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Development of competitive ELISA for the soybean protein detection in processed foods

Tatiana Cucu (UGent) , Bart Devreese (UGent) , Barbara Kerkaert (UGent) , Maarten Rogge (UGent) , Lieselot Vercruysse (UGent) and Bruno De Meulenaer (UGent)
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Abstract
Soybean, the world’s primary provider of protein and oil and is widely used in foodstuffs which might pose a serious threat to the allergic consumers due to the presence of some allergenic proteins. Enzyme-linked immunosorbent assay (ELISA) is the preferred method for the determination of allergens contamination levels in foodstuffs. Due to food processing, the antibody antigen interaction in these routinely used methods are disrupted, therefore leading to erroneous results. A comparison between an ELISA using antibodies against modified soybean proteins and against Kunitz trypsin inhibitor (KTI) is described. Limits of detection and quantification of 0.12 and 0.35 µg/ml respectively, were obtained for both tests. Minimal cross-relativity with other legumes and food ingredients were obtained. Their applicability was evaluated to detect the presence of soy proteins in cookies. Both matrix interferences and the backing process affected analytical recovery. However, the recoveries were found to be much higher using the modified soybean-ELISA. The low recovery obtained using the KTI-ELISA might be due to the inability of the used antibodies to recognize the modified proteins. These results indicate that using antibodies developed towards allergens modified through food processing simulating reactions is a better approach to be used in the food allergen detection.
Keywords
Kunitz trypsin inhibitor, food processing, Soybean, food allergy, ELISA

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Chicago
Cucu, Tatiana, Bart Devreese, Barbara Kerkaert, Maarten Rogge, Lieselot Vercruysse, and Bruno De Meulenaer. 2011. “Development of Competitive ELISA for the Soybean Protein Detection in Processed Foods.” In Communications in Agricultural and Applied Biological Sciences, 76:97–100.
APA
Cucu, T., Devreese, B., Kerkaert, B., Rogge, M., Vercruysse, L., & De Meulenaer, B. (2011). Development of competitive ELISA for the soybean protein detection in processed foods. COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES (Vol. 76, pp. 97–100). Presented at the 16th PhD symposium on Applied Biological Sciences.
Vancouver
1.
Cucu T, Devreese B, Kerkaert B, Rogge M, Vercruysse L, De Meulenaer B. Development of competitive ELISA for the soybean protein detection in processed foods. COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES. 2011. p. 97–100.
MLA
Cucu, Tatiana, Bart Devreese, Barbara Kerkaert, et al. “Development of Competitive ELISA for the Soybean Protein Detection in Processed Foods.” Communications in Agricultural and Applied Biological Sciences. Vol. 76. 2011. 97–100. Print.
@inproceedings{1175783,
  abstract     = {Soybean, the world{\textquoteright}s primary provider of protein and oil and is widely used in foodstuffs which might pose a serious threat to the allergic consumers due to the presence of some allergenic proteins. Enzyme-linked immunosorbent assay (ELISA) is the preferred method for the determination of allergens contamination levels in foodstuffs. Due to food processing, the antibody antigen interaction in  these routinely used methods are disrupted, therefore leading to erroneous results. A comparison between an ELISA using antibodies against modified soybean proteins and against Kunitz trypsin inhibitor (KTI) is described. Limits of detection and quantification of 0.12 and 0.35 {\textmu}g/ml respectively, were obtained for both tests. Minimal cross-relativity with other legumes and food ingredients were obtained. Their applicability was evaluated to detect the presence of soy proteins in cookies. Both matrix interferences and the backing process affected analytical recovery. However, the recoveries were found to be much higher using the modified soybean-ELISA. The low recovery obtained using the KTI-ELISA might be due to the inability of the used antibodies to recognize the modified proteins. These results indicate that using antibodies developed towards allergens modified through food processing simulating reactions is a better approach to be used in the food allergen detection.},
  author       = {Cucu, Tatiana and Devreese, Bart and Kerkaert, Barbara and Rogge, Maarten and Vercruysse, Lieselot and De Meulenaer, Bruno},
  booktitle    = {COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES},
  issn         = {1379-1176},
  keyword      = {Kunitz trypsin inhibitor,food processing,Soybean,food allergy,ELISA},
  language     = {eng},
  location     = {Ghent, Belgium},
  number       = {1},
  pages        = {97--100},
  title        = {Development of competitive ELISA for the soybean protein detection in processed foods},
  volume       = {76},
  year         = {2011},
}