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Hu W, Zhang X, Shen Y, Meng X, Wu Y, Tong P, Li X, Chen H, Gao J. Quantifying allergenic proteins using antibody-based methods or liquid chromatography-mass spectrometry/mass spectrometry: A review about the influence of food matrix, extraction, and sample preparation. Compr Rev Food Sci Food Saf 2024; 23:e70029. [PMID: 39379311 DOI: 10.1111/1541-4337.70029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 08/31/2024] [Accepted: 09/05/2024] [Indexed: 10/10/2024]
Abstract
Accurate quantification of allergens in food is crucial for ensuring consumer safety. Pretreatment steps directly affect accuracy and efficiency of allergen quantification. We systematically reviewed the latest advances in pretreatment steps for antibody-based methods and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) protein quantification methods in food. For antibody-based methods, the effects induced by food matrix like decreased allergen solubility, epitope masking, and nonspecific binding are of the upmost importance. To mitigate interference from the matrix, effective and proper extraction can be used to obtain the target allergens with a high protein concentration and necessary epitope exposure. Removal of interfering substances, extraction systems (buffers and additives), assistive technologies, and commercial kits were discussed. About LC-MS/MS quantification, the preparation of the target peptides is the crucial step that significantly affects the efficiency and results obtained from the MS detector. The advantages and limitations of each method for pre-purification, enzymatic digestion, and peptide desalting were compared. Additionally, the application characteristics of microfluidic-based pretreatment devices were illustrated to improve the convenience and efficiency of quantification. A promising research direction is the targeted development of pretreatment methods for complex food matrices, such as lipid-based and carbohydrate-based matrices.
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Affiliation(s)
- Wei Hu
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, Jiangxi, P. R. China
- College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Xing Zhang
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, Jiangxi, P. R. China
- College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Yunpeng Shen
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, Jiangxi, P. R. China
- College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Xuanyi Meng
- College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, P. R. China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Yong Wu
- College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, P. R. China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Ping Tong
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, Jiangxi, P. R. China
- College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, P. R. China
| | - Xin Li
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, Jiangxi, P. R. China
- College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, P. R. China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, Jiangxi, P. R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, P. R. China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Jinyan Gao
- College of Food Science & Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang, P. R. China
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2
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Teixeira RF, Balbinot Filho CA, Oliveira DD, Zielinski AAF. Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins. Crit Rev Food Sci Nutr 2023; 64:10256-10280. [PMID: 37341113 DOI: 10.1080/10408398.2023.2222179] [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] [Indexed: 06/22/2023]
Abstract
The world's growing population and evolving food habits have created a need for alternative plant protein sources, with pulses playing a crucial role as healthy staple foods. Dry beans are high-protein pulses rich in essential amino acids like lysine and bioactive peptides. They have gathered attention for their nutritional quality and potential health benefits concerning metabolic syndrome. This review highlights dry bean proteins' nutritional quality, health benefits, and limitations, focusing on recent eco-friendly emerging technologies for their obtaining and functionalization. Antinutritional factors (ANFs) in bean proteins can affect their in vitro protein digestibility (IVPD), and lectins have been identified as potential allergens. Recently, eco-friendly emerging technologies such as ultrasound, microwaves, subcritical fluids, high-hydrostatic pressure, enzyme technology, and dry fractionation methods have been explored for extracting and functionalizing dry bean proteins. These technologies have shown promise in reducing ANFs, improving IVPD, and modifying allergen epitopes. Additionally, they enhance the techno-functional properties of bean proteins, making them more soluble, emulsifying, foaming, and gel-forming, with enhanced water and oil-holding capacities. By utilizing emerging innovative technologies, protein recovery from dry beans and the development of protein isolates can meet the demand for alternative protein sources while being eco-friendly, safe, and efficient.
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Affiliation(s)
- Renata Fialho Teixeira
- Department of Chemical Engineering and Food Engineering, UFSC, Florianópolis, SC, Brazil
| | | | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, UFSC, Florianópolis, SC, Brazil
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3
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Kamal H, Ali A, Manickam S, Le CF. Impact of cavitation on the structure and functional quality of extracted protein from food sources - An overview. Food Chem 2023; 407:135071. [PMID: 36493478 DOI: 10.1016/j.foodchem.2022.135071] [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: 05/08/2022] [Revised: 11/06/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
Increasing protein demands directly require additional resources to those presently and recurrently available. Emerging green technologies have witnessed an escalating interest in "Cavitation Processing" (CP) to ensure a non-invasive, non-ionizing and non-polluting extraction. The main intent of this review is to present an integrated summary of cavitation extraction methods specifically applied to food protein sources. Along with a comparative assessment carried out for each type of cavitation model, protein extraction yield and implications on the extracted protein's structural and functional properties. The basic principle of cavitation is due to the pressure shift in the liquid flow within milliseconds. Hence, cavitation emerges similar to boiling; however, unlike boiling (temperature change), cavitation occurs due to pressure change. Characterization and classification of sample type is also a prime candidate when considering the applications of cavitation models in food processing. Generally, acoustic and hydrodynamic cavitation is applied in food applications including extraction, brewing, microbial cell disruption, dairy processing, emulsification, fermentation, waste processing, crystallisation, mass transfer and production of bioactive peptides. Micro structural studies indicate that shear stress causes disintegration of hydrogen bonds and Van der Waals interactions result in the unfolding of the protein's secondary and/or tertiary structures. A change in the structure is not targeted but rather holistic and affects the physicochemical, functional, and nutritional properties. Cavitation assisted extraction of protein is typically studied at a laboratory scale. This highlights limitations against the application at an industrial scale to obtain potential commercial gains.
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Affiliation(s)
- Hina Kamal
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia; Future Food Beacon of Excellence, Faculty of Science, University of Nottingham, Loughborough LE 12 5RD, United Kingdom; The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia; Leaders Institute, 76 Park Road, Woolloongabba, Queensland 4102, Australia.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, University Technology Brunei, Jalan Tungku Link Gadong BE1410, Brunei Darussalam
| | - Cheng Foh Le
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, Semenyih, Selangor Darul Ehsan 43500, Malaysia
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4
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Wang J, Zhang L, Shi J, Vanga SK, Raghavan V. Effect of microwave processing on the nutritional properties and allergenic potential of kiwifruit. Food Chem 2023; 401:134189. [DOI: 10.1016/j.foodchem.2022.134189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 09/04/2022] [Accepted: 09/07/2022] [Indexed: 10/14/2022]
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5
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Kumar R, Kumar A, Jayachandran LE, Rao PS. Sequential Microwave – Ultrasound assisted extraction of soymilk and optimization of extraction process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112220] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Zhang L, Zhang M, Sun X, Chen F, Wu Q. Effects of
AOT
reverse micelle extraction on structure and emulsifying properties of soybean protein. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Lifen Zhang
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
| | - Mingzhu Zhang
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
| | - Xiaoyang Sun
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
| | - Fusheng Chen
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
| | - Qian Wu
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
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Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food. Curr Res Food Sci 2021; 4:470-477. [PMID: 34286286 PMCID: PMC8280479 DOI: 10.1016/j.crfs.2021.07.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 07/08/2021] [Accepted: 07/08/2021] [Indexed: 11/20/2022] Open
Abstract
Implementation of ultrasonic for the extraction of bioactive compounds and retention of physico-chemical properties is an important technology. This technology applies physical and chemical phenomena for the extraction of compounds. Ultrasonic assisted extraction causes less damaging effect on quality properties of food as compared to the conventional extraction technique. The present review article focuses on the degradation of various bioactive compounds as a result of ultra-sonication which include vitamins, carotenoids and phenolic compounds. This review article also discusses the influence of ultrasonic extraction on the physico-chemical properties of extracted food products. In addition, the paper explores the effect of ultrasonication on food allergenicity through changes in solubility, hydrophobicity, molecular weight as well as conformational changes of the allergens, a direct result of increase in temperature and pressure during cavitation process.
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8
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Kamal H, Le CF, Salter AM, Ali A. Extraction of protein from food waste: An overview of current status and opportunities. Compr Rev Food Sci Food Saf 2021; 20:2455-2475. [PMID: 33819382 DOI: 10.1111/1541-4337.12739] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 12/12/2022]
Abstract
The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low-quality products. The current analysis reveals the extraction of protein from FW is a many-sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.
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Affiliation(s)
- Hina Kamal
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Cheng Foh Le
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
| | - Andrew M Salter
- School of Biosciences, Faculty of Science, University of Nottingham, Loughborough, LE 12 5RD, United Kingdom
| | - Asgar Ali
- Future Food Beacon and Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan broga, Semenyih, Selangor, 43500, Malaysia
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He W, He K, Sun F, Mu L, Liao S, Li Q, Yi J, Liu Z, Wu X. Effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract. Food Chem 2020; 343:128461. [PMID: 33131957 DOI: 10.1016/j.foodchem.2020.128461] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 09/17/2020] [Accepted: 10/20/2020] [Indexed: 12/01/2022]
Abstract
Silkworm pupae are edible insects with high-quality nutrition in many Asian countries, but consumption of silkworm pupae can cause severe IgE-mediated allergic disease. The aim of this study was to investigate the effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract (SPPE). Heating reduced the allergenicity of SPPE when the temperature was higher than 60 °C. Spectroscopy studies suggested an unfolded conformation of SPPE with heating, dependent on temperature and time. Enzymatic hydrolysis revealed that SPPE at 25 to 33 kDa contained pepsin- and trypsin-resistant allergens. The results of acid-alkali treatment suggested that low pH can promote hydrolysis of SPPE and decrease its allergenicity. Thus, heat, enzymatic hydrolysis and acid-alkali treatment can significantly decrease the allergenicity of SPPE, with heat-, enzyme- and acid-alkali-resistant allergens at 25 to 33 kDa SPPE. This study can help in the development of methods to prepare silkworm pupa protein.
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Affiliation(s)
- Weiyi He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Kan He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Fan Sun
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Lixia Mu
- Sericulture and Agro-Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong Province 510610, PR China
| | - Sentai Liao
- Sericulture and Agro-Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong Province 510610, PR China
| | - Qingrong Li
- Sericulture and Agro-Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong Province 510610, PR China
| | - Jiang Yi
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Zhigang Liu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China.
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Behere M, Patil SS, Rathod VK. Rapid extraction of watermelon seed proteins using microwave and its functional properties. Prep Biochem Biotechnol 2020; 51:252-259. [PMID: 32862784 DOI: 10.1080/10826068.2020.1808792] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Solid food industry waste like watermelon seed is an excellent source of value-added components such as proteins, oil, and carbohydrate. In the present study, protein extraction was carried out using microwave energy from defatted watermelon seeds (DWS), containing 50% of proteins. Microwave-assisted extraction (MAE) was optimized with different parameters, namely, solid to solvent ratio (1:10-1:40), pH (7-10), microwave power (30 W, 50 W, 70 W), extraction time (30 s-8 min) and moisture content or pre-leaching effect. Maximum protein recovery was achieved with 50 W microwave power, solid to solvent ration of 1:30, and pH 10 in 2 minutes of microwave irradiation time. MAE gave higher yield in less time compared to conventional extraction. SDS-PAGE confirmed the molecular weight of watermelon seed proteins (WSP) in the range of 25-250 kDa. A comparative study showed 90% protein recovery with MAE in 2 min with 1:30 (w/v) solid to solvent ratio, whereas ultrasound gave 87% in 9 min with 1:50 (w/v) ratio and batch 72% in 25 min with 1:70 (w/v) ratio. Watermelon seed proteins obtained from MAE method possess excellent functional properties with reference to conventional extraction method indicating its application in food products.
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Affiliation(s)
- Manali Behere
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
| | - Sujata S Patil
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
| | - Virendra K Rathod
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
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11
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Dong X, Wang J, Raghavan V. Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins. Food Chem 2020; 337:127811. [PMID: 32799155 DOI: 10.1016/j.foodchem.2020.127811] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/18/2020] [Accepted: 08/08/2020] [Indexed: 12/14/2022]
Abstract
This study aimed to evaluate the effects of microwave processing (2.45 GHz, 1000 W, 75-125 °C, and 5-15 min) on the secondary structures, in-vitro protein digestibility, microstructural characteristics, and allergenicity of shrimp. SDS-PAGE analysis showed that the band intensity of tropomyosin reduced with the increase of processing temperatures and durations. The significant reduction in the allergenicity of tropomyosin was up to 75% when treated with microwave at 125 °C for 15 min. A significant reduction by 30-75% in the total soluble protein content, peptide content, and in-vitro protein digestibility of shrimp protein was observed. These changes mentioned above were strongly associated with the modification of the secondary structure of shrimp proteins, including the increase in β-sheets, and the loss in turns. Also, more microscopic holes, fragments, strips in treated samples were observed by scanning electron microscopy. Therefore, high-intensity microwave treatment showed great potential in reducing the allergenicity of shrimp.
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Affiliation(s)
- Xin Dong
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| | - Jin Wang
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
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12
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Tuzimski T, Petruczynik A. Review of New Trends in the Analysis of Allergenic Residues in Foods and Cosmetic Products. J AOAC Int 2020; 103:997-1028. [PMID: 33241349 PMCID: PMC8370415 DOI: 10.1093/jaoacint/qsaa015] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 01/03/2020] [Accepted: 01/16/2020] [Indexed: 12/12/2022]
Abstract
BACKGROUND Allergies represent an important health problem in industrialized countries. Allergen sensitization is an important risk factor for the development of allergic diseases; thus, the identification of an individual's allergen sensitization is essential for the diagnosis and treatment of diseases. OBJECTIVE This review compares different modern methods applied for the analysis of allergens in various matrices (from 2015 to the end of September 2019). CONCLUSIONS Immunological methods are still most frequently used for detection of allergens. These methods are sensitive, but the lack of specificity and cross-reaction of some antibodies can still be a relevant source of errors. DNA-based methods are fast and reliable for determination of protein allergens, but the epitopes of protein allergens with posttranslational modifications and their changes, originated during various processing, cannot be identified through the use of this method. Methods based on application of biosensors are very rapid and easy to use, and can be readily implemented as screening methods to monitor allergens. Recent developments of new high-resolution MS instruments are encouraging and enable development in the analysis of allergens. Fast, very sensitive, reliable, and accurate detection and quantification of allergens in complex samples can be used in the near future. Mass spectrometry coupled with LC, GC, or electrophoretic methods bring additional advances in allergen analysis. The use of LC-MS or LC-MS/MS for the quantitative detection of allergens in various matrices is at present gaining acceptance as a protein-based confirmatory technique over the routinely performed enzyme-linked immunosorbent assays.
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Affiliation(s)
- Tomasz Tuzimski
- Medical University of Lublin, Department of Physical Chemistry, 4A Chodzki Street, Lublin, Poland, 20-093
| | - Anna Petruczynik
- Medical University of Lublin, Department of Inorganic Chemistry, 4A Chodzki Street, Lublin, Poland, 20-093
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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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Marzano V, Tilocca B, Fiocchi AG, Vernocchi P, Levi Mortera S, Urbani A, Roncada P, Putignani L. Perusal of food allergens analysis by mass spectrometry-based proteomics. J Proteomics 2020; 215:103636. [DOI: 10.1016/j.jprot.2020.103636] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 12/19/2019] [Accepted: 01/05/2020] [Indexed: 12/30/2022]
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15
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Nardiello D, Melfi MT, Pignatelli C, Centonze D. Enhancing online protein isolation as intact species from soy flour samples by actively modulated two-dimensional liquid chromatography (2D-LC). J Pharm Biomed Anal 2020; 179:112976. [PMID: 31757574 DOI: 10.1016/j.jpba.2019.112976] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 11/03/2019] [Accepted: 11/05/2019] [Indexed: 10/25/2022]
Abstract
In this study, an enhanced fully automated approach is described for the protein isolation from soy flour samples by two-dimensional liquid chromatography with active modulation interface. The use of two multi-port switching valves is proposed to on-line connect the first to the second dimension column, thus overcoming the problems associated with the re-mixing effects and incompatibility of eluent composition and pH. A 5-cm long C4 analytical column installed in the interface device allows to focus the proteins coming from the first column (size exclusion chromatography), before their selective elution in the second column (reversed-phase). A trap washing step was included in the total workflow, as a desalting step to remove buffer residues from the eluent of the first column and to enhance the chromatographic performances of the second column. The experimental conditions were optimized by analyses of mixed standard solutions of bovine serum albumin, glucose oxidase, immunoglobulin A, thyroglobulin and myoglobin. Then, the optimized 2D-LC method was applied to the protein analysis in extracts of soy flour, known worldwide as one of the major food allergen sources, with the final aim to recovery sufficient protein amounts for the molecular characterization and the assessment of the pattern of allergenic components.
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Affiliation(s)
- Donatella Nardiello
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università degli Studi di Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Maria Teresa Melfi
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università degli Studi di Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | - Carla Pignatelli
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università degli Studi di Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | - Diego Centonze
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università degli Studi di Foggia, Via Napoli, 25 - 71122 Foggia, Italy
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Bedin S, Zanella K, Bragagnolo N, Taranto OP. IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190364s20180599] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Sharma GM, Chatim A, Ferguson M, Williams KM. Extraction Conditions Affect the Immunoreactivity of Peanut Allergens. J Food Sci 2019; 84:2357-2363. [PMID: 31364176 DOI: 10.1111/1750-3841.14712] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 05/14/2019] [Accepted: 06/02/2019] [Indexed: 11/28/2022]
Abstract
Peanut allergic consumers rely on food package labels to avoid foods containing peanut. The inadvertent presence of peanut in foods due to cross-contact can be fatal if ingestion of such food leads to an allergic reaction. Analytical methods are available to detect undeclared peanut in foods. However, depending on the type of food matrix and food processing parameters, method performance can be adversely affected due to reduction in the extraction efficiency of peanut proteins. Temperature and probe sonication were used as a preincubation treatment for peanut flour slurries to assess their effect on the total peanut protein solubility from raw, light-roasted, and dark-roasted peanut flours. The effect of these treatments on the immunoreactivity of peanut allergens (Ara h 1, Ara h 2, Ara h 3, and Ara h 6) was determined by an indirect enzyme-linked immunosorbent assay using antibodies raised against these individual peanut proteins. Preincubation at 50 °C did not significantly improve the peanut protein solubility, whereas an increase in protein solubility was observed when light- and dark-roasted peanut flour slurries were preincubated at 90 °C or sonicated. The immunoreactivity of peanut allergens varied depending on the degree of peanut flour roasting and type of preincubation treatment. Overall, the immunoreactivity of peanut allergens from most peanut flour slurries was unaffected when preincubated at 50 °C for up to 60 min or sonicated with a probe for up to 5 min, whereas preincubation at 90 °C resulted in a time-dependent reduction in immunoreactivity of peanut allergens. Sonication treatment may improve peanut protein extraction without markedly affecting their immunoreactivity. PRACTICAL APPLICATION: Extraction of peanut proteins is vital for developed analytical methods to estimate peanut allergens in foods. The manuscript describes the effect of two different temperatures (50 and 90 °C) and probe-type sonication on peanut protein solubility. The findings suggest sonication can improve peanut protein solubility without markedly affecting their immunoreactivity.
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Affiliation(s)
- Girdhari M Sharma
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, Laurel, MD
| | - Ajay Chatim
- Joint Inst. for Food Safety and Applied Nutrition, Univ. of Maryland, College Park, MD
| | - Martine Ferguson
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD
| | - Kristina M Williams
- Center for Food Safety and Applied Nutrition, Food and Drug Administration, Laurel, MD
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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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