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

Yıl 2022, Sayı: 28, 74 - 85, 29.07.2022

Nurcan Ayşar Güzelsoy Filiz Çavuş Yasemin Şahan

Öz

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.

Anahtar Kelimeler

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

• Anonymous (2002). AOAC Official Method 990.03. Protein (Crude) in Animal Feed, Combustion Method, Chapter 4, 30-31.
• Anonymous (2017). European Union Commission Notice C 428/1 of 13 July 2017. Commission Notice of 13 July 2017 relating to the provision of information on substances or products causing allergies or intolerances as listed in Annex II to Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of [Internet]. Vol. (2017/C 42, Official Journal of the European Union. 2017. https://eur‐lex.europa.eu/legal‐content/EN/TXT/?uri=uriserv: OJ.C_.2017.428.01.0001.01.ENG. (Erişim tarihi: 08.02.2020).
• Anonymous (2017). Türk Gıda Kodeksi Etiketleme ve Tüketicileri Bilgilendirme Yönetmeliği. https://www.resmigazete.gov.tr/eskiler/2017/01/20170126M1-6.htm. (Erişim tarihi: 15.03.2020).
• Ansari, P., Stoppacher, N. and Baumgartner, S. (2012). Marker peptide selection for the determination of hazelnut by LC-MS/MS and occurrence in other nuts. Analytical and Bioanalytical Chemistry, 402 (8), 2607–2615.
• Boo, C.C., Parker, C.H. and Jackson, L.S. (2018). A Targeted LC-MS/MS Method for the Simultaneous Detection and Quantitation of Egg, Milk, and Peanut Allergens in Sugar Cookies. Journal of AOAC International, 101(1), 108–117.
• Breiteneder, H. and Radauer, C. (2004). A classification of plant food allergens. Journal of Allergy and Clinical Immunology, 113(5), 821–831.
• Cabanillas B., Maleki S.J., Rodríguez J., Cheng H., Teuber S.S., Wallowitz M.L. and Crespo J.F. (2014). Allergenic properties and differential response of walnut subjected to processing treatments. Food Chemistry, 157, 141–147.
• Calinoiu, L.F., Vodnar D.C. and Socaciu, C. (2013). The Reactivity and Allergenic Potential of Hazelnut Peptides. Bulletin of University of Agricultural Sciences and Veterinary Medicine. Cluj-Napoca: Food Science and Technology, 70(1), 25–32.
• Carrera, M., Cañas, B. and Gallardo, J.M. (2018). Advanced proteomics and systems biology applied to study food allergy. Current Opinion in Food Science, 22, 9–16.
• Chassaigne, H., Nørgaard, J.V. and Hengel, A.J. (2007). Proteomics-based approach to detect and identify major allergens in processed peanuts by capillary LC-Q-TOF (MS/MS). Journal of Agricultural and Food Chemistry, 55(11), 4461–4473.
• Costa, J., Mafra, I., Carrapatoso, I. and Oliveira, M.B. (2016). Hazelnut Allergens: Molecular Characterization, Detection, and Clinical Relevance. Critical reviews in food science and nutrition, 56(15), 2579–2605. https://doi.org/ 10.1080/10408398.2013.826173.
• Cucu, T., Platteau, C., Taverniers, I., Devreese, B., De Loose, M., and De Meulenaer, B. (2011). ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins. Food Additives & Contaminants: Part A, 28(1), 1-10.
• De Angelis, E., Bavaro, S.L., Monaci, L. and Pilolli, R. (2018). Effects of the Varietal Diversity and the Thermal Treatment on the Protein Profile of Peanuts and Hazelnuts. Journal of Food Quality, 1–10.
• De leon, M.P., Glaspole, I.N., Drew, A.C., Rolland, J.M., O’hehır, RE. and Suphioglu, C. (2003). Immunological analysis of allergenic cross-reactivity between peanut and tree nuts. Clinical & Experimental Allergy, 33, 1273–1280.
• Dhondalay, G.K., Rael, E., Acharya, S., Zhang, W., Sampath, V., Galli, S.J., … and Andorf, S. (2018). Food allergy and omics. Journal of Allergy and Clinical Immunology, 141(1), 20–29.
• Dooper, M. B. W., Plassen, C., Holden, L., Moen, L., Namork, E. and Egaas, E. (2008). Antibody binding to hazelnut (Corylus avellana) proteins: the effects of extraction procedure and hazelnut source. Food & Agricultural Immunology, 19(3), 229–240.
• Jayasena, S., Smits, M., Fiechter, D., de Jong, A., Nordlee, J., Baumert, J., … and Koppelman, S.J. (2015). Comparison of six commercial ELISA kits for their specificity and sensitivity in detecting different major peanut allergens. Journal of Agricultural and Food Chemistry, 63(6), 1849–1855. https://doi.org/10.1021/jf504741t
• Jiménez-Saiz, R., Benedé, S., Molina, E. and López-Expósito, I. (2015). Effect of processing technologies on the allergenicity of food products. Critical Reviews in Food Science and Nutrition, 55(13), 1902–1917. https://doi.org/ 10.1080/10408398.2012.736435
• Johansson, S.G., Hourihane, J.O., Bousquet, J., Bruijnzeel-Koomen, C., Dreborg, S., Haahtela, T., and Wüthrich, B., EAACI (the European Academy of Allergology and Cinical Immunology) nomenclature task force. (2001). A revised nomenclature for allergy. An EAACI position statement from the EAACI nomenclature task force. Allergy, 56(9), 813–824.
• Korte, R. and Brockmeyer, J. (2016). MRM3-based LC-MS multi-method for the detection and quantification of nut allergens. Analytical and Bioanalytical Chemistry, 408(27), 7845–7855.
• Korte, R., Lepski, S. and Brockmeyer, J. (2016). Comprehensive peptide marker identification for the detection of multiple nut allergens using a non-targeted LC–HRMS multi-method. Analytical and Bioanalytical Chemistry, 408(12), 3059.
• Köksel, H., Köroğlu, D. and Popping B. (2011). Food Allergens and EU Regulations. 7th Food Engineering Congress, 24-26th November 2011, Ankara.
• Kruger, N. (2009). The bradford method for protein quantitation, ed: Walker J.M., Springer Protocols Handbooks, Humana Press, Totowa, NJ, Pp, 17-24
• Liew, W.K., Williamson, E. and Tang, M.L.K. (2009). Anaphylaxis fatalities and admissions in Australia, The Journal of Allergy and Clinical Immunology, 123, pp. 434–442.
• Lopez, E., Cuadrado, C., Burbano, C., Jiménez, M.A., Rodríguez, J. and Crespo, J.F. (2012). Effects of autoclaving and high pressure on allergenicity of hazelnut proteins. Journal of Clinical Bioinformatics, 2(1), 12.
• Ma, X., Ge, Y., Zhang, J., Huang, W., Han, J., Chen, Y., … and Sun, J. (2020). Comprehensive quantification of sesame allergens in processed food using liquid chromatography-tandem mass spectrometry. Food Control, 107, 106744.
• Meyer, R., Wright, K., Vieira, M.C., Chong, K.W., Chatchatee, P. and Vlieg-Boerstra, B. J. (2019). International survey on growth indices and impacting factors in children with food allergies. Journal of Human Nutrition and Dietetics, 32(2), 175–184.
• Mills, E.N. and Mackie, A.R. (2008). The impact of processing on allergenicity of food. Current Opinion in Allergy and Clinical Immunology, 8(3), 249–253.
• Nitride, C., Nørgaard, J., Omar, J., Emons, H., Esteso, M.M. and O'Connor, G. (2019). An assessment of the impact of extraction and digestion protocols on multiplexed targeted protein quantification by mass spectrometry for egg and milk allergens. Analytical and Bioanalytical Chemistry, 411(16), 3463–3475.
• Noorbakhsh, R., Mortazavi, S.A., Sankian, M., Shahidi, F., Maleki, S.J., Nasiraii, L.R., … and Varasteh, A. (2010). Influence of processing on the allergenic properties of pistachio nut assessed in vitro. Journal of Agricultural and Food Chemistry, 58(18), 10231–10235.
• Onwude, D.I., Hashim, N., Janius, R., Abdan, K., Chen, G. and Oladejo, A.O. (2017). Nonthermal hybrid drying of fruits and vegetables: A review of current technologies. Innovative Food Science and Emerging Technologies, (43), 223–238.
• Parker, C.H., Khuda, S.E., Pereira, M., Ross, M.M., Fu, T.J., Fan, X., … and Jackson, L.S. (2015). Multi-allergen Quantitation and the Impact of Thermal Treatment in Industry-Processed Baked Goods by ELISA and Liquid Chromatography-Tandem Mass Spectrometry. Journal of Agricultural and Food Chemistry, 63(49), 10669–10680.
• Pilolli, R., Van Poucke, C., De Angelis, E., Nitride, C., de Loose, M., Gillard, N. and Monaci, L. (2021). Discovery based high resolution MS/MS analysis for selection of allergen markers in chocolate and broth powder matrices. Food Chemistry, 343.
• Prado, M., Ortea, I., Vial, S., Rivas, J., Calo-Mata, P. and Barros-Velázquez, J. (2016). Advanced DNA- and protein-based methods for the detection and investigation of food allergens. Critical Reviews in Food Science and Nutrition, 56(15), 2511–2542. https://doi.org/10.1080/10408398. 2013.873767.
• Pushpa, B.P., Bhat, G.S. and Jayaprakasha, H.M. (2018). Effect of heat treatment and enzymatic hydrolysis on reduction in allergenicity of milk proteins. Indian Journal of Nutrition, 55(2), 156–165.
• Sancho, A. I. and Mills, E. N. (2010). Proteomic approaches for qualitative and quantitative characterisation of food allergens. Regulatory Toxicology and Pharmacology RTP, 58(3), 42-46. https://doi.org/10.1016/j.yrtph.2010.08.026
• Sealey-Voyksner, J., Zweigenbaum, J. and Voyksner, R. (2016). Discovery of highly conserved unique peanut and tree nut peptides by LC-MS/MS for multi-allergen detection. Food Chemistry, 194, 201–211.
• Sicherer, S.H. and Sampson, H.A. (2010). Food allergy. The Journal of Allergy and Clinical Immunology, 125(2), 116–125.
• Sordet, C., Culerrier, R., Granier, C., Rance, F., Didier, A., Barre, A. and Rouge, P. (2009). Expression of Jug r 1, the 2S albumin allergen from walnut (Juglans regia), as a correctly folded and functional recombinant protein. Peptides, 30, 1213–1221.
• Su, M., Venkatachalam, M., Teuber, S.S., Roux, K.H. and Sathe, S.K. (2004). Impact of γ-irradiation and thermal processing on the antigenicity of almond, cashew nut and walnut proteins, Journal of the Science of Food and Agriculture, 84, 1119–1125.
• Sze‐Tao, K.W.C. and Sathe, S.K. (2000). Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility. Journal of the Science of Food and Agriculture, 80, 1393-1401.
• Van Boxtel, E.L., Gruppen, H., Koppelman, S.J. and van den Broek, L.A.M. (2008). Heat denaturation of Brazil nut allergen Ber e 1 in relation to food processing. Food Chemistry, 110(4), 904–908.
• Verhoeckx, K., Vissers, Y.M., Baumert, J.L., Faludi, R., Feys, M., Flanagan, S., … and Kimber, I. (2015). Food processing and allergenicity. Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association, 80, 223–240.
• Wigotzki, M., Steinhart, H. and Paschke, A. (2000). Influence of Varieties, Storage and Heat Treatment on IgE-Binding Proteins in Hazelnuts (Corylus avellana). Food and Agricultural Immunology, 12(3), 217.
• Yao, M., Xu, Q., Luo, Y., Shi, J. and Li, Z. (2015). Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134. Journal of the Science of Food and Agriculture, 95(6), 1303–1312.