Quantitative Sandwich ELISA for the Determination of Tropomyosin from Crustaceans in Foods

Werner, Marianne T.; Fæste, Christiane Kruse; Egaas, Eliann

doi:10.1021/jf070806j

Cited by 38 publications

(10 citation statements)

References 31 publications

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“…Another sandwich ELISA based on a polyclonal anti-tropomyosin capture antibody raised against shrimp (Pandalus borealis) and the biotinylated conjugate of the same antibody for detection has been validated using spiked samples and commercially available food products (Werner et al, 2007). It is specific for crustaceans, though cross-reacting to some extent with cockroach.…”

Section: Methods Of Detection Specific For Crustaceansmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Methods Of Detection Specific For Crustaceansmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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“…simplex-IgE with e.g. German cockroach, chironomids, and dust mites that has been clinically observed [28,34,35]. The protein band at 67 kDa might be connected to a thermolabile protein of the same size that had shown antibody binding in mammalian cell cultures [36].…”

Section: Discussionmentioning

confidence: 94%

“…All protein extracts and food samples, unless otherwise stated, were prepared as previously described [28]. In brief, homogenized samples (2 g) were extracted with 10 mL of 0.1 M Tris, 0.5 M glycin (pH 8.7) under shaking, overnight at 45°C and centrifuged at 39,200g for 25 min at 4°C.…”

Section: Protein Extraction and Sample Preparationmentioning

confidence: 99%

A quantitative sandwich ELISA for the detection of Anisakis simplex protein in seafood

Werner

Fæste

Levsen³

et al. 2010

Eur Food Res Technol

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There is a growing awareness by consumers and food safety authorities regarding the possible presence of parasites or parasite-related potentially hazardous substances in seafood. Anisakis simplex is among the most frequently occurring parasites in wild-caught marine fish. Except for various visual inspection techniques and PCRbased methods for the detection of more or less intact worms or parasite DNA, respectively, there are at present no validated methods for the quantification of A. simplex proteins in processed fish products. This work describes the development and validation of a sandwich enzyme-linked immunosorbent assay (ELISA) for the quantification and analysis of proteins from A. simplex in seafood products. The ELISA is based on a polyclonal rabbit anti-A. simplex antibody for capture and a biotinylated conjugate of the same antibody for detection. The ELISA is specific for A. simplex and does not cross-react with other species. Recoveries ranged from 72-101% in typical food matrixes, while intra-and inter-assay precisions were \11 and \25%, respectively. With a limit of detection of 1.1 lg A. simplex protein/g of sample, the sensitivity of the A. simplex sandwich ELISA appears to be sufficient to detect even low levels in seafood products.

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“…The most common seafood allergens and the used method(s) for the characterization and quantification are summarized in Table 2. , 2010b;Huang et al, 2010;Kunimoto et al, 2009;Leung & Chu, 1998;Liang et al, 2008;Motoyama et al, 2007;Shibahara et al, 2009;Werner et al, 2007;Yu et al, 2010) Crab DeWitt et al, 2004;Leung et al, 1996;Leung & Chu, 1998;Motoyama et al, 2007;Mykles et al, 1998;Shibahara et al, 2009;Werr et al, 2009) To characterize seafood allergens, it is necessary to profile the complex crude extracts by separating the protein content by gel electrophoresis. This technique plays a central role in seafood allergen research, wherein it provides a powerful separation and semi-quantification information.…”

Section: Allergen Discovery Platformsmentioning

confidence: 99%

Characterization of Seafood Proteins Causing Allergic Diseases

Rahman¹,

Helleur²,

Jeebhay³

et al. 2012

Allergic Diseases - Highlights in the Clinic, Mechanisms and Treatment

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Quantitative Sandwich ELISA for the Determination of Tropomyosin from Crustaceans in Foods

Cited by 38 publications

References 31 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

A quantitative sandwich ELISA for the detection of Anisakis simplex protein in seafood

Characterization of Seafood Proteins Causing Allergic Diseases

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