Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCR
- Author
- Céline Platteau, Marc De Loose, Bruno De Meulenaer (UGent) and Isabel Taverniers
- Organization
- 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
- Keywords
- ELISA, hazelnut, real-time PCR, food processing, food allergy, Corylus avellana, LINKED-IMMUNOSORBENT-ASSAY, PEANUT PROTEINS, FOOD, ALLERGENS, BREAD
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-2136277
- MLA
- Platteau, Céline, et al. “Quantitative Detection of Hazelnut (Corylus Avellana) in Cookies: ELISA versus Real-Time PCR.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 59, no. 21, 2011, pp. 11395–402, doi:10.1021/jf202167b.
- 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. https://doi.org/10.1021/jf202167b
- Chicago author-date
- 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): 11395–402. https://doi.org/10.1021/jf202167b.
- Chicago author-date (all authors)
- 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. doi:10.1021/jf202167b.
- 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.
- IEEE
- [1]C. Platteau, M. De Loose, B. De Meulenaer, and I. Taverniers, “Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCR,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 59, no. 21, pp. 11395–11402, 2011.
@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, Céline and De Loose, Marc and De Meulenaer, Bruno and Taverniers, Isabel}}, issn = {{0021-8561}}, journal = {{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}}, keywords = {{ELISA,hazelnut,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://doi.org/10.1021/jf202167b}}, volume = {{59}}, year = {{2011}}, }
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