Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry

Mélanie Planque, Thierry Arnould, Nathalie Gillard

Résultats de recherche: Le chapitre dans un livre, un rapport, une anthologie ou une collectionChapitre (revu par des pairs)

Résumé

Worldwide, food-allergy-related diseases are a signi cant health problem. While the food industry works on managing cross-contaminations and while clinicians deal with treatment, laboratories must develop e cient analytical methods to ensure detection of hidden allergens that can cause severe adverse reactions. Over the past few years, huge progress has been made in mass spectrometry for the analysis of allergens in incurred and processed foodstu s, especially as regards sample preparation and enrichment (solid phase extraction, protein precipitation and ultra ltration). These achievements make it possible to meet the Allergen Bureau's Voluntary Incidental Trace Allergen Labelling (VITAL) sensitivity criteria. The present chapter details the di erent steps in the development of mass spectrometry methods, from peptide selection to the valida- tion of qualitative and quantitative methods. The chapter focuses mainly on studies performed with incurred and processed food samples to ensure the applicability of the methods to allergen detection in real food products.
langueAnglais
titreALLERGEN
rédacteurs en chefSeyyed Shamsadin Athari
EditeurINTECH open science
Pages1-36
Nombre de pages36
ISBN (Electronique)ISBN 978-953-51-3568-5
ISBN (imprimé)ISBN 978-953-51-3567-8
étatPublié - 4 oct. 2017

Empreinte digitale

Allergens
Mass spectrometry
Processed foods
Allergies
Medical problems
Labeling
Contamination
Peptides
Industry
Proteins

Citer ceci

Planque, M., Arnould, T., & Gillard, N. (2017). Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry. Dans S. S. Athari (Ed.), ALLERGEN (p. 1-36). [Chapter 2] INTECH open science.
Planque, Mélanie ; Arnould, Thierry ; Gillard, Nathalie. / Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry. ALLERGEN. Editeur / Seyyed Shamsadin Athari. INTECH open science, 2017. p. 1-36
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Planque, M, Arnould, T & Gillard, N 2017, Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry. Dans SS Athari (Ed.), ALLERGEN., Chapter 2, INTECH open science, p. 1-36.

Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry. / Planque, Mélanie; Arnould, Thierry; Gillard, Nathalie.

ALLERGEN. Ed. / Seyyed Shamsadin Athari. INTECH open science, 2017. p. 1-36 Chapter 2.

Résultats de recherche: Le chapitre dans un livre, un rapport, une anthologie ou une collectionChapitre (revu par des pairs)

TY - CHAP

T1 - Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry

AU - Planque,Mélanie

AU - Arnould,Thierry

AU - Gillard,Nathalie

PY - 2017/10/4

Y1 - 2017/10/4

N2 - Worldwide, food-allergy-related diseases are a signi cant health problem. While the food industry works on managing cross-contaminations and while clinicians deal with treatment, laboratories must develop e cient analytical methods to ensure detection of hidden allergens that can cause severe adverse reactions. Over the past few years, huge progress has been made in mass spectrometry for the analysis of allergens in incurred and processed foodstu s, especially as regards sample preparation and enrichment (solid phase extraction, protein precipitation and ultra ltration). These achievements make it possible to meet the Allergen Bureau's Voluntary Incidental Trace Allergen Labelling (VITAL) sensitivity criteria. The present chapter details the di erent steps in the development of mass spectrometry methods, from peptide selection to the valida- tion of qualitative and quantitative methods. The chapter focuses mainly on studies performed with incurred and processed food samples to ensure the applicability of the methods to allergen detection in real food products.

AB - Worldwide, food-allergy-related diseases are a signi cant health problem. While the food industry works on managing cross-contaminations and while clinicians deal with treatment, laboratories must develop e cient analytical methods to ensure detection of hidden allergens that can cause severe adverse reactions. Over the past few years, huge progress has been made in mass spectrometry for the analysis of allergens in incurred and processed foodstu s, especially as regards sample preparation and enrichment (solid phase extraction, protein precipitation and ultra ltration). These achievements make it possible to meet the Allergen Bureau's Voluntary Incidental Trace Allergen Labelling (VITAL) sensitivity criteria. The present chapter details the di erent steps in the development of mass spectrometry methods, from peptide selection to the valida- tion of qualitative and quantitative methods. The chapter focuses mainly on studies performed with incurred and processed food samples to ensure the applicability of the methods to allergen detection in real food products.

M3 - Chapter (peer-reviewed)

SN - ISBN 978-953-51-3567-8

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Planque M, Arnould T, Gillard N. Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry. Dans Athari SS, Editeur, ALLERGEN. INTECH open science. 2017. p. 1-36. Chapter 2.