Application of immunoassay in the food industry

Samarajeewa, U.; Wei, Cheng; Huang, Tung‐Shi; Marshall, M.R.

doi:10.1080/10408399109527535

Cited by 65 publications

(28 citation statements)

References 271 publications

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“…This change can affect antibody recognition toward antigen proteins (Breton et al, 1988;Samarajeewa et al, 1991). Therefore, we attempted to develop a reliable ELISA system for the quantification of egg proteins, regardless of heat treatment.…”

Section: Resultsmentioning

confidence: 99%

Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods

Shon¹,

Kim²,

Kim³

et al. 2010

Korean Journal for Food Science of Animal Resources

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The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Crossreactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries (mean±SD) were 129±13.7%, 73.9±12.5%, and 65.5±13.6%, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

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Section: Resultsmentioning

confidence: 99%

Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods

Shon¹,

Kim²,

Kim³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…Immunoassay techniques provide complementary and/or alternative approaches in reducing the use of costly, sophisticated equipment and analysis time, but still maintaining reliability and sensitivity (Smith D M 1995). Immunoassay techniques in their most simple forms provide excellent screening tools for detecting food adulteration (Samarajeewa et al 1991).…”

Section: Introductionmentioning

confidence: 99%

Immunostick Colorimetric ELISA Assay for the Identification of Smoked Salmon, Trout and Bream

Carrera

Garcı́a

Céspedes

et al. 1997

J. Sci. Food Agric.

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“…Antijen ve buna homolog presipitin agar jelinde birbirlerine doğru yayıldıkları zaman optimal yayılma bölgesinde bir presipitasyon çizgisi oluş-tururlar 1 . ELISA gibi immunoenzimatik yöntemler hassas, spesifik, kolay uygulanabilir ve hızlı olmaları ile tür tespitinde tercih edilmektedir 19 . ELISA, hileli hazırlanmış taze et karışımları ile ısıl işlem görmüş et ürünlerinde hayvan türü-nün tespiti için etkili bir metot olarak bildirilmektedir 3,20,21 .…”

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Et ve Et Ürünlerinde At ve Domuz Eti Varlığının Uhlenhuth Presipitasyon Halka, Agar Gel Immuno Diffuzyon ve EnzymeLinked Immuno Sorbent Assay Metotları ile Araştırılması

Yalçin¹,

Alkan²

2012

Kafkas Univ Vet Fak Derg

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ÖzetEt ve et ürünlerinde kullanılan et türlerinin belirlenmesi, ekonomik nedenlerin yanında insan sağlığının koruması için de önem taşımaktadır. Bu çalışmada, Mersin ve Adana piyasasından toplanan 140 adet et ve et ürününde (45 adet et, 45 adet kıyma, 20 adet fermente sucuk, 30 adet hamburger köfte) Uhlenhuth presipitasyon halka, enzyme-linked immuno sorbent assay (ELISA) ve agar gel immuno diffuzyon (AGID) metotları kullanılarak domuz ve at eti varlığı araştırıldı. İncelenen 140 örneğin 4'ünde (%2.9) at eti tespit edilmiştir. Analizde kullanılan üç yöntemle aynı örnekler at eti açısından pozitif bulundu. Örneklerin hiçbirinde domuz etine rastlanmadı. Yurt içi gıda denetiminin ve yurt dışından gelen ithal etlerin kontrol noktalarının ve kontrol edilen örnek sayısının arttırılması gerekmektedir. Anahtar sözcükler: Et ürünleri, Et türünün tespiti, Uhlenhuth, ELISA, AGID Investigation of the Presence of Horse and Pig Meat in Meat and Meat Products Using Uhlenhuth Precipitation Ring, Agar Gel Immunodiffusion and Enzyme-Linked Immuno Sorbent Assay Techniques SummaryThe detection of meat species used in meat and meat products is important because of economical reasons as well as the protection of human health. In this study, the presence of horse and pig meat in 140 samples of meat and meat products (45 meat, 45 minced meat, 20 fermented sucuk, 30 hamburger meat) collected from the markets of Mersin and Adana Provincies of Turkey was investigated. Horse meat was detected in four (2.9%) of 140 samples. The same samples were found positive for horse meat by three different techniques used in analysis. Pig meat was detected in none of the samples. National food monitoring systems and checkpoints for meat imported from abroad, and the number of samples checked should be increased. Keywords: Meat products, Meat species identification, Uhlenhuth, ELISA, AGID Et ve Et Ürünlerinde At ve Domuz Eti Varlığının Uhlenhuth Presipitasyon Halka, Agar Gel Immuno Diffuzyon ve EnzymeLinked Immuno Sorbent Assay Metotları ile AraştırılmasıHalil YALÇIN * Galip ALKAN *

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Application of immunoassay in the food industry

Cited by 65 publications

References 271 publications

Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods

Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods

Immunostick Colorimetric ELISA Assay for the Identification of Smoked Salmon, Trout and Bream

Et ve Et Ürünlerinde At ve Domuz Eti Varlığının Uhlenhuth Presipitasyon Halka, Agar Gel Immuno Diffuzyon ve EnzymeLinked Immuno Sorbent Assay Metotları ile Araştırılması

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