Standard Method Performance Requirements (SMPRs®) 2018.003: Quantitation of Milk by ELISA-Based Methods

Godefroy, Samuel Benrejeb; Yeung, Jupiter M.; Albornoz, Gerardo; Almy, Dave; Green, Ashley Beasley; Bhandari, Sneh; Brown, Renuka; Costa, Paulo Da; Digonnet, Valentine; Doi, Hidetaka; Dubois, Aurélie; Garber, Eric A. E.; Geng, Tao; Gilboa-Geffen, Adi; Goodwin, Phil; Haas-Lauterbach, Sigrid; Indyk, Harvey E.; Kavolis, Diana; Koerner, Terry; Lacorn, Markus; Lau, Alexandria; Nishiyama, Yoshiko; O’Connor, Gavin; Poms, Roland; Pöpping, Bert; Rallabhandi, Prasad; Ryan, Michael; Sharma, Girdhari M.; Shoji, Masahiro; Swoboda, Christy; Tomiki, Masayoshi; Wallace, Antonietta; Yang, Charles; Yang, Jinchuan

doi:10.5740/jaoacint.smpr2018.003

Cited by 7 publications

(1 citation statement)

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“…RSD r and RSD R values of ≤20 and ≤30%, respectively, have been put forth as acceptable method performance criteria for allergen detection methods. − However, there are no guidelines on what to expect from the analysis of complex matrices, such as fermented–hydrolyzed foods, using a competitive ELISA format, as studies on this topic are scarce. The average RSD r value of 17–35% and the average RSD R value of 30–41%, obtained in this study for the yogurt samples (S3) are slightly higher than performance criteria requirements mentioned above and consistent with what was observed previously by analyzing fermented–hydrolyzed food matrices by a commercially available competitive ELISA. , It can therefore be concluded that the multiplex-competitive ELISA is sufficiently reliable and has good analytical reproducibility both within laboratories and between laboratories.…”

Section: Resultsmentioning

confidence: 99%

Multiplex-Competitive ELISA for Detection and Characterization of Gluten during Yogurt Fermentation: Effects of Changes in Certain Fermentation Conditions on Gluten Protein Profiles and Method Reproducibility Assessment

Panda

Cho

Ivens

et al. 2021

J. Agric. Food Chem.

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The protein/peptide profiles of gluten during yogurt fermentation were evaluated using an optimized multiplexcompetitive ELISA by preparing yogurts incurred with gluten at different concentrations and by varying certain fermentation conditions. Analysis indicated that epitope-specific responses with antibody binding to glutenin epitopes decreased less during longer fermentation times or at higher starter culture concentrations relative to gliadins. Incomplete proteolysis was observed after 24 h of fermentation, which became more efficient as fermentation time was increased. Western blot confirmed the results of ELISA. Cluster analysis indicated that out of the investigated parameters, fermentation time is the only parameter that could affect the overall gluten protein/peptide profiles during yogurt fermentation. This parameter needs consideration in evaluating the suitability of calibrant(s) to be used with the multiplex-competitive ELISA or any other methods to ensure accurate quantitation of gluten in yogurts and potentially in other foods with similar fermentation chemistry. A small-scale multilaboratory evaluation indicated that the multiplexcompetitive ELISA has good analytical reproducibility (average interlaboratory % CV of 28−41%).

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