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

Xinke Yang; Haochen Bai; Lijun Yin; Jin Wang; Wentong Xue; Xin Jia

Food Science and Human Wellness (May 2023)

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

Xinke Yang,
Haochen Bai,
Lijun Yin,
Jin Wang,
Wentong Xue,
Xin Jia

Affiliations

Xinke Yang: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China
Haochen Bai: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China
Lijun Yin: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China
Jin Wang: The Key Laboratory of Crop Genetics and Breeding, Institute of Cereal and Oil Crops, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050035, China
Wentong Xue: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China; Corresponding author at: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Xin Jia: College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China; Corresponding author at: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Journal volume & issue: Vol. 12, no. 3
pp. 851 – 860

Abstract

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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 high-oleic 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.

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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