Allergen Targets

Soy

Milk

Egg

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Food Matrix

Meat

Detection of peptide markers of soy, milk and egg white allergenic proteins in poultry products by LC-Q-TOF-MS/MS

Montowska, M., Fornal, E.

LWT - Food Science and Technology (2018), 87, 310--317 DOI: 10.1016/j.lwt.2017.08.091

Abstract

Soy, milk and egg white proteins are commonly added to meat products. Proteins of non-meat origin, are applied to improve the water-binding capacity of meat and the texture of the product, as well as for economic reasons as meat substitutes. Detection of low amounts of these proteins is relevant to food safety and human health due to their high allergenicity. In this study, we demonstrate that a nano-LC-Q-TOF-MS/MS method can be used to reliably detect non-meat proteins derived from functional protein additives in various commercial poultry meat products (sausages, frankfurters, pates. A large number of heat-stable peptide markers, unique to soy (43 peptides), milk (9 peptides) and egg white (12 peptides), were detected. The source of the peptides were main allergenic proteins, namely soy glycinin and β-conglycinin, milk α-S1-casein and the whey protein β-lactoglobulin, as well as egg white ovotransferrin and lysozyme C. These proteins appeared to be relatively resistant to technological operations used in meat processing including roasting and sterilisation. The mass spectrometry method presented, enables reliable monitoring of the presence of allergenic proteins in severely processed meat products, providing a valuable alternative to PCR and ELISA tests.

Reference raw data

Reference ID	Food	Protein	Peptide
78	Egg	Gal d 1	AFNPVCGTDGVTYDNECLLCAHK
78	Soy	Gly m 6	AIPSEVLAHSYNLR
78	Soy	Gly m 5	DLDIFLSIVDMNEGALLLPHFNSK
78	Milk	Bos d 11	DMPIQAFLLYQEPVLGPVR
78	Soy	Gly m 6	EAFGVNMQIVR
78	Egg	Gal d 3	ECNLAEVPTHAVVVRPEK
78	Milk	Bos d 9	EPMIGVNQELAYFYPELFR
78	Soy	Gly m 5	EQQQEQQQEEQPLEVR
78	Soy	Gly m 5	FESFFLSSTEAQQSYLQGFSR
78	Egg	Gal d 4	FESNFNTQATNR
78	Egg	Gal d 3	FFSASCVPGATIEQK
78	Milk	Bos d 9	FFVAPFPEVFGK
78	Soy	Gly m 6	FYLAGNQEQEFLK
78	Egg	Gal d 3	FYTVISSLK
78	Egg	Gal d 3	GAIEWEGIESGSVEQAVAK
78	Soy	Gly m 6	GIFGMIYPGCPSTFEEPQQPQQR
78	Soy	Gly m 6	GQLLVVPQNFVVAEQAGEQGFEYIVFK
78	Egg	Gal d 4	GTDVQAWIR
78	Soy	Gly m 6	HFLAQSFNTNEDIAEK
78	Milk	Bos d 9	HQGLPQEVLNENLLR
78	Soy	Gly m 6	HQQEEENEGGSILSGFTLEFLEHAFSVDK
78	Soy	Gly m 6	IESEGGLIETWNPNNKPFQCAGVALSR
78	Soy	Gly m 6	ISTLNSLTLPALR
78	Soy	Gly m 5	LITLAIPVNKPGR
78	Soy	Gly m 6	LNECQLNNLNALEPDHR
78	Soy	Gly m 5	LQESVIVEISK
78	Soy	Gly m 6	LSAEFGSLR
78	Milk	Bos d 5	LSFNPTQLEEQCHI
78	Soy	Gly m 6	NAMFVPHYNLNANSIIYALNGR
78	Soy	Gly m 6	NAMFVPHYTLNANSIIYALNGR
78	Soy	Gly m 5	NFLAGSQDNVISQIPSQVQELAFPGSAQAVEK
78	Egg	Gal d 4	NLCNIPCSALLSSDITASVNCAK
78	Soy	Gly m 6	NLQGENEEEDSGAIVTVK
78	Soy	Gly m 6	NNNPFSFLVPPQESQR
78	Egg	Gal d 4	NTDGSTDYGILQINSR
78	Soy	Gly m 6	QIVTVEGGLSVISPK
78	Soy	Gly m 6	QQEEENEGGSILSGFAPEFLEHAFVVDR
78	Soy	Gly m 6	QQEEENEGSNILSGFAPEFLK
78	Egg	Gal d 3	SAGWNIPIGTLLHR
78	Milk	Bos d 12	SPAQILQWQVLSNTVPAK
78	Soy	Gly m 6	SQSDNFEYVSFK
78	Egg	Gal d 3	TCNPSDILQMCSFLEGK
78	Egg	Gal d 3	TDERPASYFAVAVAR
78	Milk	Bos d 5	VAGTWYSLAMAASDISLLDAQSAPLR
78	Soy	Gly m 6	VESEGGLIQTWNSQHPELK
78	Soy	Gly m 6	VFDGELQEGGVLIVPQNFAVAAK
78	Soy	Gly m 6	VFYLAGNPDIEYPETMQQQQQQK
78	Soy	Gly m 6	VLIVPQNFVVAAR
78	Soy	Gly m 5	VPSGTTYYVVNPDNNENLR
78	Milk	Bos d 5	VYVEELKPTPEGDLEILLQK
78	Soy	Gly m 6	YEGNWGPLVNPESQQGSPR
78	Milk	Bos d 9	YLGYLEQLLR