Novel highly-performing immunosensor-based strategy for ochratoxin A detection in wine samples

Prieto‐Simón, Beatriz; Campàs, Mònica; Marty, Jean Louis; Noguer, Thierry

doi:10.1016/j.bios.2007.10.002

Cited by 122 publications

(97 citation statements)

References 24 publications

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“…Two ionisable moieties of OTA, monoanion (OTA À ) and dianion (OTA 2À ) are present at neutral pH at the pK a s of the carboxyl and phenol groups in OTA. The presence of ochratoxin A and its diversity in nature are due to the ability of OTA-producing filamentous fungi, Aspergillus ochraceus and Penicillium verrucosum, growing on a wide range of substrates under varying climatic and storage conditions [4]. High temperatures, moisture and unseasonal rains during harvest and flash floods lead to fungal proliferation and production of Ochratoxin A [5].…”

Section: Introductionmentioning

confidence: 99%

Electrochemical Ochratoxin A Immunosensor System Developed on Sulfonated Polyaniline

et al. 2010

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An impedimetric immunosensor for ochratoxin A (OTA) composed of polyaniline-polyvinyl sulfonate and anti-OTA antibody on Pt disk electrode was produced, characterised and calibrated with its responses to standard OTA solutions at pH 7.2. The limit of detection and sensitivity of the OTA immunosensor were calculated to be 10 pg/kg and 563 kW L/ng, respectively. The European Commission limit for OTA in roasted coffee and cereals is 5 mg/kg. Application of the immunosensor to certified reference materials of roasted coffee, wheat and corn gave OTA concentrations of 2.5, 8.6 and 21.1 mg/kg, respectively. The result for corn compared favourably with ELISA results and vendor specifications.

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Section: Introductionmentioning

confidence: 99%

Electrochemical Ochratoxin A Immunosensor System Developed on Sulfonated Polyaniline

et al. 2010

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“…Immunosensors using enzymatic labels (e.g., HRP, AP) tend to be sensitive because of the potential for significant amplification provided by the enzyme. They also tend to use commonly available optical or electrochemical readers that are relatively inexpensive [32][33][34][35][36]. The downside to these immunoassays is that most require additional steps (e.g., washing, adding substrate and/or mediator) that are avoidable with certain other formats.…”

Section: Discussionmentioning

confidence: 99%

“…Monoclonal (MAb) antibodies (clone 5G9) exhibited at least one order of Immunosensors have generated high expectations of providing fast and highly sensitive detection of food contaminants. In a recent study, two indirect competitive enzyme-linked immunosorbent assay (ELISA) strategies were used for the development of electrochemical immunosensors based on different OTA immobilization techniques for the detection of OTA in wine [32]. Immunosensors based on the immobilization of avidin/biotin-OTA conjugate seemed to have enhanced performance characteristics compared to those based on the adsorption of bovine serum albumin (BSA)-OTA conjugate on screen-printed electrode's (SPE) surface.…”

Section: Biosensors For the Detection Of Ochratoxin A In Wine Beer Amentioning

confidence: 99%

Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

Mavrikou

Kintzios

2018

Beverages

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Mycotoxins and haloanisoles are secondary metabolites produced under special conditions of temperature and humidity by fungi colonizing a variety of commodities from preharvest up to consumer use. Ochratoxin A and 2,4,6-trichloanisole are produced mainly by species of the genus Aspergillus and Penicillium. Ochratoxin A exhibits nephrotic effects and can, potentially, be associated with human carcinogenesis, whereas 2,4,6-trichloanisole is primarily responsible for cork taint in wines. This review provides an overview of recent advances in biosensor technology for the determination of the aforementioned compounds in wine, beer and other beverages, as well as cork stoppers, which help in establishing and carrying out proper product quality-management strategies. Such a detailed investigation of biosensor-based detection methods of these toxic compounds in beverages could lead to the provision of safe-to-consume products, and allow the prioritization of future research efforts.

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“…OTA concentration: 1 = 0 ng/mL; 2 = 0.5 ng/mL; 3 = 1 ng/mL; 4 = 2.5 ng/mL; 5 = 5 ng/mL; and 6 = 10 ng/mL. stabilization of wine samples and adequate antigen-antibody binding, the pH value must be adjusted to 7.0 (Ngundi et al, 2005;Prieto-Simon, Campas, Marty, & Noguer, 2008).…”

Section: Detection Of Ota In Red Winementioning

confidence: 99%

Development of an immunochromatographic test strip for the detection of ochratoxin A in red wine

Liu

Suryoprabowo

et al. 2017

Food and Agricultural Immunology

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Humans and animals are exposed to mycotoxins naturally present in foods. Ochratoxin A (OTA), one of the most abundant and toxic mycotoxins, is ubiquitous in nature and harmful to humans and animals. In this study, we developed a rapid, simple, specific, and sensitive lateral-flow immunochromatographic assay for detection of OTA in 0.01 M phosphate-buffered saline solution (PBS) (pH 7.4) and in red wine. We produced sensitive and selective monoclonal antibody against OTA. Under optimized conditions, the cut-off limit of the test strip was 10 ng/mL OTA in 0.01 M PBS (pH 7.4) and in red wine. The results were obtained within 10 min. Therefore, our developed method is useful for the detection of OTA in red wine. ARTICLE HISTORY

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Novel highly-performing immunosensor-based strategy for ochratoxin A detection in wine samples

Cited by 122 publications

References 24 publications

Electrochemical Ochratoxin A Immunosensor System Developed on Sulfonated Polyaniline

Electrochemical Ochratoxin A Immunosensor System Developed on Sulfonated Polyaniline

Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

Development of an immunochromatographic test strip for the detection of ochratoxin A in red wine

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