@conference{
author = "Andjelković, Uroš",
year = "2018",
abstract = "Alergije izazvane pojedinim proteinima hrane pogađaju 2-4% populacije zapadnog sveta i predstavlјaju značajan socio-ekonomski problem. Dodatno, biotehnološki pristupi fokusirani na podmirivanje rastućih zahteva za hranom, kao što je genetički inženjering ili nove metode obrade hrane, uvode u lanac ishrane nove proteine ili njihove proteoforme koji su potencijalni alergeni. Koncept-omiks pristupa u analizi hrane, fudomiks, ima za cilј pobolјšanje dobrobiti, zdravlјa i pouzdanosti potrošača primenom naprednih tehnologija. Jedna od njih, trenutno najbrže rastuća, je tandemska masena spektrometrija (MS) spregnuta sa tečnom hromatografijom. Maseni spektrometri su kompleksni analitički uređaji kojima je moguće identifikovati i kvantifikovati pojedinačne alergene hrane prisutne u niskim, ali biološki bitnim, koncentracijama. Analitičke mogućnosti pojedinačnih masenih spektrometara zavise od tipa masenog spektrometra i obučenosti osoblјa. Primena MS metoda kontrole alergena u hrani podrazumeva uzorkovanje hrane, pripremu uzorka, snimanje masenih spektara i bioinformatičku analizu masenih spektara. Većina MS metoda za kontrolu prisutnosti proteinskih alergena u hrani zasniva sa na proteolizi uzorka i cilјanom prikuplјanju masenih spektara praćenjem selektovanih reakcija. Razvoj ovih MS metoda zahteva precizno poznavanje strukture alergena i njihovih posttranslacionih modifikacija (uklјučujući i one nastale u procesu obrade hrane), dizajn standarda za kvantifikaciju, optimizaciju uzorkovanja i pripreme uzoraka za pojedinačne vrste namirnica i tip njihove pripreme kao i detalјnu validaciju metode. Novi kvantitativni pristupi, kao što je paralelno praćenje reakcija, razvijeni na masenim spektrometrima ultra-visoke rezoulcije bitno olakšavaju razvoj MS metoda. Tokom poslednjih 20 godina MS je postala nazaobilazna tehnologija u određivanju strukture proteinskih alergena hrane, identifikaciji novih, proceni njihovog alergenog potencijala (npr. profilisanje peptida vezanih za glavni kompleks histokompatibilnosti dendritičnih ćelija nakon izlaganja alergenu), kao i istraživanjima bioloških mehanizama alergenosti. Dva su glavna pristupa u ovim istraživanjima, analiza na nivou intaktnih proteina i analiza peptida generisanih specifičnom proteolizom proteoma. U ovom drugom pristupu, danas dominantnom, razvijen je niz metoda prikuplјanja masenih spektara (klasifikovanih kao zavisne, cilјane i nezavisne) kako bi se približili analizi kompleksnosti proteoma neophodnoj za razumevanje bioloških procesa kao što su i alergijske reakcije., Food allergy caused by certain food proteins affects 2-4% of population in the western world and they represent important socio-economic problem. Additionally, biotechnological approaches focused to meet growing demands for food, such as genetic engineering or new food processing technologies, introduce into the food chain new proteins or their proteoforms which are potential allergens. Concept of –omics approach in food analysis, foodomics, aims to improve consumer’s well-being, health, and confidence by implementation of advanced technologies. One such, currently fastest growing, is tandem mass spectrometry (MS) coupled to liquid chromatography. Mass spectrometers are complex analytical devices that enable identification and quantification of individual food allergens present in small, but biologically relevant, concentrations. Analytical capabilities of individual mass spectrometers depend on the type of mass spectrometer and skills of analyst. Application of MS in control of food allergens includes sampling, sample preparation, acquisition of mass spectra and bioinformatics analysis of mass spectra. The majority of MS methods for control of food allergens are based on bottom-up approach with targeted selected reaction monitoring acquisition. Development of these MS methods requires detailed knowledge of allergen structure, its posttranslational modifications (including those arose during food processing), design of quantification standards, optimization of sampling and sample preparation for individual type of food and food processing, as well as thorough method validation. The new approaches, such as parallel reaction monitoring, developed on ultra-high resolution mass spectrometers substantially facilitate development of MS methods. Over last 20 years MS become the main technology for determination of the structure of food allergens, identification of new allergens, assessment of their allergenic potential (e.g. profiling of peptides incorporated into MHC of dendritic cells after exposure to individual allergen), and research of biological mechanisms of allergy. Two main approaches are analysis at the level of intact proteins (top down) and analysis of peptides generated by specific proteolysis of proteome (bottom-up). In the second one, that is currently dominant, a range of methods are developed for acquisition of mass spectra (data dependent, targeted and data independent) in order to approach high complexity of proteome which is a prerequisite for understanding of complex biological processes including allergies.",
publisher = "Belgrade : University of Belgrade",
journal = "Unifood Conference, Program i zbornik radova, Beograd, 5 i 6 oktobar 2018. / Unifood Conference, Programme & Book of Abstracts, Belgrade Octobre 5-6 2018",
title = "Masena spektrometrija kao fudomički alat za istraživanje i kontrolu proteinskih alergena hrane, Mass spectrometry as foodomics tool in research and control of food allergen proteins",
pages = "PPP3 / IL3",
url = "https://hdl.handle.net/21.15107/rcub_cer_7526"
}