Absolute quantification of Pru av 2 in sweet cherry fruit by liquid chromatography/tandem mass spectrometry with the use of a stable isotope-labelled peptide

被引：16

作者：

Ippoushi, Katsunari ^{[1
]}

Sasanuma, Motoe ^{[1
]}

Oike, Hideaki ^{[1
]}

Kobori, Masuko ^{[1
]}

Maeda-Yamamoto, Mari ^{[1
]}

机构：

[1] Natl Agr & Food Res Org, Natl Food Res Inst, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642, Japan

来源：

FOOD CHEMISTRY | 2016年 / 204卷

关键词：

Pru av 2; Sweet cherry; Prunus avium L; Absolute quantification; Trypsin Liquid chromatography/tandem mass spectrometry; Stable isotope-labelled peptide; PROTEIN; PROTEOMICS; REACTIVITY; THAUMATIN; ALLERGEN; FOOD;

D O I：

10.1016/j.foodchem.2016.02.115

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pru av 2, a pathogenesis-related (PR) protein present in the sweet cherry (Prunus avium L.) fruit, is the principal allergen of cherry and one of the chief causes of pollen food syndrome (oral allergy syndrome). In this study, a quantitative assay for this protein was developed with the use of the protein absolute quantification (AQUA) method, which consists of liquid chromatography/tandem mass spectrometry (LC/MS/MS) employing TGC[CAM] STDASGK[C-13(6),N-15(2)], a stable isotope-labelled internal standard (SIIS) peptide. This assay gave a linear relationship (r(2) > 0.99) in a concentration range (2.3-600 fmol/mu L), and the overall coefficient of variation (CV) for multiple tests was 14.6%. Thus, the contents of this allergenic protein in sweet cherry products could be determined using this assay. This assay should be valuable for allergological investigations of Pru av 2 in sweet cherry and detection of protein contamination in foods. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：129 / 134

页数：6

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