IgE Tests:<i>In Vitro</i>Diagnosis

Beyer, Kirsten

doi:10.1002/9781118744185.ch20

Food Allergy 2013

DOI: 10.1002/9781118744185.ch20

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IgE Tests:In VitroDiagnosis

Kirsten Beyer

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2021

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Cited by 2 publications

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In Vivo Toxicity Study of Freeze-Dried Skimmed Powder of Zophobas atratus Larvae (frpfdZAL), a Novel Food Source

Kim

Kwak

Kang

et al. 2021

JKFN

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Zophobas atratus (Coleoptera: Tenebrionidae), the giant mealworm beetle, has been recognized as an edible insect with a high protein content for new human food source and animal feed. On the other hand, the potential toxicity and food safety of Z. atratus is not well understood. Therefore, this study evaluated the toxicity of freeze-dried skimmed powder of Z. atratus larvae (frpfdZAL), known as the super mealworm, using different model approaches, including acute oral toxicity studies in SD rats and Beagle dogs and skin sensitization in Hartley guinea pigs (Buehler's method) in accordance with the OECD guidelines and the principles of Good Laboratory Practice. No toxicological changes were observed in the clinical signs, body weights, and gross findings in acute single-dose administration in SD rats and Beagle dogs. In addition, skin sensitization rate was 0%, and its sensitization potential was classified as grade I (very weak) using Buehler's method. In conclusion, frpfdZAL is safe with no adverse effects and can be applied as an edible ingredient for animal feed or used for other biological purposes.

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In Vivo Toxicity Study of Freeze-Dried Skimmed Powder of Zophobas atratus Larvae (frpfdZAL), a Novel Food Source

Kim

Kwak

Kang

et al. 2021

JKFN

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

Shon¹,

Kim²,

Kim³

et al. 2010

Korean Journal for Food Science of Animal Resources

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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.

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IgE Tests:In VitroDiagnosis

Cited by 2 publications

References 71 publications

In Vivo Toxicity Study of Freeze-Dried Skimmed Powder of Zophobas atratus Larvae (frpfdZAL), a Novel Food Source

In Vivo Toxicity Study of Freeze-Dried Skimmed Powder of Zophobas atratus Larvae (frpfdZAL), a Novel Food Source

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

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