Effect of Processing on Recovery and Variability Associated with Immunochemical Analytical Methods for Multiple Allergens in a Single Matrix: Sugar Cookies

Khuda, Sefat E; Slate, Andrew B.; Pereira, Marion; Al-Taher, Fadwa; Jackson, Lauren S.; Diaz‐Amigo, Carmen; Bigley, Elmer C.; Whitaker, T. B.; Williams, Kristina M.

doi:10.1021/jf3001839

Cited by 72 publications

(39 citation statements)

References 47 publications

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“…The production process of these fining agents include the use of heat, acid extraction, and enzymatic hydrolysis, leading to commercial products containing proteins that range from a native to a highly denatured stage. More generally, the importance of food processing on the detection of allergens in food by ELISA has been reported by several authors (Diaz‐Amigo ; Downs and Taylor ; Garber and Perry ; Khuda and others , ). Antibody–antigen binding may be affected by a modification of the antigen structure occurred during food processing.…”

Section: Resultsmentioning

confidence: 76%

Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies

Koestel

Simonin

Belcher

et al. 2016

Journal of Food Science

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Since the early 2000s, labeling of potentially allergenic food components to protect people who suffer from food allergies is compulsory in numerous industrialized countries. In Europe, milk and egg components used during the winemaking process must be indicated on the label since July 1, 2012. Several ELISA procedures have been developed to detect allergenic residues in wines. However, the complexity of the wine matrix can inhibit the immunoenzymatic reaction. The aim of this study was to implement an ELISA assay for the detection of ovalbumin in red wines using commercially available antibodies. The specificity of the acquired antibodies and the absence of cross reactivity were assessed by immunoblotting and ELISA. An ELISA assay with a LOD of 14.2 μg/L and a LOQ of 56.4 μg/L of ovalbumin in aqueous solution was obtained. Differences in ELISA signals were observed when analyzing various fining agents, although reproducible conformation of the antigen could be reached for the comparison of ovalbumin and Ovicolle. The differences between samples in terms of pH could be leveled but the inhibition of the ELISA signal, positively correlated to the tannin content of the wines, could not be suppressed. Thus, standard curves of ovalbumin in several wines were obtained by relative quantification. The control steps and the difficulties encountered presented in this study should be considered by anybody working toward the development of ELISA assays for the detection of allergenic residues in complex food matrices.

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Section: Resultsmentioning

confidence: 76%

Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies

Koestel

Simonin

Belcher

et al. 2016

Journal of Food Science

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“…Eissa and others () developed an immunosensor able to detect down to 0.85 pg/mL of β‐LG in food products, which is the lowest LOD reported for this protein by electrochemical immunosensors (Table ). Nonetheless, owing to the fact that these systems are based on the biological interaction between an antibody and the respective allergen/marker protein, a careful interpretation is always needed to avoid false positive or false negative results (Johnson and others ; Costa and others ; Khuda and others ; Gomaa and Boye , ).…”

Section: Analytical Methods For the Detection Of Milk Allergens In Prmentioning

confidence: 99%

Bovine Milk Allergens: A Comprehensive Review

Villa

Costa

Oliveira

et al. 2017

Comp Rev Food Sci Food Safe

177

145

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Cow milk allergy is one of the most common food allergies in early childhood and often persists through adult life, forcing an individual to a complete elimination diet. Milk proteins are present in uncounted food products, such as cheese, yogurt, or bakery item, exposing allergic persons to a constant threat. Many efforts have been made to overcome this global problem and to improve the life quality of allergic individuals. First, proper and reliable food labeling is fundamental for consumers, but the verification of its compliance is also needed, which should rely on accurate and sensitive analytical methods to detect milk allergens in processed foods. At the same time, strategies to reduce milk allergenicity, such as immunotherapy or the use of food processing techniques to modify allergen structure, have to be extensively studied. Recent research findings on the applicability of food processing, such as heat treatment, fermentation, or high pressure, have revealed great potential in reducing milk allergenicity. In this review, significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy. Molecular characterization of cow milk allergens and cross-reactivity with other nonbovine milk species are described, as well as the effects of processing, food matrix, and digestibility on milk allergenicity. Additionally, analytical methods for the detection of milk allergens in food are described, from immunoassays and mass spectrometry methods for protein analysis to real-time polymerase chain reaction for DNA analysis.

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“…Thermal processing of peanut flour reduced the protein solubility and the ability of ELISA kits to accurately quantify peanut depending on the peanut allergen targeted by the antibody (Fu & Maks, ). Several studies have reported reduced recovery of peanut proteins by commercial ELISA kits when the peanut source is thermally treated or incurred food samples had undergone thermal processing during food preparation (Jayasena et al., ; Khuda et al., ; Parker et al., ). Moreover, extraction buffer components and extraction conditions can also affect protein structure, contributing to altered immunoreactivity.…”

Section: Introductionmentioning

confidence: 99%

Extraction Conditions Affect the Immunoreactivity of Peanut Allergens

Sharma

Chatim

Ferguson

et al. 2019

Journal of Food Science

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Peanut allergic consumers rely on food package labels to avoid foods containing peanut. The inadvertent presence of peanut in foods due to cross‐contact can be fatal if ingestion of such food leads to an allergic reaction. Analytical methods are available to detect undeclared peanut in foods. However, depending on the type of food matrix and food processing parameters, method performance can be adversely affected due to reduction in the extraction efficiency of peanut proteins. Temperature and probe sonication were used as a preincubation treatment for peanut flour slurries to assess their effect on the total peanut protein solubility from raw, light‐roasted, and dark‐roasted peanut flours. The effect of these treatments on the immunoreactivity of peanut allergens (Ara h 1, Ara h 2, Ara h 3, and Ara h 6) was determined by an indirect enzyme‐linked immunosorbent assay using antibodies raised against these individual peanut proteins. Preincubation at 50 °C did not significantly improve the peanut protein solubility, whereas an increase in protein solubility was observed when light‐ and dark‐roasted peanut flour slurries were preincubated at 90 °C or sonicated. The immunoreactivity of peanut allergens varied depending on the degree of peanut flour roasting and type of preincubation treatment. Overall, the immunoreactivity of peanut allergens from most peanut flour slurries was unaffected when preincubated at 50 °C for up to 60 min or sonicated with a probe for up to 5 min, whereas preincubation at 90 °C resulted in a time‐dependent reduction in immunoreactivity of peanut allergens. Sonication treatment may improve peanut protein extraction without markedly affecting their immunoreactivity. Practical Application Extraction of peanut proteins is vital for developed analytical methods to estimate peanut allergens in foods. The manuscript describes the effect of two different temperatures (50 and 90 °C) and probe‐type sonication on peanut protein solubility. The findings suggest sonication can improve peanut protein solubility without markedly affecting their immunoreactivity

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Effect of Processing on Recovery and Variability Associated with Immunochemical Analytical Methods for Multiple Allergens in a Single Matrix: Sugar Cookies

Cited by 72 publications

References 47 publications

Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies

Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies

Bovine Milk Allergens: A Comprehensive Review

Extraction Conditions Affect the Immunoreactivity of Peanut Allergens

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