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ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein

Tatiana Cucu UGent, Bart Devreese UGent, Barbara Kerkaert UGent, Maarten Rogge, Lieselot Vercruysse and Bruno De Meulenaer UGent (2012) FOOD ANALYTICAL METHODS. 5(5). p.1121-1130
abstract
Soybean, the world's primary provider of protein and oil, is widely used in foodstuffs which might pose a serious threat to allergic consumers due to the presence of some allergenic proteins. Enzyme-linked immunosorbent assay (ELISA) is the preferred method for the determination of allergen contamination 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 the Kunitz trypsin inhibitor (KTI) is described. Limits of detection and quantification of 115.6 ng soybean protein/mL and 346.8 ng/mL were obtained for soybean-ELISA and 117.3 ng KTI/mL and 351.9 ng/mL for KTI-ELISA, respectively. Minimal cross-reactivity with other legumes and food ingredients were obtained. The applicability of these ELISAs was evaluated to detect the presence of soybean proteins in cookies. Both matrix interferences and the baking process affected analytical recovery. However, the recoveries were found to be much higher using the soybean-ELISA. The low recovery obtained using the KTI-ELISA might be due to the inability of the antibodies used 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 food allergen detection.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
COMPETITIVE ELISA, IMMUNOASSAYS, ALLERGENIC PROTEINS, SOY PROTEIN, PROCESSED FOODS, KUNITZ TRYPSIN-INHIBITOR, LINKED-IMMUNOSORBENT-ASSAY, Food processing, Kunitz trypsin inhibitor, ELISA, Soybean, Food allergy
journal title
FOOD ANALYTICAL METHODS
Food Anal. Meth.
volume
5
issue
5
pages
1121 - 1130
Web of Science type
Article
Web of Science id
000308320200022
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.969 (2012)
JCR rank
38/123 (2012)
JCR quartile
2 (2012)
ISSN
1936-9751
DOI
10.1007/s12161-011-9341-y
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1956664
handle
http://hdl.handle.net/1854/LU-1956664
date created
2011-11-30 12:05:09
date last changed
2014-01-09 13:19:24
@article{1956664,
  abstract     = {Soybean, the world's primary provider of protein and oil, is widely used in foodstuffs which might pose a serious threat to allergic consumers due to the presence of some allergenic proteins. Enzyme-linked immunosorbent assay (ELISA) is the preferred method for the determination of allergen contamination 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 the Kunitz trypsin inhibitor (KTI) is described. Limits of detection and quantification of 115.6 ng soybean protein/mL and 346.8 ng/mL were obtained for soybean-ELISA and 117.3 ng KTI/mL and 351.9 ng/mL for KTI-ELISA, respectively. Minimal cross-reactivity with other legumes and food ingredients were obtained. The applicability of these ELISAs was evaluated to detect the presence of soybean proteins in cookies. Both matrix interferences and the baking process affected analytical recovery. However, the recoveries were found to be much higher using the soybean-ELISA. The low recovery obtained using the KTI-ELISA might be due to the inability of the antibodies used 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 food allergen detection.},
  author       = {Cucu, Tatiana and Devreese, Bart and Kerkaert, Barbara and Rogge , Maarten  and Vercruysse, Lieselot  and De Meulenaer, Bruno},
  issn         = {1936-9751},
  journal      = {FOOD ANALYTICAL METHODS},
  keyword      = {COMPETITIVE ELISA,IMMUNOASSAYS,ALLERGENIC PROTEINS,SOY PROTEIN,PROCESSED FOODS,KUNITZ TRYPSIN-INHIBITOR,LINKED-IMMUNOSORBENT-ASSAY,Food processing,Kunitz trypsin inhibitor,ELISA,Soybean,Food allergy},
  language     = {eng},
  number       = {5},
  pages        = {1121--1130},
  title        = {ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein},
  url          = {http://dx.doi.org/10.1007/s12161-011-9341-y},
  volume       = {5},
  year         = {2012},
}

Chicago
Cucu, Tatiana, Bart Devreese, Barbara Kerkaert, Maarten Rogge , Lieselot Vercruysse, and Bruno De Meulenaer. 2012. “ELISA Based Detection of Soybean Proteins: a Comparative Study Using Antibodies Against Modified and Native Protein.” Food Analytical Methods 5 (5): 1121–1130.
APA
Cucu, T., Devreese, B., Kerkaert, B., Rogge , M., Vercruysse, L., & De Meulenaer, B. (2012). ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein. FOOD ANALYTICAL METHODS, 5(5), 1121–1130.
Vancouver
1.
Cucu T, Devreese B, Kerkaert B, Rogge M, Vercruysse L, De Meulenaer B. ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein. FOOD ANALYTICAL METHODS. 2012;5(5):1121–30.
MLA
Cucu, Tatiana, Bart Devreese, Barbara Kerkaert, et al. “ELISA Based Detection of Soybean Proteins: a Comparative Study Using Antibodies Against Modified and Native Protein.” FOOD ANALYTICAL METHODS 5.5 (2012): 1121–1130. Print.