Bazı gıdalarda alerjenlerin proteomiks tekniği kullanılarak tespiti ve ısıl işlem sonrası alerjenlerin stabilitesinin araştırılması

Year 2022, Issue: 28, 74 - 85, 29.07.2022

Nurcan Ayşar Güzelsoy Filiz Çavuş Yasemin Şahan

Abstract

Amaç: Gıdaya karşı gelişen alerjik reaksiyonlar özellikle gelişmiş ülkelerde gıda güvenliği açısından önemli bir sorun teşkil etmektedir. Günümüzde alerjinin önlenmesinin tek yolu kişilerin alerjen içeren gıdaları tüketmekten kaçınmasıdır. Gıdaların alerjen maddeler yönünden incelenmesi ürün güvenilirliğinin sağlanması ve tüketici sağlığının korunması açısından önemlidir. Bu çalışmada bazı gıdalardaki alerjen proteinlere ait peptit dizilimlerinin proteomiks tekniği kullanılarak tanımlanması ve ısıl işlem sonrası stabilitelerinin araştırılması amaçlanmıştır.

Materyal ve yöntem: Materyal olarak badem, fındık, ceviz, Antep fıstığı ve susam kullanılmıştır. Kavrulmamış örnekler, protein ekstraksiyonu ve enzimatik parçalanma işlemleri sonrası sıvı kromatografisi kuadropol uçuş zamanlı kütle spektrometresi (LC-Q-TOF/MS) ile analiz edilmiştir. İlk olarak kavrulmamış örneklere ait kütle spektrum (MS/MS) verileri, veri tabanlarında incelenerek her örnek için spesifik olan alerjen peptit dizilimleri belirlenmiştir. Daha sonra örneklere 130°C, 150°C ve 170°C’de 30 dakikaya kadar kavurma işlemi uygulanarak peptit dizilimlerinin kararlılığı incelenmiştir.

Tartışma ve sonuç: Farklı süre ve sıcaklıklarda kavurma işlemi sonrası örneklere ait kütle spektrumları veri tabanında incelenmiş ve bazı peptit dizilimlerinin varlığını devam ettirirken bazılarının ise stabilitelerini kaybettiği gözlenmiştir. Fındık, badem, ceviz, Antep fıstığı ve susam için kavurma işlemi sonrası stabilitesini devam ettiren ikişer adet peptit dizilimi marker olarak belirlenmiştir.

Keywords

food allergy, allergens, LC-Q-TOF/MS, proteomics

Determination of allergens in several food matrix with proteomics approach and investigation of heat stability of allergen proteins

Abstract

Objective: Allergic reactions to food are among the major food safety concerns in especially industrialized countries. The primary treatment for food allergy is avoidance of the allergen food. Investigation of allergens in food products is important in terms of ensuring food safety and protecting consumer health. In this study, it was aimed to determine the allergenic proteins in several food matrices using the proteomics technique and to investigate their stability after heat treatment.

Materials and methods: Hazelnut, almond, walnut, pistachio and sesame were used as material. After protein extraction and enzymatic digestion, unroasted samples were analyzed by liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF/MS). Firstly, specific allergen peptides were determined in unroasted samples with the help of MS/MS data and databases. After roasting of samples at 130°C, 150°C and 170°C up to 30 minutes, stability of allergen peptides was investigated.

Discussion and conclusion: After roasting at different time intervals and temperatures, the mass spectrum of the samples were examined in the database and it was observed that some peptide sequences lost their stability, while others continued to exist. Two peptide sequences were determined as markers for hazelnut, almond, walnut, pistachio and sesame, which maintain their stability after roasting.

Keywords

food allergy, allergens, LC-Q-TOF-MS, proteomics

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