SYSTEM AND METHOD FOR THE DETECTION OF ALLERGENS

摘要

Methods and systems for detecting allergens using mass spectrometry are provided herein. In some aspects, a sample can be screened for the presence or quantity of ovalbumin, lysozyme, casein (isoform S1 and S2), lactoglobulin, high and low glutens, wheat, rye, oats, barley, mustard, sesame, and various types of nuts including macadamia, pistachio, brazil, walnuts, peanuts and hazelnuts by detecting one or more peptides specific to the allergen of interest using selected MRM transitions.

主权项

1. A method of detecting an allergen in a sample, wherein said allergen is selected from the group consisting of ovalbumin, lysozyme, casein, lactoglobulin, high molecular weight glutenin, low molecular weight glutenin, wheat protein, rye protein, oat protein, barley protein, mustard protein, sesame protein, macadamia nut protein, pistachio nut protein, brazil nut protein, walnut protein, peanut protein and hazelnut protein, said method comprising:
adding a proteolytic enzyme to the sample to lyse at least a portion of the allergen present in the sample, into a plurality of peptides; and utilizing liquid chromatography tandem mass spectrometry (LC-MS/MS) to determine whether said at least one peptide is in the sample.