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Detection of hazelnut in foods using ELISA: challenges related to the detectability in processed foodstuffs

Tatiana Cucu UGent, Bart Devreese UGent, Stanislav Trashin UGent, Barbara Kerkaert UGent, Maarten Rogge UGent and Bruno De Meulenaer UGent (2012) JOURNAL OF AOAC INTERNATIONAL. 95(1). p.149-156
abstract
Hazelnuts are widely used nowadays, and can pose a serious threat to allergic consumers due to cross-contamination that may occur during processing. This might lead to the presence of hidden hazelnut in foods. Therefore, reliable tests are needed to detect hazelnut, especially in processed foods. A hazelnut-specific indirect competitive ELISA based on polyclonal chicken antibodies was developed. The polyclonal antibodies were raised against modified hazelnut proteins in order to improve the detectability of hazelnut proteins in processed foods. The assay showed a detection limit of 1.36 mu g hazelnut protein/mL of 5 mM urea in phosphate-buffered saline buffer (pH 7.4). Limited cross-reactivity with walnut and pecan nut was observed; no cross-reactivity was observed with other food ingredients. Blank cookies spiked before analysis showed recoveries of 73-107%. However, cookies spiked before baking showed that the detectability was severely decreased. Addition of lactose to the cookies, which led to more severe modification through the Mail lard reaction, led to an increase in the detectability. These results indicate that using antibodies developed toward allergens modified through food processing-simulating reactions is a better approach for detection.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
CORYLUS-AVELLANA PROTEIN, LINKED-IMMUNOSORBENT-ASSAY, TRACES, PEANUT, IMMUNOGLOBULINS, RESIDUES, MATRICES
journal title
JOURNAL OF AOAC INTERNATIONAL
J. AOAC Int.
volume
95
issue
1
pages
149 - 156
Web of Science type
Article
Web of Science id
000300802400019
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.233 (2012)
JCR rank
61/123 (2012)
JCR quartile
2 (2012)
ISSN
1060-3271
DOI
10.5740/jaoacint.11-125
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2944665
handle
http://hdl.handle.net/1854/LU-2944665
date created
2012-06-29 12:34:36
date last changed
2012-07-10 09:32:33
@article{2944665,
  abstract     = {Hazelnuts are widely used nowadays, and can pose a serious threat to allergic consumers due to cross-contamination that may occur during processing. This might lead to the presence of hidden hazelnut in foods. Therefore, reliable tests are needed to detect hazelnut, especially in processed foods. A hazelnut-specific indirect competitive ELISA based on polyclonal chicken antibodies was developed. The polyclonal antibodies were raised against modified hazelnut proteins in order to improve the detectability of hazelnut proteins in processed foods. The assay showed a detection limit of 1.36 mu g hazelnut protein/mL of 5 mM urea in phosphate-buffered saline buffer (pH 7.4). Limited cross-reactivity with walnut and pecan nut was observed; no cross-reactivity was observed with other food ingredients. Blank cookies spiked before analysis showed recoveries of 73-107\%. However, cookies spiked before baking showed that the detectability was severely decreased. Addition of lactose to the cookies, which led to more severe modification through the Mail lard reaction, led to an increase in the detectability. These results indicate that using antibodies developed toward allergens modified through food processing-simulating reactions is a better approach for detection.},
  author       = {Cucu, Tatiana and Devreese, Bart and Trashin, Stanislav and Kerkaert, Barbara and Rogge, Maarten and De Meulenaer, Bruno},
  issn         = {1060-3271},
  journal      = {JOURNAL OF AOAC INTERNATIONAL},
  keyword      = {CORYLUS-AVELLANA PROTEIN,LINKED-IMMUNOSORBENT-ASSAY,TRACES,PEANUT,IMMUNOGLOBULINS,RESIDUES,MATRICES},
  language     = {eng},
  number       = {1},
  pages        = {149--156},
  title        = {Detection of hazelnut in foods using ELISA: challenges related to the detectability in processed foodstuffs},
  url          = {http://dx.doi.org/10.5740/jaoacint.11-125},
  volume       = {95},
  year         = {2012},
}

Chicago
Cucu, Tatiana, Bart Devreese, Stanislav Trashin, Barbara Kerkaert, Maarten Rogge, and Bruno De Meulenaer. 2012. “Detection of Hazelnut in Foods Using ELISA: Challenges Related to the Detectability in Processed Foodstuffs.” Journal of Aoac International 95 (1): 149–156.
APA
Cucu, T., Devreese, B., Trashin, S., Kerkaert, B., Rogge, M., & De Meulenaer, B. (2012). Detection of hazelnut in foods using ELISA: challenges related to the detectability in processed foodstuffs. JOURNAL OF AOAC INTERNATIONAL, 95(1), 149–156.
Vancouver
1.
Cucu T, Devreese B, Trashin S, Kerkaert B, Rogge M, De Meulenaer B. Detection of hazelnut in foods using ELISA: challenges related to the detectability in processed foodstuffs. JOURNAL OF AOAC INTERNATIONAL. 2012;95(1):149–56.
MLA
Cucu, Tatiana, Bart Devreese, Stanislav Trashin, et al. “Detection of Hazelnut in Foods Using ELISA: Challenges Related to the Detectability in Processed Foodstuffs.” JOURNAL OF AOAC INTERNATIONAL 95.1 (2012): 149–156. Print.