Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food

Segura-Gil, Isabel; Blázquez-Soro, Arturo; Galán-Malo, Patricia; Mata, Luis; Tobajas, Ana P.; Sánchez, Lourdes; Pérez, María D.

doi:10.1016/j.foodcont.2019.03.035

Cited by 28 publications

(13 citation statements)

References 33 publications

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“…ELISA test kits allow determining the presence of gluten, lupine, soy. There are currently no approved standards for the presence of allergens in meat products using the ELISA method [5,6,7,8].…”

Section: Average Need 2 Duration Of Analysis It Takes a Long Time 0 O...mentioning

confidence: 99%

Qualimetric assessment of methods for the determination of allergens in meat products

Chernukha

Kryuchenko

Kuzlyakina

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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People with food allergies (there are up to 10% of them in the world) must follow a special diet to prevent the manifestation of allergic reactions. WHO regularly specifies and updates the list of allergens. In the world there is no single approach to determine the minimum concentration of an allergen that can cause an allergic reaction, known as a threshold dose. The controlling authorities of many countries, realizing the seriousness of threats to the health of citizens associated with food allergies, are adopting laws, regulations and standards which require the indication of the possibility of allergens on the labeling of food products, thereby ensuring that they are not consumed by the population vulnerable to food allergies. The scope of food allergen management is much broader than just food labeling and is not possible without modern methodology and analytical methods. Various methods are used to control the presence of allergens in food products, both qualitative and quantitative. The concentration of an allergen that can cause a serious threat to health can be calculated in micro- and nanograms. Therefore, approaches are constantly being developed to increase the sensitivity of methods for detecting allergens in food. These are immune-analytical, mass spectrometric, chromatographic, histological methods, methods based on amplification of nucleic acids, proteomic analysis and methods using biosensors. The paper considers these methods, their advantages and disadvantages. The authors carried out a qualimetric assessment of these methods in order to determine the most effective method for detecting allergens. It will provide consumers with high-quality and safe products.

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Section: Average Need 2 Duration Of Analysis It Takes a Long Time 0 O...mentioning

confidence: 99%

Qualimetric assessment of methods for the determination of allergens in meat products

Chernukha

Kryuchenko

Kuzlyakina

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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show abstract

“…Specific antibodies to glycinin and β-conglycinin were purified by affinity chromatography using a HiTrap NHS activated HP column previously coupled with each protein, as previously described [18]. Purified antibodies were conjugated with horseradish peroxidase (HRP) using the Lighting-link HRP conjugation Kit (Innova Biosciences, Cambridge, UK).…”

Section: Reagents and Solutionsmentioning

confidence: 99%

“…To date, enzyme-linked immunosorbent assays are preferred for soy allergen detection in food and several ELISA tests have been developed. They rely on the determination of single proteins such as glycinin [13][14][15], β-conglycinin [16][17][18][19], or the soybean trypsin inhibitor [20] or of the whole soy soluble proteins [21]. Most commercial ELISA tests have low detection limits ranging between 0.9 and 30 ng mL − 1 .…”

Section: Introductionmentioning

confidence: 99%

Ultrasensitive Detection of Soy Traces by Immunosensing of Glycinin and β-conglycinin at Disposable Electrochemical Platforms

Blázquez-García¹,

Arévalo²,

Serafín³

et al. 2021

SSRN Journal

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“…The reported analytical methods for allergen detection are polymerase chain reaction, colorimetric, surface plasmon resonance, electrochemical, enzyme-linked immunosorbent assay, , etc. These methods either lack of sensitivity or specificity, and the ability to simultaneously analyze low amounts of allergens in complex food matrices is another challenge for the existing methods.…”

Section: Introductionmentioning

confidence: 99%

“…11 Thus, highly sensitive and robust analytical methods to quantify soybean and shrimp in sauce are required for improving labeling and reducing the risk of casual consumption of allergens by food-allergic patients. 12 The reported analytical methods for allergen detection are polymerase chain reaction, 13 colorimetric, 14 surface plasmon resonance, 15 electrochemical, 16 enzyme-linked immunosorbent assay, 17,18 etc. These methods either lack of sensitivity or specificity, and the ability to simultaneously analyze low amounts of allergens in complex food matrices is another challenge for the existing methods.…”

Section: ■ Introductionmentioning

confidence: 99%

Labeled Peptide-Free UHPLC–MS/MS Method Used for Simultaneous Determination of Shrimp and Soybean in Sauce Products

Yao

Yang

Liu

et al. 2021

J. Agric. Food Chem.

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Unintentional missing of shrimp and soybean allergen information on precautionary food allergen labeling often occurs in sauce products. To avoid food allergies, sensitive and time-saving analytical methods are urgently needed. However, the currently reported methods usually employed labeled peptides for isotope internal standard quantitation, and the matrix effect caused by protein extraction or digestion can not be corrected. In this study, a labeled peptide-free standard addition method was developed for simultaneous determination of shrimp and soybean in sauce products using ultrahigh-performance liquid chromatography tandem mass spectrometry (UHPLC−MS/MS). Through the rational selection of stable peptides, satisfying mean recoveries and relative standard deviations of the chosen peptides are achieved. The limit of quantifications of each peptide ranged from 0.25 to 5 μg tropomyosin/g sauce and from 1 to 10 μg Gly m 6/g sauce, respectively. Using the labeled peptide-free UHPLC− MS/MS method, not only ideal experimental results were obtained surpassing those obtained with labeled peptides, but also the reagents were economized and shortening of the sample preparation time was achieved.

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Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food

Cited by 28 publications

References 33 publications

Qualimetric assessment of methods for the determination of allergens in meat products

Qualimetric assessment of methods for the determination of allergens in meat products

Ultrasensitive Detection of Soy Traces by Immunosensing of Glycinin and β-conglycinin at Disposable Electrochemical Platforms

Labeled Peptide-Free UHPLC–MS/MS Method Used for Simultaneous Determination of Shrimp and Soybean in Sauce Products

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