Details

Autor(en) / Beteiligte

• Kiyota, Kyohei
• Yoshimitsu, Masato
• Uchida, Kotaro
• Kajimura, Keiji

Titel

Development of a liquid chromatography-tandem mass spectrometry method for simultaneous quantification of hen’s egg white allergens Gal d 1–4 in fresh and processed eggs

Ist Teil von

• Food chemistry, 2021-05, Vol.345, p.128022-128022, Article 128022

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2021

Quelle

MEDLINE

Beschreibungen/Notizen

• •An LC-MS/MS method was developed for simultaneous quantification of Gal d 1–4.•The limit of quantification was Gal d 1: 39.1 ng/mL, and Gal d 2–4: 9.77 ng/mL.•High reproducibility, sensitivity, and accuracy were confirmed for this method.•The Gal d 1–4 levels in egg foods were accurately determined with high specificity.•This method may provide reliable Gal d 1–4 level data for food and clinical fields. Hen’s egg white allergens, namely Gal d 1–4, cause food allergies worldwide and their intake must be strictly controlled by allergic individuals. However, an efficient method for quantifying these allergens is currently unavailable. We aimed to develop an LC-MS/MS method for simultaneous Gal d 1–4 quantification. Purified Gal d 1–4 proteins were trypsin-digested and the resulting peptides used in LC-MS/MS analysis. The limits of quantification were 9.77–39.1 ng/mL. The Gal d 1–4 recovery in fresh and processed eggs was 68.3–121.3%, and intra- and interassay coefficients of variation were 1.5–15.7% and 2.4–38.1%, respectively, indicating high sensitivity, accuracy, and reproducibility. In addition, the high specificity of this method was confirmed by testing 27 other foods. This newly developed method could provide reliable information to the industrial food and clinical fields, facilitating improved quality of life for individuals with egg allergies.