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Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach. / Van Vlierberghe, Kaatje; Gavage, Maxime; Dieu, Marc; Renard, Patsy; Arnould, Thierry; Gillard, Nathalie; Coudijzer, Katleen.; De Loose, Marc; Gevaert, K.; Van Poucke, C.

In: FOOD CHEMISTRY, 10.2019, p. 125679.

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@article{0a3ae50366304264bd143159f2d410c0,
title = "Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach",
abstract = "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.",
author = "{Van Vlierberghe}, Kaatje and Maxime Gavage and Marc Dieu and Patsy Renard and Thierry Arnould and Nathalie Gillard and Katleen. Coudijzer and {De Loose}, Marc and K. Gevaert and {Van Poucke}, C.",
year = "2019",
month = "10",
doi = "10.1016/j.foodchem.2019.125679",
language = "English",
pages = "125679",
journal = "FOOD CHEMISTRY",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

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, K.

AU - Van Poucke, C.

PY - 2019/10

Y1 - 2019/10

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.

UR - http://www.mendeley.com/research/selection-universal-peptide-biomarkers-detection-allergen-hazelnut-food-trough-comprehensive-high-re

U2 - 10.1016/j.foodchem.2019.125679

DO - 10.1016/j.foodchem.2019.125679

M3 - Article

SP - 125679

JO - FOOD CHEMISTRY

JF - FOOD CHEMISTRY

SN - 0308-8146

ER -