Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Food Chem. 2013 Dec 1;141(3):1872-80. doi: 10.1016/j.foodchem.2013.05.076. Epub 2013 May 23.
A broad range of foods have been described as causing allergies, but the majority of allergic reactions can be ascribed to a limited number of food components. Recent extensive surveys showed how tree nuts, particularly hazelnut (Corylus avellana L.) seeds, rank amongst the most important sources of food allergy. In order to protect the allergic consumer, efficient and reliable methods are required for the detection of allergenic ingredients. For this purpose, we have developed a real-time polymerase chain reaction (PCR) for detection of hazelnut in commercial food products. In this way a specific hazelnut primer pair based on the ITS marker (70 bp) and a nuclease (TaqMan) probe labelled with FAM and BHQ were designed. Sensibility of real-time PCR was determined by analysis of raw and heat treated hazelnut-wheat flour mixtures with a range of detection of 0.1-100,000 ppm. Practical applicability of the real-time PCR assay developed for determining hazelnut in different food matrices was investigated by analyzing 179 commercial foodstuffs comprising snacks, biscuits, chocolates, bonbons, creams, nut bars, ice creams, precooked meals, breads, beverages, yogurts, cereals, meat products, rice cake and nougat. From the total of samples analyzed, 40 commercial food products that didn't declare hazelnut nor traces on the label were found to contain hazelnut. The real-time PCR method proposed herein due to its high sensitivity facilitates the detection of hazelnut traces in commercial food products and can also be useful for monitoring the effectiveness of cleaning processes and as consequence, can help to prevent the food allergic consumer from unintentional ingestion of hidden allergens.
许多食物都被描述为会引起过敏，但大多数过敏反应都可以归因于少数几种食物成分。最近的广泛调查显示，坚果，尤其是榛子（ Corylus avellana L.）种子，是最重要的食物过敏原之一。为了保护过敏消费者，需要有效的和可靠的方法来检测过敏原成分。为此，我们开发了一种用于检测商业食品中榛子的实时聚合酶链反应（PCR）方法。为此，我们基于 ITS 标记（70 bp）和一种带有 FAM 和 BHQ 标记的核酸酶（TaqMan）探针设计了一个特定的榛子引物对。通过分析含有榛子和小麦粉的生和热处理混合物，确定了实时 PCR 的敏感性，检测范围为 0.1-100,000 ppm。通过分析包含零食、饼干、巧克力、糖果、奶油、坚果棒、冰淇淋、预煮餐、面包、饮料、酸奶、麦片、肉类产品、年糕和牛轧糖等不同食品基质的 179 种商业食品，研究了为确定不同食品基质中榛子而开发的实时 PCR 检测方法的实际适用性。在分析的总样本中，有 40 种未在标签上声明含有榛子或榛子痕迹的商业食品被发现含有榛子。由于其高灵敏度，本文提出的实时 PCR 方法可促进商业食品中榛子痕迹的检测，也可用于监测清洁过程的有效性，从而有助于防止食物过敏消费者意外摄入隐藏的过敏原。
