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Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten

文献类型： 外文期刊

作者： Li, Haili 1 ; Byrne, Keren 1 ; Galiamov, Renata 1 ; Mendoza-Porras, Omar 1 ; Bose, Utpal 1 ; Howitt, Crispin A. 3 ; Co 1 ;

作者机构： 1.CSIRO Agr & Food, 306 Carmody Rd, St Lucia, Qld 4067, Australia

2.Henan Acad Agr Sci, Inst Anim Husb & Vet Sci, Zhengzhou, Henan, Peoples R China

3.CSIRO Agr & Food, GPO Box 1700, Canberra, ACT 2601, Australia

关键词： Gluten; LC-MS; Vinegar; Soy sauce; Proteomics; Mass spectrometry; Fermented; Hydrolysed

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 254 卷

页码：

收录情况： SCI

摘要： A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D-and gamma-hordein from barley, as well as gamma-gliadin, and HMW-and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production.

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