Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach

Kaatje Van Vlierberghe, Maxime Gavage, Marc Dieu, Patsy Renard, Thierry Arnould, Nathalie Gillard, Katleen Coudijzer, Marc De Loose, Kris Gevaert, Christof Van Poucke

Research output: Contribution to journalArticle

Abstract

The interest of using LC-MS/MS as a method for detection of allergens in food is growing. In such methods, peptides are used as biomarkers for the detection and quantification of the allergens. The selection of good biomarker peptides is of high importance to develop a specific, universal and sensitive method. Biomarkers should, for example, be robust to food processing. To evaluate robustness, test material incurred with hazelnut having undergone different food processing techniques was produced. Proteins of these materials were extracted, digested and further analyzed using HRMS. After peptide identification, selection was carried out using several criteria such as hazelnut specificity and amino acid composition. Further selection was done by comparing peptide MS intensities in the different food matrices. Only peptides showing processing robustness were retained. Eventually, eight peptides coming from three major hazelnut proteins were selected as the best biomarkers for hazelnut detection in processed foods.

Original languageEnglish
Article number125679
Number of pages10
JournalFood Chemistry
Volume309
DOIs
Publication statusAccepted/In press - 1 Jan 2019

Fingerprint

Corylus
hazelnuts
Biomarkers
allergens
Allergens
biomarkers
peptides
Food
Peptides
Food processing
Food Handling
food processing
Processed foods
food matrix
processed foods
methodology
amino acid composition
Proteins
proteins
Amino Acids

Keywords

  • Allergen
  • Food processing
  • Hazelnut
  • High-resolution mass spectrometry
  • Peptide biomarker selection

Cite this

Van Vlierberghe, Kaatje ; Gavage, Maxime ; Dieu, Marc ; Renard, Patsy ; Arnould, Thierry ; Gillard, Nathalie ; Coudijzer, Katleen ; De Loose, Marc ; Gevaert, Kris ; Van Poucke, Christof. / Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach. In: Food Chemistry . 2020 ; Vol. 309.
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Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach. / Van Vlierberghe, Kaatje; Gavage, Maxime; Dieu, Marc; Renard, Patsy; Arnould, Thierry; Gillard, Nathalie; Coudijzer, Katleen; De Loose, Marc; Gevaert, Kris; Van Poucke, Christof.

In: Food Chemistry , Vol. 309, 125679, 05.03.2020.

Research output: Contribution to journalArticle

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AU - Van Vlierberghe, Kaatje

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AU - Dieu, Marc

AU - Renard, Patsy

AU - Arnould, Thierry

AU - Gillard, Nathalie

AU - Coudijzer, Katleen

AU - De Loose, Marc

AU - Gevaert, Kris

AU - Van Poucke, Christof

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