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Dorney RD, Johnston EB, Karnaneedi S, Ruethers T, Kamath SD, Gopi K, Mazumder D, Sammut J, Jerry D, Williamson NA, Nie S, Lopata AL. Variation in Shrimp Allergens: Place of Origin Effects on Food Safety Assessment. Int J Mol Sci 2024; 25:4531. [PMID: 38674116 PMCID: PMC11050280 DOI: 10.3390/ijms25084531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/13/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Due to the widespread use of shellfish ingredients in food products, accurate food labelling is urgently needed for consumers with shellfish allergies. Most crustacean allergen detection systems target the immunorecognition of the allergenic protein tropomyosin. However, this mode of detection may be affected by an origin-dependent protein composition. This study determined if the geographic location of capture, or aquaculture, influenced the allergenic protein profiles of Black Tiger Shrimp (Penaeus monodon), one of the most farmed and consumed shrimp species worldwide. Protein composition was analysed in shrimp from nine different locations in the Asia-Pacific by SDS-PAGE, immunoblotting, and mass spectrometry. Ten of the twelve known shrimp allergens were detected, but with considerable differences between locations. Sarcoplasmic calcium-binding protein, myosin light chain, and tropomyosin were the most abundant allergens in all locations. Hemocyanin-specific antibodies could identify up to six different isoforms, depending on the location of origin. Similarly, tropomyosin abundance varied by up to 13 times between locations. These findings suggest that allergen abundance may be related to shrimp origin and, thus, shrimp origin might directly impact the readout of commercial crustacean allergen detection kits, most of which target tropomyosin, and this should be considered in food safety assessments.
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Affiliation(s)
- Ryley D. Dorney
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
| | - Elecia B. Johnston
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
| | - Shaymaviswanathan Karnaneedi
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Centre for Food and Allergy Research, Murdoch Children’s Research Institute, Melbourne, VIC 3052, Australia
| | - Thimo Ruethers
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Centre for Food and Allergy Research, Murdoch Children’s Research Institute, Melbourne, VIC 3052, Australia
- Tropical Futures Institute, James Cook University Singapore, Singapore 387380, Singapore
| | - Sandip D. Kamath
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Centre for Food and Allergy Research, Murdoch Children’s Research Institute, Melbourne, VIC 3052, Australia
| | - Karthik Gopi
- School of Public Health, University Centre for Rural Health, The University of Sydney, Sydney, NSW 2006, Australia
| | - Debashish Mazumder
- Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
- Centre for Ecosystem Science, The School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW 2052, Australia
| | - Jesmond Sammut
- Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
- Centre for Ecosystem Science, The School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW 2052, Australia
| | - Dean Jerry
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Tropical Futures Institute, James Cook University Singapore, Singapore 387380, Singapore
| | - Nicholas A. Williamson
- Bio21 Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Melbourne, VIC 3052, Australia
| | - Shuai Nie
- Bio21 Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Melbourne, VIC 3052, Australia
| | - Andreas L. Lopata
- Molecular Allergy Research Laboratory, College of Public Health, Medical and Veterinary Sciences, Australian Institute of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia (S.K.)
- Centre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia
- Centre for Food and Allergy Research, Murdoch Children’s Research Institute, Melbourne, VIC 3052, Australia
- Tropical Futures Institute, James Cook University Singapore, Singapore 387380, Singapore
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Eischeid A, Panda R, Cho C, Stadig S. Assessment of crustacean allergen detection methods: cross reactivity with edible insect samples. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1531-1540. [PMID: 37988158 DOI: 10.1080/19440049.2023.2283770] [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: 07/24/2023] [Accepted: 11/10/2023] [Indexed: 11/22/2023]
Abstract
Increased interest in consumption of insects in recent years has led to an increased focus on associated food safety concerns, and allergy is one of the most relevant. In the United States, crustacean shellfish are regulated as a major allergenic food group per the Food, Drug, and Cosmetic (FD&C) Act. Insects and crustacean shellfish are both arthropods, and clinical cross-reactivity between the two groups has been demonstrated. The goal of this work was to establish whether that clinical cross-reactivity translates into analytical cross-reactivity with detection assays targeting crustacean shellfish allergens. Edible insect samples were analyzed using four different crustacean allergen detection methods: Multi-Analyte Profiling Food Allergen Detection Assay (xMAP FADA), enzyme-linked immunosorbent assay (ELISA), western blot, and real-time polymerase chain reaction (PCR). Results indicate that the immunoassay-based xMAP FADA, ELISA, and western blot were susceptible to cross-reactivity, while the DNA-based PCR methods had minimal reactivity with insect samples. These results confirm that edible insects show analytical cross-reactivity with the immunoassays which may result in false positive detection of crustacean allergens in insect samples. Confirmation using DNA-based PCR, which shows little to no cross-reactivity, clarifies ambiguous results.
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Affiliation(s)
- Anne Eischeid
- Center for Food Safety and Applied Nutrition, Office of Regulatory Science, U.S Food and Drug Administration, College Park, MD, USA
| | - Rakhi Panda
- Center for Food Safety and Applied Nutrition, Office of Regulatory Science, U.S Food and Drug Administration, College Park, MD, USA
| | - Chung Cho
- Center for Food Safety and Applied Nutrition, Office of Regulatory Science, U.S Food and Drug Administration, College Park, MD, USA
| | - Sarah Stadig
- Center for Food Safety and Applied Nutrition, Office of Regulatory Science, U.S Food and Drug Administration, College Park, MD, USA
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3
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Blaschke V, Berten A, Sprenger H, Zagon J, Winkel M. Filling Analytical Gaps in Allergen Detection─Real-Time PCR for the Detection of Commercially Relevant Cephalopods and Gastropods in Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12029-12042. [PMID: 37500067 PMCID: PMC10416776 DOI: 10.1021/acs.jafc.2c08966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 05/26/2023] [Accepted: 06/06/2023] [Indexed: 07/29/2023]
Abstract
Mollusks belong to the group of shellfish, which are considered to be among the elicitors of severe food allergies worldwide. In recent years, numerous PCR detection methods have been developed for other shellfish such as crustaceans. However, cephalopods and gastropods were not considered in the development of these shellfish detection systems. In this study, we have developed highly specific real-time PCR methods for the comprehensive detection of all commercially relevant cephalopod species and the gastropod families Helicidae, Buccinidae, and Muricidae in food matrices. In total, we cross-tested over 100 animal and plant species to show the specificity of our systems. The limit of detection (LOD12) was set at 1 pg of cephalopod and gastropod DNA or 10 ppm (mg/kg) spiked in a vegetarian food product. The robustness of the protocol was confirmed by testing multiple parameters while cooking and autoclaving of samples ensured the practical applicability of the systems.
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Affiliation(s)
- Vincent Blaschke
- Department
of Food Safety, German Federal Institute
for Risk Assessment (BfR), P.O. Box 330013, D-14191 Berlin, Germany
| | - Alea Berten
- Technische
Universität Berlin, Institute for
Food Technology and Food Chemistry, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Heike Sprenger
- Department
of Food Safety, German Federal Institute
for Risk Assessment (BfR), P.O. Box 330013, D-14191 Berlin, Germany
| | - Jutta Zagon
- Department
of Food Safety, German Federal Institute
for Risk Assessment (BfR), P.O. Box 330013, D-14191 Berlin, Germany
| | - Matthias Winkel
- Department
of Food Safety, German Federal Institute
for Risk Assessment (BfR), P.O. Box 330013, D-14191 Berlin, Germany
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Luan H, Lu J, Li Y, Xu C, Shi W, Lu Y. Simultaneous Identification and Species Differentiation of Major Allergen Tropomyosin in Crustacean and Shellfish by Infrared Spectroscopic Chemometrics. Food Chem 2023; 414:135686. [PMID: 36827779 DOI: 10.1016/j.foodchem.2023.135686] [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: 11/04/2022] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/19/2023]
Abstract
To solve the lack of rapid and accurate methods for allergen identification and traceability, an infrared spectroscopic chemometric analytical model (IR-CAM) was established by combining infrared spectroscopy with principal component and cluster analysis. By comparing the second derivative infrared (SD-IR) spectra of 5 proteins and 14 crustaceans and shellfish tropomyosin (TM), 8 shared peaks and unique fingerprint peaks in the amide III region were found for crabs, shrimps, and shellfish. Based on the unique fingerprint peaks coexisting with shared peaks, allergen TM in crustaceans and shellfish could be identified within 10 min (cf. ELISA ∼ 4 h). Concurrently, the species differentiation of TM at the Class/Family level was achieved based on IR-CAM. Validation by fermented aquatic products TM (n = 60) demonstrated that the developed IR-CAM could simultaneously identify and differentiate TM in crustaceans and shellfish accurately. It could be applied for allergen detection and traceability of aquatic products on an antibody-free basis.
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Affiliation(s)
- Hongwei Luan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
| | - Jiada Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Yaru Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
| | - Ying Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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Zhao J, Zeng J, Liu Y, Lin H, Gao X, Wang H, Zhang Z, Lin H, Li Z. Understanding the Mechanism of Increased IgG/IgE Reactivity but Decreased Immunodetection Recovery in Thermally Induced Shrimp ( Litopenaeus vannamei) Tropomyosin via Multispectroscopic and Molecular Dynamics Simulation Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3444-3458. [PMID: 36750428 DOI: 10.1021/acs.jafc.2c08221] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Despite the fact that tropomyosin (TM) has highly stable structural characteristics, thermal processing can adversely influence its immunodetection, and the mechanism involved has not been elucidated. Purified TM was heated at various temperatures, and then the IgG/IgE-binding capacity and immunodetection recovery were determined; meanwhile, the structural alterations were analyzed via spectroscopic and molecular dynamics simulation techniques. The obtained results demonstrated that heat-treated TM showed significantly increased IgG/IgE reactivity, confirmed by indirect ELISA and immunoblotting analysis, which might be attributed to the increased structural flexibility, and thus allowed TM to be recognized IgG/IgE easily. However, these structural alterations during thermal processing would contribute to the masking of some epitopes located in TM's surface due to the presence of curled or folded conformation with a considerable reduction of the solvent-accessible surface and radius of gyration, which primarily caused immunodetection recovery reduction in the sandwich ELISA (sELISA) test. The number of antigen binding sites might play a crucial role in a sandwich immunodetection system for sensitive and precise analysis in processed foods.
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Affiliation(s)
- Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Jianhua Zeng
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Yuhai Liu
- Dawning International Information Industry Co., Ltd., No.169, Songling Road, Qingdao City 266101, Shandong Province, PR China
| | - Hang Lin
- Department of Allergy, The Affiliated Hospital of Qingdao University, No.16, Jiangsu Road, Qingdao City 266003, Shandong Province, PR China
| | - Xiang Gao
- Department of Allergy, The Affiliated Hospital of Qingdao University, No.16, Jiangsu Road, Qingdao City 266003, Shandong Province, PR China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao City 266003, Shandong Province, PR China
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6
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Zhao J, Timira V, Ahmed I, Chen Y, Wang H, Zhang Z, Lin H, Li Z. Crustacean shellfish allergens: influence of food processing and their detection strategies. Crit Rev Food Sci Nutr 2022; 64:3794-3822. [PMID: 36263970 DOI: 10.1080/10408398.2022.2135485] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Despite the increasing popularity of crustacean shellfish among consumers due to their rich nutrients, they can induce a serious allergic response, sometimes even life-threatening. In the past decades, a variety of crustacean allergens have been identified to facilitate the diagnosis and management of crustacean allergies. Although food processing techniques can ease the risk of crustacean shellfish allergy, no available processing methods to tackle crustacean allergies thoroughly. Strict dietary avoidance of crustacean shellfish and its component is the best option for the protection of sensitized individuals, which should rely on the compliance of food labeling and, as such, on their verification by sensitive, reliable, and accurate detection techniques. In this present review, the physiochemical properties, structure aspects, and immunological characteristics of the major crustacean allergens have been described and discussed. Subsequently, the current research progresses on how various processing techniques cause the alterations and modifications in crustacean allergens to produce hypoallergenic crustacean food products were summarized and discussed. Particularly, various analytical methodologies employed in crustacean shellfish allergen detection, and the effect of food processing and matrix on these techniques, are also herein emphasized for the appropriate selection of analytical detection tools to safeguard consumers safety.
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Affiliation(s)
- Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Vaileth Timira
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Ishfaq Ahmed
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Yan Chen
- China National Center for Food Safety Risk Assessment, Chaoyang District, Beijing, P.R. China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
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Cottenet G, Blancpain C. A new real-time PCR assay to specifically detect crustaceans in vegan raw materials and vegan shrimps. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:645-652. [PMID: 35302910 DOI: 10.1080/19440049.2022.2036822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Contamination of vegan products and vegan shrimps with real shrimps and crustaceans must be avoided to comply with vegan claims, even more for preventing strong allergenic reactions. Therefore, the detection of crustaceans must be reliable and sensitive enough for authenticity, traceability, and food safety purposes. A new real-time PCR assay was developed targeting the mitochondrial 16S rRNA gene of crustaceans and was optimised to avoid critical mismatches with primers and probe. By testing several crustacean species and common food ingredients, the method was demonstrated to be specific to crustaceans only. To comply with the limit of non-vegan contamination established at 0.1% (w/w) by the European Vegetarian Union, dedicated cut-off CT values were determined on vegan raw materials and on vegan shrimps spiked with crustacean materials. The method reached a sensitivity ≤ 0.0005% (w/w), which was further confirmed on reference materials containing a similar amount of crustacean.
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Affiliation(s)
- Geoffrey Cottenet
- Institute of Food Safety & Analytical Sciences, Nestlé Research, Lausanne, Switzerland
| | - Carine Blancpain
- Institute of Food Safety & Analytical Sciences, Nestlé Research, Lausanne, Switzerland
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