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Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry. / Gavage, M.; Van Vlierberghe, K.; Van Poucke, C.; De Loose, M.; Gevaert, K.; Dieu, M.; Renard, P.; Arnould, T.; Gillard, N.

In: Journal of Chromatography A, 11.2018.

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Gavage, M. ; Van Vlierberghe, K. ; Van Poucke, C. ; De Loose, M. ; Gevaert, K. ; Dieu, M. ; Renard, P. ; Arnould, T. ; Gillard, N. / Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry. In: Journal of Chromatography A. 2018.

Bibtex

@article{a18fa245e81e458aa8b664bcc24486a1,
title = "Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry",
abstract = "Food allergy is a growing health problem worldwide; thus, there is an urgent need for robust, specific, and sensitive analytical methods for detecting allergens. Mass spectrometry is an alternative to the existing methods, and it can overcome their limitations. One of the first steps in the development of any analytical method is the identification of the analytes to be further studied. In the case of allergen detection by mass spectrometry, the analytes are peptides. In this study, a strategy was developed for identifying potential peptide biomarkers in processed food products. This strategy was applied to processed egg matrices, and 16 potential peptide biomarkers were identified for the further detection and quantification of egg by means of mass spectrometry. With an empirical approach based on dedicated sample preparation, including tandem Lys-C/trypsin enzymatic digestion and high-resolution mass spectrometry analysis, hundreds of peptides from egg proteins were identified. This list of peptides was further refined with a series of criteria, obtained from empirical evidence, to identify the ideal biomarkers for the development of a quantitative method. These criteria include the resistance to food processing and the specificity of the peptides for eggs but also the effects of amino acid modifications and enzymatic digestion efficiency.",
author = "M. Gavage and {Van Vlierberghe}, K. and {Van Poucke}, C. and {De Loose}, M. and K. Gevaert and M. Dieu and P. Renard and T. Arnould and N. Gillard",
year = "2018",
month = "11",
doi = "10.1016/j.chroma.2018.11.036",
language = "English",
journal = "Journal of Chromatography A",
issn = "0021-9673",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry

AU - Gavage, M.

AU - Van Vlierberghe, K.

AU - Van Poucke, C.

AU - De Loose, M.

AU - Gevaert, K.

AU - Dieu, M.

AU - Renard, P.

AU - Arnould, T.

AU - Gillard, N.

PY - 2018/11

Y1 - 2018/11

N2 - Food allergy is a growing health problem worldwide; thus, there is an urgent need for robust, specific, and sensitive analytical methods for detecting allergens. Mass spectrometry is an alternative to the existing methods, and it can overcome their limitations. One of the first steps in the development of any analytical method is the identification of the analytes to be further studied. In the case of allergen detection by mass spectrometry, the analytes are peptides. In this study, a strategy was developed for identifying potential peptide biomarkers in processed food products. This strategy was applied to processed egg matrices, and 16 potential peptide biomarkers were identified for the further detection and quantification of egg by means of mass spectrometry. With an empirical approach based on dedicated sample preparation, including tandem Lys-C/trypsin enzymatic digestion and high-resolution mass spectrometry analysis, hundreds of peptides from egg proteins were identified. This list of peptides was further refined with a series of criteria, obtained from empirical evidence, to identify the ideal biomarkers for the development of a quantitative method. These criteria include the resistance to food processing and the specificity of the peptides for eggs but also the effects of amino acid modifications and enzymatic digestion efficiency.

AB - Food allergy is a growing health problem worldwide; thus, there is an urgent need for robust, specific, and sensitive analytical methods for detecting allergens. Mass spectrometry is an alternative to the existing methods, and it can overcome their limitations. One of the first steps in the development of any analytical method is the identification of the analytes to be further studied. In the case of allergen detection by mass spectrometry, the analytes are peptides. In this study, a strategy was developed for identifying potential peptide biomarkers in processed food products. This strategy was applied to processed egg matrices, and 16 potential peptide biomarkers were identified for the further detection and quantification of egg by means of mass spectrometry. With an empirical approach based on dedicated sample preparation, including tandem Lys-C/trypsin enzymatic digestion and high-resolution mass spectrometry analysis, hundreds of peptides from egg proteins were identified. This list of peptides was further refined with a series of criteria, obtained from empirical evidence, to identify the ideal biomarkers for the development of a quantitative method. These criteria include the resistance to food processing and the specificity of the peptides for eggs but also the effects of amino acid modifications and enzymatic digestion efficiency.

UR - https://linkinghub.elsevier.com/retrieve/pii/S0021967318314353

UR - http://www.mendeley.com/research/selection-egg-peptide-biomarkers-processed-food-products-high-resolution-mass-spectrometry

U2 - 10.1016/j.chroma.2018.11.036

DO - 10.1016/j.chroma.2018.11.036

M3 - Article

JO - Journal of Chromatography A

JF - Journal of Chromatography A

SN - 0021-9673

ER -