Evaluation of a commercial ELISA method for the quantitative detection of goat and cow milk in ewe milk and cheese

Costa, N. de L.; Ravasco, Francisco; Miranda, Robyn; Duthoit, M.; Roseiro, Luísa B.

doi:10.1016/j.smallrumres.2008.07.012

Cited by 24 publications

(9 citation statements)

References 6 publications

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“…The manufacturing companies should confirm that milk testing units/laboratories must have analytical technologies in order to decide on any possible fraud. Evaluation of any commercial ELISA system for detection and quantification is very important for the detection of milk and cheese adulteration [ 211 , 212 ]. The high defined concentration levels, where the effects of ELISA are reported worldwide (mg/kg or µg/kg), are also represented in this extensive system.…”

Section: Advanced Analytical Techniques Of Milk and Dairy Productsmentioning

confidence: 99%

Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods

et al. 2020

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Food-based components represent major sources of functional bioactive compounds. Milk is a rich source of multiple bioactive peptides that not only help to fulfill consumers ‘nutritional requirements but also play a significant role in preventing several health disorders. Understanding the chemical composition of milk and its products is critical for producing consistent and high-quality dairy products and functional dairy ingredients. Over the last two decades, peptides have gained significant attention by scientific evidence for its beneficial health impacts besides their established nutrient value. Increasing awareness of essential milk proteins has facilitated the development of novel milk protein products that are progressively required for nutritional benefits. The need to better understand the beneficial effects of milk-protein derived peptides has, therefore, led to the development of analytical approaches for the isolation, separation and identification of bioactive peptides in complex dairy products. Continuous emphasis is on the biological function and nutritional characteristics of milk constituents using several powerful techniques, namely omics, model cell lines, gut microbiome analysis and imaging techniques. This review briefly describes the state-of-the-art approach of peptidomics and lipidomics profiling approaches for the identification and detection of milk-derived bioactive peptides while taking into account recent progress in their analysis and emphasizing the difficulty of analysis of these functional and endogenous peptides.

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Section: Advanced Analytical Techniques Of Milk and Dairy Productsmentioning

confidence: 99%

Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods

et al. 2020

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“…A DNA-based PCR method is widely used for testing milk authenticity (Abdel-Rahman and Ahmed, 2007;López-Calleja et al, 2007a;Cottenet et al, 2011), but it cannot quantify the percentage of each type of milk because the DNA content in milk is highly variable depending on the health of the cow (Raynal-Ljutovac et al, 2007). Protein-based ELISA is another widely adopted method (López-Calleja et al, 2007b;Costa et al, 2008;Song et al, 2011), and the ELISA is based on specific antibody-antigen reactions. The antibody recognizes the target protein through a specific epitope, which is also dependent on the 3-dimensional structure of the protein.…”

Section: Introductionmentioning

confidence: 99%

Proteomics method to quantify the percentage of cow, goat, and sheep milks in raw materials for dairy products

Chen

Xing

Zhang

et al. 2016

Journal of Dairy Science

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Fraud in milk and dairy products occurs when cow milk is added to sheep and goat milk for economic reasons. No reliable, selective, and sensitive method exists for quantifying the milk percentage of different species. This work reports the development and validation of a proteomics-based method for the qualitative detection and quantitative determination of cow, sheep, and goat milks in the raw materials used for dairy products. β-Lactoglobulin was selected as the protein marker because it is a major protein in milk and whey powder. The tryptic peptides LSFNPTQLEEQCHI and LAFNPTQLEGQCHV were used as signature peptides for cow milk and for sheep and goat milks, respectively. The winged peptides LKALPMHIRLSFNPTQL*EEQCHI* and LKALPMHIRLAFNPTQL*EGQCHV* were designed and synthesized as internal standards. Validation of the method showed that it has good sensitivity, specificity, reproducibility, precision, and accuracy. This method is easily applicable in routine laboratory analysis without intensive proteomics background.

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“…A list of methods has been reported in the literature for the determination of whey protein fractions: (1) electrophoretic techniques such as isoelectric focussing (Mayer, 2005), capillary electrophoresis (Cartoni, Coccioli, Jasionowska, & Masci, 1999;Miralles, Ramos, & Amigo, 2005) and two dimensional techniques (Lindmark-Månsson, Timgren, Aldén, & Paulsson, 2005); (2) various high performance liquid chromatography methods (Ferreira & Caçote, 2003;Rodríguez et al, 2010); (3) immunological methods (Costa, Ravasco, Miranda, Duthoit, & Roseiro, 2008) and (4) mass spectrometry methods (Chen, Chang, Chung, Lee, & Ling, 2004;M} uller et al, 2008). Kaminarides and Koukiassa (2002) reported that most accurate and sensitive methods are based on immunological and electrophoretic techniques.…”

Section: Introductionmentioning

confidence: 99%

The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures

Pešić

Barać

Vrvic

et al. 2011

International Dairy Journal

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Evaluation of a commercial ELISA method for the quantitative detection of goat and cow milk in ewe milk and cheese

Cited by 24 publications

References 6 publications

Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods

Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods

Proteomics method to quantify the percentage of cow, goat, and sheep milks in raw materials for dairy products

The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures

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