Improved Enzyme-Linked Immunosorbent Assay for Determination of Soy Protein in Meat Products

Rittenburg, James H.; Adams, Alexandra; Palmer, John G.; Allen, John C.

doi:10.1093/jaoac/70.3.582

Cited by 6 publications

(3 citation statements)

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“…Whether these BBI metabolites are active remains to be shown, but Hogle and Liener (139), Friedman et al (105), and Zahnley and Friedman (106) described partially reduced BBI and KTI, which retain enzyme inhibitory activity. Immunochemical methods for BBI complement those for KTI and for soy proteins in meat (140).…”

Section: Immunoassays Of Kunitz and Bowman-birk Inhibitors Of Digesti...mentioning

confidence: 99%

Nutritional and Health Benefits of Soy Proteins

Friedman

Brandon

2001

J. Agric. Food Chem.

767

530

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Soy protein is a major component of the diet of food-producing animals and is increasingly important in the human diet. However, soy protein is not an ideal protein because it is deficient in the essential amino acid methionine. Methionine supplementation benefits soy infant formulas, but apparently not food intended for adults with an adequate nitrogen intake. Soy protein content of another essential amino acid, lysine, although higher than that of wheat proteins, is still lower than that of the milk protein casein. Adverse nutritional and other effects following consumption of raw soybean meal have been attributed to the presence of endogenous inhibitors of digestive enzymes and lectins and to poor digestibility. To improve the nutritional quality of soy foods, inhibitors and lectins are generally inactivated by heat treatment or eliminated by fractionation during food processing. Although lectins are heat-labile, the inhibitors are more heat-stable than the lectins. Most commercially heated meals retain up to 20% of the Bowman-Birk (BBI) inhibitor of chymotrypsin and trypsin and the Kunitz inhibitor of trypsin (KTI). To enhance the value of soybeans in human nutrition and health, a better understanding is needed of the factors that impact the nutrition and health-promoting aspects of soy proteins. This paper discusses the composition in relation to properties of soy proteins. Also described are possible beneficial and adverse effects of soy-containing diets. The former include soy-induced lowering of cholesterol, anticarcinogenic effects of BBI, and protective effects against obesity, diabetes, irritants of the digestive tract, bone, and kidney diseases, whereas the latter include poor digestibility and allergy to soy proteins. Approaches to reduce the concentration of soybean inhibitors by rearrangement of protein disulfide bonds, immunoassays of inhibitors in processed soy foods and soybean germplasm, the roles of phytoestrogenic isoflavones and lectins, and research needs in all of these areas are also discussed. This integrated overview of the widely scattered literature emphasizes general concepts based on our own studies as well as recent studies by others. It is intended to stimulate interest in further research to optimize beneficial effects of soy proteins. The payoff will be healthier humans and improved animal feeds.

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Section: Immunoassays Of Kunitz and Bowman-birk Inhibitors Of Digesti...mentioning

confidence: 99%

Nutritional and Health Benefits of Soy Proteins

Friedman

Brandon

2001

J. Agric. Food Chem.

767

530

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“…Antibodies against formaldehyde treated soya protein were shown to react with native as well as heated soya protein (125 "C) in RIA [34]. Ravestein et al [35] developed an ELI-SA procedure which can be used for sterilized meat products and which is based on the fact that antibodies can be raised against soya proteins that have been denatured by sodium dodecylsulphate, and that heatdenatured and native soya protein are indistinguishable by immunoassay after sodium dodecylsulphate treatment.Rittenburg et al [36] described the development of an improved quantitative soya protein ELISA designed for routine use by the analyst. A kit has been developed which contains standardized reagents stabilized in forms that require m i n i i l or no preparation prior to use.…”

Section: Vegetable Proteinsmentioning

confidence: 99%

Modern immunoassays in meat‐product analysis

Fukal

1991

Nahrung

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The increased regulation of foodstuffs in modern society requires analytical methods which are easy to perform, sensitive, specific and relatively inexpensive. The basic antigen-antibody reaction provides means for very specific analytical procedures. Immunoassays are powerful analytical tools that permit the specific and rapid detection or measurement of antigens and haptens to which antibodies can be produced. Sensitive recognition of the interaction is made possible by labelling the analyte or antibody, mainly with radioisotope (RIA) and enzyme (ELISA). Wide applications of these modern immunoassays to food analysis began about 1980. The paper reviews investigations, where various types of RIA and ELISA were developed for the use in meat product analysis. Detection and determination of various meat species, non-meat proteins, microorganisms and bacterial toxins, drugs, anabolic hormones, pesticides, mycotoxins, and other contaminants in meat and meat products by the means of immunoassays is described. Now, the commercial kits are available for most of these compounds. They make possible to perform analysis in different laboratories under standard conditions. The reason of an enthusiasmic acceptance of this technology is related to its inherent specificity, high sensitivity, and the facility of application. In fact, immunoassays compete with other analytical technics. They have the advantage of economy when screening large numbers of samples.

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“…Immunoassays, including those available as commercial kits, have been developed to detect the presence of soy proteins in various foods (45)(46)(47)(48). ELISA techniques had been able to detect trace quantities of soy protein in soy lecithin, margarine, and soy oil (49).…”

Section: Immunoassays For the Major Globulinsmentioning

confidence: 99%

Immunoassays of Soy Proteins

Brandon

Friedman

2002

J. Agric. Food Chem.

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Proteins of soybeans (Glycine max) are widely used in animal and human nutrition. In addition to the bulk of the seed storage proteins, which are classified as albumins and globulins, approximately 6% of soybean proteins are classified as inhibitors of trypsin and chymotrypsin and approximately 0.5% are sugar-binding lectins. The two major classes of inhibitors are the Kunitz trypsin inhibitor, which inhibits trypsin, and the Bowman-Birk inhibitor (BBI), which inhibits both trypsin and chymotrypsin. Unless removed or inactivated, these inhibitors and lectins can impair the nutritional quality and safety of soy-based diets. On the other hand, several studies suggest that BBI can also function as an anticarcinogen, possibly through interaction with a cellular serine protease. Good-quality soybean proteins contribute to the nutritional value of many specialty foods including infant soy formulas and milk replacers for calves, and provide texture to many processed foods. However, they may also induce occasional allergic responses in humans. This paper outlines immunoassays developed to analyze for soy proteins in different soybean lines, in processed foods, and in nonsoy foods fortified with soy proteins. An assessment of the current status of immunoassays, especially of enzyme-linked immunosorbent assays for soybean inhibitors of digestive enzymes, soy globulins, and soy lectins, demonstrates the usefulness of these methods in plant and food sciences and in medicine.

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Improved Enzyme-Linked Immunosorbent Assay for Determination of Soy Protein in Meat Products

Cited by 6 publications

References 0 publications

Nutritional and Health Benefits of Soy Proteins

Nutritional and Health Benefits of Soy Proteins

Modern immunoassays in meat‐product analysis

Immunoassays of Soy Proteins

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