TY - JOUR
T1 - Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR
AU - Beyer, Bruno
AU - Obrist, Dominik
AU - Czarda, Philipp
AU - Pühringer, Katharina
AU - Vymyslicky, Filip
AU - Siegmund, Barbara
AU - D’Amico, Stefano
AU - Cichna-Markl, Margit
N1 - Accession Number
WOS:001182873200001
PubMed ID
38472786
PY - 2024/3
Y1 - 2024/3
N2 - Seeds of “sweet lupins” have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the population, lupin consumption may elicit allergic reactions, either due to primary sensitization to lupin or due to cross-allergy with other legumes. Thus, lupin has to be declared on commercial food products according to EU food regulations. In this study, we investigated the influence of roasting seeds of the L. angustifolius cultivar “Boregine” on the detectability of lupin by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), ELISAs, LC-MS/MS, and real-time PCR. Seeds were roasted by fluidized bed roasting, and samples were drawn at seed surface temperatures ranging from 98 °C to 242 °C. With increasing roasting temperature, the extractability of proteins and DNA decreased. In addition, roasting resulted in lower detectability of lupin proteins by ELISAs and LC-MS/MS and lower detectability of DNA by real-time PCR. Our results suggest reduced allergenicity of roasted lupin seeds used for the production of “lupin coffee”; however, this has to be confirmed in in vivo studies.
AB - Seeds of “sweet lupins” have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the population, lupin consumption may elicit allergic reactions, either due to primary sensitization to lupin or due to cross-allergy with other legumes. Thus, lupin has to be declared on commercial food products according to EU food regulations. In this study, we investigated the influence of roasting seeds of the L. angustifolius cultivar “Boregine” on the detectability of lupin by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), ELISAs, LC-MS/MS, and real-time PCR. Seeds were roasted by fluidized bed roasting, and samples were drawn at seed surface temperatures ranging from 98 °C to 242 °C. With increasing roasting temperature, the extractability of proteins and DNA decreased. In addition, roasting resulted in lower detectability of lupin proteins by ELISAs and LC-MS/MS and lower detectability of DNA by real-time PCR. Our results suggest reduced allergenicity of roasted lupin seeds used for the production of “lupin coffee”; however, this has to be confirmed in in vivo studies.
KW - cultivar Boregine
KW - detectability
KW - ELISA
KW - food allergen
KW - LC-MS
KW - lupin
KW - Lupinus angustifolius
KW - real-time PCR
KW - roasting
KW - SDS-PAGE
UR - http://www.scopus.com/inward/record.url?scp=85187458836&partnerID=8YFLogxK
U2 - 10.3390/foods13050673
DO - 10.3390/foods13050673
M3 - Article
AN - SCOPUS:85187458836
SN - 2304-8158
VL - 13
JO - Foods
JF - Foods
IS - 5
M1 - 673
ER -