Ghent University Academic Bibliography

Advanced

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

Céline Platteau UGent, Tatiana Cucu, Bruno De Meulenaer UGent, Bart Devreese UGent, Marc De Loose UGent and Isabel Taverniers (2011) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 128(2). p.127-135
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
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
journal title
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Food Addit. Contam. Part A-Chem.
volume
128
issue
2
pages
127 - 135
Web of Science type
Article
Web of Science id
000287206700001
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.765 (2011)
JCR rank
42/128 (2011)
JCR quartile
2 (2011)
ISSN
1944-0049
DOI
10.1080/19440049.2010.539627
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1175129
handle
http://hdl.handle.net/1854/LU-1175129
date created
2011-02-28 11:53:32
date last changed
2017-05-29 10:35:04
@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},
}

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.