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Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA

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Abstract
Soybean (Glycine max) is the world's primary provider of protein and oil and is widely used in foodstuffs. However, the use of soybean in foodstuffs might pose a serious threat to allergic consumers since some proteins can cause allergic reactions. To date mostly ELISA methods are used for testing contamination of foodstuffs with soybean. In view of the complexity regarding allergen detection in foodstuffs and appropriate food product labelling, the aim of this study was to investigate the impact of the Maillard reaction on the detectability of soybean proteins using commercial ELISA kits. Accumulation of protein-bound carbonyls, modification of reactive lysine residues and severe aggregation as a result of incubation with glucose, in the presence or absence of soluble wheat proteins, were recorded. Moreover, detection of soybean proteins by means of three commercial ELISA kits was strongly altered and was highly dependent on the type of kit used.
Keywords
SOY PROTEIN, AVAILABLE LYSINE, PEANUT PROTEINS, LINKED-IMMUNOSORBENT-ASSAY, reactive lysine, soybean allergy, Maillard reaction, ELISA, protein aggregation, protein bound carbonyls, FOOD, ALLERGENS, PRODUCTS, MILK, POLLEN

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Chicago
Platteau, Céline, Tatiana Cucu, Bruno De Meulenaer, Bart Devreese, Marc De Loose, and Isabel Taverniers . 2011. “Effect of Protein Glycation in the Presence or Absence of Wheat Proteins on Detection of Soybean Proteins by Commercial ELISA.” Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment 128 (2): 127–135.
APA
Platteau, Céline, Cucu, T., De Meulenaer, B., Devreese, B., De Loose, M., & Taverniers , I. (2011). Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 128(2), 127–135.
Vancouver
1.
Platteau C, Cucu T, De Meulenaer B, Devreese B, De Loose M, Taverniers I. Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 2011;128(2):127–35.
MLA
Platteau, Céline, Tatiana Cucu, Bruno De Meulenaer, et al. “Effect of Protein Glycation in the Presence or Absence of Wheat Proteins on Detection of Soybean Proteins by Commercial ELISA.” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT 128.2 (2011): 127–135. Print.
@article{1175129,
  abstract     = {Soybean (Glycine max) is the world's primary provider of protein and oil and is widely used in foodstuffs. However, the use of soybean in foodstuffs might pose a serious threat to allergic consumers since some proteins can cause allergic reactions. To date mostly ELISA methods are used for testing contamination of foodstuffs with soybean. In view of the complexity regarding allergen detection in foodstuffs and appropriate food product labelling, the aim of this study was to investigate the impact of the Maillard reaction on the detectability of soybean proteins using commercial ELISA kits. Accumulation of protein-bound carbonyls, modification of reactive lysine residues and severe aggregation as a result of incubation with glucose, in the presence or absence of soluble wheat proteins, were recorded. Moreover, detection of soybean proteins by means of three commercial ELISA kits was strongly altered and was highly dependent on the type of kit used.},
  author       = {Platteau, C{\'e}line and Cucu, Tatiana and De Meulenaer, Bruno and Devreese, Bart and De Loose, Marc and Taverniers , Isabel},
  issn         = {1944-0049},
  journal      = {FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE \& RISK ASSESSMENT},
  keyword      = {SOY PROTEIN,AVAILABLE LYSINE,PEANUT PROTEINS,LINKED-IMMUNOSORBENT-ASSAY,reactive lysine,soybean allergy,Maillard reaction,ELISA,protein aggregation,protein bound carbonyls,FOOD,ALLERGENS,PRODUCTS,MILK,POLLEN},
  language     = {eng},
  number       = {2},
  pages        = {127--135},
  title        = {Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA},
  url          = {http://dx.doi.org/10.1080/19440049.2010.539627},
  volume       = {128},
  year         = {2011},
}

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