Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University, Ghent, Belgium.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(12):1821-31. doi: 10.1080/19440049.2012.719639. Epub 2012 Sep 12.
Food allergy is an important health problem especially in industrialised countries. Tree nuts, among which are hazelnuts (Corylus avellana), are typically causing serious and life-threatening symptoms in sensitive subjects. Hazelnut is used as a food ingredient in pastry, confectionary products, ice cream and meat products, therefore undeclared hazelnut can be often present as a cross-contaminant representing a threat for allergic consumers. Mass spectrometric techniques are used for the detection of food allergens in processed foods, but limited information regarding stable tryptic peptide markers for hazelnut is available. The aim of this study was to detect stable peptide markers from modified hazelnut protein through the Maillard reaction and oxidation in a buffered solution. Peptides ³⁹⁵Gly-Arg⁴⁰³ from Cor a 11 and ²⁰⁹Gln-Arg²¹⁷, ³⁵¹Ile-Arg³⁶³, ⁴⁶⁴Ala-Arg⁴⁷⁸ and ⁴⁰¹Val-Arg⁴¹⁷ from Cor a 9 hazelnut allergens proved to be the most stable and could be detected and confirmed with high scores in most of the modified samples. The identified peptides can be further used as analytical targets for the development of more robust quantitative methods for hazelnut detection in processed foods.
食物过敏是一个重要的健康问题，尤其是在工业化国家。坚果类，其中包括榛子（Corylus avellana），在敏感人群中通常会引起严重的、危及生命的症状。榛子被用作糕点、糖果制品、冰淇淋和肉制品的食品成分，因此未申报的榛子可能经常作为交叉污染物存在，对过敏消费者构成威胁。质谱技术被用于检测加工食品中的食物过敏原，但关于榛子稳定的酶切肽标记物的信息有限。本研究的目的是通过缓冲溶液中的美拉德反应和氧化来检测改性榛子蛋白中的稳定肽标记物。来自 Cor a 11 的肽 ³⁹⁵Gly-Arg⁴⁰³和来自 Cor a 9 的肽 ²⁰⁹Gln-Arg²¹⁷、³⁵¹Ile-Arg³⁶³、⁴⁶⁴Ala-Arg⁴⁷⁸和 ⁴⁰¹Val-Arg⁴¹⁷被证明是最稳定的，并且可以在大多数改性样品中被检测到并以高分确认。鉴定出的肽可进一步用作分析目标，以开发更稳健的定量方法来检测加工食品中的榛子。
