Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kiyota K,Yoshimitsu M,Uchida K,Kajimura Kdoi
10.1016/j.foodchem.2020.128022subject
Has Abstractpub_date
2020-09-06 00:00:00pages
128022eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31884-7pub_type
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