Immunohistochemical detection of wheat protein in model samples

Řezáčová-Lukášková, Z.; Tremlová, Bohuslava; Pospiech, Matěj; Rencová, E; Randulová, Zdeňka

doi:10.17221/1838-cjfs

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…In some cases, the histological tissue was lost, and, therefore, the number of sections examined varied between lectins and evaluators. This phenomenon is also common in other histological methods [ 27 , 30 , 31 ]. Frequent reasons are poor section fixation, pH value of food matrix, long-time sample preparation, and inadequate antigen retreatment.…”

Section: Resultsmentioning

confidence: 62%

“…The intensity of staining at this concentration was very strong for both lectins ( Table 1 ). The selected concentration is also consistent with antibody dilution in immunohistochemical methods [ 27 ]. In the case of higher dilutions, the risk of a weaker lectin response (staining intensity) is increased, especially in the case of high levels of carrageenan in the matrix.…”

Section: Resultsmentioning

confidence: 73%

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Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Bartlová

Tremlová

Marcinčák

et al. 2021

Foods

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Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg−1. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.

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Section: Resultsmentioning

confidence: 62%

Section: Resultsmentioning

confidence: 73%

Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Bartlová

Tremlová

Marcinčák

et al. 2021

Foods

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Quantitative immunohistochemical method for detection of wheat protein in model sausage

et al. 2014

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Since gluten can induce coeliac symptoms in hypersensitive consumers with coeliac disease, it is necessary to label foodstuffs containing it. In order to label foodstuffs, it is essential to find reliable methods to accurately determine the amount of wheat protein in food. The objective of this study was to compare the quantitative detection of wheat protein in model sausages by ELISA and immunohistochemical methods. Immunohistochemistry was combined with stereology to achieve quantitative results. High correlation between addition of wheat protein and compared methods was confirmed. For ELISA method the determined values were r = 0.98, P < 0.01; for stereologythe determined values were r = 0.94, P < 0.01. Although ELISA is an accredited method, it was not reliable, unlike immunohistochemical methods (stereology SD = 3.1). Food allergens, gluten/gliadin, identification, histochemistry, meat productsDuring food production, various proteins of plant origin are added. They have many positive attributes but on the other hand, plant proteins include a wide range of allergens (Sicherer et al. 1999). One of the most common allergens is wheat protein (gluten) which consists of prolamine proteins and glutelins. Gluten is not only used in vegetable foodstuffs but also in meat products where it improves viscoelastic properties, colour stability, solidity, sappiness, and waterretention capacity of the product (Day et al. 2006). It also decreases cooking loss and positively influences structural and sensory characteristics of the product. However, gluten can induce coeliac symptoms in hypersensitive consumers with the coeliac disease (life-long autoimmune disease) which can have symptoms such as urticaria, atopic dermatitis, diarrhoea, tiredness, bone pains, stomach-aches, loss of appetite, loss of weight, anaemia, osteoporosis, infertility, and mental problems (Hischenhuber et al. 2006). The upper limit of the reported amount (100 mg·kg The main criteria of the evaluated procedures were the reliability and sensitivity of the individual methods. With regard to the fact that the amount of allergen inducing an allergic reaction is specific for each individual (Stern et al. 2001), an important monitored aspect was the reliability of detection of both high and low concentrations of added wheat protein.

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Immunohistochemical detection of wheat protein in model samples

Cited by 2 publications

References 7 publications

Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Quantitative immunohistochemical method for detection of wheat protein in model sausage

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