Identification of the factors affecting the analytical results of food allergen ELISA methods

Török, Kitti; Hajas, Lívia; Horvath, V. A. P.; Bugyi, Zsuzsanna; Kemény, Sándor; Tömösközi, Sándor

doi:10.1007/s00217-015-2441-y

Cited by 33 publications

(8 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The main factors with a significant influence in the allergen analysis with ELISA methods are food matrices, the level of food processing and the ELISA test kit selection [56]. The current study analyzed the different foodstuffs (Table 1 and Table 2), which were differentially processed.…”

Section: Resultsmentioning

confidence: 99%

Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods

Lima-Cabello

Alché

Jiménez-López

2019

Foods

View full text Add to dashboard Cite

The increasing prevalence of lupin allergy as a consequence to the functional characteristics of a growing number of sweet lupin-derived foods consumption makes the imperious necessity to develop analytical tools for the detection of allergen proteins in foodstuffs. The current study developed a new highly specific, sensitive and accurate ELISA method to detect, identify and quantify the lupin main allergen β-conglutin (Lup an 1) protein in natural and processed food. The implementation of accurate standards made with recombinant conglutin β1, and an anti-Lup an 1 antibody made from a synthetic peptide commonly shared among β-conglutin isoforms from sweet lupin species was able to detect up to 8.1250 ± 0.1701 ng (0.0406 ± 0.0009 ppm) of Lup an 1. This identified even lupin traces present in food samples which might elicit allergic reactions in sensitized consumers, such as β-conglutin proteins detection and quantification in processed (roasted, fermented, boiled, cooked, pickled, toasted, pasteurized) food, while avoiding cross-reactivity (false positive) with other legumes as peanut, chickpea, lentils, faba bean, and cereals. This study demonstrated that this new ELISA method constitutes a highly sensitive and reliable molecular tool able to detect, identify and quantify Lup an 1. This contributes to a more efficient management of allergens by the food industry, the regulatory agencies and clinicians, thus helping to keep the health safety of the consumers.

show abstract

Section: Resultsmentioning

confidence: 99%

Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods

Lima-Cabello

Alché

Jiménez-López

2019

Foods

View full text Add to dashboard Cite

show abstract

“…In the absence of an independent reference method and a certified reference material, the performance of different test kits is typically evaluated after the analysis of spiked or incurred materials with defined gliadin or gluten contents. These may be prepared by adding the Prolamin Working Group (PWG)-gliadin reference material (van Eckert et al 2006) into a model cookie recipe based on gluten-free corn flour (Bugyi et al 2013) or amaranth flour (Török et al 2015); by mixing gluten or wheat flour into corn flour (Sharma 2012) or a cornbread recipe (Sharma et al 2013); by blending wheat flour and buckwheat flour (Alvarez and Boye 2014) or whole wheat, whole rye, or barley flour and rice flour (Bruins Slot et al 2015a); or by spiking sausage meat, pastries, and infant semolina with wheat flour, spelt whole flour, wheat whole grain flakes, or wheat semolina (Scharf et al 2013). After comparison of the values determined by different gluten test kits with the target values, gliadin or gluten recoveries may be calculated.…”

Section: Introductionmentioning

confidence: 99%

Gluten Analysis of Wheat Starches with Seven Commercial ELISA Test Kits—Up to Six Different Values

Scherf

2016

Food Anal. Methods

View full text Add to dashboard Cite

The use of purified wheat starch (WSt) as part of the gluten-free diet for celiac disease (CD) patients is considered safe in many countries, but uncertainties about residual gluten amounts remain. Enzyme-linked immunosorbent assays (ELISAs) are most commonly used to monitor compliance to the Codex threshold of 20 mg gluten/kg of the product, but the analytical results for one sample may differ depending on the characteristics of the test kit. This study aimed to compare a representative collection of ELISAs regarding their ability to quantitate gluten contents of WSt. The gluten contents of 30 WSt (14 declared as gluten-free) and one defined assay control were analyzed with seven commercial ELISA test kits using the respective recommended extraction protocol for WSt samples. The comparative analysis of gluten yielded up to six significantly different results per WSt. In 13 samples, at least one kit found gluten contents below 20 mg/kg and at least two kits found gluten contents above 20 mg/kg, which would affect accurate labeling of the WSt depending on the kit used. The results of different kits were only partly correlated to one another. The different specificities and sensitivities of the various test systems were most apparent at levels between the regulatory threshold of 20 mg gluten/kg and the respective limits of quantitation. To ensure the safety of gluten-free products for CD patients, it is important to know which test kit is best suited to reliably detect gluten traces in a variety of food matrices.

show abstract

“…ELISA method is implemented in test systems produced by various manufacturers and based on the use of antibodies that were induced to various prolamine fractions or specific sequences that are toxic. Different test systems don't always give the same results for the determination of gluten content in the same food or food ingredients, as demonstrated, for example, in [6][7][8] and also in Figure 1. Fig.1 -Effect of the use of various reference materials for calibration of test systems Up to date, the best-characterized reference material is the gliadin sample (further -PWG-gliadin) developed by the Working Group on Prolamins and Toxicity (PWGAT).…”

Section: The Main Regulatory Documents That Establish Safety Requiremmentioning

confidence: 98%

Questions of metrological assurance of the results of the gluten content determination in foodstuffs

Крашенинина¹

2017

Ukrainian Metrological Journal

View full text Add to dashboard Cite

show abstract

Identification of the factors affecting the analytical results of food allergen ELISA methods

Cited by 33 publications

References 34 publications

Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods

Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods

Gluten Analysis of Wheat Starches with Seven Commercial ELISA Test Kits—Up to Six Different Values

Questions of metrological assurance of the results of the gluten content determination in foodstuffs

Contact Info

Product

Resources

About