Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry

M. Gavage, K. Van Vlierberghe, C. Van Poucke, M. De Loose, K. Gevaert, M. Dieu, P. Renard, T. Arnould, N. Gillard

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Pages (from-to)115-125
Number of pages11
JournalJournal of Chromatography A
Volume1584
DOIs
Publication statusPublished - 11 Jan 2019

Fingerprint

Processed foods
Biomarkers
Mass spectrometry
Ovum
Mass Spectrometry
Food
Peptides
Allergens
Digestion
Allergies
Egg Proteins
Food processing
Food Handling
Food Hypersensitivity
Medical problems
Trypsin
Eggs
Amino Acids

Keywords

  • Allergen
  • Egg
  • High-resolution mass spectrometry
  • Peptide biomarker selection
  • Processed food products

Cite this

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title = "Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry",
abstract = "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.",
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Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry. / Gavage, M.; Van Vlierberghe, K.; Van Poucke, C.; De Loose, M.; Gevaert, K.; Dieu, M.; Renard, P.; Arnould, T.; Gillard, N.

In: Journal of Chromatography A, Vol. 1584, 11.01.2019, p. 115-125.

Research output: Contribution to journalArticle

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AU - Gavage, M.

AU - Van Vlierberghe, K.

AU - Van Poucke, C.

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AU - Gevaert, K.

AU - Dieu, M.

AU - Renard, P.

AU - Arnould, T.

AU - Gillard, N.

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