Immunohistochemical detection of soya protein - optimisation and verification of the method

Pospiech, Matěj; Tremlová, Bohuslava; Rencová, E; Randulová, Zdeňka

doi:10.17221/2848-cjfs

Cited by 13 publications

(20 citation statements)

References 7 publications

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“…Plant additives in meat products are important not only in meat product quality as adulterations but also for the food safety as allergens (Pospiech et al 2009). Therefore various methods such as immunochemical (Moriyama et al 2005;) and molecular biological (Meyer et al 1996;Hernández et al 2006) as well as histological methods have been developed to detect the plant materials in meat products.…”

mentioning

confidence: 99%

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Sadeghinezhad¹,

Hajimohammadi²,

Izadi³

et al. 2015

Czech J. Food Sci.

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Sadeghinezhad J., Hajimohammadi B., Izadi F., Yarmahmoudi F., Latorre R. (2015): Evaluation of the morphologic method for the detection of animal and herbal content in minced meat. Czech J. Food Sci., 33: 564-569.The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference between the estimated percentages of both additive tissues and the real related percentages. Overall, neither was there any significant difference between the data of the three parts of each sample and the real percentages. The findings of the present research suggest the histological technique as an effective method for qualitative and quantitative evaluations of minced meat.

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mentioning

confidence: 99%

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Sadeghinezhad¹,

Hajimohammadi²,

Izadi³

et al. 2015

Czech J. Food Sci.

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“…Microscopic methods have been traditionally used for analysis of the materials of vegetable and animal origin and together with histochemical and immunohistochemical techniques for analysis of meat products or other ready-to-use foodstuffs (Flint 1994;Egelandsdal et al 1991;Boutten et al 1999;Tremlova et al 2007). Immunochemical methods are often used under practical conditions (Macedo-Silva et al 2000;Moriyama et al 2005;Morishita et al 2008;Pospiech et al 2009) and the methods of molecular biology have been also developed (Meyer et al 1996;Hernandez et al 2006). Chromatography methods have been used for the detection of soya proteins, too Criado et al 2005).…”

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confidence: 99%

ELISA for Detection of Soya Proteins in Meat Products

Rencová

Tremlová

2009

Acta Vet. Brno

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Indirect competitive ELISA method for the detection of soya proteins in meat products was developed. The detection limit of the method is 0.5% of the weight of added soya protein.A total of 131 meat product samples such as salamis or sausages from the Czech Republic market were investigated for the presence of soya proteins. Soya proteins were detected in 84% of the investigated samples without any declaration on the package of the product. The use of vegetable additives, namely soya in meat products in the market of the Czech Republic is very frequent and the restriction of its usage by legislation relates only to some kinds of durable products and ham (Act 264/2003 Coll.). The need for sensitive inspecting methods for soya protein detection is not only associated with the economic aspect (adulteration), but mainly with consumer health protection in case of allergy to soya proteins. Detection, immunochemical method, meat products, package declaration

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“…The samples were processed for immunohistochemical examination according to the procedure described by Pospiech et al (2009). The samples (5 g) were fixed in 10% water solution of neutral formalin (RNDr.…”

Section: Methodsmentioning

confidence: 99%

“…For the immunohistochemical examination of the samples, the procedure was used based on avidin -biotin complex (ABC) method for immunohistochemical detection of soya protein according to Pospiech et al (2009), modified for wheat protein detection. It is an amplifying indirect three-stage method which uses high bond affinity between avidin and biotin for antibody detection.…”

Section: Immunohistochemical Examination Of Samplesmentioning

confidence: 99%

Immunohistochemical detection of wheat protein in model samples

Řezáčová-Lukášková¹,

Tremlová²,

Pospiech³

et al. 2010

Czech J. Food Sci.

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AbstractŘezáčová-Lukášková Z., Tremlová B., Pospiech M., Renčová E., Randulová Z. (2010): Immunohistochemical detection of wheat protein in model samples. Czech J. Food Sci., 28: 516-519.The study focused on the optimisation of immunohistochemical examination for gluten content detection in model samples (pork meat with wheat semi-smooth flour, pork meat with wheat protein edible vital). The best results were achieved with immunohistochemical method based on ABC (avidin-biotin complex) method utilising polyclonal antibodies diluted 1:1000. The results demonstrate that for pure wheat protein detection, the utilisation of immunohistochemical detection, which can detect as little as 0.1% of the added wheat protein, is more advantageous, while the commonly used ELISA method reliably proves this additive approximately from 0.4% upwards.

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Immunohistochemical detection of soya protein - optimisation and verification of the method

Cited by 13 publications

References 7 publications

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

Evaluation of the morphologic method for the detection of animal and herbal content in minced meat

ELISA for Detection of Soya Proteins in Meat Products

Immunohistochemical detection of wheat protein in model samples

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