New SPR-based methods for analysis of allergenic agents used in wine treatment

Abstract

Abstract. The use of allergenic agents in wines needs to be monitored by both producers and supervisory authorities for the protection of sensitive individuals. Currently established as the gold standard is the ELISAtechnique which relies on the affinity and specificity of antibodies. Since antibodies are produced in animals and current legislative developments demand the reduction of the use of animals for scientific purposes, the biosensor technology could be interesting for the quantification of allergens. By the combination of a technical device, the surface plasmon resonance, and a specific antibody it was possible to develop an antibody-based analytical method which is capable to detect lysozyme in quantities below 0.25 ppm. Since the biosensor is reusable multiple times, this approach can contribute to reduce the antibody consumption and therefore the use of animals for analysis. Furthermore, first insights in the use of new molecular receptors, aptamers were gained.

Determination of trace levels of organic fining agents in wines: Latest and relevant findings

“…Since the ELISA approach is somewhat doubtful as far as it concerns false negatives or positives (Lacorn et al, 2011), and the MS approach requires pricey instrumentation and more specialized operators, it was reasonable to expect the development of simpler and still reliable approaches to determine protein residues in wines. Up to date, several electrochemical biosensors have been proposed for the detection of food allergens (lysozyme, ovalbumin, caseins, and lactoglobulin) (Vasilescu et al, 2016), but only a few of them have been tested on wines (Ocaña et al, 2015;Mihai et al, 2015;Pilolli et al, 2015;Wessels and Paschke-Kratzin, 2016;Titoiu et al, 2019). The recent availability of several aptamer sequences, specifically synthesized for lysozyme capture, prompted the development of several sensors for the detection of lysozyme in wines (Mihai et al, 2015;Ocaña et al, 2015;Titoiu et al, 2019).…”

Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

“…With regard to the proteins used as processing aids in wine production, several electrochemical biosensors as well as bioassays coupled with electrochemical detection were proposed for the detection of milk and egg proteins (casein, B-lactoglobulin, ovalbumin, lysozyme) [107]. However, only a few of these sensors were tested so far with wines: e.g., optical biosensors for lysozyme [108][109][110] and ovalbumin [111] and electrochemical ones for lysozyme [110,112,113]. The development of biosensors for lysozyme was prompted by the availability of several aptamer sequences specific for lysozyme which can bind lysozyme with high affinity (affinity constants in the nM range).…”