Sensitive time-resolved fluoroimmunoassay for the detection of hazelnut (Corylus avellana) protein traces in food matrices

Fæste, Christiane Kruse; Holden, Lise; Plassen, C.; Almli, B.

doi:10.1016/j.jim.2006.06.006

Cited by 12 publications

(11 citation statements)

References 23 publications

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“…A time-resolved fluoroimmunoassay for the detection of hazelnut protein traces in food matrices has been developed and validated (Faeste et al, 2006), with a LOD of 0.1 mg/kg and a LOQ of 0.33 mg/kg. A sensitive biosensor based on a highly specific monoclonal antibody is able to detect hazelnut proteins in olive oil (Bremer et al, 2009).…”

Section: Immunological Methodsmentioning

confidence: 99%

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

Products¹

2014

EFS2

102

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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: Immunological Methodsmentioning

confidence: 99%

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

Products¹

2014

EFS2

102

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“…The fluoroimmunoassay for the determination of hazelnut proteins was performed as described by Faeste et al (2006). In short, flat-bottom high protein-binding 96-well plates were coated with 5 mg/l of polyclonal anti-corylin antibody in 0.05 M carbonateÁ bicarbonate buffer (pH 9.8, Sigma-Aldrich, Oslo, Norway) for 16 h at 48C.…”

Section: Time-resolved Fluoroimmunoassay For the Determination Of Hazmentioning

confidence: 99%

“…In our laboratory, the protein extraction procedure commonly used for detection methods is an O/N incubation of a homogenised (food) product in trisÁglycine buffer at 458C. This protocol was shown to be sufficiently adequate for a number of detection assays, including an assay for hazelnut proteins (Faeste, Holden, Plassen, & Almli, 2006). However, when studies were performed with a monoclonal antibody against the hazelnut allergen Cor a 9, a low binding was observed towards the hazelnut extract.…”

Section: Introductionmentioning

confidence: 99%

Antibody binding to hazelnut (Corylus avellana) proteins: the effects of extraction procedure and hazelnut source

Dooper

Plassen

Holden

et al. 2008

Food and Agricultural Immunology

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The quality of an applied protein extract is important in both serological and in vivo diagnosis of allergy, and for allergen detection methods. In the present study the effects of the extraction procedure and hazelnut source on antibody binding to hazelnut (Corylus avellana) proteins were investigated. An overnight extraction procedure in trisÁ glycine buffer at 458C was compared to a quick, vigorous extraction in a tris buffer at room temperature (RT). Antibody binding was studied by the use of polyclonal antiserum, a monoclonal antibody against the pollen-unrelated allergen Cor a 9, and human IgE from hazelnut allergic individuals. The extraction procedure, as well as the storage time and degree of processing of hazelnuts affected the protein constitution of the extract, as visualised by SDSÁPAGE. Fresh and roasted (10 min at 1708C) hazelnuts generally contained a higher amount of intact hazelnut proteins than elder ( 6 months) raw hazelnuts stored at RT. The time of storage of raw hazelnuts was inversely related to the amounts of Cor a 9 and IgE-binding proteins. In general, a rapid extraction procedure increased the efficacy of protein extraction and antibody-binding capacity to the proteins compared to an overnight extraction protocol. The present study indicates that for the production of hazelnut protein extracts, the use of fresh hazelnuts is important. A quick, vigorous extraction in a tris buffer might contribute positively, at least for extraction of Cor a 9.

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“…Some examples of analytical techniques include ELISA-based methods for detection of walnut [97], pecan [98], almond [99], and Brazil nut [100]; qPCR for detection of macadamia nut [101], hazelnut [102], pecan [103], and cashew [104]; time-resolved fluoroimmunoassay for hazelnut [105]. Simultaneous detection of multiple tree nuts is possible with qPCR-based methodology [106].…”

Section: Food Ingredients Allergenic Fractions and Recognized Almentioning

confidence: 99%

Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

Álvarez

Boye

2012

Journal of Allergy

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Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided.

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Sensitive time-resolved fluoroimmunoassay for the detection of hazelnut (Corylus avellana) protein traces in food matrices

Cited by 12 publications

References 23 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

Antibody binding to hazelnut (Corylus avellana) proteins: the effects of extraction procedure and hazelnut source

Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

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