Allergen Targets

Soy

Sesame

Lupin

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Food Matrices

Wheat flour

Cookies

Bread

Quantification of allergenic plant traces in baked products by targeted proteomics using isotope marked peptides

Huschek, G., Bönick, J., Löwenstein, Y., Sievers, S., Rawel, H.

LWT - Food Science and Technology (2016), 74, 286--293 DOI: 10.1016/j.lwt.2016.07.057

Abstract

The right choice of analytical methods for plant allergen quantification is a deciding factor for the correct assessment and labeling of allergens in processed food in view of consumer protection. The aim of the present study was to develop a validated target peptide multi-method by LC/MS/MS providing high specificity and sensitivity for plant allergen protein detection, plant identification in vegan or vegetarian products using peptide markers for quantification. The methodical concept considers the selection of target peptides of thermostable allergenic plant proteins (Gly m6 soy, Ses i6 sesame and β-conglutin from white lupine) by data base research, BLAST and in silico digestion using Skyline software. Different allergenic concentration levels of these proteins were integrated into our own reference bakery products and quantified with synthesized isotopically labeled peptides after in-solution digestion using LC/MS/MS. Recovery rates within the range of 70–113% and LOQ of 10 ppm–50 ppm (mg allergenic food/kg) could be determined. The results are independent of thermal processing applied during baking and of epitope binding site for the tested allergens.

Reference raw data

Reference ID	Food	Protein	Peptide
72	Sesame	Ses i 6	AFYLAGGVPR
72	Sesame	Ses i 6	ISGAQPSLR
72	Lupin	Lup an 1	LLGFGINADENQR
72	Soy	Gly m 6	LNALKPDNR
72	Soy	Gly m 6	LSAEFGSLR
72	Lupin	Lup an 1	NPYHFSSQR
72	Lupin	Lup an 1	NTLEATFNTR
72	Sesame	Ses i 6	SPLAGYTSVIR
72	Soy	Gly m 6	VFDGELQEGR