Evaluation of indirect competitive and double antibody sandwich ELISA tests to determine β-lactoglobulin and ovomucoid in model processed foods

Luis, Ruth de; Mata, Luis; Estopañán, G.; Lavilla, María; Sánchez, Lourdes; Pérez, María Dolores

doi:10.1080/09540100802520755

Cited by 20 publications

(8 citation statements)

References 17 publications

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“…The immunosensor was applied to spiked egg-white samples as well as to spiked wheat flour and bread samples, obtaining results in accordance with literature data (eggwhite samples) [85] and lower than those coming from the ELISA method (wheat flour and bread) [86].…”

Section: Immunosensorssupporting

confidence: 78%

Recent Advances in Electrochemical Sensing Strategies for Food Allergen Detection

Curulli

2022

Biosensors

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Food allergy has been indicated as the most frequent adverse reaction to food ingredients over the past few years. Since the only way to avoid the occurrence of allergic phenomena is to eliminate allergenic foods, it is essential to have complete and accurate information on the components of foodstuff. In this framework, it is mandatory and crucial to provide fast, cost-effective, affordable, and reliable analysis methods for the screening of specific allergen content in food products. This review reports the research advancements concerning food allergen detection, involving electrochemical biosensors. It focuses on the sensing strategies evidencing different types of recognition elements such as antibodies, nucleic acids, and cells, among others, the nanomaterial role, the several electrochemical techniques involved and last, but not least, the ad hoc electrodic surface modification approaches. Moreover, a selection of the most recent electrochemical sensors for allergen detection are reported and critically analyzed in terms of the sensors’ analytical performances. Finally, advantages, limitations, and potentialities for practical applications of electrochemical biosensors for allergens are discussed.

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Section: Immunosensorssupporting

confidence: 78%

Recent Advances in Electrochemical Sensing Strategies for Food Allergen Detection

Curulli

2022

Biosensors

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“…It was applied to the analysis of wheat flour and baked bread supplemented with lyophilized egg at trace levels with ability to detect 0.17 and 0.13 ppm of egg in raw (wheat flour) and cooked (baked bread) samples, respectively. These values were four orders of magnitude lower than those provided by commercial ELISA kits and those considered relevant for the determination of allergens (10 mg Kg −1 [51,52]). Importantly, it was possible to detect only 5 ppm of egg by a simple incubation of the CAb-MBs in turbid samples with a high content of suspended solid matter to perform the direct and efficient ovomucoid capture (Figure 2b).…”

Section: Electrochemical Immunosensing Methodsmentioning

confidence: 64%

Cutting-Edge Advances in Electrochemical Affinity Biosensing at Different Molecular Level of Emerging Food Allergens and Adulterants

et al. 2020

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The presence of allergens and adulterants in food, which represents a real threat to sensitized people and a loss of consumer confidence, is one of the main current problems facing society. The detection of allergens and adulterants in food, mainly at the genetic level (characteristic fragments of genes that encode their expression) or at functional level (protein biomarkers) is a complex task due to the natural interference of the matrix and the low concentration at which they are present. Methods for the analysis of allergens are mainly divided into immunological and deoxyribonucleic acid (DNA)-based assays. In recent years, electrochemical affinity biosensors, including immunosensors and biosensors based on synthetic sequences of DNA or ribonucleic acid (RNA), linear, aptameric, peptide or switch-based probes, are gaining special importance in this field because they have proved to be competitive with the methods commonly used in terms of simplicity, test time and applicability in different environments. These unique features make them highly promising analytical tools for routine determination of allergens and food adulterations at the point of care. This review article discusses the most significant trends and developments in electrochemical affinity biosensing in this field over the past two years as well as the challenges and future prospects for this technology.

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“…Therefore, determination of the recovery in samples incurred before the application of any processing is more accurate and should be applied in a proper validation process of any analytical method. Several studies in which evaluation of the robustness by incurring samples before processing was done are published. ,− We have shown that when determining the robustness in cookies incurred before processing was applied, only about 10% recovery were obtained . Similarly, the recovery of the DNA seems to also be affected by processing, mainly because of its degradation and/or hindered extractability …”

Section: Quantification Of Food Allergensmentioning

confidence: 99%

Analysis To Support Allergen Risk Management: Which Way To Go?

Cucu

Jacxsens

Meulenaer

2013

J. Agric. Food Chem.

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Food allergy represents an important food safety issue because of the potential lethal effects; the only effective treatment is the complete removal of the allergen involved from the diet. However, due to the growing complexity of food formulations and food processing, foods may be unintentionally contaminated via allergen-containing ingredients or cross-contamination. This affects not only consumers' well-being but also food producers and competent authorities involved in inspecting and auditing food companies. To address these issues, the food industry and control agencies rely on available analytical methods to quantify the amount of a particular allergic commodity in a food and thus to decide upon its safety. However, no "gold standard methods" exist for the quantitative detection of food allergens. Nowadays mostly receptor-based methods and in particular commercial kits are used in routine analysis. However, upon evaluation of their performances, commercial assays proved often to be unreliable in processed foods, attributed to the chemical changes in proteins that affect the molecular recognition with the receptor used. Unfortunately, the analytical outcome of other methods, among which are chromatographic combined with mass spectrometric techniques as well as DNA-based methods, seem to be affected in a comparable way by food processing. Several strategies can be employed to improve the quantitative analysis of allergens in foods. Nevertheless, issues related to extractability and matrix effects remain a permanent challenge. In view of the presented results, it is clear that the food industry needs to continue to make extra efforts to provide accurate labeling and to reduce the contamination with allergens to an acceptable level through the use of allergen risk management on a company level, which needs to be supported inevitably by a tailor-validated extraction and detection method.

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Evaluation of indirect competitive and double antibody sandwich ELISA tests to determine β-lactoglobulin and ovomucoid in model processed foods

Cited by 20 publications

References 17 publications

Recent Advances in Electrochemical Sensing Strategies for Food Allergen Detection

Recent Advances in Electrochemical Sensing Strategies for Food Allergen Detection

Cutting-Edge Advances in Electrochemical Affinity Biosensing at Different Molecular Level of Emerging Food Allergens and Adulterants

Analysis To Support Allergen Risk Management: Which Way To Go?

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