TY - JOUR
T1 - Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach
AU - Van Vlierberghe, Kaatje
AU - Gavage, Maxime
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
N1 - Copyright © 2019 Elsevier Ltd. All rights reserved.
PY - 2020/3/30
Y1 - 2020/3/30
N2 - 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.
AB - 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.
KW - Allergen
KW - Food processing
KW - Hazelnut
KW - High-resolution mass spectrometry
KW - Peptide biomarker selection
UR - http://www.scopus.com/inward/record.url?scp=85075368537&partnerID=8YFLogxK
M3 - Article
C2 - 31718834
SN - 0308-8146
VL - 309
JO - Food Chemistry
JF - Food Chemistry
M1 - 125679
ER -