Survey of undeclared allergenic pistachio (Pistacia vera) in commercial foods by hydrolysis probe real-time PCR |
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| Affiliation: | 1. Univ Grenoble Alpes, CNRS, Grenoble INP, IMEP-LaHC, F 38000 Grenoble, France;2. Univ Grenoble Alpes, CNRS, Grenoble INP, LMGP, F 38000 Grenoble, France;3. Univ Grenoble Alpes, CNRS, LTM, F 38000 Grenoble, France;1. Chemistry Department, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria 21321, Egypt;2. Eduard-Zintl-Institute of Inorganic and Physical Chemistry, Darmstadt University of Technology, Petersenstrasse 20, 64287 Darmstadt, Germany;1. CNR-SPIN, Viale del Politecnico 1, I-00133, Rome, Italy;2. Russian Quantum Center, 143025, Skolkovo, Moscow region, Russia;3. Spin Optics Laboratory, St-Petersburg State University, 1, Ulianovskaya, 198504, St-Petersburg, Russia;4. Physics and Astronomy, University of Southampton, Highfield, Southampton, SO171BJ, United Kingdom;5. A.G and N.G. Stoletov Vladimir State University (VSU), 87 Gorki St., Vladimir, 600000, Russia;6. Mediterranean Institute of Fundamental Physics, 31, Appia Nuova, 00031, Rome, Italy;7. University of Science and Technology of Hanoi, Vietnam Academy of Science, 18 Hoang Quoc Viet, Cau Giay District, Hanoi, Viet Nam;8. Nano and Energy Center, VNU University of Science, 334 Nguyen Trai Street, Thanh Xuan, Hanoi, Viet Nam;1. Department of Drug Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy;2. Department of Neuroscience, Karolinska Institutet, Retzius väg 8, SE-171 77 Stockholm, Sweden |
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| Abstract: | Tree nut allergies represent an important health problem in industrialized countries. Among these, pistachio (Pistacia vera) kernels which are consumed as snack foods and used as ingredients in confectionery, chocolates, meat products, and ice-cream industries have been reported to cause IgE-mediated allergic reactions. Trace amounts of undeclared pistachio allergens can cause serious health risks for food-allergic consumers. In order to provide an appropriate method for the detection of pistachio in food products, a real-time polymerase chain reaction (PCR) system for the specific and sensitive detection of pistachio was developed. The sensitivity was investigated on spiked wheat flour samples with defined raw and heat-treated pistachio contents (0.1–100,000 mg kg−1). The real-time PCR detected pistachio in these mixtures down to the lowest investigated spike level of 0.1 mg kg−1. In addition, analysis of different retail samples from the market was performed to demonstrate the suitability of the assay in the food industry. The real-time PCR results obtained from the analysis of 229 commercial food products revealed 29 that didn't declare pistachio or traces on the label but were found to contain pistachio. The presented real time PCR method is useful for relatively fast, highly selective, and sensitive detection of pistachio in food samples. |
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| Keywords: | Hydrolysis probe-based real-time PCR Commercial food products Food allergy PSS"} {"#name":"keyword" "$":{"id":"kwrd0035"} "$$":[{"#name":"text" "_":"pistachio specific system PAC"} {"#name":"keyword" "$":{"id":"kwrd0045"} "$$":[{"#name":"text" "_":"positive amplification control |
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