Department of Food Safety and Food Quality, Research group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
Peptides. 2012 Feb;33(2):187-96. doi: 10.1016/j.peptides.2011.12.007. Epub 2011 Dec 23.
Soybean (Glycine max) is extensively used all over the world due to its nutritional qualities. However, soybean is included in the "big eight" list of food allergens. According to the EU directive 2007/68/EC, food products containing soybeans have to be labeled in order to protect the allergic consumers. Nevertheless, soybeans can still inadvertently be present in food products. The development of analytical methods for the detection of traces of allergens is important for the protection of allergic consumers. Mass spectrometry of marker proteolytical fragments of protein allergens is growingly recognized as a detection method in food control. However, quantification of soybean at the peptide level is hindered due to limited information regarding specific stable markers derived after proteolytic digestion. The aim of this study was to use MALDI-TOF/MS and MS/MS as a fast screening tool for the identification of stable soybean derived tryptic markers which were still identifiable even if the proteins were subjected to various changes at the molecular level through a number of reactions typically occurring during food processing (denaturation, the Maillard reaction and oxidation). The peptides (401)Val-Arg(410) from the G1 glycinin (Gly m 6) and the (518)Gln-Arg(528) from the α' chain of the β-conglycinin (Gly m 5) proved to be the most stable. These peptides hold potential to be used as targets for the development of new analytical methods for the detection of soybean protein traces in processed foods.
大豆（Glycine max）因其营养价值而在世界各地广泛使用。然而，大豆被列入了“八大”食物过敏原名单。根据欧盟指令 2007/68/EC，含有大豆的食品必须进行标签标注，以保护过敏消费者。然而，大豆仍然可能在食品中无意中存在。开发用于检测痕量过敏原的分析方法对于保护过敏消费者非常重要。基于蛋白质过敏原的标记性酶切片段的质谱分析技术作为一种食品检测方法已逐渐得到认可。然而，由于在经过多种反应（如变性、美拉德反应和氧化）后，蛋白酶解产生的稳定特异性标记物的信息有限，因此在肽水平上对大豆进行定量检测受到了阻碍。本研究旨在使用 MALDI-TOF/MS 和 MS/MS 作为一种快速筛选工具，用于鉴定稳定的大豆衍生的酶切肽段标记物，即使蛋白质在食品加工过程中发生各种变化（如变性、美拉德反应和氧化），这些标记物仍可被识别。来自 Gly m 6 的 G1 伴大豆球蛋白（Glycinin）的（401）Val-Arg（410）肽段和来自 Gly m 5 的 β-伴大豆球蛋白（β-conglycinin）的α'链的（518）Gln-Arg（528）肽段被证明是最稳定的。这些肽段有可能被用作开发新的分析方法的目标，用于检测加工食品中的大豆蛋白痕迹。
