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Published on: April 17, 2012
MALDI-based identification of stable hazelnut protein derived tryptic marker peptides
T Cucu1, B De Meulenaer, B Devreese
1Department of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent University, Ghent, Belgium.
Summary
Stable peptide markers for hazelnut (Corylus avellana) detection were identified. These markers are crucial for developing robust methods to detect undeclared hazelnut in processed foods, safeguarding allergic consumers.
Area of Science:
- Food science and analytical chemistry
- Allergen detection methodologies
- Mass spectrometry applications
Background:
- Food allergy, particularly tree nut allergy, poses a significant health concern globally.
- Hazelnuts are common food ingredients, increasing the risk of undeclared presence and cross-contamination in processed foods.
- Reliable detection methods for hazelnut allergens in food are limited, especially concerning modified proteins.
Purpose of the Study:
- To identify stable tryptic peptide markers from modified hazelnut proteins.
- To investigate peptides derived from hazelnut allergens Cor a 9 and Cor a 11 after Maillard reaction and oxidation.
- To establish reliable analytical targets for quantitative hazelnut detection.
Main Methods:
- Proteins from hazelnut (Corylus avellana) were subjected to Maillard reaction and oxidation.
- Modified proteins were digested using trypsin.
- Peptide analysis was performed using mass spectrometry to identify stable markers.
Main Results:
- Specific peptides from Cor a 11 (³⁹⁵Gly-Arg⁴⁰³) and Cor a 9 (²⁰⁹Gln-Arg²¹⁷, ³⁵¹Ile-Arg³⁶³, ⁴⁶⁴Ala-Arg⁴⁷⁸, ⁴⁰¹Val-Arg⁴¹⁷) were identified as stable.
- These identified peptides demonstrated high detectability and confirmability in modified hazelnut samples.
- The stability of these peptides under processing conditions was confirmed.
Conclusions:
- The identified peptides serve as promising and stable markers for hazelnut detection.
- These markers can facilitate the development of more robust and accurate methods for identifying hazelnut in processed foods.
- Enhanced detection capabilities will improve food safety for individuals with hazelnut allergies.
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