Akiyama Hiroshi, Isuzugawa Kazuto, Harikai Naoki, Watanabe Hiroko, Iijima Ken, Yamakawa Hirohito, Mizuguchi Yamato, Yoshikawa Reiji, Yamamoto Miho, Sato Hidetaka, Watai Masatoshi, Arakawa Fumihiro, Ogasawara Takeshi, Nishihara Rikuka, Kato Hisashi, Yamauchi Atsushi, Takahata Yoshihisa, Morimatsu Fumiki, Mamegoshi Shinichi, Muraoka Shiroo, Honjoh Tsutomu, Watanabe Takahiro, Sakata Kozue, Imamura Tomoaki, Toyoda Masatake, Matsuda Rieko, Maitani Tamio
National Institute of Health Sciences, 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
Shokuhin Eiseigaku Zasshi. 2004 Jun;45(3):128-34. doi: 10.3358/shokueishi.45.128.
Extracts of sausage, sauce, pasta sauce, fish paste and cereal spiked with wheat standard protein at a level of 5-20 ng/mL as sample solutions were analyzed in replicate in 10 laboratories. Coefficients of variation (CVs) of both ELISA methods using a Wheat Protein ELISA Kit (Gliadin kit) and a FASTKIT Wheat ELISA Kit (Wheat ELISA kit) were mostly below 10%. Mean recoveries of the wheat standard protein from the food extracts were over 40% in the two ELISA methods except those from cereal extract determined using the Wheat ELISA kit. Repeatability relative standard deviations of wheat standard protein in the five food extracts were in the ranges of 16-26.9% and 3.7-36.2% for the Gliadin kit and the Wheat ELISA kit, respectively. Reproducibility relative standard deviations of wheat standard protein in the five food extracts were 21.6-38.5%, 29.7-53.8% for the Gliadin kit and the Wheat ELISA kit, respectively. The recoveries of wheat standard protein from the cereal extract were improved by the increasing the amount of antibody coated on the plate in the Wheat ELISA kit. The detection limits of both ELISA methods were 1 ng/mL in sample solutions. These results suggested that the notified ELISA methods are reliable and reproducible for the inspection of wheat protein levels in extracts of sausage, sauce, pasta sauce, fish paste and cereal.
