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Chen S, Downs ML. Development of a Mass Spectrometry-Based Method for Quantification of Total Cashew Protein in Roasting Oil. J AOAC Int 2024; 107:443-452. [PMID: 38430003 DOI: 10.1093/jaoacint/qsae019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/26/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
BACKGROUND Food allergen cross-contact during food preparation and production is one of the causes of unintentional allergen presence in packaged foods. However, little is known about allergen cross-contact in shared frying or roasting oil, which prevents the establishment of effective allergen controls and may put allergic individuals at risk. To better understand the quantity of allergen transferred to frying oil and subsequent products, an analytical method is needed for quantifying protein in oil that has been exposed to frying/roasting conditions. OBJECTIVE The goal of this study was to develop a parallel reaction monitoring LC-MS/MS method to quantify the amount of cashew protein in shared roasting oil. METHODS The sample preparation method was evaluated to improve protein extractability and peptide performance. Four quantitative peptides representing cashew 2S and 11S proteins were selected as targets based on their sensitivity, heat stability, and specificity. A calibration strategy was developed to quantify the amount of total cashew protein in oil. Method performance was evaluated using a heated cashew-in-oil model system. RESULTS The method showed high recovery in oil samples spiked with 100 or 10 parts per million (ppm) total cashew protein heated at 138 or 166°C for 2-30 min. Samples (100 ppm total cashew protein) heated for 30 min had more than 90% recovery when treated at 138°C and more than 50% when heated at 166°C. CONCLUSION The method is fit-for-purpose for the analysis of cashew allergen cross-contact in oil. HIGHLIGHTS A novel MS-based method was developed that can accurately quantify the amount of cashew protein present in heated oil.
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Affiliation(s)
- Shimin Chen
- University of Nebraska-Lincoln, Food Allergy Research and Resource Program, Department of Food Science and Technology, 283 Food Innovation Center, 1901 North 21st St, Lincoln, NE 68588, United States
- George L. Wright Jr. Center for Biomedical Proteomics, Eastern Virginia Medical School, 429 Lester Hall, 651 Colley Ave, Norfolk, VA 23507, United States
| | - Melanie L Downs
- University of Nebraska-Lincoln, Food Allergy Research and Resource Program, Department of Food Science and Technology, 283 Food Innovation Center, 1901 North 21st St, Lincoln, NE 68588, United States
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2
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Development of an immunomagnetic nanoparticle-based lateral flow assay for detecting major kiwi allergen Act d1 in processed foods. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03988-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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3
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Zhao J, Li Y, Xu L, Timira V, Zhang Z, Chen G, Zhang L, Lin H, Li Z. Improved protein extraction from thermally processed shrimp (Litopenaeus vannamei) for reliable immunodetection via a synergistic effect of buffer additives. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112790] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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4
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Yin HY, Li YT, Tsai WC, Dai HY, Wen HW. An immunochromatographic assay utilizing magnetic nanoparticles to detect major peanut allergen Ara h 1 in processed foods. Food Chem 2021; 375:131844. [PMID: 34952385 DOI: 10.1016/j.foodchem.2021.131844] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 11/12/2021] [Accepted: 12/09/2021] [Indexed: 11/04/2022]
Abstract
This study describes an immunomagnetic nanoparticle (IMNP)-based lateral flow assay (LFA) for detecting the major peanut allergen Ara h 1. We developed a clearly specific method in identifying peanut from ten other seeds and nuts, and a good visual limit of detection (vLOD) of 0.01 μg/mL Ara h 1 in PBS. PBS that contains 1 M NaCl and 2% Tween 20 was determined to be the optimal extraction buffer for isolating Ara h 1 from cookie, milk and chocolate with vLOD values of 0.5 μg/g, 0.5 μg/mL, and 1 μg/g, respectively. Forty two processed foods were simultaneously analyzed using this method and an AOAC-approved ELISA kit. The specificity and sensitivity of this assay were thus determined to be 100 and 95%, respectively. This new IMNP-based LFA has potential as a rapid tool for screening processed foods for Ara h 1 residues.
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Affiliation(s)
- Hsin-Yi Yin
- Food and Animal Product Safety Inspection Center, National Chung Hsing University, Taichung, Taiwan, ROC; Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C
| | - Yi-Ting Li
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C
| | - Wen-Che Tsai
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C
| | - Hong-Yu Dai
- Crop Science Division and Guansi Experiment Station, Taiwan Agricultural Research Institute, Council of Agriculture, Executive Yuan, Taichung, Taiwan, ROC
| | - Hsiao-Wei Wen
- Food and Animal Product Safety Inspection Center, National Chung Hsing University, Taichung, Taiwan, ROC; Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C; Graduate Institute of Food Safety, National Chung Hsing University, Taichung, Taiwan, R.O.C.
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5
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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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6
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Effects of Extraction Buffer on the Solubility and Immunoreactivity of the Pacific Oyster Allergens. Foods 2021; 10:foods10020409. [PMID: 33673192 PMCID: PMC7917601 DOI: 10.3390/foods10020409] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/04/2021] [Accepted: 02/09/2021] [Indexed: 12/12/2022] Open
Abstract
Despite recent technological advances, novel allergenic protein discovery is limited by their low abundance, often due to specific physical characteristics restricting their recovery during the extraction process from various allergen sources. In this study, eight different extraction buffers were compared for their ability to recover proteins from Pacific oyster (Crassostrea gigas). The protein composition was investigated using high resolution mass spectrometry. The antibody IgE-reactivity of each extract was determined using a pool of serum from five shellfish-allergic patients. Most of the investigated buffers showed good capacity to extract proteins from the Pacific oyster. In general, a higher concentration of proteins was recovered using high salt buffers or high pH buffers, subsequently revealing more IgE-reactive bands on immunoblotting. In contrast, low pH buffers resulted in a poor protein recovery and reduced IgE-reactivity. Discovery of additional IgE-reactive proteins in high salt buffers or high pH buffers was associated with an increase in allergen abundance in the extracts. In conclusion, increasing the ionic strength and pH of the buffer improves the solubility of allergenic proteins during the extraction process for oyster tissue. This strategy could also be applied for other difficult-to-extract allergen sources, thereby yielding an improved allergen panel for increased diagnostic efficiency.
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7
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Segura-Gil I, Galan-Malo P, Mata L, Tobajas AP, Calvo M, Sánchez L, Pérez MD. Influence of different extraction conditions on the detection of glycinin and β-conglycinin in model processed foods by ELISA. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1087-1098. [PMID: 32429778 DOI: 10.1080/19440049.2020.1757163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 04/07/2020] [Indexed: 10/24/2022]
Abstract
The presence of undeclared soy proteins in food can cause severe reactions in soy allergic individuals. The extraction of target proteins from processed foods is a crucial step in allergen detection by immunoassays, as only successfully extracted target proteins can be detected by the specific antibodies. The effectiveness was studied of different conditions (type of buffer, temperature and time of incubation) on the extraction of total protein, and concentration of glycinin and β-conglycinin from different food matrices. The yields were determined using a soy protein isolate and three processed foods (sausage, bread and pâté) incurred with soy proteins. The yields were affected by the processing of analysed products and the composition and pH of the extraction buffers. Neutral and alkaline buffers (pH from 7.4 to 10.6) exhibited good protein extraction capacity and detectability of the specific target proteins. Denaturing additives and highly alkaline buffer (pH 12) extracted more crude protein but they were incompatible with the ELISA assay. Overall, the best results were obtained using phosphate (pH 7.4) and Tris/HCl (pH 8.5) buffers in the presence of 0.5 M NaCl. Crude protein yield of food extracts did not correlate with that of glycinin and β-conglycinin, whereas a good relationship was found between the yields of the two proteins.
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Affiliation(s)
- Isabel Segura-Gil
- Departamento de Producción Animal y Ciencia de los Alimentos. Facultad de Veterinaria. Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
| | | | | | - Ana P Tobajas
- Departamento de Producción Animal y Ciencia de los Alimentos. Facultad de Veterinaria. Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
| | - Miguel Calvo
- Departamento de Producción Animal y Ciencia de los Alimentos. Facultad de Veterinaria. Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos. Facultad de Veterinaria. Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
| | - María D Pérez
- Departamento de Producción Animal y Ciencia de los Alimentos. Facultad de Veterinaria. Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
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8
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Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA. Food Chem 2019; 292:32-38. [DOI: 10.1016/j.foodchem.2019.04.026] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 04/03/2019] [Accepted: 04/06/2019] [Indexed: 11/22/2022]
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9
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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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10
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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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11
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Amponsah A, Nayak B. Evaluation of the efficiency of three extraction conditions for the immunochemical detection of allergenic soy proteins in different food matrices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2378-2384. [PMID: 29023789 DOI: 10.1002/jsfa.8729] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 08/28/2017] [Accepted: 10/03/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Recent studies have shown the need to improve soy allergen extraction using different extraction conditions to ensure more accurate results in allergen detection. This study investigated some of these extraction conditions to confirm that these methods, especially ultrasound-assisted extraction (UAE) and the use of Laemmli buffer instead of the conventional extraction with phosphate-buffered saline (PBS), could be helpful in improving the extraction step in allergen detection. RESULTS Higher total soluble protein was obtained in all samples extracted with Laemmli buffer alone and in combination with ultrasound. For immunochemical detection of soy proteins by enzyme-linked immunosorbent assay (ELISA), comparable detection was observed in extracts from all extraction conditions in all commercial samples with the exception of table cracker and veggie burger, where significantly higher detection was seen in extracts from Laemmli buffer only. For the dry mix and cookie samples, the degree of soy protein detection with ELISA varied among the different extraction conditions, but overall, extraction with only Laemmli buffer showed higher detection. CONCLUSION Laemmli buffer with conventional extraction and UAE may be better alternatives or additional extraction methods in soy allergen detection. Different food matrices performed differently (whether it was for the recovery of total proteins or detection by ELISA) under different extraction conditions. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Amma Amponsah
- Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA
| | - Balunkeswar Nayak
- Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA
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12
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Effects of the Varietal Diversity and the Thermal Treatment on the Protein Profile of Peanuts and Hazelnuts. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7635957] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Several buffer compositions were compared for their efficiency in protein extraction from both raw and roasted peanut and hazelnut samples, the final goal being to understand the modification of protein solubility upon roasting and maximize the extraction yield. Denaturant conditions provided by urea-TBS buffer resulted in satisfactory extraction yields for both peanut and hazelnut samples, before and after the thermal treatment. In addition, different varieties of peanuts and hazelnuts were characterized to highlight the extent of variability in the protein profile accounted by the varietal factor and eventual differential resistance among cultivars to protein modification induced by the thermal processing. The protein profile was characterized by gel electrophoresis, and specific bands were analyzed by micro-HPLC-MS/MS coupled to software-based protein identification. No significant difference was observed for the investigated hazelnut cultivars, namely, Campana, Romana, and Georgia, whereas interesting features were presented for the peanut varieties Virginia, Zambia, and China. In particular, Zambia variety lacked two bands of approximately 36 and 24 kDa that were visible in Virginia and China varieties, which could suggest a lower allergenic potential of this particular variety which deserves to be further investigated before drawing final conclusions.
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13
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Amponsah A, Nayak B. Effects of Microwave and Ultrasound Assisted Extraction on the Recovery of Soy Proteins for Soy Allergen Detection. J Food Sci 2016; 81:T2876-T2885. [DOI: 10.1111/1750-3841.13534] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 07/20/2016] [Accepted: 09/15/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Amma Amponsah
- School of Food and Agriculture. Orono Univ. of Maine Maine 04469 U.S.A
| | - Balunkeswar Nayak
- School of Food and Agriculture. Orono Univ. of Maine Maine 04469 U.S.A
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Zhou N, Li W, Wu Z, Li X, Yang A, Tong P, Chen H. Sequential extractions: A new way for protein quantification—data from peanut allergens. Anal Biochem 2015; 484:31-6. [DOI: 10.1016/j.ab.2015.05.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 03/31/2015] [Accepted: 05/13/2015] [Indexed: 10/23/2022]
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15
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Khuda SE, Jackson LS, Fu TJ, Williams KM. Effects of processing on the recovery of food allergens from a model dark chocolate matrix. Food Chem 2015; 168:580-7. [DOI: 10.1016/j.foodchem.2014.07.084] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 06/11/2014] [Accepted: 07/15/2014] [Indexed: 10/25/2022]
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16
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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3894] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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