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Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA

Céline Platteau UGent, Tatiana Cucu UGent, Isabel Taverniers, Bart Devreese UGent, Marc De Loose UGent and Bruno De Meulenaer UGent (2013) FOOD AND AGRICULTURAL IMMUNOLOGY. 24(2). p.179-192
abstract
Soybean and hazelnut represent major food allergens. Their inadvertent presence in foods might pose a serious threat to allergic consumers. Therefore, reliable detection methods are needed. Commercial enzyme-linked immunosorbent assays (ELISA) are the preferred methods especially by the food industry and enforcement agencies for the detection of contamination levels of food allergens. However, they are susceptible to erroneous results due to the modification of the allergens (proteins) during food processing. In this paper, the impact of protein oxidation on the detectability of soybean and hazelnut was investigated. Lipidinduced oxidation did not have a great impact on the detectability while the more severe hypochlorous acid-induced oxidation led to dramatic decrease in detectability for both hazelnut and soybeans. The observed impact was highly dependent on the type of ELISA kit used.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
ELISA, hazelnut, oxidation, detectability, soybean, MAILLARD REACTION, MAJOR ALLERGEN, FOOD, PRODUCTS, ACID, PEANUT
journal title
FOOD AND AGRICULTURAL IMMUNOLOGY
Food Agric. Immunol.
volume
24
issue
2
pages
179 - 192
Web of Science type
Article
Web of Science id
000316448000005
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
0.984 (2013)
JCR rank
70/123 (2013)
JCR quartile
3 (2013)
ISSN
0954-0105
DOI
10.1080/09540105.2012.677009
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2983891
handle
http://hdl.handle.net/1854/LU-2983891
date created
2012-09-10 10:20:53
date last changed
2015-06-17 10:14:05
@article{2983891,
  abstract     = {Soybean and hazelnut represent major food allergens. Their inadvertent presence in foods might pose a serious threat to allergic consumers. Therefore, reliable detection methods are needed. Commercial enzyme-linked immunosorbent assays (ELISA) are the preferred methods especially by the food industry and enforcement agencies for the detection of contamination levels of food allergens. However, they are susceptible to erroneous results due to the modification of the allergens (proteins) during food processing. In this paper, the impact of protein oxidation on the detectability of soybean and hazelnut was investigated. Lipidinduced oxidation did not have a great impact on the detectability while the more severe hypochlorous acid-induced oxidation led to dramatic decrease in detectability for both hazelnut and soybeans. The observed impact was highly dependent on the type of ELISA kit used.},
  author       = {Platteau, C{\'e}line and Cucu, Tatiana and Taverniers, Isabel and Devreese, Bart and De Loose, Marc and De Meulenaer, Bruno},
  issn         = {0954-0105},
  journal      = {FOOD AND AGRICULTURAL IMMUNOLOGY},
  keyword      = {ELISA,hazelnut,oxidation,detectability,soybean,MAILLARD REACTION,MAJOR ALLERGEN,FOOD,PRODUCTS,ACID,PEANUT},
  language     = {eng},
  number       = {2},
  pages        = {179--192},
  title        = {Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA},
  url          = {http://dx.doi.org/10.1080/09540105.2012.677009},
  volume       = {24},
  year         = {2013},
}

Chicago
Platteau, Céline, Tatiana Cucu, Isabel Taverniers, Bart Devreese, Marc De Loose, and Bruno De Meulenaer. 2013. “Effect of Oxidation in the Presence or Absence of Lipids on Hazelnut and Soybean Protein Detectability by Commercial ELISA.” Food and Agricultural Immunology 24 (2): 179–192.
APA
Platteau, Céline, Cucu, T., Taverniers, I., Devreese, B., De Loose, M., & De Meulenaer, B. (2013). Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA. FOOD AND AGRICULTURAL IMMUNOLOGY, 24(2), 179–192.
Vancouver
1.
Platteau C, Cucu T, Taverniers I, Devreese B, De Loose M, De Meulenaer B. Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA. FOOD AND AGRICULTURAL IMMUNOLOGY. 2013;24(2):179–92.
MLA
Platteau, Céline, Tatiana Cucu, Isabel Taverniers, et al. “Effect of Oxidation in the Presence or Absence of Lipids on Hazelnut and Soybean Protein Detectability by Commercial ELISA.” FOOD AND AGRICULTURAL IMMUNOLOGY 24.2 (2013): 179–192. Print.