Determination of egg content in egg pasta by an indirect elisa procedure

Pressi, Giovanna; Curioni, Andrea; Peruffo, A. Dal Belin; Furegon, Luca; Zamorani, Arturo

doi:10.1002/jsfa.2740640205

Cited by 8 publications

(3 citation statements)

References 11 publications

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“…Currently, commercial ELISA kits for the detection of egg allergens are mostly based on the detection of ovalbumin and ovomucoid (177). As yet, only a few studies have investigated the detection of egg yolk proteins in food products (201).…”

Section: Detection Of Egg Allergens In Foodmentioning

confidence: 99%

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Mine

Yang

2008

J. Agric. Food Chem.

167

123

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The emergence of egg allergy has had both industrial and clinical implications. In industrialized countries, egg allergy accounts for one of the most prevalent food hypersensitivities, especially in children. Atopic dermatitis represents the most common clinical manifestation in infancy; however, the range of clinical signs is broad and encompasses life-threatening anaphylaxis. The dominant egg allergens are proteins and are mainly present in the egg white, for example, ovalbumin, ovomucoid, ovotransferrin, and lysozyme. However, egg yolk also displays low-level allergenicity, for example, alpha-livetin. Strict avoidance of the offending food remains the most common recommendation for egg-allergic individuals. Nevertheless, the omnipresence of egg-derived components in prepackaged or prepared foods makes it difficult. Therefore, more efficient preventive approaches are investigated to protect consumers from inadvertent exposure and ensuing adverse reactions. On the one hand, commercial kits have become readily available that allow for the detection of egg contaminants at trace levels. On the other hand, attempts to produce hypoallergenic egg-containing products through food-processing techniques have met with promising results, but the approach is limited due to its potentially undesirable effects on the unique functional and sensory attributes of egg proteins. Therefore, the development of preventive or curative strategies for egg allergy remains strongly warranted. Pilot studies have suggested that oral immunotherapy (IT) with raw or cooked preparations of egg may represent a safe alternative, immediately available to allergic subjects, but remains applicable to only nonanaphylactic patients. Due to the limitations of conventional IT, novel forms of immunotherapy are sought based on information obtained from the molecular characterization of major egg allergens. In the past decade, promising approaches to the treatment and prevention of egg allergy have been explored and include, among others, the production of hypoallergenic recombinant egg proteins, the development of customized peptides, and bacterial-mediated immunotherapy. Nonspecific approaches have also been evaluated, and preliminary trials with the use of probiotic bacteria have yielded encouraging results. The current understanding of egg allergens offers novel approaches toward the making of food products safe for human consumption and the development of efficient immunotherapeutic strategies.

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Section: Detection Of Egg Allergens In Foodmentioning

confidence: 99%

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Mine

Yang

2008

J. Agric. Food Chem.

167

123

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“…According to the reference method, alcoholic strength of highly viscous spirits is determined by the density of a distillate using pycnometry . The content of total sugar can be analyzed chromatographically, enzymatically, or by a redox titration (back-titration after reaction with Cu 2+ as oxidizing agent), and for the content of egg yolk, several characteristic indicator substances can be used, such as cholesterol or phosphorus compounds such as phospholipids or specific egg proteins. , Given its relatively constant content (on average 12.5 mg/g egg yolk), cholesterol presents a frequently used compound to quantify the egg yolk content . It can, for instance, be analyzed enzymatically subsequent to saponification…”

Section: Introductionmentioning

confidence: 99%

Quantitative ¹H NMR Analysis of Egg Yolk, Alcohol, and Total Sugar Content in Egg Liqueurs

Hohmann

Koospal²,

Bauer-Christoph³

et al. 2015

J. Agric. Food Chem.

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Analyzing egg liqueurs for compliance with legal requirements means several different time-consuming preparations and analytical processes. In this paper, we describe the approach to use quantitative (1)H NMR spectroscopy as an accurate alternative technique. (1)H NMR analysis comprised two different rapid sample preparations for water-soluble or nonpolar ingredients. Fifteen egg liqueurs were analyzed for alcoholic strength and content of total sugar and egg yolk (estimated by cholesterol as a marker substance) with both classical methods and quantitative (1)H NMR spectroscopy. The results of both methods showed excellent correlations for alcoholic strength (R = 0.996, p < 0.001) and content of total sugar (R = 0.989, p < 0.001) and cholesterol (R = 0.995, p < 0.001). Besides, NMR spectra revealed further information: a signal of phosphatidylcholine at about δ = 3.20 ppm served as a second marker for the egg yolk content, and characteristic signals of lactose at δ = 4.46 ppm and butyric acid at δ = 0.97 ppm indicated the use of milk products, which has to be declared for lactose-intolerant consumers.

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“…The first attempts for egg content determination were based on the Liebermann-Burchard reaction completed with photometric detection (Dresselhaus-Schroebler, 1995;German-Standard, 1995;Hungarian-Standard, 1987;Pasin et al, 1998). Techniques based on gas chromatography (Agullo and Gelos, 1996;Beyer and Jensen, 1989;Kovacs, 1990;Maurice et al, 1994) and methods applying high performance liquid chromatography (Hurst et al, 1985;Ulberth and Reich, 1992) and immunochemical methods like ELISA (Pressi et al, 1994) have also been used.…”

Section: Introductionmentioning

confidence: 99%

Development of a rapid, non-destructive method for egg content determination in dry pasta using FT-NIR technique

Fodor

Woller

Turza³

et al. 2011

Journal of Food Engineering

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Determination of egg content in egg pasta by an indirect elisa procedure

Cited by 8 publications

References 11 publications

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Quantitative ¹H NMR Analysis of Egg Yolk, Alcohol, and Total Sugar Content in Egg Liqueurs

Development of a rapid, non-destructive method for egg content determination in dry pasta using FT-NIR technique

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Determination of egg content in egg pasta by an indirect elisa procedure

Cited by 8 publications

References 11 publications

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Quantitative 1H NMR Analysis of Egg Yolk, Alcohol, and Total Sugar Content in Egg Liqueurs

Development of a rapid, non-destructive method for egg content determination in dry pasta using FT-NIR technique

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Product

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Quantitative ¹H NMR Analysis of Egg Yolk, Alcohol, and Total Sugar Content in Egg Liqueurs