ACS Publications. Most Trusted. Most Cited. Most Read

OR SEARCH CITATIONS

My Activity
Publications
CONTENT TYPES

Figure 1Loading Img
Download Hi-Res ImageDownload to MS-PowerPointCite This:Anal. Chem. 2012, 84, 22, 10019-10030
RETURN TO ISSUEPREVArticleNEXT

Quantification of Gly m 4 Protein, A Major Soybean Allergen, By Two-Dimensional Liquid Chromatography with Ultraviolet and Mass Spectrometry Detection

View Author Information
† The Dow Chemical Company, Analytical Sciences, 1897 Bldg, Midland, Michigan 48667, United States
‡ Dow AgroSciences, 9330 Zionsville Road, Indianapolis, Indiana 46268, United States
*Phone: 989-636-8728. Fax: 989-638-6443. E-mail: [email protected]
Cite this: Anal. Chem. 2012, 84, 22, 10019–10030
Publication Date (Web):October 29, 2012
https://doi.org/10.1021/ac3024685
Copyright © 2012 American Chemical Society
Request reuse permissions

    Article Views

    1000

    Altmetric

    -

    Citations

    29
    LEARN ABOUT THESE METRICS
    Read OnlinePDF (3 MB)
    Get e-Alerts
    SUBJECTS:

    Abstract

    Abstract Image

    Soybean (Glycine max) is considered a major allergenic food. Gly m 4 is one of several soybean allergens that has been identified to cause an allergic reaction, typically the symptoms are localized effects including the skin, gastrointestinal tract, or respiratory tract. Soybean allergens are considered a complete food allergen in that they are capable of inducing specific IgE as well as eliciting a range of severity from mild rashes up to anaphylaxis. In this study, we have isolated, purified, and characterized an endogenous Gly m 4 protein. The endogenous protein has 88.0% sequence homology with the theoretically predicted Gly m 4 sequence. Following detailed characterization, an assay was developed for quantification of endogenous Gly m 4 using two-dimensional liquid chromatography with ultraviolet and mass spectrometric detection (2DLC–UV/MS). A linear relationship (R2 > 0.99) was observed over the concentration range of 12.5–531.7 μg/mL. Over the linear range, the assay recoveries (percent relative error, % RE) ranged from −1.5 to 10.8%. The assay precision (percent coefficient of variation, % CV) was measured at three different Gly m 4 levels on each of the 4 days and did not exceed 11.2%. The developed method was successfully applied to quantify Gly m 4 level in 10 commercial soybean lines. To the best of our knowledge, this represents the first quantitative assay for an intact endogenous Gly m 4 protein.

    Cited By

    This article is cited by 29 publications.

    1. Michael Wiederstein, Sabine Baumgartner, Kathrin Lauter. Soybean (Glycine max) allergens─A Review on an Outstanding Plant Food with Allergenic Potential. ACS Food Science & Technology 2023, 3 (3) , 363-378. https://doi.org/10.1021/acsfoodscitech.2c00380
    2. Ryan C. Hill, Trent J. Oman, Xiujuan Wang, Guomin Shan, Barry Schafer, Rod A. Herman, Rowel Tobias, Jeff Shippar, Bhaskar Malayappan, Li Sheng, Austin Xu, and Jason Bradshaw . Development, Validation, and Interlaboratory Evaluation of a Quantitative Multiplexing Method To Assess Levels of Ten Endogenous Allergens in Soybean Seed and Its Application to Field Trials Spanning Three Growing Seasons. Journal of Agricultural and Food Chemistry 2017, 65 (27) , 5531-5544. https://doi.org/10.1021/acs.jafc.7b01018
    3. Tao Geng, Duška Stojšin, Kang Liu, Bruce Schaalje, Cody Postin, Jason Ward, Yongcheng Wang, Zi Lucy Liu, Bin Li, and Kevin Glenn . Natural Variability of Allergen Levels in Conventional Soybeans: Assessing Variation across North and South America from Five Production Years. Journal of Agricultural and Food Chemistry 2017, 65 (2) , 463-472. https://doi.org/10.1021/acs.jafc.6b04542
    4. Tao Geng, Kang Liu, Ronald Frazier, Lifang Shi, Erin Bell, Kevin Glenn, and Jason M. Ward . Development of a Sandwich ELISA for Quantification of Gly m 4, a Soybean Allergen. Journal of Agricultural and Food Chemistry 2015, 63 (20) , 4947-4953. https://doi.org/10.1021/acs.jafc.5b00792
    5. Krishna Kuppannan, Samir Julka, Anton Karnoup, Demetrius Dielman, and Barry Schafer . 2DLC-UV/MS Assay for the Simultaneous Quantification of Intact Soybean Allergens Gly m 4 and Hydrophobic Protein from Soybean (HPS). Journal of Agricultural and Food Chemistry 2014, 62 (21) , 4884-4892. https://doi.org/10.1021/jf500087s
    6. Wei Wang, Cai Qi, Teng-fei Kang, Yu Niu, Gang Jin, Yi-qiang Ge, and Ying Chen . Analysis of the Interaction between Tropomyosin Allergens and Antibodies Using a Biosensor Based on Imaging Ellipsometry. Analytical Chemistry 2013, 85 (9) , 4446-4452. https://doi.org/10.1021/ac303783j
    7. Anguo Liu, Luqing Yang, Yuanhe Yang, Siqi Lei, Zhen Li, Pingli He. Simultaneous detection of glycinin and β-conglycinin in processed soybean products by high-performance liquid chromatography-tandem mass spectrometry with stable isotope-labeled standard peptides. Food Research International 2023, 173 , 113387. https://doi.org/10.1016/j.foodres.2023.113387
    8. Irene Caño‐Carrillo, Bienvenida Gilbert‐López, Lidia Montero, Ana B. Martínez‐Piernas, Juan F. García‐Reyes, Antonio Molina‐Díaz. Comprehensive and heart‐cutting multidimensional liquid chromatography–mass spectrometry and its applications in food analysis. Mass Spectrometry Reviews 2023, 1614 https://doi.org/10.1002/mas.21845
    9. Irene Caño‐Carrillo, Bienvenida Gilbert‐López, Lidia Montero, Ana B. Martínez‐Piernas, Juan F. García‐Reyes, Antonio Molina‐Díaz. Comprehensive and heart‐cutting multidimensional liquid chromatography‐mass spectrometry and its applications in food analysis. Mass Spectrometry Reviews 2023, 1614 https://doi.org/10.1002/mas.21843
    10. Ekaterina I. Finkina, Daria N. Melnikova, Ivan V. Bogdanov, Anastasia A. Ignatova, Tatiana V. Ovchinnikova. Do Lipids Influence Gastrointestinal Processing: A Case Study of Major Soybean Allergen Gly m 4. Membranes 2021, 11 (10) , 754. https://doi.org/10.3390/membranes11100754
    11. Katia Arena, Filippo Mandolfino, Francesco Cacciola, Paola Dugo, Luigi Mondello. Multidimensional liquid chromatography approaches for analysis of food contaminants. Journal of Separation Science 2021, 44 (1) , 17-34. https://doi.org/10.1002/jssc.202000754
    12. Lidia Montero, Miguel Herrero. Two-dimensional liquid chromatography approaches in Foodomics – A review. Analytica Chimica Acta 2019, 1083 , 1-18. https://doi.org/10.1016/j.aca.2019.07.036
    13. Masato Yoshimitsu, Kyohei Kiyota, Keiji Kajimura, Tetsuo Yamano. Development of an LC-MS/MS-based analytical method for quantification of soybean allergen Gly m 4 in soybean grains and processed foods. Food and Agricultural Immunology 2019, 30 (1) , 25-33. https://doi.org/10.1080/09540105.2018.1540553
    14. Hongmin Jia, Tianjiao Zhou, Hong Zhu, Li Shen, Pingli He. Quantification of Gly m 5.0101 in Soybean and Soy Products by Liquid Chromatography-Tandem Mass Spectrometry. Molecules 2019, 24 (1) , 68. https://doi.org/10.3390/molecules24010068
    15. Shuqing Gu, Niannian Chen, Yao Zhou, Chaomin Zhao, Lina Zhan, Li Qu, Chen Cao, Li Han, Xiaojun Deng, Tao Ding, Chang Song, Yaping Ding. A rapid solid-phase extraction combined with liquid chromatography-tandem mass spectrometry for simultaneous screening of multiple allergens in chocolates. Food Control 2018, 84 , 89-96. https://doi.org/10.1016/j.foodcont.2017.07.033
    16. Tianjiao Zhou, Shuaijuan Han, Zhen Li, Pingli He. Purification and Quantification of Kunitz Trypsin Inhibitor in Soybean Using Two-Dimensional Liquid Chromatography. Food Analytical Methods 2017, 10 (10) , 3350-3360. https://doi.org/10.1007/s12161-017-0902-6
    17. Joana Costa, Joana S. Amaral, Liliana Grazina, M. Beatriz P.P. Oliveira, Isabel Mafra. Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing. Food Chemistry 2017, 221 , 1843-1850. https://doi.org/10.1016/j.foodchem.2016.10.091
    18. R. Selb, J.M. Wal, F.J. Moreno, M. Lovik, C. Mills, K. Hoffmann-Sommergruber, A. Fernandez. Assessment of endogenous allergenicity of genetically modified plants exemplified by soybean – Where do we stand?. Food and Chemical Toxicology 2017, 101 , 139-148. https://doi.org/10.1016/j.fct.2017.01.014
    19. Thomas Holzhauser, Annegret Franke, Regina Treudler, Anett Schmiedeknecht, Stefanie Randow, Wolf‐Meinhard Becker, Jonas Lidholm, Stefan Vieths, Jan‐Christoph Simon. The BASALIT multicenter trial: Gly m 4 quantification for consistency control of challenge meal batches and toward Gly m 4 threshold data. Molecular Nutrition & Food Research 2017, 61 (3) https://doi.org/10.1002/mnfr.201600527
    20. Joana Costa, Telmo J.R. Fernandes, Caterina Villa, M. Beatriz P.P. Oliveira, Isabel Mafra. Advances in Food Allergen Analysis. 2016, 305-360. https://doi.org/10.1002/9781119160588.ch9
    21. Julia Zimmer, Stefan Vieths, Susanne Kaul. Standardization and Regulation of Allergen Products in the European Union. Current Allergy and Asthma Reports 2016, 16 (3) https://doi.org/10.1007/s11882-016-0599-4
    22. S. Sforza, B. Prandi. Food Allergies: Occurrence and Analysis. 2016, 743-748. https://doi.org/10.1016/B978-0-12-384947-2.00021-0
    23. Dwight R Stoll. Recent advances in 2D-LC for bioanalysis. Bioanalysis 2015, 7 (24) , 3125-3142. https://doi.org/10.4155/bio.15.223
    24. Sujie Fan, Liangyu Jiang, Junjiang Wu, Lidong Dong, Qun Cheng, Pengfei Xu, Shuzhen Zhang, . A Novel Pathogenesis-Related Class 10 Protein Gly m 4l, Increases Resistance upon Phytophthora sojae Infection in Soybean (Glycine max [L.] Merr.). PLOS ONE 2015, 10 (10) , e0140364. https://doi.org/10.1371/journal.pone.0140364
    25. Lulu Zheng, Yongfeng Fu, Xiran Jiang, Suqin Man, Wei Ran, Meng Feng, Sixiu Liu, Xunjia Cheng, Guodong Sui. Microfluidic system for high-throughput immunoglobulin-E analysis from clinical serum samples. Talanta 2015, 143 , 83-89. https://doi.org/10.1016/j.talanta.2015.05.014
    26. Gregory S. Ladics, Gregory J. Budziszewski, Rod A. Herman, Corinne Herouet-Guicheney, Saurabh Joshi, Elizabeth A. Lipscomb, Scott McClain, Jason M. Ward. Measurement of endogenous allergens in genetically modified soybeans – Short communication. Regulatory Toxicology and Pharmacology 2014, 70 (1) , 75-79. https://doi.org/10.1016/j.yrtph.2014.06.006
    27. Phil E. Johnson, Justin T. Marsh, E. N. Clare Mills. Mass Spectrometry-based Quantification of Proteins and Peptides in Food. 2014, 329-348. https://doi.org/10.1039/9781782626985-00329
    28. Haiyan Liu, Lin Ma, Shenghao Xu, Wenhao Hua, Jin Ouyang. Using metal nanoparticles as a visual sensor for the discrimination of proteins. J. Mater. Chem. B 2014, 2 (22) , 3531-3537. https://doi.org/10.1039/C4TB00252K
    29. A. Fernandez, E.N.C. Mills, M. Lovik, A. Spoek, A. Germini, A. Mikalsen, J.M. Wal. Endogenous allergens and compositional analysis in the allergenicity assessment of genetically modified plants. Food and Chemical Toxicology 2013, 62 , 1-6. https://doi.org/10.1016/j.fct.2013.08.023
    Download PDF

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    You’ve supercharged your research process with ACS and Mendeley!

    STEP 1:
    Click to create an ACS ID

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    MENDELEY PAIRING EXPIRED
    Your Mendeley pairing has expired. Please reconnect