MALDI-based identification of stable hazelnut protein derived tryptic marker peptides

Food Additives and Contaminants - Part A

Volumn 29, Issue 12, 2012, Pages 1821-1831

  Cucu, T ^a   de Meulenaer, B ^a   Devreese, B ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

food allergy; food processing; hazelnut; MALDI TOF; stable peptides

Indexed keywords

ALLERGENS; ALLERGIES; FOOD PROCESSING; MASS SPECTROMETRY; PEPTIDES;

BUFFERED SOLUTIONS; FOOD ALLERGIES; HAZELNUT; LIMITED INFORMATION; MALDI-TOF; QUANTITATIVE METHOD; SPECTROMETRIC TECHNIQUES; STABLE PEPTIDES;

PROCESSED FOODS;

EID: 84868126114     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2012.719639     Document Type: Article

References (32)

1. AOAC. 1981. "AOAC Official Method 981.10 (1981)". In Crude protein in meat: block digestion method. Official Methods of Analysis of AOAC, 16th, Washington, DC: Association of Official Analytical Chemists.
2. Beyer, K, Grishina, G, Bardina, L, Grishin, A and Sampson, HA. 2002. Identification of an 11S globulin as a major hazelnut food allergen in hazelnut-induced systemic reactions. J Allerg Clin Immunol, 110: 517-523.
3. Bignardi, C, Elviri, L, Penna, A, Careri, M and Mangia, A. 2010. Particle-packed column versus silica-based monolithic column for liquid chromatography-electrospray-linear ion trap-tandem mass spectrometry multiallergen trace analysis in foods. J Chromatogr A, 1217: 7579-7585.
4. Careri, M, Costa, A, Elviri, L, Lagos, J, Mangia, A, Terenghi, M, Cereti, A and Garoffo, L. 2007. Use of specific peptide biomarkers for quantitative confirmation of hidden allergenic peanut proteins Ara h 2 and Ara Ill 3/4 for food control by liquid chromatography-tandem mass spectrometry. Analyt Bioanalyt Chem, 389: 1901-1907.
5. Chassaigne, H, Norgaard, JV and van Hengel, AJ. 2007. Proteomics-based approach to detect and identify major allergens in processed peanuts by capillary LC-Q-TOF (MS/MS). J Agric Food Chem, 55: 4461-4473.
6. Cucu, T, De Meulenaer, B, Kerkaert, B, Vandenberg, I and Devreese, B. 2012. MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation. Food Res Int, 47: 23-30.
7. Cucu, T, Devreese, B, Mestdagh, F, Kerkaert, B and De Meulenaer, B. 2011. Protein lipid interactions during the incubation of whey proteins with autoxidizing lipids. Int Dairy J, 21: 427-433.
8. Cucu, T, Platteau, C, Taverniers, I, Devreese, B, De Loose, M and De Meulenaer, B. 2011. ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins. Food Addit Contam A, 28: 1-10.
9. Czerwenka, C, Maier, I, Potocnik, N, Pittner, F and Lindner, W. 2007. Absolute quantitation of beta-lactoglobulin by protein liquid chromatography-mass spectrometry and its application to different milk products. Analyt Chem, 79: 5165-5172.
10. Downs, ML and Taylor, SL. 2010. Effects of thermal processing on the enzyme-linked immunosorbent assay (ELISA) detection of milk residues in a model food matrix. J Agric Food Chem, 58: 10085-10091.
11. European Parliament and Council. 2007. Directive 2007/68/EC of 27 November 2007 amending Directive 2000/13/EC as regards certain food ingredients. Off J Eur Comm, L310/11-L310/14
12. Faeste, CK, Ronning, HT, Christians, U and Granum, PE. 2011. Liquid chromatography and mass spectrometry in food allergen detection. J Food Protect, 74: 316-345.
13. Heick, J, Fischer, M, Kerbach, S, Tamm, U and Popping, B. 2011. Application of a liquid chromatography tandem mass spectrometry method for the simultaneous detection of seven allergenic foods in flour and bread and comparison of the method with commercially available ELISA test kits. J AOAC Int, 94: 1060-1068.
14. Kerkaert, B, Mestdagh, F, Cucu, T, Aedo, PR, Ling, SY and De Meulenaer, B. 2011. Hypochlorous and peracetic acid induced oxidation of dairy proteins. J Agric Food Chem, 59: 907-914.
15. Kirk, RS and Sawyer, R. 1991. "General chemical methods". In Pearson's composition and analysis of foods, 9th, 8-42. Harlow (UK): Longman.
16. Kislinger, T, Humeny, A, Peich, CC, Becker, CM and Pischetsrieder, M. 2005. Analysis of protein glycation products by MALDI-TOF/MS. Ann NY Acad Sci, 1043: 249-259.
17. Larsen, JEP, Lund, O and Nielsen, M. 2006. Improved method for predicting linear B-cell epitopes. Immunome Res, 2: 1-7.
18. Lutter, P, Parisod, V and Weymuth, H. 2011. Development and validation of a method for the quantification of milk proteins in food products based on liquid chromatography with mass spectrometric detection. J AOAC Int, 94: 1043-1059.
19. Mari, A, Ciardiello, MA, Tamburrini, M, Rasi, C and Palazzo, P. 2010. Proteomic analysis in the identification of allergenic molecules. Expert Rev Proteomics, 7: 723-734.
20. Meltretter, J, Seeber, S, Humeny, A, Becker, CM and Pischetsrieder, M. 2007. Site-specific formation of maillard, oxidation, and condensation products from whey proteins during reaction with lactose. J Agric Food Chem, 55: 6096-6103.
21. Mestdagh, F, Kerkaert, B, Cucu, T and De Meulenaer, B. 2010. Interaction between whey proteins and lipids during light-induced oxidation. Food Chem, 126: 1190-1197.
22. Monaci, L, Losito, I, Palmisano, F and Visconti, A. 2010. Identification of allergenic milk proteins markers in fined white wines by capillary liquid chromatography-electrospray ionization-tandem mass spectrometry. J Chromatogr A, 1217: 4300-4305.
23. Monaci, L and van Hengel, AJ. 2008. Development of a method for the quantification of whey allergen traces in mixed-fruit juices based on liquid chromatography with mass spectrometric detection. J Chromatogr A, 1192: 113-120.
24. Monaci, L and Visconti, A. 2009. Mass spectrometry-based proteomics methods for analysis of food allergens. Trac-Trends Analyt Chem, 28: 581-591.
25. Picariello, G, Mamone, G, Addeo, F and Ferranti, P. 2011. The frontiers of mass spectrometry-based techniques in food allergenomics. J Chromatogr A, 1218: 7386-7398.
26. Rapid Alert System for Food and Feed (RASFF). 2011. Rapid Alert System for Food and Feed. Food and feed safety [Electronic version]; [2011 Dec 31]. Available from:http://ec.europa.eu/food/food/rapidalert/index_en.htm/
27. Robotham, JM, Hoffman, GG, Teuber, SS, Beyer, K, Sampson, HA, Sathe, SK and Roux, KH. 2009. Linear IgE-epitope mapping and comparative structural homology modeling of hazelnut and English walnut 11S globulins. Mol Immunol, 46: 2975-2984.
28. Sanchez-Vioque, R, Vioque, J, Clemente, A, Pedroche, J, Bautista, J and Millan, F. 1999. Interaction of chickpea (Cicer arietinum L.) legumin with oxidized linoleic acid. J Agric Food Chem, 47: 813-818.
29. Sancho, AI and Mills, ENC. 2010. Proteomic approaches for qualitative and quantitative characterisation of food allergens. Regulat Toxicol Pharmacol, 58: S42-S46.
30. Scaravelli, E, Brohee, M, Marchelli, R and van Hengel, AJ. 2009. The effect of heat treatment on the detection of peanut allergens as determined by ELISA and real-time PCR. Analyt Bioanalyt Chem, 395: 127-137.
31. Shefcheck, KJ and Musser, SM. 2004. Confirmation of the allergenic peanut protein, Ara h 1, in a model food matrix using liquid chromatography/tandem mass spectrometry (LC/MS/MS). J Agric Food Chem, 52: 2785-2790.
32. Taylor, SL, Nordlee, JA, Niemann, LM and Lambrecht, DM. 2009. Allergen immunoassays-considerations for use of naturally incurred standards. Analyt Bioanalyt Chem, 395: 83-92.