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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #267140

Research Project: Primary and Secondary Prevention of Peanut and Tree Nut Allergy

Location: Food Processing and Sensory Quality Research

Title: The analysis of allergens in raw and roasted peanuts using nonoAcauity UPLC and Xevo Q Tof MS. Water's Application Notes

item Wei, Hui
item Gledhill, Antoinetta
item Maleki, Soheila

Submitted to: Waters Applicaton Notes
Publication Type: Research Notes
Publication Acceptance Date: 12/5/2010
Publication Date: 12/15/2010
Citation: Wei, H.H. 2010. The analysis of allergens in raw and roasted peanuts using nonoAcauity UPLC and Xevo Q Tof MS. Water's Application Notes. 1-9.

Interpretive Summary:

Technical Abstract: The only effective way to prevent allergic reactions is to avoid allergen-containing food products. For those suffering with allergic reactions to certain food-types, avoidance is very difficult, unless the labeling on the packaging is clear, and no cross-contamination has occurred during the production process. More recently, the use of mass spectrometry (MS) for the detection of allergens has received increasing interest, in part, due to the ability to have one platform to analyse multiple allergenic markers; as well as the ability to target the specific protein in its natural and modified state, and as the sensitivity of detection (trace levels are detectable with and without processing). The use of liquid chromatography (LC)-MS combines the separation and identification of individual proteins to provide an unambiguous identification of allergenic proteins present in food products. This work investigates the use of nanoACQUITY UPLC and Xevo QTof MS; and a food-proteomics approach to identify markers associated with the allergic reaction observed with peanuts, and to see if the markers can be observed in roasted peanuts. The technological processes used in the preparation of food products further contribute to the complexity of this system by inducing such phenomena as proteolysis and non-enzymatic glycosylation, therefore, there is a need to also assess the potential modifications that may be present.