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Comparative study of concatemer efficiency as an isotope-labelled internal standard for allergen quantification. / Gavage, Maxime; Van Vlierberghe, Kaatje; Van Poucke, Christof; De Loose, Marc; Gevaert, Kris; Dieu, Marc; Renard, Patsy; Arnould, Thierry; Filee, Patrice; Gillard, Nathalie.

In: FOOD CHEMISTRY, 06.2020.

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Gavage, Maxime ; Van Vlierberghe, Kaatje ; Van Poucke, Christof ; De Loose, Marc ; Gevaert, Kris ; Dieu, Marc ; Renard, Patsy ; Arnould, Thierry ; Filee, Patrice ; Gillard, Nathalie. / Comparative study of concatemer efficiency as an isotope-labelled internal standard for allergen quantification. In: FOOD CHEMISTRY. 2020.

Bibtex

@article{e51ad1d8a6914610aee2f8dcebb9d778,
title = "Comparative study of concatemer efficiency as an isotope-labelled internal standard for allergen quantification",
abstract = "Mass spectrometry-based methods coupled with stable isotope dilution have become effective and widely used methods for the detection and quantification of food allergens. Current methods target signature peptides resulting from proteolytic digestion of proteins of the allergenic ingredient. The choice of appropriate stable isotope-labelled internal standard is crucial, given the diversity of encountered food matrices which can affect sample preparation and analysis. We propose the use of concatemer, an artificial and stable isotope-labelled protein composed of several concatenated signature peptides as internal standard. With a comparative analysis of three matrices contaminated with four allergens (egg, milk, peanut, and hazelnut), the concatemer approach was found to offer advantages associated with the use of labelled proteins, ideal but unaffordable, and circumvent certain limitations of traditionally used synthetic peptides as internal standards. Although used in the proteomic field for more than a decade, concatemer strategy has not yet been applied for food analysis.",
author = "Maxime Gavage and {Van Vlierberghe}, Kaatje and {Van Poucke}, Christof and {De Loose}, Marc and Kris Gevaert and Marc Dieu and Patsy Renard and Thierry Arnould and Patrice Filee and Nathalie Gillard",
year = "2020",
month = "6",
doi = "10.1016/j.foodchem.2020.127413",
language = "English",
journal = "FOOD CHEMISTRY",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Comparative study of concatemer efficiency as an isotope-labelled internal standard for allergen quantification

AU - Gavage, Maxime

AU - Van Vlierberghe, Kaatje

AU - Van Poucke, Christof

AU - De Loose, Marc

AU - Gevaert, Kris

AU - Dieu, Marc

AU - Renard, Patsy

AU - Arnould, Thierry

AU - Filee, Patrice

AU - Gillard, Nathalie

PY - 2020/6

Y1 - 2020/6

N2 - Mass spectrometry-based methods coupled with stable isotope dilution have become effective and widely used methods for the detection and quantification of food allergens. Current methods target signature peptides resulting from proteolytic digestion of proteins of the allergenic ingredient. The choice of appropriate stable isotope-labelled internal standard is crucial, given the diversity of encountered food matrices which can affect sample preparation and analysis. We propose the use of concatemer, an artificial and stable isotope-labelled protein composed of several concatenated signature peptides as internal standard. With a comparative analysis of three matrices contaminated with four allergens (egg, milk, peanut, and hazelnut), the concatemer approach was found to offer advantages associated with the use of labelled proteins, ideal but unaffordable, and circumvent certain limitations of traditionally used synthetic peptides as internal standards. Although used in the proteomic field for more than a decade, concatemer strategy has not yet been applied for food analysis.

AB - Mass spectrometry-based methods coupled with stable isotope dilution have become effective and widely used methods for the detection and quantification of food allergens. Current methods target signature peptides resulting from proteolytic digestion of proteins of the allergenic ingredient. The choice of appropriate stable isotope-labelled internal standard is crucial, given the diversity of encountered food matrices which can affect sample preparation and analysis. We propose the use of concatemer, an artificial and stable isotope-labelled protein composed of several concatenated signature peptides as internal standard. With a comparative analysis of three matrices contaminated with four allergens (egg, milk, peanut, and hazelnut), the concatemer approach was found to offer advantages associated with the use of labelled proteins, ideal but unaffordable, and circumvent certain limitations of traditionally used synthetic peptides as internal standards. Although used in the proteomic field for more than a decade, concatemer strategy has not yet been applied for food analysis.

UR - https://www.mendeley.com/catalogue/cb6dc4ee-6593-3441-84ba-3bc5d82d58f7/

U2 - 10.1016/j.foodchem.2020.127413

DO - 10.1016/j.foodchem.2020.127413

M3 - Article

JO - FOOD CHEMISTRY

JF - FOOD CHEMISTRY

SN - 0308-8146

ER -