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Poster Presentations
Day 2, June 23（Mon.）
Room P (Maesato East, Foyer, Ocean Wing)
- 2P-PM-31
Analysis of Allergens in Food using LC-MS/MS
(1Shimadzu, 2SAIKA)
oNozomi Maeshima1, Kasumi Tokami2, Eri Inagaki2, Manami Kobayashi1
Providing accurate food information is crucial for improving the health and quality of life of patients with allergic diseases. Recently, the LC-MS/MS method, which can detect multiple allergens simultaneously with high selectivity, has been gaining attention. We utilized an optimized pretreatment method to accurately detect allergenic proteins in processed foods by adding new allergens such as fruits and nuts, to the conventional ones like eggs and milk. Standard samples and allergenic protein extraction reagents were obtained from SAIKA, and pretreatment was performed according to the recommended method. Proteins were digested with trypsin using S-Trap obtained from ProtiFi, and DDA data was acquired. The acquired data were analyzed using MSAmanda with the Skyline software to generate MRM transitions. Standards were added to the processed food, followed by protein extraction, trypsin digestion, and LC-MS/MS analysis. Initially, dozens of candidate peptides were obtained, but considering sensitivity and cross-reactivity, a maximum of about five quantifiable peptide candidates remained for each food. In Japan, 10 ppm is the standard adopted as a criterion for mandatory food labeling, and it was confirmed that good calibration curves could be created for all foods in the range of 1 to 10 ppm.