin Zhao
- College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China
| | - Jiayin Lu
- Department of Chemistry, Fudan University, Songhu Road 2005, Yangpu District, 200433 Shanghai, China
| | - Shuping Long
- Department of Clinical Laboratory Medicine, Shanghai Tenth People's Hospital of Tongji University, Middle Yanchang Road 301, JingAn District, 200040 Shanghai, China
| | - Winnie C Soko
- College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China
| | - Qin Qin
- Changhai Hospital, The Naval Military Medical University, Changhai Road 168, Yangpu District, 200433 Shanghai, China
| | - Liang Qiao
- Department of Chemistry, Fudan University, Songhu Road 2005, Yangpu District, 200433 Shanghai, China
| | - Hongyan Bi
- College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China
| |
Collapse
|
12
|
Ahmed I, Chen H, Li J, Wang B, Li Z, Huang G. Enzymatic crosslinking and food allergenicity: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:5856-5879. [PMID: 34653307 DOI: 10.1111/1541-4337.12855] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 08/24/2021] [Accepted: 09/10/2021] [Indexed: 12/19/2022]
Abstract
Food allergy has become a major global public health concern. In the past decades, enzymatic crosslinking technique has been employed to mitigate the immunoreactivity of food allergens. It is an emerging non-thermal technique that can serve as a great alternative to conventional food processing approaches in developing hypoallergenic food products, owing to their benefits of high specificity and selectivity. Enzymatic crosslinking via tyrosinase (TYR), laccase (LAC), peroxidase (PO), and transglutaminase (TG) modifies the structural and biochemical properties of food allergens that subsequently cause denaturation and masking of the antigenic epitopes. LAC, TYR, and PO catalyze the oxidation of tyrosine side chains to initiate protein crosslinking, while TG initiates isopeptide bonding between lysine and glutamine residues. Enzymatic treatment produces a high molecular weight crosslinked polymer with reduced immunoreactivity and IgE-binding potential. Crosslinked allergens further inhibit mast cell degranulation due to the lower immunostimulatory potential that assists in the equilibration of T-helper (Th)1/Th2 immunobalance. This review provides an updated overview of the studies carried out in the last decade on the potential application of enzymatic crosslinking for mitigating food allergenicity that can be of importance in the context of developing hypoallergenic/non-allergenic food products.
Collapse
Affiliation(s)
- Ishfaq Ahmed
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Huan Chen
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Jiale Li
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Bin Wang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, P. R. China
| | - Gonghua Huang
- Guangdong Provincial Key Laboratory of Medical Molecular Diagnostics, Guangdong Medical University, Dongguan, P. R. China
| |
Collapse
|
13
|
Zhang P, Gao J, Che H, Xue W, Yang D. Molecular Basis of IgE-Mediated Shrimp Allergy and Heat Desensitization. Nutrients 2021; 13:3397. [PMID: 34684397 PMCID: PMC8540294 DOI: 10.3390/nu13103397] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Crustacean allergy, especially to shrimp, is the most predominant cause of seafood allergy. However, due to the high flexibility of immunoglobulin E (IgE), its three-dimensional structure remains unsolved, and the molecular mechanism of shrimp allergen recognition is unknown. Here a chimeric IgE was built in silico, and its variable region in the light chain was replaced with sequences derived from shrimp tropomyosin (TM)-allergic patients. A variety of allergenic peptides from the Chinese shrimp TM were built, treated with heating, and subjected to IgE binding in silico. Amino acid analysis shows that the amino acid residue conservation in shrimp TM contributes to eliciting an IgE-mediated immune response. In the shrimp-allergic IgE, Glu98 in the light chain and other critical residues that recognize allergens from shrimp are implicated in the molecular basis of IgE-mediated shrimp allergy. Heat treatment could alter the conformations of TM allergenic peptides, impact their intramolecular hydrogen bonding, and subsequently decrease the binding between these peptides and IgE. We found Glu98 as the characteristic amino acid residue in the light chain of IgE to recognize general shrimp-allergic sequences, and heat-induced conformational change generally desensitizes shrimp allergens.
Collapse
Affiliation(s)
- PeiAo Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jihui Gao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Huilian Che
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
| | - Wentong Xue
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
| | - Dong Yang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (J.G.); (H.C.); (W.X.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| |
Collapse
|
14
|
Li J, Wang H, Cheng JH. DNA, protein and aptamer-based methods for seafood allergens detection: Principles, comparisons and updated applications. Crit Rev Food Sci Nutr 2021; 63:178-191. [PMID: 34184960 DOI: 10.1080/10408398.2021.1944977] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The increasing number of people with seafood allergy has caused a series of problems for practitioners and consumers in the seafood industry year by year. Thereby, development of efficient, convenient and low-cost allergen detection methods is urgently needed. This review introduces three important existing seafood allergen detection methods associated with DNA-based, protein-based and aptamer-based. Their principles and biological characteristics are firstly presented. The core of these three methods are DNA amplification techniques, specific binding of antigens and antibodies, and specific binding of aptamers and ligands, respectively. Among them, DNA-based detection method is an indirect analysis, which takes the gene of allergen as the detection object and is characterized by good stability and high sensitivity. Protein-based and aptamer-based, methods employ indirect analysis for allergen detection. The difference is that the latter uses an easily synthesized and highly efficient aptamer as the detection probe, showing great promising potentials. The advantages and disadvantages of the three mentioned detection methods are also discussed. In the future, as more efficient and reliable detection methods for seafood allergens come into practice, the possibility of seafood allergy patients eating seafood products by mistake will be greatly reduced, which will ensure the food safety and the health of allergy patients.
Collapse
Affiliation(s)
- Jilin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Huifen Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou, China
| |
Collapse
|
15
|
Li S, Lin H, Huang J, Zhu L, Jiang Y, Li Z, Lin H. Preparation of soybean β-conglycinin epitope antibody and its preliminary application in frozen surimi detection. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03719-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Effect of Processing on Fish Protein Antigenicity and Allergenicity. Foods 2021; 10:foods10050969. [PMID: 33925068 PMCID: PMC8145695 DOI: 10.3390/foods10050969] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 04/16/2021] [Accepted: 04/25/2021] [Indexed: 12/13/2022] Open
Abstract
Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.
Collapse
|
17
|
The Role of Enolases in Allergic Disease. THE JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE 2021; 9:3026-3032. [PMID: 33862268 DOI: 10.1016/j.jaip.2021.04.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/03/2021] [Accepted: 04/05/2021] [Indexed: 12/13/2022]
Abstract
Enolase is one of the most abundant cytosolic enzymes as well as an important glycolytic metalloenzyme highly conserved among organisms from different taxonomical groups. Participation of enolase in processes in which its enzymatic activity is not required has been widely reported. Some of these processes provide special qualities to microorganisms, which favor, in some cases, their pathogenicity. Remarkably, enolase has been reported as an allergen by itself, it is well recognized as allergenic in molds and yeasts, whereas it has also been recognized by the immune system of susceptible individuals acting as a food and inhaled allergen from other diverse sources such as insects, birds, fishes, and plants. To date, 14 enolases have been officially recognized by the World Health Organization/International Union of Immunological Societies Allergen Nomenclature Subcommittee. The use of discovery proteomics has also uncovered novel allergenic enolases, particularly from pollen sources. Here, we review the relevance of enolases as sensitizers and as nonsensitizing cross-reactive allergens in allergic disease.
Collapse
|
18
|
Palupi NS, Indrastuti NA, Wulandari N. Indonesian Traditional Salted Fish: The Alteration Its Allergenicity during Processing. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1882632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Nurheni Sri Palupi
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center (SEAFAST Center), IPB University, Bogor, Indonesia
| | | | - Nur Wulandari
- Department of Food Science and Technology, IPB University, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center (SEAFAST Center), IPB University, Bogor, Indonesia
| |
Collapse
|
19
|
Eischeid AC, Stadig SR, Rallabhandi P. Comparison of real-time PCR and ELISA for the detection of crustacean shellfish allergens. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:563-572. [PMID: 33617420 DOI: 10.1080/19440049.2021.1874061] [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] [Indexed: 10/22/2022]
Abstract
Food allergies are a significant public health concern, and crustacean shellfish represent one of the major FDA regulated food allergens. Allergic individuals must avoid foods containing crustaceans, and this necessitates highly sensitive and accurate detection methods. Two of the major methods used are protein-based ELISA and DNA-based real-time PCR. In order to properly compare these very different methodologies, we used identical split samples for a side-by-side comparison and analysed them using four different real-time PCR methods and two different commercial ELISA kits. Three real-time PCR assays targeting the mitochondrial 12S genes of shrimp, crab, and lobster were compared to a commercial ELISA assay for total crustacean protein. A fourth real-time PCR assay targeting the tropomyosin gene of shrimp was compared to an ELISA assay for shrimp tropomyosin. All comparisons were carried out in two different food matrices: Manhattan clam chowder and fish sauce. PCR assays had a more broad dynamic range (0.1-106 mg/kg) as compared to ELISA (200-4000 mg/kg) and did not show matrix interference like ELISA. In cases where the ELISA assays did not have matrix interference, there was good qualitative agreement between PCR and ELISA.
Collapse
Affiliation(s)
- Anne C Eischeid
- Department is Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, USA
| | - Sarah R Stadig
- Department is Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, USA
| | - Prasad Rallabhandi
- Department is Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, USA
| |
Collapse
|
20
|
Muthukumar J, Selvasekaran P, Lokanadham M, Chidambaram R. Food and food products associated with food allergy and food intolerance – An overview. Food Res Int 2020; 138:109780. [DOI: 10.1016/j.foodres.2020.109780] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 02/07/2023]
|
21
|
Čelakovská J, Bukač J, Vaňková R, Krejsek J, Andrýs C, Krcmova I. Food allergy to shrimps and fish in patients suffering from atopic dermatitis, the results of ISAC Multiplex examination. FOOD AGR IMMUNOL 2020. [DOI: 10.1080/09540105.2020.1826911] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- J. Čelakovská
- Department of Dermatology and Venereology Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - J. Bukač
- Department of Medical Biophysic, Medical Faculty of Charles University, Hradec Králové, Czech republic
| | - R. Vaňková
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - J. Krejsek
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - C. Andrýs
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - I. Krcmova
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| |
Collapse
|
22
|
Čelakovská J, Bukač J, Vaňková R, Krcmova I, Krejsek J, Andrýs C. Sensitisation to molecular components in patients with atopic dermatitis, relation to asthma bronchiale and allergic rhinitis. FOOD AGR IMMUNOL 2020. [DOI: 10.1080/09540105.2020.1747406] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- J. Čelakovská
- Department of Dermatology and Venereology, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - J. Bukač
- Department of Medical Biophysics, Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - R. Vaňková
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - I. Krcmova
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - J. Krejsek
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| | - C. Andrýs
- Department of Clinical Immunology and Allergy, Faculty Hospital and Medical Faculty of Charles University, Hradec Králové, Czech Republic
| |
Collapse
|
23
|
Wang Y, Qi Q, Zhou J, Li H, Fu L. Graphene oxide and gold nanoparticles-based dual amplification method for immunomagnetic beads-derived ELISA of parvalbumin. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106989] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
24
|
Inanli AG, Tümerkan ETA, Abed NE, Regenstein JM, Özogul F. The impact of chitosan on seafood quality and human health: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
25
|
Abstract
OBJECTIVE To explore the concepts of healthy eating and to identify the barriers and facilitating factors for dietary behaviour change in adolescents. DESIGN A qualitative study involving twelve focus groups. SETTING Two secondary schools in the district of Hulu Langat in Selangor, Malaysia. PARTICIPANTS Seventy-two adolescents aged 13-14 years. RESULTS Adolescents had some understanding regarding healthy eating and were able to relate healthy eating with the concepts of balance and moderation. The adolescents' perceptions of healthy and unhealthy eating were based on food types and characteristics, cooking methods and eating behaviours. Facilitators for healthy eating were parents' control on adolescents' food choices, feeling concern about own health and body, being influenced by other's health condition, and knowledge of healthy or unhealthy eating. On the other hand, barriers for healthy eating were the availability of food at home and school, taste and characteristics of foods, and lack of knowledge on healthy or unhealthy foods. CONCLUSIONS The findings contribute to a better understanding of the adolescents' concept of healthy eating, as well as the facilitators and barriers to practising healthy eating. Future interventions should include a method of promoting the immediate benefits of healthy eating, the way to cope with environmental barriers for healthy eating, and increasing the availability of healthy food choices at home and in the school environment. The health and nutrition education programmes should also focus on educating parents, as they can be role models for adolescents to practise more healthful behaviours.
Collapse
|
26
|
Chinnappan R, Rahamn AA, AlZabn R, Kamath S, Lopata AL, Abu-Salah KM, Zourob M. Aptameric biosensor for the sensitive detection of major shrimp allergen, tropomyosin. Food Chem 2019; 314:126133. [PMID: 31978716 DOI: 10.1016/j.foodchem.2019.126133] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 12/23/2019] [Accepted: 12/26/2019] [Indexed: 01/01/2023]
Abstract
The development of a sensitive and rapid detection approach for allergens in various food matrices is essential to assist patients in managing their allergies. The most common methods used for allergen detection are based on immunoassays, PCR and mass spectrometry. However, all of them are very complex and time-consuming. Herein, an aptamer biosensor for the detection of the major shrimp allergen tropomyosin (TM) was developed. Graphene oxide (GO) was used as a platform for screening of the minimal-length aptamer sequence required for high-affinity target binding. A fluorescein dye labeled GO quenches the truncated aptamer by π-stacking interactions. After the addition of TM, the fluorescence was restored due to the competitive binding of the aptamer to GO. One of the truncated aptamers was found to bind to TM with four-fold higher affinity (30 nM) compared to the full-length aptamer (124 nM), with a limit of detection (LOD) of 2 nM. The aptamer-based sensor demonstrates the sensitive, selective, and specific detection of TM in 30 min. The performance of the sensor was confirmed using TM spiked chicken soup, resulting in a high percentage recovery (~97 ± 10%). The association of GO and labelled aptamer sensor platform has shown the rapid detection of TM in food, which is compared to other methods very sensitive, specific and performs in high throughput application.
Collapse
Affiliation(s)
- Raja Chinnappan
- Department of Chemistry, Alfaisal University, Al Zahrawi Street, Al Maather, Al Takhassusi Road, Riyadh 11533, Saudi Arabia
| | - Anas Abdel Rahamn
- Department of Genetics, King Faisal Specialist Hospital, and Research Center, Zahrawi Street, Al Maather, Riyadh 11211, Saudi Arabia; College of Medicine, Alfaisal University, Al Zahrawi Street, Al Maather, Al Takhassusi Road, Riyadh 11533, Saudi Arabia; Department of Chemistry, Memorial University of Newfound Land, St. John's, NL A1B 3X7, Canada
| | - Razan AlZabn
- Department of Chemistry, Alfaisal University, Al Zahrawi Street, Al Maather, Al Takhassusi Road, Riyadh 11533, Saudi Arabia
| | - Sandip Kamath
- College of Public Health, Medical, and Veterinary Sciences, Department of Molecular & Cell Biology, James Cook University, Townsville, QLD, Australia; Molecular Allergy Research Laboratory, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Andreas L Lopata
- College of Public Health, Medical, and Veterinary Sciences, Department of Molecular & Cell Biology, James Cook University, Townsville, QLD, Australia; Molecular Allergy Research Laboratory, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Khalid M Abu-Salah
- Department of Nanomedicine, King Abdullah International Medical Research Center/King Saud Bin Abdulaziz University for Health Sciences, King Abdulaziz Medical City, Riyadh 11481, Saudi Arabia
| | - Mohammed Zourob
- Department of Chemistry, Alfaisal University, Al Zahrawi Street, Al Maather, Al Takhassusi Road, Riyadh 11533, Saudi Arabia; Department of Genetics, King Faisal Specialist Hospital, and Research Center, Zahrawi Street, Al Maather, Riyadh 11211, Saudi Arabia.
| |
Collapse
|
27
|
Wang Y, Li Z, Lin H, Siddanakoppalu PN, Zhou J, Chen G, Yu Z. Quantum-dot-based lateral flow immunoassay for the rapid detection of crustacean major allergen tropomyosin. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106714] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
28
|
Zhang Y, Ren Y, Bi Y, Wang Q, Cheng KW, Chen F. Review: Seafood Allergy and Potential Application of High Hydrostatic Pressure to Reduce Seafood Allergenicity. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0392] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractHigh hydrostatic pressure (HHP), a novel non-thermal processing technology, can inactivate microorganisms in food with ultra-high pressure over 100 MPa. In recent years, it has shown unique potential in alleviating seafood allergenicity. Seafood, as a primary high-quality protein source, is one of popular food products in many human populations, while seafood allergy remains an obstacle to the consumption of seafood and calls for processing raw materials to reduce their allergenicity. Heating and fermentation as conventional methods, along with HHP as a rising novel technology, have been applied in seafood processing, such as shrimp and squid. This review provides a brief introduction of current key publications and limitations of researches on seafood allergy. In addition, characteristics and principles, processing parameters and effects of HHP treatment on seafood of current researches were detailed. Our main goal was to support readers to keep abreast with knowledge on seafood allergy and provide new insights of using HHP for seafood processing to achieve lower allergenicity.
Collapse
Affiliation(s)
- Yifeng Zhang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Yuanyuan Ren
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Yuge Bi
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Qi Wang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, 518000Shenzhen, China
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Feng Chen
- Institute for Advanced Study, Shenzhen University, 518000Shenzhen, China
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| |
Collapse
|
29
|
Eischeid AC. A method to detect allergenic fish, specifically cod and pollock, using quantitative real-time PCR and COI DNA barcoding sequences. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2641-2645. [PMID: 30393862 DOI: 10.1002/jsfa.9466] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 09/25/2018] [Accepted: 10/30/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Fish are one of eight major allergens defined in the US Food Allergen Labeling and Consumer Protection Act, and cod and pollock are two of the major fish allergens. This paper describes development and validation of a method to detect cod and pollock in complex food matrices using real-time polymerase chain reaction (PCR). Mitochondrial cytochrome oxidase I (COI) sequences obtained through DNA barcoding were used to design a single set of primers and probe which detected three species in the genus Gadus: Atlantic cod, Pacific cod, and walleye pollock. RESULTS Cod spiked into three different food matrices (cooking oil, clam chowder, and hushpuppy mix) yielded high linearity, dynamic range spanning six orders of magnitude, and lower limits of detection at 1-10 ppm (ppm; mg kg-1 ). Frying had an adverse effect on the lower limit of detection, but not on linearity. CONCLUSIONS This work shows that COI DNA barcoding sequences can be used to effectively design real-time PCR assays for detection of food allergens in complex matrices. While full-length DNA barcodes distinguish individual species, the PCR assay designed here detected three different species. This is likely because real-time PCR assays are tolerant to basepair mismatches and do not utilize the full length of the DNA barcode. Published 2018. This article is a U.S. Government work and is in the public domain in the USA.
Collapse
Affiliation(s)
- Anne C Eischeid
- US Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Regulatory Science, College Park, MD, USA
| |
Collapse
|
30
|
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.
Collapse
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
| |
Collapse
|
31
|
Sun L, Xu L, Huang Y, Lin H, Ahmed I, Li Z. Identification and comparison of allergenicity of native and recombinant fish major allergen parvalbumins from Japanese flounder (Paralichthys olivaceus). Food Funct 2019; 10:6615-6623. [DOI: 10.1039/c9fo01402k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Compared with native parvalbumin, recombinant β-parvalbumin based on the optimized DNA sequence can be used in fish allergen confirmation.
Collapse
Affiliation(s)
- Lirui Sun
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Lili Xu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Yuhao Huang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Hong Lin
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- P.R. China
| |
Collapse
|
32
|
Faisal M, Vasiljevic T, Donkor ON. Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis
) tropomyosin. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13922] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Md Faisal
- Advanced Food Systems Research Unit; Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic. 8001 Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit; Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic. 8001 Australia
| | - Osaana N. Donkor
- Advanced Food Systems Research Unit; Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic. 8001 Australia
| |
Collapse
|
33
|
Fu L, Zhou J, Wang C, Li X, Zheng L, Wang Y. Ion-Exchange Chromatography Coupled With Dynamic Coating Capillary Electrophoresis for Simultaneous Determination of Tropomyosin and Arginine Kinase in Shellfish. Front Chem 2018; 6:305. [PMID: 30090807 PMCID: PMC6068269 DOI: 10.3389/fchem.2018.00305] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Accepted: 07/05/2018] [Indexed: 11/13/2022] Open
Abstract
Tropomyosin (TM) and arginine kinase (AK) are known as two major allergens in seafood. For the first time, we demonstrate a newly developed ion-exchange chromatography coupled with dynamic coating capillary electrophoresis (IEC-DCCE) method to simultaneously analyze the TM and AK in shellfish. First, we have optimized the procedure of IEC for simple enrichment of TM and AK crude extract. By using 30 mM borate-borax at pH 9.0 with 0.3% (v/v) Tween-20 as a dynamic coating modifier for capillary electrophoresis (CE) separation, the migration time, separation efficiency and electrophoretic resolution greatly improved. The limits of detection (LOD) were 1.2 μg mL-1 for AK and 1.1 μg mL-1 for TM (S/N = 3), and the limits of quantification (LOQ) were 4.0 μg mL-1 for AK and 3.7 μg mL-1 for TM (S/N = 10). The recovery of AK ranged from 91.5 to 106.1%, while that of TM ranged from 94.0 to 109.5%. We also found that only when the concentrations of AK and TM were above LOD reported here, these proteins can stimulate human mast cell (LAD2) degranulation. Finally, the use of IEC-DCCE to analyze fresh shellfish samples highlights the applicability of this method for the simultaneous detection of these allergens in complex food systems.
Collapse
Affiliation(s)
- Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, China
| | - Jinru Zhou
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Xiaohui Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Lei Zheng
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, China
| |
Collapse
|
34
|
WITHDRAWN: A new real-time PCR quantitative approach for the detection of shrimp crustaceans as potential allergens. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.05.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
35
|
Khan MU, Ahmed I, Lin H, Li Z, Costa J, Mafra I, Chen Y, Wu YN. Potential efficacy of processing technologies for mitigating crustacean allergenicity. Crit Rev Food Sci Nutr 2018; 59:2807-2830. [DOI: 10.1080/10408398.2018.1471658] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Joana Costa
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
| | - Yan Chen
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
| | - Yong-Ning Wu
- China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China
| |
Collapse
|
36
|
Fernandes TJ, Costa J, Oliveira MBP, Mafra I. Exploiting 16S rRNA gene for the detection and quantification of fish as a potential allergenic food: A comparison of two real-time PCR approaches. Food Chem 2018; 245:1034-1041. [DOI: 10.1016/j.foodchem.2017.11.068] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 11/10/2017] [Accepted: 11/16/2017] [Indexed: 11/24/2022]
|
37
|
Fu L, Wang J, Ni S, Wang C, Wang Y. Identification of Allergenic Epitopes and Critical Amino Acids of Major Allergens in Chinese Shrimp ( Penaeus chinensis) by Immunoinformatics Coupled with Competitive-Binding Strategy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2944-2953. [PMID: 29481756 DOI: 10.1021/acs.jafc.7b06042] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Chinese shrimp ( Penaeus chinensis) is widely cultured and consumed in Asia but is also a major food allergen locally. Although they may be the foundation for preventing and treating allergies, the allergenic epitopes of the major allergens tropomyosin (TM) and arginine kinase (AK) in Penaeus chinensis have not been identified. Here, we applied Immunoinfo-CB (immunoinformatics coupled with competitive-binding strategy) to address the point. Potential allergenic epitopes of TM and AK were predicted by multiple immunoinformatics tools, followed by validating with inhibitory dot-blot assay, indirect competition ELISA, and mast cell degranulation assay. Furthermore, critical amino acids in allergenic epitopes were also identified by Immunoinfo-CB. Our findings provide new insight into allergenic epitopes and critical amino acids of TM and AK responsible for the anaphylactic response. The Immunoinfo-CB therefore offers promises for characterization of IgE-binding epitopes that might be used as new targets for immunotherapy of food allergy.
Collapse
Affiliation(s)
- Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
- Zhejiang Engineering Institute of Food Quality and Safety , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Jinbao Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Saiqiao Ni
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
- Zhejiang Engineering Institute of Food Quality and Safety , Zhejiang Gongshang University , Hangzhou 310018 , China
| |
Collapse
|
38
|
Venugopal V, Gopakumar K. Shellfish: Nutritive Value, Health Benefits, and Consumer Safety. Compr Rev Food Sci Food Saf 2017; 16:1219-1242. [PMID: 33371588 DOI: 10.1111/1541-4337.12312] [Citation(s) in RCA: 129] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 08/30/2017] [Accepted: 09/01/2017] [Indexed: 12/14/2022]
Abstract
Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process-related additives such as antibiotics and bisulfite, and also presence of allergy-causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.
Collapse
Affiliation(s)
- Vazhiyil Venugopal
- Dept. of Food Science and Technology, Kerala Univ. of Fisheries and Ocean Sciences (KUFOS), Kochi, Kerala 682506, India
| | - Kumarapanicker Gopakumar
- Dept. of Food Science and Technology, Kerala Univ. of Fisheries and Ocean Sciences (KUFOS), Kochi, Kerala 682506, India
| |
Collapse
|
39
|
Graziano S, Gullì M, Marmiroli N. Development and validation of a SYBR-Green I Real-Time PCR test to detect bivalves includingMytilusspecies in foods. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13429] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sara Graziano
- Dipartimento di Bioscienze; Università degli Studi di Parma; Parco Area delle Scienze 11a Parma 43124 Italy
| | - Mariolina Gullì
- Dipartimento di Bioscienze; Università degli Studi di Parma; Parco Area delle Scienze 11a Parma 43124 Italy
- Centro Interdipartimentale SITEIA.PARMA; Università degli Studi di Parma; Parco Area delle Scienze 181/A Parma 43124 Italy
| | - Nelson Marmiroli
- Dipartimento di Bioscienze; Università degli Studi di Parma; Parco Area delle Scienze 11a Parma 43124 Italy
- Centro Interdipartimentale SITEIA.PARMA; Università degli Studi di Parma; Parco Area delle Scienze 181/A Parma 43124 Italy
| |
Collapse
|
40
|
Chen Q, Pan XD, Huang BF. Authentication of shrimp muscle in complex foodstuff by in-solution digestion and high-resolution mass spectrometry. RSC Adv 2017. [DOI: 10.1039/c7ra04967f] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A method for shrimp muscle identification in complex foods is required to safeguard the shrimp-allergic population.
Collapse
Affiliation(s)
- Qing Chen
- Zhejiang Provincial Center for Disease Control and Prevention
- Hangzhou
- China
| | - Xiao-Dong Pan
- Zhejiang Provincial Center for Disease Control and Prevention
- Hangzhou
- China
| | - Bai-Fen Huang
- Zhejiang Provincial Center for Disease Control and Prevention
- Hangzhou
- China
| |
Collapse
|
41
|
Korte R, Monneuse JM, Gemrot E, Metton I, Humpf HU, Brockmeyer J. New High-Performance Liquid Chromatography Coupled Mass Spectrometry Method for the Detection of Lobster and Shrimp Allergens in Food Samples via Multiple Reaction Monitoring and Multiple Reaction Monitoring Cubed. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6219-6227. [PMID: 27391354 DOI: 10.1021/acs.jafc.6b02620] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Crustacean shellfish allergy ranks among the most frequent and severe food allergies for adults, demanding rugged and sensitive analytical routine methods. The objective of this study was therefore to develop a mass spectrometric approach for the detection of contamination with shrimp and lobster, two economically important types of crustaceans, in complex food matrices. Following a biomarker approach, we identified proteotypic peptides and developed a multiple reaction monitoring (MRM) method allowing for the identification and differentiation of shrimp and lobster in the food matrix at concentrations down to 0.1%. To further enhance sensitivity, we employed the MRM-cubed (MRM(3)) mode, which allowed us to detect crustaceans down to concentrations of 25 μg/g (crustacean/food, 0.0025%). We hereby present the first mass spectrometric method for the detection of shrimp and lobster in food matrices.
Collapse
Affiliation(s)
- Robin Korte
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster , Corrensstraße 45, 48149 Münster, Germany
| | | | | | | | - Hans-Ulrich Humpf
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster , Corrensstraße 45, 48149 Münster, Germany
| | - Jens Brockmeyer
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster , Corrensstraße 45, 48149 Münster, Germany
- Analytical Food Chemistry, University of Stuttgart , Allmandring 5b, 70563 Stuttgart, Germany
| |
Collapse
|