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Delgado Calvo‐Flores L, Garino C, Moreno FJ, Broll H. Insects in food and their relevance regarding allergenicity assessment. EFSA J 2022; 20:e200909. [DOI: 10.2903/j.efsa.2022.e200909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Affiliation(s)
- Lidia Delgado Calvo‐Flores
- Federal Institute for Risk Assessment (BfR) Germany
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM) Spain
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Delgado L, Garino C, Moreno FJ, Zagon J, Broll H. Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy. Food Reviews International 2022. [DOI: 10.1080/87559129.2022.2130354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Lidia Delgado
- European Commission, Joint Research Center (JRC), Belgium
| | - Cristiano Garino
- Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | - Jutta Zagon
- Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Hermann Broll
- Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
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Angelis ED, Pilolli R, Bejjani A, Guagnano R, Garino C, Arlorio M, Monaci L. Optimization of an Untargeted DART-HRMS Method Envisaging Identification of Potential Markers for Saffron Authenticity Assessment. Foods 2021; 10:foods10061238. [PMID: 34072324 PMCID: PMC8230169 DOI: 10.3390/foods10061238] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/20/2021] [Accepted: 05/24/2021] [Indexed: 01/15/2023] Open
Abstract
Saffron is one of the most expensive agricultural products in the world and as such, the most commonly adulterated spice, with undeclared plant-based surrogates or synthetic components simulating color and morphology. Currently, saffron quality is certificated in the international trade market according to specific ISO guidelines, which test aroma, flavor, and color strength. However, it has been demonstrated that specific adulterants such as safflower, marigold, or turmeric up to 20% (w/w) cannot be detected under the prescribed approach; therefore, there is still a need for advanced and sensitive screening methods to cope with this open issue. The current investigation aims to develop a rapid and sensitive untargeted method based on an ambient mass spectrometry ionization source (DART) and an Orbitrap™high-resolution mass analyzer to discriminate pure and adulterated saffron samples with either safflower or turmeric. The metabolic profiles of pure and adulterated model samples prepared at different inclusion levels were acquired. Unsupervised multivariate analysis was carried out based on hierarchical cluster analysis and principal component analysis as first confirmation of the discriminating potential of the metabolic profile acquired under optimized DART-HRMS conditions. In addition, a preliminary selection of potential markers for saffron authenticity was accomplished, identifying compounds able to discriminate the type of adulteration down to a concentration level of 5%.
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Affiliation(s)
- Elisabetta De Angelis
- Institute of Science of Food Production, National Research Council of Italy, Via G. Amendola 126/O, 70126 Bari, Italy; (E.D.A.); (R.P.); (R.G.)
| | - Rosa Pilolli
- Institute of Science of Food Production, National Research Council of Italy, Via G. Amendola 126/O, 70126 Bari, Italy; (E.D.A.); (R.P.); (R.G.)
| | - Alice Bejjani
- Lebanese Atomic Energy Commission, National Council for Scientific Research, Riad El Solh 107 2260 Beirut, Lebanon;
| | - Rocco Guagnano
- Institute of Science of Food Production, National Research Council of Italy, Via G. Amendola 126/O, 70126 Bari, Italy; (E.D.A.); (R.P.); (R.G.)
| | - Cristiano Garino
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “Amedeo Avogadro”(UPO), Largo Donegani, 2, 28100 Novara, Italy; (C.G.); (M.A.)
- German Federal Institute for Risk Assessment (BfR), D-14191 Berlin, Germany
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “Amedeo Avogadro”(UPO), Largo Donegani, 2, 28100 Novara, Italy; (C.G.); (M.A.)
| | - Linda Monaci
- Institute of Science of Food Production, National Research Council of Italy, Via G. Amendola 126/O, 70126 Bari, Italy; (E.D.A.); (R.P.); (R.G.)
- Correspondence: ; Tel.: +39-0805929343
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Dal Bello F, Lamberti C, Giribaldi M, Garino C, Locatelli M, Gastaldi D, Medana C, Cavallarin L, Arlorio M, Giuffrida MG. Multi-target detection of egg-white and pig gelatin fining agents in Nebbiolo-based aged red wine by means of nanoHPLC-HRMS. Food Chem 2020; 345:128822. [PMID: 33352406 DOI: 10.1016/j.foodchem.2020.128822] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 10/27/2020] [Accepted: 12/02/2020] [Indexed: 10/22/2022]
Abstract
The presence of residues from fining agents in wines may represent a risk for allergic consumers and a source of discomfort for others, such as vegans. Even though ELISA is the official detection method for such residues, this technique may be hindered by cross-reactivity issues, or by matrix-molecule interference due to a high polyphenol content, especially in red wines. An HRMS-based method has been developed to detect pig gelatin and egg white in experimental five-year aged Nebbiolo-based red wine. Biomarker peptides were selected, after tryptic digestion, and quantified by multitarget nanoHPLC-HRMS analysis. The method resulted in an LLOQs of 5 µg/mL in the experimental wine, and between 1 and 2 µg/mL in the buffer. This method allowed both gelatin and egg white proteins to be detected and quantified in aged red wine, while whereas the commercial ELISA kit was instead unable to detect egg white in the same samples.
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Affiliation(s)
- Federica Dal Bello
- Department of Molecular Biotechnology and Health Sciences, University of Turin, via Pietro Giuria 5, 10125 Torino, Italy.
| | - Cristina Lamberti
- Institute of Sciences of Food Production, National Research Council, Largo Braccini 2, 10095 Grugliasco (TO), Italy.
| | - Marzia Giribaldi
- CREA Research Centre for Engineering and Agro-Food Processing, Strada delle Cacce 73, 10135 Torino, Italy.
| | - Cristiano Garino
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale "Amedeo Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale "Amedeo Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Daniela Gastaldi
- Department of Molecular Biotechnology and Health Sciences, University of Turin, via Pietro Giuria 5, 10125 Torino, Italy.
| | - Claudio Medana
- Department of Molecular Biotechnology and Health Sciences, University of Turin, via Pietro Giuria 5, 10125 Torino, Italy.
| | - Laura Cavallarin
- Institute of Sciences of Food Production, National Research Council, Largo Braccini 2, 10095 Grugliasco (TO), Italy.
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale "Amedeo Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Maria Gabriella Giuffrida
- Institute of Sciences of Food Production, National Research Council, Largo Braccini 2, 10095 Grugliasco (TO), Italy.
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Garino C, Mielke H, Knüppel S, Selhorst T, Broll H, Braeuning A. Quantitative allergenicity risk assessment of food products containing yellow mealworm (Tenebrio molitor). Food Chem Toxicol 2020; 142:111460. [PMID: 32505700 DOI: 10.1016/j.fct.2020.111460] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 05/25/2020] [Accepted: 05/25/2020] [Indexed: 12/21/2022]
Abstract
Insect-based foods are starting to enter the EU market, raising concerns about their safety. Allergic consumers might be exposed to even a greater risk, since insects have proven to trigger allergic symptoms, particularly in patients sensitised to crustaceans. Current legislation does not enforce producers to include insects in the list of allergenic ingredients. Food allergenicity risk assessment (FARA) is still at its infancy, and the debate on the need to define allergen thresholds is open. In this paper, we aimed at applying the concepts of stochastic quantitative FARA to describe present and future scenarios of exposure to foods containing Tenebrio molitor, the yellow mealworm. According to our risk characterisation, mealworm-based food products represent a major risk for individuals allergic to crustaceans to develop symptoms after the consumption of a dose lower than a serving size. Moreover, other allergic consumers might be at risk. A correct labelling of insect containing foods would help safeguarding the health of EU allergic consumers. Quantitatively assessing the risk of allergenicity provides a clear description of the problem, facilitating the decisional process of the risk manager, supporting the implementation of effective allergen management procedures and limiting the phenomenon of uninformative precautionary labelling.
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Affiliation(s)
- Cristiano Garino
- German Federal Institute for Risk Assessment (BfR), P.O. Box 33 00 13, D-14191, Berlin, Germany.
| | - Hans Mielke
- German Federal Institute for Risk Assessment (BfR), P.O. Box 33 00 13, D-14191, Berlin, Germany
| | - Sven Knüppel
- German Federal Institute for Risk Assessment (BfR), P.O. Box 33 00 13, D-14191, Berlin, Germany
| | - Thomas Selhorst
- German Federal Institute for Risk Assessment (BfR), P.O. Box 33 00 13, D-14191, Berlin, Germany
| | - Hermann Broll
- German Federal Institute for Risk Assessment (BfR), P.O. Box 33 00 13, D-14191, Berlin, Germany
| | - Albert Braeuning
- German Federal Institute for Risk Assessment (BfR), P.O. Box 33 00 13, D-14191, Berlin, Germany
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Abstract
Insects and insect‐based food products have entered in the European market, carrying along issues of safety and the need of establishing a new legal framework. The consumption of massively reared insects can pose chemical and microbiological risks, and insect proteins are likely to represent a hazard for a subpopulation of allergic individuals. All insect‐based products are considered ‘Novel Food’ and fall under EU regulation 2015/2283, according to which a specific application to the European Commission, followed by EFSA scientific evaluation, is needed before the product is put on the market. The recent EU Regulation 2017/893, entered into force on 1 July 2017, allowed a shortlist of seven insect species to be included in the formulation of feeds for aquaculture. Previously, the addition of any insect to any feed for farmed animals was not allowed, due to the risk of prion‐derived diseases. The introduction of this new Regulation raises the issue to switch from a classical detection method based on microscopy to a more sophisticated and species‐specific method. The overall aims of this EU‐FORA project were (i) to set up a new next generation sequencing (NGS)‐based molecular method for the identification of insect DNA in feeds for aquaculture; and (ii) to carry out a conceptual work on a probabilistic quantitative risk assessment focused on the allergenicity of yellow mealworm (Tenebrio molitor) employed in foods.
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Papillo VA, Locatelli M, Travaglia F, Bordiga M, Garino C, Arlorio M, Coïsson JD. Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products. Food Chem 2018; 269:603-609. [DOI: 10.1016/j.foodchem.2018.07.059] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 06/11/2018] [Accepted: 07/09/2018] [Indexed: 01/01/2023]
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Papillo VA, Locatelli M, Travaglia F, Bordiga M, Garino C, Coïsson JD, Arlorio M. Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications. Food Res Int 2018; 115:511-518. [PMID: 30599972 DOI: 10.1016/j.foodres.2018.10.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 09/12/2018] [Accepted: 10/01/2018] [Indexed: 01/20/2023]
Abstract
Cocoa hulls are a potential source of polyphenols to be used as "functional ingredients" in foods, but their low stability to oxidation and thermal degradation limits their practical application. The aim of this study was to microencapsulate cocoa hulls phenolic extracts through spray-drying, in order to produce new heat stable ingredients for bakery products. Polyphenols were extracted using water and ethanol under different conditions. The best performing extract (water/ethanol 50:50), containing 93.3 mg of total polyphenols per gram of dry extract, was spray-dried with and without stabilizing agents (maltodextrins and/or gum Arabic), obtaining seven different powders. These were first tested for their stability, showing a total phenolic content and an antioxidant activity stable up to 90 days. The powders were then used to evaluate their baking stability in a model biscuit; the microencapsulation using an 80:20 ratio of maltodextrins to the dry extract allowed obtaining the most stable powder, with a total polyphenol content unaffected by the baking process.
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Affiliation(s)
- Valentina A Papillo
- Dipartimento di Scienze del Farmaco and DFB Center - Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco and DFB Center - Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco and DFB Center - Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco and DFB Center - Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Cristiano Garino
- Dipartimento di Scienze del Farmaco and DFB Center - Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco and DFB Center - Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco and DFB Center - Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
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Merla C, Andreoli G, Garino C, Vicari N, Tosi G, Guglielminetti ML, Moretti A, Biancardi A, Arlorio M, Fabbi M. Monitoring of ochratoxin A and ochratoxin-producing fungi in traditional salami manufactured in Northern Italy. Mycotoxin Res 2018; 34:107-116. [DOI: 10.1007/s12550-017-0305-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 11/29/2017] [Accepted: 12/25/2017] [Indexed: 10/18/2022]
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Lamberti C, Acquadro E, Corpillo D, Giribaldi M, Decastelli L, Garino C, Arlorio M, Ricciardi C, Cavallarin L, Giuffrida MG. Corrigendum to “Validation of a mass spectrometry-based method for milk traces detection in baked food” [Food Chem. 199 (2016) 119–127]. Food Chem 2016. [DOI: 10.1016/j.foodchem.2016.02.083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Buhler S, Tedeschi T, Faccini A, Garino C, Arlorio M, Dossena A, Sforza S. Isolation and full characterisation of a potentially allergenic lipid transfer protein (LTP) in almond. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 32:648-56. [PMID: 25658292 DOI: 10.1080/19440049.2015.1016123] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Non-specific lipid transfer proteins (nsLTP) were shown to be among the most significant allergens, in particular in several fruits belonging to the Rosaceae family. The molecular features of LTPs, such as the presence of eight cysteine residues forming four disulfide bridges, confer a compact structure, decreasing the probability of degradation due to cooking or digestion, thereby increasing the chance of systemic absorption and severe allergic reactions. Few studies on LTP-induced allergies regarding almond (Prunus dulcis L) are available in the literature. In the present work, we describe for the first time the extraction and purification of an almond LTP, achieving its full characterisation by using liquid chromatography and exact mass spectrometry; the full sequence was identified by means of LC-ESI-Orbitrap-MS applying a bottom-up approach. The characterised protein consists of 92 amino acids and has a calculated exact MW of 9579.0. The presence of four disulfide bridges was confirmed after reduction, as shown by a mass increment of 8 Da. Finally, its potential allergenicity was confirmed via an in silico approach. The results presented here demonstrate the enormous potential of advanced MS techniques for obtaining high-quality structural and functional data of allergenic proteins in a short time.
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Affiliation(s)
- Sofie Buhler
- a Department of Food Science , University of Parma , Parma , Italy
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Lamberti C, Cristina L, Acquadro E, Elena A, Corpillo D, Davide C, Giribaldi M, Marzia G, Decastelli L, Lucia D, Garino C, Cristiano G, Arlorio M, Marco A, Ricciardi C, Carlo R, Cavallarin L, Laura C, Giuffrida MG, Gabriella GM. Validation of a mass spectrometry-based method for milk traces detection in baked food. Food Chem 2015; 199:119-27. [PMID: 26775952 DOI: 10.1016/j.foodchem.2015.11.130] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 09/14/2015] [Accepted: 11/29/2015] [Indexed: 11/24/2022]
Abstract
A simple validated LC-MS/MS-based method was set up to detect milk contamination in bakery products, taking the effects of food processing into account for the evaluation of allergen recovery and quantification. Incurred cookies were prepared at eight levels of milk contamination and were cooked to expose all milk components, including allergenic proteins, to food processing conditions. Remarkable results were obtained in term of sufficiently low LOD and LOQ (1.3 and 4 mg/kg cookies, respectively). Precision was calculated as intra-day repeatability (RSD in the 5-20% range) and inter-day repeatability (4 days; RSD never exceeded 12%). The extraction recovery values ranged from 20% to 26%. Method applicability was evaluated by analysing commercial cookies labelled either as "milk-free" or "may contain milk". Although the ELISA methodology is considered the gold standard for detecting allergens in foods, this robust LC-MS/MS approach should be a useful confirmatory method for assessing and certifying "milk-free" food products.
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Affiliation(s)
| | - Lamberti Cristina
- ISPA-CNR, Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa, Turin, Italy.
| | | | - Acquadro Elena
- ABLE BioSciences, Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa, Turin, Italy.
| | | | - Corpillo Davide
- ABLE BioSciences, Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa, Turin, Italy.
| | | | - Giribaldi Marzia
- ISPA-CNR, Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa, Turin, Italy.
| | | | - Decastelli Lucia
- Centro Regionale Allergie e Intolleranze Alimentari, SS Controllo Alimenti, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna 148, 10154 Turin, Italy.
| | | | - Garino Cristiano
- Dipartimento di Scienze del farmaco & DFB Center, Università del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | | | - Arlorio Marco
- Dipartimento di Scienze del farmaco & DFB Center, Università del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | | | - Ricciardi Carlo
- Politecnico di Torino, DISAT - Applied Science and Technology Dep., Corso Duca degli Abruzzi 24, 10129 Turin, Italy.
| | | | - Cavallarin Laura
- ISPA-CNR, Bioindustry Park S. Fumero, Via Ribes 5, 10010 Colleretto Giacosa, Turin, Italy.
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Garino C, Coïsson JD, Arlorio M. In silico allergenicity prediction of several lipid transfer proteins. Comput Biol Chem 2015; 60:32-42. [PMID: 26643760 DOI: 10.1016/j.compbiolchem.2015.11.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 11/04/2015] [Accepted: 11/10/2015] [Indexed: 10/22/2022]
Abstract
Non-specific lipid transfer proteins (nsLTPs) are common allergens and they are particularly widespread within the plant kingdom. They have a highly conserved three-dimensional structure that generate a strong cross-reactivity among the members of this family. In the last years several web tools for the prediction of allergenicity of new molecules based on their homology with known allergens have been released, and guidelines to assess potential allergenicity of proteins through bioinformatics have been established. Even if such tools are only partially reliable yet, they can provide important indications when other kinds of molecular characterization are lacking. The potential allergenicity of 28 amino acid sequences of LTPs homologs, either retrieved from the UniProt database or in silico deduced from the corresponding EST coding sequence, was predicted using 7 publicly available web tools. Moreover, their similarity degree to their closest known LTP allergens was calculated, in order to evaluate their potential cross-reactivity. Finally, all sequences were studied for their identity degree with the peach allergen Pru p 3, considering the regions involved in the formation of its known conformational IgE-binding epitope. Most of the analyzed sequences displayed a high probability to be allergenic according to all the software employed. The analyzed LTPs from bell pepper, cassava, mango, mungbean and soybean showed high homology (>70%) with some known allergenic LTPs, suggesting a potential risk of cross-reactivity for sensitized individuals. Other LTPs, like for example those from canola, cassava, mango, mungbean, papaya or persimmon, displayed a high degree of identity with Pru p 3 within the consensus sequence responsible for the formation, at three-dimensional level, of its major conformational epitope. Since recent studies highlighted how in patients mono-sensitized to peach LTP the levels of IgE seem directly proportional to the chance of developing cross-reactivity to LTPs from non-Rosaceae foods, and these chances increase the more similar the protein is to Pru p 3, these proteins should be taken into special account for future studies aimed at evaluating the risk of cross-allergenicity in highly sensitized individuals.
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Affiliation(s)
- Cristiano Garino
- Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology (DFB) Center, Università del Piemonte Orientale "A. Avogadro", largo Donegani 2, 28100 Novara, Italy.
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology (DFB) Center, Università del Piemonte Orientale "A. Avogadro", largo Donegani 2, 28100 Novara, Italy.
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology (DFB) Center, Università del Piemonte Orientale "A. Avogadro", largo Donegani 2, 28100 Novara, Italy.
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Laskay ÜA, Garino C, Tsybin YO, Salassa L, Casini A. Gold finger formation studied by high-resolution mass spectrometry and in silico methods. Chem Commun (Camb) 2015; 51:1612-5. [DOI: 10.1039/c4cc07490d] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Combining high-resolution MS and QM/MM studies to investigate the reactivity of gold compounds with zinc finger domains at a molecular level.
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Affiliation(s)
- Ü. A. Laskay
- Biomolecular Mass Spectrometry Laboratory
- Ecole Polytechnique Fédérale de Lausanne (EPFL)
- 1015 Lausanne
- Switzerland
| | - C. Garino
- Dept. of Chemistry and NIS Centre of Excellence
- University of Turin
- 10125 Turin
- Italy
| | - Y. O. Tsybin
- Biomolecular Mass Spectrometry Laboratory
- Ecole Polytechnique Fédérale de Lausanne (EPFL)
- 1015 Lausanne
- Switzerland
| | - L. Salassa
- CIC biomaGUNE
- Donostia–San Sebastián
- Spain
- Kimika Fakultatea
- Euskal Herriko Unibertsitatea and Donostia International Physics Center (DIPC)
| | - A. Casini
- Dept. of Pharmacokinetics
- Toxicology and Targeting
- Research Institute of Pharmacy
- Rijksuniversiteit Groningen
- 9713AV Groningen
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Garino C, Rinaldi M, de Paolis A, Travaglia F, Coïsson JD, Arlorio M. Improving the application of SSR polymorphism analysis coupled with Lab-on-a-chip® capillary electrophoresis to assess food authenticity: Italian pigmented rice as case study. Food Res Int 2014; 64:790-798. [DOI: 10.1016/j.foodres.2014.08.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2014] [Revised: 08/01/2014] [Accepted: 08/14/2014] [Indexed: 10/24/2022]
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Datema MR, Zuidmeer L, Garino C, Marsh J, Lovegrove A, Clausen M, Gislason D, Dubakiene R, Reig I, Barreales L, Knulst AC, Le TM, Kowalski ML, Jedvzejczak M, Lidholm J, Kralimarkova T, Popov T, Asero R, Seneviratne S, Sinaniotis N, Papadopoulos N, Purohit A, de Blay F, Bures P, Vieths S, Fernández-Rivas M, Hoffmann-Sommergruber K, van Ree R, Ballmer-Weber B. Component resolved diagnosis in relation to severity of hazelnut allergy across Europe. Clin Transl Allergy 2013. [PMCID: PMC3723535 DOI: 10.1186/2045-7022-3-s3-p39] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Masthoff L, Mattsson L, Zuidmeer-Jongejan L, Lidholm J, Andersson K, Akkerdaas JH, Versteeg SA, Garino C, Meijer Y, Kentie P, Versluis A, den Hartog Jager CF, Bruijnzeel-Koomen CA, Knulst AC, van Ree R, van Hoffen E, Pasmans SG. Sensitization to Cor a 9 and Cor a 14 is highly specific for a severe hazelnut allergy in Dutch children and adults. Clin Transl Allergy 2013. [PMCID: PMC3723421 DOI: 10.1186/2045-7022-3-s3-o14] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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Garino C, Locatelli M, Coïsson JD, D'Andrea M, Cereti E, Travaglia F, Arlorio M. Gene transcription analysis of hazelnut (Corylus avellanaL.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative study. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12079] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cristiano Garino
- Dipartimento di Scienze del Farmaco; Drug & Food Biotechnology Center, Università del Piemonte Orientale “A. Avogadro”; largo Donegani 2; 28100; Novara; Italy
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco; Drug & Food Biotechnology Center, Università del Piemonte Orientale “A. Avogadro”; largo Donegani 2; 28100; Novara; Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco; Drug & Food Biotechnology Center, Università del Piemonte Orientale “A. Avogadro”; largo Donegani 2; 28100; Novara; Italy
| | - Matteo D'Andrea
- Dipartimento di Scienze del Farmaco; Drug & Food Biotechnology Center, Università del Piemonte Orientale “A. Avogadro”; largo Donegani 2; 28100; Novara; Italy
| | - Elisabetta Cereti
- Dipartimento di Scienze del Farmaco; Drug & Food Biotechnology Center, Università del Piemonte Orientale “A. Avogadro”; largo Donegani 2; 28100; Novara; Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco; Drug & Food Biotechnology Center, Università del Piemonte Orientale “A. Avogadro”; largo Donegani 2; 28100; Novara; Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco; Drug & Food Biotechnology Center, Università del Piemonte Orientale “A. Avogadro”; largo Donegani 2; 28100; Novara; Italy
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Garino C, Zitelli F, Travaglia F, Colsson JD, Cravotto G, Arlorio M. Evaluation of the impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice. J Agric Food Chem 2012; 60:8755-8762. [PMID: 22881291 DOI: 10.1021/jf302027e] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Peach lipid transfer protein (LTP) can cause severe allergic reactions to peach-allergic patients. It belongs to the nonspecific LTPs family, a class of proteins extremely resistant both to proteolytic digestion and to high temperatures. Food processing can either drop or increase the allergenicity, depending on the process and on the food. As far as peach-derived products (pulp, juice) are concerned, it has been previously shown how thermal treatment performed in an autoclave does not decrease LTP allergenicity. In this work, it was attempted to investigate whether sequential microwave and ultrasound processing could affect the allergenicity of peach juice. Incubation with specific anti-Pru p 3 serum showed how treating peach peel with microwave at 140 °C and with ultrasound does not eliminate Pru p 3 IgE binding properties. The application of MW/US protocol on peach pulp appeared to be insufficient for the reduction of IgE binding to Pru p 3.
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Affiliation(s)
- Cristiano Garino
- Dipartimento di Scienze del Farmaco and DFB Center, Università degli Studi del Piemonte Orientale A. Avogadro-largo Donegani 2, 28100 Novara, Italy.
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D’Andrea M, Coïsson JD, Locatelli M, Garino C, Cereti E, Arlorio M. Validating allergen coding genes (Cor a 1, Cor a 8, Cor a 14) as target sequences for hazelnut detection via Real-Time PCR. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Garino C, Zuidmeer L, Marsh J, Lovegrove A, Morati M, Versteeg S, Schilte P, Shewry P, Arlorio M, van Ree R. Isolation, cloning, and characterization of the 2S albumin: a new allergen from hazelnut. Mol Nutr Food Res 2011; 54:1257-65. [PMID: 20373288 DOI: 10.1002/mnfr.200900456] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
SCOPE 2S albumins are the major allergens involved in severe food allergy to nuts, seeds, and legumes. We aimed to isolate, clone, and express 2S albumin from hazelnut and determine its allergenicity. METHODS 2S albumin from hazelnut extract was purified using size exclusion chromatography and RP-HPLC. After N-terminal sequencing, degenerated and poly-d(T) primers were used to clone the 2S albumin sequence from hazelnut cDNA. After expression in Escherichia coli and affinity purification, IgE reactivity was evaluated by Immunoblot/ImmunoCAP (inhibition) analyses using sera of nut-allergic patients. RESULTS N-terminal sequencing of a approximately 10 kDa peak from size exclusion chromatography/RP-HPLC gave two sequences highly homologous to pecan 2S albumin, an 11 amino acid (aa) N-terminal and a 10 aa internal peptide. The obtained clone (441 bp) encoded a 147 aa hazelnut 2S albumin consisting of a putative signal peptide (22 aa), a linker peptide (20 aa), and the mature protein sequence (105 aa). The latter was successfully expressed in E. coli. Both recombinant and natural 2S albumin demonstrated similar IgE reactivity in Immunoblot/ImmunoCAP (inhibition) analyses. CONCLUSION We confirmed the postulated role of hazelnut 2S albumin as an allergen. The availability of recombinant molecules will allow establishing the importance of hazelnut 2S albumin for hazelnut allergy.
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Affiliation(s)
- Cristiano Garino
- Università del Piemonte Orientale "A. Avogadro", DiSCAFF & Drug and Food Biotechnological Center, Novara, Italy
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Gorni C, Garino C, Iacuaniello S, Castiglioni B, Stella A, Restelli GL, Pagnacco G, Mariani P. Transcriptome analysis to identify differential gene expression affecting meat quality in heavy Italian pigs. Anim Genet 2010; 42:161-71. [PMID: 20726855 DOI: 10.1111/j.1365-2052.2010.02098.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Suppressive subtractive hybridization (SSH) was used to analyse the muscle transcriptome and identify genes affecting meat quality within an Italian pig population of Large White and Landrace purebred individuals. Seven phenotypes were recorded at slaughter: dorsal fat thickness, ham fat thickness, ham fat coverage, muscle compactness, marbling, meat colour and colour uniformity. Two subtractive libraries were created from longissimus dorsi tissue of selected pigs with extreme phenotypes for meat quality. Eighty-four differentially expressed ESTs were identified, which showed homology to expressed pig sequences and/or to genomic pig sequences produced within the pig genome project. Sixty-eight sequences were mapped on the pig genome, and most of these sequences co-localized with the same chromosomal positions as QTLs that have been previously identified for meat quality. Thirty sequences, including eight matching known genes previously related to muscle metabolic pathways, were selected to statistically validate their differential expression. Association analysis and t-test results indicated that 28 ESTs of the 30 analysed were associated with phenotypes investigated here and have significant differential expression levels (P≤ 0.05) between the two tails of the phenotypic distribution.
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Affiliation(s)
- C Gorni
- Parco Tecnologico Padano, 26900 Lodi, Italy.Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Università Degli Studi di Milano, 20134 Milano, Italy.Istituto di Biologia e Biotecnologia Agraria, CNR, 20133 Milano, Italy
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Arlorio M, Coisson JD, Bordiga M, Travaglia F, Garino C, Zuidmeer L, Van Ree R, Giuffrida MG, Conti A, Martelli A. Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:11-8. [PMID: 19760526 DOI: 10.1080/02652030903225799] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
According to European Union Regulation EC 1531/2001, olive oil labelled as "extra-virgin" should be cold-pressed and contain no refined oil or oil from other oleaginous seeds or nuts. Adulteration of extra virgin olive oil (EVOO) with hazelnut oil (HAO) is a serious concern both for oil suppliers and consumers. The high degree of similarity between the two fats complicates the detection of low percentages of HAO in EVOO. Many analytical approaches have been developed in recent years to trace HAO in EVOO, principally based on chromatographic analyses, differential scanning calorimetry or nuclear magnetic resonance. In addition adulteration of EVOO with HAO may introduce hazelnut-derived allergens. The aim of this work was to analyse the protein and allergen content of EVOO intentionally spiked with raw cold-pressed HAO or solvent-extracted HAO. SDS-PAGE analysis confirmed the presence of hazelnut proteins in solvent-extracted HAO with molecular masses ranging 10-60 kDa. In contrast, cold-pressed HAO showed no traces of protein. In spiked EVOO, solvent-extracted HAO was still detectable at a 1% contamination level. Several bands on SDS-PAGE migrated at apparent molecular masses coinciding with known allergens, such as Cor a 1 (approximately 17 kDa), Cor a 2 (approximately 14 kDa), Cor a 8 (approximately 12 kDa), oleosin (approximately 17 kDa) and Cor a 9 (approximately 60 kDa). MALDI-TOF MS analysis confirmed the presence of two oleosin isoforms and of Cor a 9. Immunoblotting demonstrated that an allergic patient with known reactivity to Cor a 1 and Cor a 2 recognized a 17-kDa band in solvent-extracted HAO. In conclusion, we have shown that adulteration of extra virgin olive oil with solvent-extracted hazelnut oil can be traced by simple SDS-PAGE analysis, and that adulteration introduces a potential risk for hazelnut allergic patients.
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Affiliation(s)
- M Arlorio
- DiSCAFF and Drug and Food Biotechnology Center, 28100 Novara, Italy.
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D'Andrea M, Coïsson JD, Travaglia F, Garino C, Arlorio M. Development and validation of a SYBR-Green I real-time PCR protocol to detect hazelnut (Corylus avellana L.) in foods through calibration via plasmid reference standard. J Agric Food Chem 2009; 57:11201-11208. [PMID: 19891480 DOI: 10.1021/jf902986t] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Many tree nuts are considered to be a serious problem in food safety, because of the presence of causative factors in IgE-mediated food allergies. Among these, hazelnut (Corylus avellana L.) seeds are largely used in a range of confectionery products and contain many well-characterized allergens. DNA-based methods and ELISA tests may prove to be useful to assess the presence of hidden ingredients in foods. The aim of this work was the development and validation of a species-specific SYBR Green I real-time PCR protocol for the detection of hazelnut in foods. A novel efficient primer pair on the Cor a 8 genomic coding region was designed by preparing a plasmid vector-based internal reference standard to calibrate the PCR. A good sensitivity, down to 20 (genomic) and 15 (plasmid) DNA copies, was established. All of the commercial samples considered in our study (containing hazelnut as ingredient or as a potential trace cross-contamination) were effectively amplified by PCR, showing a perfect correspondence with an ELISA commercial test, employed as a reference standard method.
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Affiliation(s)
- Matteo D'Andrea
- DISCAFF and DFB Center, Universita del Piemonte Orientale A. Avogadro, Novara, Italy
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Laras Y, Garino C, Dessolin J, Weck C, Moret V, Rolland A, Kraus JL. New N(4)-substituted piperazine naphthamide derivatives as BACE-1 inhibitors. J Enzyme Inhib Med Chem 2009; 24:181-7. [PMID: 18770069 DOI: 10.1080/14756360802048939] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
Abstract
Synthesis and enzymatic evaluation of new series of N(4)-substituted piperazine naphthamide derivatives as BACE-1 inhibitors for the treatment of Alzheimer's disease are reported.
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Affiliation(s)
- Y Laras
- Laboratoire de Chimie Biomoleculaire, Faculte des Sciences Luminy, IBDML-UMR-6216-CNRS, Universite de la Mediterranee, Marseille Cedex, France
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