Luparelli Anna, De Angelis Elisabetta, Pilolli Rosa, Lambertini Francesca, Suman Michele, Monaci Linda
Institute of Sciences of Food Production, National Research Council (ISPA-CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.
Barilla G. R. F.lli SpA, Analytical Food Science Research, Via Mantova 166, 43122 Parma, Italy.
Foods. 2025 Feb 20;14(5):726. doi: 10.3390/foods14050726.
In recent years, mass spectrometry has played a key role as a confirmatory method to unequivocally identify multiple allergens, increasing the level of protection of allergic consumers. Despite advances made in methods of development, food processing still represents a critical issue in terms of the detection and accurate quantification of allergens due to chemical/structural modifications that can occur on the protein moiety or interferences of matrix compounds that might impair their final detection. Based on the multi-allergen MS/MS method devised within the ThrAll project, in this paper, we investigated the applicability of the developed method for the detection of traces of allergenic ingredients including egg, milk, soy, almond, hazelnut, peanuts, and sesame in two different kind of food matrices, namely cookies and rusks. The products were produced at laboratory scale in a food pilot plant that underwent different technological and thermal treatments. The challenge was to validate, in these extensively processed foods, the selected proteotypic peptide-markers capable of tracing the culprit ingredients in baked goods despite the processing the foods had undergone for their production. To accomplish this goal, the multi-target method developed on a low-resolution MS platform was transferred to a high-resolution MS system, and the pre-identified markers were also checked and validated on the new platform in order to be considered robust markers able to be indistinctly used on both types of platforms. Finally, the sensitivity of the method in terms of the Limit of Detection (LOD) and Limit of Quantification (LOQ) was calculated and the effect of the processing conditions on allergens detection in both baked goods was also investigated.
近年来，质谱分析法作为一种用于明确鉴定多种过敏原的确认方法发挥了关键作用，提高了对过敏消费者的保护水平。尽管在方法开发方面取得了进展，但由于蛋白质部分可能发生化学/结构修饰，或者基质化合物的干扰可能会影响最终检测，食品加工在过敏原的检测和准确定量方面仍然是一个关键问题。基于ThrAll项目中设计的多过敏原MS/MS方法，在本文中，我们研究了所开发方法在两种不同食品基质（即饼干和面包干）中检测痕量致敏成分（包括鸡蛋、牛奶、大豆、杏仁、榛子、花生和芝麻）的适用性。这些产品是在食品中试工厂以实验室规模生产的，经过了不同的工艺和热处理。面临的挑战是，在这些经过大量加工的食品中，验证所选的蛋白型肽标记物，尽管食品在生产过程中经过了加工处理，但这些标记物仍能够追踪烘焙食品中的致病成分。为实现这一目标，将在低分辨率MS平台上开发的多目标方法转移到高分辨率MS系统上，并在新平台上对预先确定的标记物进行检查和验证，以便将其视为能够在两种类型平台上不加区分使用的可靠标记物。最后，计算了该方法在检测限（LOD）和定量限（LOQ）方面的灵敏度，并研究了加工条件对两种烘焙食品中过敏原检测的影响。
