TY - JOUR
T1 - Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry
AU - Gavage, M.
AU - Van Vlierberghe, K.
AU - Van Poucke, C.
AU - De Loose, M.
AU - Gevaert, K.
AU - Dieu, M.
AU - Renard, P.
AU - Arnould, T.
N1 - Funding Information:
The research that yielded these results was funded by the Belgian Federal Public Service of Health, Food Chain Safety and Environment through the contract RT 15/10 ALLERSENS.
Publisher Copyright:
© 2018 Elsevier B.V.
Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.
PY - 2019/1/11
Y1 - 2019/1/11
N2 - Food allergy is a growing health problem worldwide; thus, there is an urgent need for robust, specific, and sensitive analytical methods for detecting allergens. Mass spectrometry is an alternative to the existing methods, and it can overcome their limitations. One of the first steps in the development of any analytical method is the identification of the analytes to be further studied. In the case of allergen detection by mass spectrometry, the analytes are peptides. In this study, a strategy was developed for identifying potential peptide biomarkers in processed food products. This strategy was applied to processed egg matrices, and 16 potential peptide biomarkers were identified for the further detection and quantification of egg by means of mass spectrometry. With an empirical approach based on dedicated sample preparation, including tandem Lys-C/trypsin enzymatic digestion and high-resolution mass spectrometry analysis, hundreds of peptides from egg proteins were identified. This list of peptides was further refined with a series of criteria, obtained from empirical evidence, to identify the ideal biomarkers for the development of a quantitative method. These criteria include the resistance to food processing and the specificity of the peptides for eggs but also the effects of amino acid modifications and enzymatic digestion efficiency.
AB - Food allergy is a growing health problem worldwide; thus, there is an urgent need for robust, specific, and sensitive analytical methods for detecting allergens. Mass spectrometry is an alternative to the existing methods, and it can overcome their limitations. One of the first steps in the development of any analytical method is the identification of the analytes to be further studied. In the case of allergen detection by mass spectrometry, the analytes are peptides. In this study, a strategy was developed for identifying potential peptide biomarkers in processed food products. This strategy was applied to processed egg matrices, and 16 potential peptide biomarkers were identified for the further detection and quantification of egg by means of mass spectrometry. With an empirical approach based on dedicated sample preparation, including tandem Lys-C/trypsin enzymatic digestion and high-resolution mass spectrometry analysis, hundreds of peptides from egg proteins were identified. This list of peptides was further refined with a series of criteria, obtained from empirical evidence, to identify the ideal biomarkers for the development of a quantitative method. These criteria include the resistance to food processing and the specificity of the peptides for eggs but also the effects of amino acid modifications and enzymatic digestion efficiency.
KW - Allergen
KW - Egg
KW - High-resolution mass spectrometry
KW - Peptide biomarker selection
KW - Processed food products
UR - http://www.scopus.com/inward/record.url?scp=85057030416&partnerID=8YFLogxK
U2 - 10.1016/j.chroma.2018.11.036
DO - 10.1016/j.chroma.2018.11.036
M3 - Article
AN - SCOPUS:85057030416
SN - 0021-9673
VL - 1584
SP - 115
EP - 125
JO - Journal of Chromatography A
JF - Journal of Chromatography A
ER -