Homogeneous immunoassay for soy protein determination in food samples using gold nanoparticles as labels and light scattering detection

Sánchez-Martínez, M.L.; Aguilar-Caballos, M.P.; Gómez‐Hens, A.

doi:10.1016/j.aca.2009.01.043

Cited by 36 publications

(12 citation statements)

References 19 publications

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“…A direct homogeneous aggregation immunoassay involving the use of gold nanoparticles (AuNPs) adsorbed to polyclonal anti-soy protein antibodies and light scattering detection has been described for soy protein determination in food samples (Sánchez-Martinez et al, 2009). When the method was applied to fruit juice and "non-milk yoghourt" samples, the results were similar to those obtained with a commercial ELISA kit, but the time for analysis was shorter and the LOD was about 10 times lower (65 ng/mL).…”

Section: Immunosensorsmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Immunosensorsmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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“…Chromatography methods have been used for the detection of soya proteins, too Criado et al 2005). Moreover, novel homogenous immunoassay for soya protein determination in food samples using gold nanoparticles as labels and light scattering detection was presented (Sánchez-Martínez et al 2009). …”

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ELISA for Detection of Soya Proteins in Meat Products

Rencová

Tremlová

2009

Acta Vet. Brno

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Indirect competitive ELISA method for the detection of soya proteins in meat products was developed. The detection limit of the method is 0.5% of the weight of added soya protein.A total of 131 meat product samples such as salamis or sausages from the Czech Republic market were investigated for the presence of soya proteins. Soya proteins were detected in 84% of the investigated samples without any declaration on the package of the product. The use of vegetable additives, namely soya in meat products in the market of the Czech Republic is very frequent and the restriction of its usage by legislation relates only to some kinds of durable products and ham (Act 264/2003 Coll.). The need for sensitive inspecting methods for soya protein detection is not only associated with the economic aspect (adulteration), but mainly with consumer health protection in case of allergy to soya proteins. Detection, immunochemical method, meat products, package declaration

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“…More sensitive methods than that by Brehmer et al (1999) were described by Sánchez-Martínez et al (2009). These methods were used only for liquid foods.…”

Section: Resultsmentioning

confidence: 99%

“…Among other authors, Sánchez-Martínez et al (2009) used light scattering detection for the determination of soya protein. The analytical method was applied to the analysis of fruit juice and "nonmilk yoghurt" samples.…”

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confidence: 99%

Determination of soya protein in model meat products using image analysis

Randulová¹,

Tremlová²,

Řezáčová-Lukášková³

et al. 2011

Czech J. Food Sci.

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Randulová Z., Tremlová B., Řezáčová-Lukášková Z., Pospiech M., Straka I. (2011): Determination of soya protein in model meat products using image analysis. Czech J. Food Sci., 29: 318-321.The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat products production for a long time. In the past, wheat protein or flour had been used most frequently, however, in these days they are being replaced by soya protein which has much more favourable properties in its use. Considering the possible misuse of raw materials of plant origin for the adulteration of meat products, the existence of highly sensitive and accurate procedures for their detection is needed including the determination of their content. Soya protein can be detected using various methods. In our work, an immunohistochemical method was used with image analysis for the quantification of soya protein. Model meat products with the addition of known amounts of soya protein in various forms were made for this experiment.

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Homogeneous immunoassay for soy protein determination in food samples using gold nanoparticles as labels and light scattering detection

Cited by 36 publications

References 19 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

ELISA for Detection of Soya Proteins in Meat Products

Determination of soya protein in model meat products using image analysis

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