Novel ELISA for the detection of raw and processed egg using extraction buffer containing a surfactant and a reducing agent

Watanabe, Yumiko; Aburatani, Kenichi; Mizumura, Tasuku; Sakai, Masatoshi; Muraoka, Shiroo; Mamegosi, Shinichi; Honjoh, Tsutomu

doi:10.1016/j.jim.2005.02.014

Cited by 84 publications

(66 citation statements)

References 5 publications

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“…Because these proteins are usually irreversibly denatured and insoluble, using beef Mb as a target protein does not seem to be the exception. However, Watanabe et al (2005) reported that the proteins in food products were efficiently extracted with a solution containing SDS and 2-mercaptoethanol. The official Japanese method, for the detection of major allergic ingredients in food products, adopted the same extraction method (Matsuda et al, 2006;Sakai et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

A Sandwich ELISA for the Determination of Beef Meat Content in Processed Foods

Kotoura¹,

Murakami-Yamaguchi²,

Nakamura³

et al. 2009

FSTR

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Two kinds of polyclonal antibodies against beef myoglobin were produced by immunizing rabbits with denatured myoglobin or with a peptide having the amino acid sequence unique to beef myoglobin. The latter peptide antibody reacted specifically with beef myoglobin without cross-reacting with other food proteins or with pork and chicken myoglobin. A sandwich ELISA, in which this peptide antibody was used as a capture antibody and the anti-denatured myoglobin antibody as an enzyme-labeled antibody, was also specific against beef myoglobin. When the beef content was determined in pork-or chickenbased model foods by this sandwich ELISA, the recoveries of beef protein agreed well with the actual mixing ratio of beef. Moreover, it could be confirmed by this method that the labeling of beef usage in several commercially processed foods was reasonable. Thus, a sandwich ELISA suitable for the evaluation of beef content in various foods was established.

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Section: Resultsmentioning

confidence: 99%

A Sandwich ELISA for the Determination of Beef Meat Content in Processed Foods

Kotoura¹,

Murakami-Yamaguchi²,

Nakamura³

et al. 2009

FSTR

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“…On the other hand, there has been a previous report regarding sandwich ELISA for egg proteins using anti-OA antibody (Watanabe et al, 2005). Watanabe et al (2005) produced a specific antibody from rabbits immunized with unfolded OA.…”

Section: Recovery Yield Of Egg Proteins By Cielisamentioning

confidence: 99%

“…Watanabe et al (2005) produced a specific antibody from rabbits immunized with unfolded OA. They focused on sample preparation with SDS and 2-mercaptoethanol (ME) in order to develop an ELISA system for OA.…”

Section: Recovery Yield Of Egg Proteins By Cielisamentioning

confidence: 99%

Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods

Shon¹,

Kim²,

Kim³

et al. 2010

Korean Journal for Food Science of Animal Resources

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The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Crossreactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries (mean±SD) were 129±13.7%, 73.9±12.5%, and 65.5±13.6%, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

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“…It is an extremely useful method due to its simplicity, high detection sensitivity, and good quantification of native proteins [14]. One of the major drawbacks of ELISA, however, is that it can only detect one allergen per test.…”

Section: Introductionmentioning

confidence: 99%

“…However, the use of extraction solutions containing denaturants can affect the accuracy of measurements by ELISA as the antibody can be affected by the denaturant. Diluting the denaturant so as to minimise its effect on the antibody may negatively affect the detection of the extracted protein [14].…”

Section: Introductionmentioning

confidence: 99%

Detection of Allergens in a Multiple Allergen Matrix and Study of the Impact of Thermal Processing

Gomaa¹,

Ribéreau²,

Boye³

2016

J Nutr Food Sci

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Sciences Gomaa et al., J Nutr Food Sci 2012, S9 http://dx.doi.org/10.4172/2155 AbstractThe objectives of this work were to (a) determine the percentage recovery of three allergens (casein, egg and soy) simultaneously incurred in a flour matrix, (b) investigate the effect of different baking periods on allergen recovery using two different methods of allergen detection, namely enzyme linked immunosorbent assay (ELISA) and flow cytometry, and c) determine the solubility of proteins in the prepared blank dry cookie mix flour, non-cooked dough and baked cookies after baking at different temperatures using different extraction buffers. Sodium carbonate buffer was least effective in extracting protein. For the blank flour and non-cooked samples, PBS buffer was the most effective at extracting protein, whereas the Tris buffer gave the highest protein recoveries among the three buffers for the cooked samples. For all three allergens, thermal processing greatly reduced allergen recovery in the processed food matrix as detected using both the commercial ELISA kits and flow cytometry. Moreover, allergen recovery in the cooked samples decreased with increasing processing temperatures and ranged from 96% to 20% for casein, 26.5% to 3.7% for soy and 12.8% to 0% for egg in an instance where a false negative was detected when a high processing temperature of 450°F was employed.

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Novel ELISA for the detection of raw and processed egg using extraction buffer containing a surfactant and a reducing agent

Cited by 84 publications

References 5 publications

A Sandwich ELISA for the Determination of Beef Meat Content in Processed Foods

A Sandwich ELISA for the Determination of Beef Meat Content in Processed Foods

Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods

Detection of Allergens in a Multiple Allergen Matrix and Study of the Impact of Thermal Processing

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