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ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins

Tatiana Cucu UGent, Céline Platteau UGent, Isabel Taverniers, Bart Devreese UGent, Marc De Loose UGent and Bruno De Meulenaer UGent (2011) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 128(1). p.1-10
abstract
Hazelnuts are widely used in the food industry, especially confectionary foods. Nevertheless, these nuts contain several allergenic proteins that may be unexpectedly present as contaminants in various foods and may pose a serious threat to allergic consumers. The enzyme-linked immunosorbent assay ( ELISA) is the preferred method to assess the level of hazelnut protein contamination. It is commonly used by both the food industry and enforcement agencies. Several ELISA kits are commercially available. However, protein detectability by ELISA may be affected by severe changes that proteins undergo during processing. The aim of this study is therefore to investigate the impact of processing on the ability to detect hazelnut protein by four commercial ELISA kits. Hazelnut proteins in the presence or absence of soluble wheat proteins were modified with glucose via the Maillard reaction. Changes in hazelnut proteins, such as the formation of protein-bound carbonyls, losses of reactive lysine residues and free amino groups, and severe aggregation dramatically affected the hazelnut protein detection by the commercial kits. The observed impact was highly dependent on the type of ELISA kit used.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Maillard reaction, reactive lysine, detectability, screening-ELISA, hazelnut allergy, MAJOR ALLERGEN, FOOD, MILK, EXTRACTION, TRACES, APPLE, PEANUT PROTEINS, AVAILABLE LYSINE, aggregation, MAILLARD REACTION, protein bound carbonyls
journal title
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Food Addit. Contam. Part A-Chem.
volume
128
issue
1
pages
1 - 10
Web of Science type
Article
Web of Science id
000286661900001
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.765 (2011)
JCR rank
42/128 (2011)
JCR quartile
2 (2011)
ISSN
1944-0049
DOI
10.1080/19440049.2010.535026
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1174805
handle
http://hdl.handle.net/1854/LU-1174805
date created
2011-02-28 11:34:01
date last changed
2011-04-06 09:30:20
@article{1174805,
  abstract     = {Hazelnuts are widely used in the food industry, especially confectionary foods. Nevertheless, these nuts contain several allergenic proteins that may be unexpectedly present as contaminants in various foods and may pose a serious threat to allergic consumers. The enzyme-linked immunosorbent assay ( ELISA) is the preferred method to assess the level of hazelnut protein contamination. It is commonly used by both the food industry and enforcement agencies. Several ELISA kits are commercially available. However, protein detectability by ELISA may be affected by severe changes that proteins undergo during processing. The aim of this study is therefore to investigate the impact of processing on the ability to detect hazelnut protein by four commercial ELISA kits. Hazelnut proteins in the presence or absence of soluble wheat proteins were modified with glucose via the Maillard reaction. Changes in hazelnut proteins, such as the formation of protein-bound carbonyls, losses of reactive lysine residues and free amino groups, and severe aggregation dramatically affected the hazelnut protein detection by the commercial kits. The observed impact was highly dependent on the type of ELISA kit used.},
  author       = {Cucu, Tatiana and Platteau, C{\'e}line and Taverniers, Isabel and Devreese, Bart and De Loose, Marc and De Meulenaer, Bruno},
  issn         = {1944-0049},
  journal      = {FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE \& RISK ASSESSMENT},
  keyword      = {Maillard reaction,reactive lysine,detectability,screening-ELISA,hazelnut allergy,MAJOR ALLERGEN,FOOD,MILK,EXTRACTION,TRACES,APPLE,PEANUT PROTEINS,AVAILABLE LYSINE,aggregation,MAILLARD REACTION,protein bound carbonyls},
  language     = {eng},
  number       = {1},
  pages        = {1--10},
  title        = {ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins},
  url          = {http://dx.doi.org/10.1080/19440049.2010.535026},
  volume       = {128},
  year         = {2011},
}

Chicago
Cucu, Tatiana, Céline Platteau, Isabel Taverniers, Bart Devreese, Marc De Loose, and Bruno De Meulenaer. 2011. “ELISA Detection of Hazelnut Proteins: Effect of Protein Glycation in the Presence or Absence of Wheat Proteins.” Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment 128 (1): 1–10.
APA
Cucu, T., Platteau, C., Taverniers, I., Devreese, B., De Loose, M., & De Meulenaer, B. (2011). ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 128(1), 1–10.
Vancouver
1.
Cucu T, Platteau C, Taverniers I, Devreese B, De Loose M, De Meulenaer B. ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 2011;128(1):1–10.
MLA
Cucu, Tatiana, Céline Platteau, Isabel Taverniers, et al. “ELISA Detection of Hazelnut Proteins: Effect of Protein Glycation in the Presence or Absence of Wheat Proteins.” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT 128.1 (2011): 1–10. Print.