Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods

Abstract

The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Crossreactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries (mean±SD) were 129±13.7%, 73.9±12.5%, and 65.5±13.6%, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

A graphene-based label-free voltammetric immunosensor for sensitive detection of the egg allergen ovalbumin

“…10,11 Currently, the most commonly and widely used method for ovalbumin detection is the enzyme-linked immunosorbent assay (ELISA). [12][13][14][15][16][17][18] A rolling circle amplication procedure has also been developed to enhance signals of ovalbumin immunoassay combined with uorescent dye and a circular DNA probe allowing the sensitive and real-time detection of ovalbumin. 19 Despite the relatively high sensitivity of the currently used analytical methods, they are highly laborious, time consuming, require highly trained personnel, as well as expensive.…”

Generation of an Ovomucoid-Immune scFv Library for the Development of Novel Immunoassays in Hen’s Egg Detection

“…Immunological techniques, in particular ELISA methods, have become routine methods for the detection and quantification of egg allergens in commercial products due to their sensitivity, cost-effectiveness, time-saving, and ease of use [12]. The performance of ELISA assays relies on the availability of highly sensitive and specific antibodies against the target antigen.…”