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Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCR

Céline Platteau, Marc De Loose, Bruno De Meulenaer UGent and Isabel Taverniers (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(21). p.11395-11402
abstract
Hazelnuts (Corylus avellana) are used widely in the food industry, especially in confectionery, where they are used raw, roasted, or in a processed formulation (erg, praline paste and hazelnut oil) Hazelnuts contain multiple allergenic proteins, which can induce an allergic reaction associated with symptoms ranging from mild irritation to life-threatening anaphylactic shock To date, immunochemical (e g, ELISA, or dipstick) and PCR-based analyses are the only methods available that can be applied as routine tests The aim of this study is to make a comparative evaluation of the effectiveness of ELISA and real-time PCR in detecting and correctly quantifying hazelnut in food model systems To this end, the performances of two commercial ELISAs were compared to those of two commercial and one in-house-developed real-time PCR assays The results showed that although ELISA seemed to be more sensitive compared to real-time PCR, both detection techniques suffered from matrix effects and lacked robustness with regard to food processing As these Impacts were highly variable among the different evaluated assays (both ELISA and real-tune PCR), no firm conclusion can be made as to which technique is suited best to detect hazelnut in (processed) food products In this regard, the current lack of appropriate DNA calibrators to quantify an allergenic ingredient by means of real-time PCR is highlighted
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
hazelnut, ELISA, real-time PCR, food processing, food allergy, Corylus avellana, LINKED-IMMUNOSORBENT-ASSAY, PEANUT PROTEINS, FOOD, ALLERGENS, BREAD
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
59
issue
21
pages
11395 - 11402
Web of Science type
Article
Web of Science id
000296312000003
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.823 (2011)
JCR rank
3/57 (2011)
JCR quartile
1 (2011)
ISSN
0021-8561
DOI
10.1021/jf202167b
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2136277
handle
http://hdl.handle.net/1854/LU-2136277
date created
2012-06-07 15:07:30
date last changed
2012-06-22 15:43:50
@article{2136277,
  abstract     = {Hazelnuts (Corylus avellana) are used widely in the food industry, especially in confectionery, where they are used raw, roasted, or in a processed formulation (erg, praline paste and hazelnut oil) Hazelnuts contain multiple allergenic proteins, which can induce an allergic reaction associated with symptoms ranging from mild irritation to life-threatening anaphylactic shock To date, immunochemical (e g, ELISA, or dipstick) and PCR-based analyses are the only methods available that can be applied as routine tests The aim of this study is to make a comparative evaluation of the effectiveness of ELISA and real-time PCR in detecting and correctly quantifying hazelnut in food model systems To this end, the performances of two commercial ELISAs were compared to those of two commercial and one in-house-developed real-time PCR assays The results showed that although ELISA seemed to be more sensitive compared to real-time PCR, both detection techniques suffered from matrix effects and lacked robustness with regard to food processing As these Impacts were highly variable among the different evaluated assays (both ELISA and real-tune PCR), no firm conclusion can be made as to which technique is suited best to detect hazelnut in (processed) food products In this regard, the current lack of appropriate DNA calibrators to quantify an allergenic ingredient by means of real-time PCR is highlighted},
  author       = {Platteau, C{\'e}line and De Loose, Marc and De Meulenaer, Bruno and Taverniers, Isabel},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {hazelnut,ELISA,real-time PCR,food processing,food allergy,Corylus avellana,LINKED-IMMUNOSORBENT-ASSAY,PEANUT PROTEINS,FOOD,ALLERGENS,BREAD},
  language     = {eng},
  number       = {21},
  pages        = {11395--11402},
  title        = {Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCR},
  url          = {http://dx.doi.org/10.1021/jf202167b},
  volume       = {59},
  year         = {2011},
}

Chicago
Platteau, Céline, Marc De Loose, Bruno De Meulenaer, and Isabel Taverniers. 2011. “Quantitative Detection of Hazelnut (Corylus Avellana) in Cookies: ELISA Versus Real-time PCR.” Journal of Agricultural and Food Chemistry 59 (21): 11395–11402.
APA
Platteau, C., De Loose, M., De Meulenaer, B., & Taverniers, I. (2011). Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(21), 11395–11402.
Vancouver
1.
Platteau C, De Loose M, De Meulenaer B, Taverniers I. Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2011;59(21):11395–402.
MLA
Platteau, Céline, Marc De Loose, Bruno De Meulenaer, et al. “Quantitative Detection of Hazelnut (Corylus Avellana) in Cookies: ELISA Versus Real-time PCR.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.21 (2011): 11395–11402. Print.