scholarly journals Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3665 ◽  
Author(s):  
Li ◽  
Bose ◽  
Stockwell ◽  
Howitt ◽  
Colgrave
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Storage Proteins ◽  
Food Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Gluten Free ◽  
Liquid Chromatography Mass Spectrometry ◽  
Baked Goods ◽  
Chromatography Mass Spectrometry ◽  
Specific Peptide

Coeliac disease (CD) is an autoimmune disorder triggered by the ingestion of gluten that is associated with gastrointestinal issues, including diarrhea, abdominal pain, and malabsorption. Gluten is a general name for a class of cereal storage proteins of wheat, barley, and rye that are notably resistant to gastrointestinal digestion. After ingestion, immunogenic peptides are subsequently recognized by T cells in the gastrointestinal tract. The only treatment for CD is a life-long gluten-free diet. As such, it is critical to detect gluten in diverse food types, including those where one would not expect to find gluten. The utility of liquid chromatography-mass spectrometry (LC-MS) using cereal-specific peptide markers to detect gluten in heavily processed food types was assessed. A range of breakfast products, including breakfast cereals, breakfast bars, milk-based breakfast drinks, powdered drinks, and a savory spread, were tested. No gluten was detected by LC-MS in the food products labeled gluten-free, yet enzyme-linked immunosorbent assay (ELISA) measurement revealed inconsistencies in barley-containing products. In products containing wheat, rye, barley, and oats as labeled ingredients, gluten proteins were readily detected using discovery proteomics. Panels comprising ten cereal-specific peptide markers were analyzed by targeted proteomics, providing evidence that LC-MS could detect and differentiate gluten in complex matrices, including baked goods and milk-based products.

scholarly journals Analysis of Gluten in Dried Yeast and Yeast-Containing Products

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1790
Author(s):  
Laura K. Allred ◽  
Mitchell G. Nye-Wood ◽  
Michelle L. Colgrave
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Competitive Elisa ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Liquid Chromatography Mass Spectrometry ◽  
Gluten Proteins ◽  
Codex Alimentarius ◽  
Chromatography Mass Spectrometry

Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring. Because of the historical connection of yeast to products made from wheat and barley, consumers maintaining a gluten-free diet can have concerns about the safety of yeast ingredients. Analyzing the safety of yeast and yeast-containing products presents some difficulties, as the yeast organisms actively degrade any gluten in the product, raising questions on the appropriateness of detection by traditional antibody-based methods. This study examines a variety of yeast and yeast-containing products by competitive ELISA and liquid chromatography-mass spectrometry for the estimated level of gluten proteins. While samples such as yeast extracts and nutritional yeast contained gluten levels below the 20 mg/kg (or parts per million, ppm) threshold defined by Codex Alimentarius, one baking yeast and a nutritional yeast supplement sample contained higher levels of gluten. This study demonstrates that both competitive ELISA and liquid chromatography-mass spectrometry provide similar results in the detection of wheat and barley gluten in yeast-containing products.

scholarly journals Quantification of the Emetic Toxin Cereulide in Food Products by Liquid Chromatography-Mass Spectrometry Using Synthetic Cereulide as a Standard

2010 ◽  
Vol 76 (22) ◽  
pp. 7466-7472 ◽  
Author(s):  
Elisabeth G. Biesta-Peters ◽  
Martine W. Reij ◽  
Richard H. Blaauw ◽  
Paul H. in ′t Veld ◽  
Andreja Rajkovic ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Biological Activity ◽  
Liquid Chromatography ◽  
Transmembrane Potential ◽  
Food Products ◽  
Accurate Method ◽  
Food Samples ◽  
High Yield ◽  
Liquid Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry

ABSTRACT Bacillus cereus produces the emetic toxin cereulide, a cyclic dodecadepsipeptide that can act as a K+ ionophore, dissipating the transmembrane potential in mitochondria of eukaryotic cells. Because pure cereulide has not been commercially available, cereulide content in food samples has been expressed in valinomycin equivalents, a highly similar cyclic potassium ionophore that is commercially available. This research tested the biological activity of synthetic cereulide and validated its use as a standard in the quantification of cereulide contents in food samples. The synthesis route consists of 10 steps that result in a high yield of synthetic cereulide that showed biological activity in the HEp-2 cell assay and the boar sperm motility assay. The activity is different in both methods, which may be attributed to differences in K+ content of the test media used. Using cereulide or valinomycin as a standard to quantify cereulide based on liquid chromatography-mass spectrometry (LC-MS), the concentration determined with cereulide as a standard was on average 89.9% of the concentration determined using valinomycin as a standard. The recovery experiments using cereulide-spiked food products and acetonitrile as extraction solute showed that the LC-MS method with cereulide as a standard is a reliable and accurate method to quantify cereulide in food, because the recovery rate was close to 100% over a wide concentration range.

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