Advances in ultra-high performance liquid chromatography coupled to tandem mass spectrometry for sensitive detection of several food allergens in complex and processed foodstuffs

Mélanie Planque, Thierry Arnould, Marc Dieu, Philippe Delahaut, Patricia Renard, Nathalie Gillard

Research output: Contribution to journalArticle

Abstract

Sensitive detection of food allergens is affected by food processing and foodstuff complexity. It is therefore a challenge to detect cross-contamination in food production that could endanger an allergic customer's life. Here we used ultra-high performance liquid chromatography coupled to tandem mass spectrometry for simultaneous detection of traces of milk (casein, whey protein), egg (yolk, white), soybean, and peanut allergens in different complex and/or heat-processed foodstuffs. The method is based on a single protocol (extraction, trypsin digestion, and purification) applicable to the different tested foodstuffs: chocolate, ice cream, tomato sauce, and processed cookies. The determined limits of quantitation, expressed in total milk, egg, peanut, or soy proteins (and not soluble proteins) per kilogram of food, are: 0.5mg/kg for milk (detection of caseins), 5mg/kg for milk (detection of whey), 2.5mg/kg for peanut, 5mg/kg for soy, 3.4mg/kg for egg (detection of egg white), and 30.8mg/kg for egg (detection of egg yolk). The main advantage is the ability of the method to detect four major food allergens simultaneously in processed and complex matrices with very high sensitivity and specificity.
Original languageEnglish
Pages (from-to)115-123
Number of pages9
JournalJournal of Chromatography A
Volume1464
Early online date18 Aug 2016
DOIs
Publication statusPublished - 18 Aug 2016

Keywords

  • Sensitivity
  • UHPLC–MS/MS
  • Incurred food matrices
  • Multi-matrices
  • Multi-allergens
  • Processed matrices

Fingerprint Dive into the research topics of 'Advances in ultra-high performance liquid chromatography coupled to tandem mass spectrometry for sensitive detection of several food allergens in complex and processed foodstuffs'. Together they form a unique fingerprint.

  • Equipment

  • Activities

    • 4 Participation in conference
    • 1 Participation to a Symposium, a study Day

    RAFA 2017

    Mélanie Planque (Poster), & Thierry Arnould (Poster)

    7 Nov 201710 Nov 2017

    Activity: Participating in or organising an event typesParticipation to a Symposium, a study Day

    Trends in Food Analysis VIII

    Mélanie Planque (Poster), , Thierry Arnould (Poster), , Marc Dieu (Poster), , Philippe Delahaut (Poster), , Patricia Renard (Poster), & Nathalie Gillard (Poster)

    24 May 2017

    Activity: Participating in or organising an event typesParticipation in conference

    Trends in Food Analysis VIII

    Mélanie Planque (Speaker), & Thierry Arnould (Poster)

    24 May 2017

    Activity: Participating in or organising an event typesParticipation in conference

    Student Theses

    Development of methods for multi-allergen detection and quantification in food by mass spectrometry

    Author: Planque, M., 8 Jun 2018

    Supervisor: Arnould, T. (Supervisor), Renard, P. (Co-Supervisor), Raes, M. (President), Lognay, G. (External person) (Jury), Gillard, N. (External person) (Jury), Delahaut, P. (External person) (Jury), BUREAU, F. (External person) (Jury) & O'Connor, G. (External person) (Jury)

    Student thesis: Doc typesDoctor of Sciences

    Cite this