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A New HPLC-MS Method for the Detection of Lobster and Shrimp Allergens in Food Samples Via MRM and MRM³

Korte et al., Journal of Agricultural and Food Chemistry (2016) - PMID: 27391354

Product(s) used in this publication:  SpikeTides™ - Proteomics Peptide Standards

Abstract:

Crustacean shellfish allergy ranks among the most frequent and severe food allergies for adults, demanding rugged and sensitive analytical routine methods. The objective of this study was therefore to develop a mass spectrometric approach for the detection of contamination with shrimp and lobster, two economically important types of crustaceans, in complex food matrices. Following a biomarker approach, we identified proteotypic peptides and developed a multiple reaction monitoring (MRM) method allowing for the identification and differentiation of shrimp and lobster in the food matrix at concentrations down to 0.1%. To further enhance sensitivity, we employed the MRM-cubed (MRM(3)) mode, which allowed us to detect crustaceans down to concentrations of 25 μg/g (crustacean/food, 0.0025%). We hereby present the first mass spectrometric method for the detection of shrimp and lobster in food matrices.

KEYWORDS:

MRM cubed; crustacean allergy; food allergens; marker peptides; mass spectrometry

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