Academic Journal
Determination of a lectin protein allergen in food by on-line aptamer affinity solid-phase extraction capillary electrophoresis-mass spectrometry
| العنوان: | Determination of a lectin protein allergen in food by on-line aptamer affinity solid-phase extraction capillary electrophoresis-mass spectrometry |
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| المؤلفون: | Vergara Barberán, María, Simó Alfonso, Ernesto Francisco, Herrero Martínez, José Manuel, Benavente, Fernando |
| المصدر: | Vergara Barberán, María Simó Alfonso, Ernesto Francisco Herrero Martínez, José Manuel Benavente, Fernando 2023 Determination of a lectin protein allergen in food by on-line aptamer affinity solid-phase extraction capillary electrophoresis-mass spectrometry Microchemical Journal 190 108746 1 7 |
| سنة النشر: | 2024 |
| المجموعة: | Universitat de València: Roderic - Repositorio de contenido libre |
| مصطلحات موضوعية: | química |
| الوصف: | An aptamer affinity sorbent was prepared for clean-up, preconcentration, separation and characterization of a food allergen protein by on-line aptamer affinity solid-phase extraction capillary electrophoresis-mass spectrometry (AA-SPE-CE-MS). SPE microcartridges were packed with a sorbent based on magnetic bead particles modified with an aptamer against the target lectin protein concanavalin A (Con A). After optimization of several parameters of the SPE-CE-MS method, the sample (ca. 30 μL) was loaded in separation background electrolyte (BGE, 2 M acetic acid pH 2.2), while the retained protein was eluted with 100 mM NH4OH (pH 11.2) (ca. 100 nL). The developed method was linear between 0.5 and 20 mg⋅L-1 and the limit of detection (LOD) was 0.25 mg⋅L-1, which was 100 times lower than by CE-MS. The repeatability of the method was satisfactory, with relative standard deviations (RSD) for migration times and peak areas below 1.9 and 8.1%, respectively. In addition, the microcartridges could be reused more than 25 analyses without significant loss of extraction efficiency. Finally, the applicability and versatility of the developed method were demonstrated by analyzing low levels of Con A in different food matrices (i.e. white beans, as well as chickpea, lentils, and wheat flours), leading to satisfactory results, with recoveries between 87 and 115%. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 0026-265X |
| Relation: | Microchemical Journal, 2023, vol. 190, num. 108746, p. 1-7; https://hdl.handle.net/10550/99063; 161725 |
| DOI: | 10.1016/j.microc.2023.108746 |
| الاتاحة: | https://hdl.handle.net/10550/99063 https://doi.org/10.1016/j.microc.2023.108746 |
| Rights: | open access |
| رقم الانضمام: | edsbas.6C9AB4A7 |
| قاعدة البيانات: | BASE |
| تدمد: | 0026265X |
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| DOI: | 10.1016/j.microc.2023.108746 |