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Evaluation of allergenic protein profiles in three Chinese high-oleic acid peanut cultivars using NanoLC-Orbitrap mass spectrometry

文献类型： 外文期刊

作者： Yang, Xinke 1 ; Bai, Haochen 1 ; Yin, Lijun 1 ; Wang, Jin 2 ; Xue, Wentong 1 ; Jia, Xin 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China

2.Hebei Acad Agr & Forestry Sci, Inst Cereal & Oil Crops, Key Lab Crop Genet & Breeding, Shijiazhuang 050035, Hebei, Peoples R China

3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

关键词： Allergy; High-oleic acid peanut; Peptide-filtering pipeline; NanoLC-Orbitrap mass spectrometry

期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）

ISSN：

年卷期： 2023 年 12 卷 3 期

页码：

收录情况： SCI

摘要： High oleic-acid peanuts are known for their pre-longed shelf-life and health benefit due to high content of oleic fatty acid. However, the allergenicity and allergenic protein profiles in Chinese high-oleic peanuts have yet to be studied. For this purpose, an Orbitrap Fusion mass spectrometry (MS)-based method that is feasible for identification of putative allergenic protein as well as semi-quantitation of five major allergen protein in three different Chinese high-oleic peanut cultivars (JH 13, JH 16 and JH 18) have been reported. Results show that three Chinese high-oleic acid peanut cultivars selected all contained highly allergenic proteins Ara h 1, Ara h 2, Ara h 3 and Ara h 6. The allergenic protein profiles of Chinese high-oleic acid peanut cultivars were very similar to that of conventional peanuts, but the allergenic protein subunits varied greatly among higholeic peanuts. Additionally, a comprehensive peptide-filtering pipeline had been developed for identification of potential peptide markers in peanut allergen proteins. Through the peptide-filtering pipeline, three novel peptide markers, IVQIEAKPNTLVLPK, SSNPDIYNPQAGSLR and AQSENYEYLAFK surrogate to Ara h 1, Ara h 3 with high abundance, good MS response and highly reliability were identified, which can be used as candidate peptide markers for the detection of peanut allergens in different food matrices. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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