Abstract：
:Mass spectrometry-based methods coupled with stable isotope dilution have become effective and widely used methods for the detection and quantification of food allergens. Current methods target signature peptides resulting from proteolytic digestion of proteins of the allergenic ingredient. The choice of appropriate stable isotope-labelled internal standard is crucial, given the diversity of encountered food matrices which can affect sample preparation and analysis. We propose the use of concatemer, an artificial and stable isotope-labelled protein composed of several concatenated signature peptides as internal standard. With a comparative analysis of three matrices contaminated with four allergens (egg, milk, peanut, and hazelnut), the concatemer approach was found to offer advantages associated with the use of labelled proteins, ideal but unaffordable, and circumvent certain limitations of traditionally used synthetic peptides as internal standards. Although used in the proteomic field for more than a decade, concatemer strategy has not yet been applied for food analysis.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gavage M,Van Vlierberghe K,Van Poucke C,De Loose M,Gevaert K,Dieu M,Renard P,Arnould T,Filee P,Gillard Ndoi
10.1016/j.foodchem.2020.127413subject
Has Abstractpub_date
2020-12-01 00:00:00pages
127413eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31275-9journal_volume
332pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The effects of ultrasound working modes using multi-mode S-type ultrasound on the preparation of bioactive peptide from rice protein (RP) were studied with the ACE inhibitory activity of protein-hydrolysate after gastrointestinal simulated digestion as the index. The structure characterizations of protein and enzymoly...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127216
更新日期：2020-11-30 00:00:00
abstract：:The antioxidant activities of various extracts from purple perilla (Perilla frutescens var. acuta) leaves based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation scavenging ability, and reducing power were investigated. P...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.028
更新日期：2014-04-01 00:00:00
abstract：:This study investigated the effects of drought stress on Chinese cabbage (Chcab) by measuring plant growth responses, total antioxidant enzyme activities, the contents of bioactive compounds including glucosinolates (GLS, aliphatic and indolic), and binding with human serum albumin (HSA). Forty-day-old Chinese cabbage...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125657
更新日期：2020-03-05 00:00:00
abstract：:Industrial application of Caldicellulosiruptor saccharolyticus cellobiose 2-epimerase (CsCE) for lactulose synthesis is limited by low enzyme activity and formation of epilactose as by-product. After four sequential rounds of random mutagenesis and screening, an optimal mutant G4-C5 was obtained. Compared with wild ty...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.067
更新日期：2016-09-15 00:00:00
abstract：:Gray mold caused by Botrytis cinerea is the most important disease in postharvest tomato fruit. Inducing resistance to fungal pathogens in the harvested fruit and vegetable is a promising approach to control postharvest losses. In the present study, the effect of l-glutamate on induction of resistance to B. cinerea an...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.113
更新日期：2019-09-30 00:00:00
abstract：:In this study, chia seed oil (CSO) microcapsules were produced using three types of shell materials, including chia seed protein (CPI), chia seed gum (CSG) and CPI-CSG complex coacervates. Synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy was used to investigate the effect of shell materials on the dis...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.043
更新日期：2019-03-01 00:00:00
abstract：:Mushrooms are a complementary foodstuff and considered to be consumed locally. The demand for mushrooms has increased in recent years, and the mushroom trade is becoming global. Mushroom origin is frequently obscured from the consumer. Mushrooms are considered excellent bioindicators of environmental pollution. The ac...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2013.12.083
更新日期：2014-07-01 00:00:00
abstract：:This paper discusses one of the major concerns in pesticide residue analysis: the matrix effect related to gas chromatography (GC), which can adversely affect quantification. In this study, a comparison of approaches for dealing with the matrix effect was investigated for 236 pesticides in complex matrices, including ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.130
更新日期：2019-05-01 00:00:00
abstract：:Tofuyo, a Japanese traditional food, is a fermented soybean curd manufactured in Okinawa region. Due to its original cheese-like flavor, the current study was designed to evaluate the sensory and chemical characteristics of three stepwise ultrafiltration fractions, using 10,000, 3000 and 500 Da membranes and further c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.117
更新日期：2018-06-30 00:00:00
abstract：:Djulis (Chenopodiun formosaneum Koidz.,), pseudo-cereal crop emerged as a potential source of functional ingredients, was used to identify phytosterols and triterpenes from seven inbred lines of Djulis hull using GC-MS. Key bioactive compounds were identified including 6 phytosterols (34.73-59.48 mg/100 g), 6 triterpe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.06.015
更新日期：2019-11-01 00:00:00
abstract：:This study was performed to investigate the effect of scoparone on the differentiation of 3T3-L1 preadipocytes. Scoparone inhibited triglyceride (TG) accumulation in the mature adipocytes, evidenced by Oil-red O staining and intracellular quantification. Real time-PCR analysis showed that scoparone significantly down-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.04.036
更新日期：2013-11-15 00:00:00
abstract：:In this study the protective effect of phlorotannins, including phloroglucinol, eckol, dieckol, eckstolonol and triphloroethol A, isolated from brown algae Ecklonia cava was investigated against AAPH-induced oxidative stress toxicity in zebrafish embryos. Zebrafish embryos were exposed to AAPH and compared with other ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.005
更新日期：2013-06-01 00:00:00
abstract：:The inhibitory effect of caffeic acid on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) was investigated in chemical model systems under microwave heating (MW). A mechanistic study was subsequently carried out to identify the inhibitory mechanism. The results showed that both for conductive h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126447
更新日期：2020-07-01 00:00:00
abstract：:According to the European Food Safety Authority, currently, there are no reliable data or robust guidelines available in relation to the micronutrient composition of infant foods. This study evaluated the intake of vitamins A and E of infants from 'ready-to-feed' foods and formulas. Normal phase high performance liqui...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.04.014
更新日期：2016-11-01 00:00:00
abstract：:This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile fea...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125231
更新日期：2019-12-01 00:00:00
abstract：:Pepsin-solubilised collagen (PSC) from Red Sea cucumber (Stichopus japonicus) was studied with respect to its wound-healing effects on a human keratinocyte (HaCaT) cell line. Disaggregated collagen fibres were treated with 0.1M NaOH for 24h and digested with pepsin for 72h to reach maximum yield of 26.6%. The results ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.11.032
更新日期：2012-05-01 00:00:00
abstract：:The autolysis of sea cucumber body wall is caused by endogenous proteolysis of its structural elements. However, changes in collagen fibrils, collagen fibres and microfibrils, the major structural elements in sea cucumber body wall during autolysis are less clear. Autolysis of sea cucumber (S. japonicus) was induced b...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.08.071
更新日期：2018-02-01 00:00:00
abstract：:Vinasse pike eel (Muraenesox cinereus) is a traditional Chinese food with a characteristic flavour, taste, and nutritional composition. Its flavour is closely related to the molecular nutritional composition of this food pickled product. In this study, we characterised the changes in the nutritional composition of pik...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.12.089
更新日期：2017-06-01 00:00:00
abstract：:During soya seeds germination in FeSO(4) solutions their phytoferritin content is multiplied. Prepared soybean sprouts have been proposed as a safe and easily available source of iron supplementation. The preparation was compared with FeSO(4) and ferritin isolates, using rats with induced iron deficiency anaemia. Afte...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.06.113
更新日期：2012-12-15 00:00:00
abstract：:Sweet bell pepper is a perfect source of flavonoids and carotenoids. Some experiments indicated that fresh organic vegetables contained more of these bioactive compounds in comparison to the conventional ones. It could be expected that pickled organic vegetables also contain more antioxidant compounds. The aim of this...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.052
更新日期：2019-04-25 00:00:00
abstract：:Apricot polyphenols and carotenoids were monitored after industrial and domestic cooking, and after 2months of storage for industrial processing. The main apricot polyphenols were flavan-3-ols, flavan-3-ol monomers and oligomers, with an average degree of polymerization between 4.7 and 10.7 and caffeoylquinic acids. F...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.147
更新日期：2018-02-01 00:00:00
abstract：:The article presents the antioxidant properties of the extracts of hop EI and EII, by the electrochemical methods on a platinum electrode and comparative analysis of the composition of the extracts of hops using UV-VIS, FTIR and GC-MS methods. The hops extract EI, was obtained from the waste of the hops cone. The hops...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.005
更新日期：2014-08-01 00:00:00
abstract：:Lactoferrin is an iron-binding cationic glycoprotein (pI = 8.7) beneficial for mammal health, especially udder and milk preservation. A new simple two-step method of quantification was developed. Lactoferrin in 1 mL of bovine skim milk was first adsorbed onto 100 mg of macroporous sulfonated-resin at pH 6.8 by rotary ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.058
更新日期：2018-09-01 00:00:00
abstract：:This review focuses on the most recent papers (from 2011 to submission date in 2017) dealing with the analysis of different organic components in foods (i.e. nucleobases, nucleosides, nucleotides, uric acid, and creatinine, amino acids and related compounds, choline-related compounds and phospholipids, carbohydrates, ...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2018.03.008
更新日期：2018-08-15 00:00:00
abstract：:In this study HPLC-DAD-MS/MS was applied for the identification of compounds derived from (all-E)-β-carotene following epoxidation and oxidative cleavage. The consequences on the CIELAB colour parameters and antioxidant capacity (AC) were also evaluated. Five apocarotenoids, three secocarotenoids, seven Z isomers and ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.106
更新日期：2014-03-15 00:00:00
abstract：:This study was undertaken to evaluate the antioxidant potential and protective effects of Celosia cristata L. (Family: Amaranthaceae) flower (CCF) extracts on tert-butyl-hydroperoxide (t-BHP)-induced oxidative damage in the hepatocytes of Chang cells and rat livers. In vitro, CCF extracts exhibited protective effect t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.106
更新日期：2015-02-01 00:00:00
abstract：:The antioxidant activities of crude extract and its derived soluble fractions from the flower of Sophora viciifolia were evaluated in five different test systems (DPPH, ABTS, FRAP, reducing power and inhibition of lipid peroxidant models) for the first time. The ethylacetate soluble fraction exhibited the highest anti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2010.12.048
更新日期：2011-06-15 00:00:00
abstract：:Saponins are a class of natural compounds present in pulses having surface active properties. These compounds show variation in type, structure and composition of their aglycone moiety and oligosaccharide chains. Saponins have plasma cholesterol lowering effect in humans and are important in reducing the risk of many ...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2017.04.161
更新日期：2017-10-15 00:00:00
abstract：:In this work, a simple and high sensitivity electrochemical sensor was developed to determine Sudan I based on Pt/CNTs nanocomposite ionic liquid modified carbon paste electrode (Pt/CNTs/ILCPE) using cyclic voltammetry, electrochemical impedance spectroscopy (EIS) and square wave voltammetry (SWV) methods. The novel s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.020
更新日期：2013-12-15 00:00:00
abstract：:Sibutramine may be illicitly included in herbal slimming foods and supplements marketed as "100% natural" to enhance weight loss. Considering public health and legal regulations, there is an urgent need for effective, rapid and reliable techniques to detect sibutramine in dietetic herbal foods, teas and dietary supple...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.072
更新日期：2017-08-15 00:00:00
