Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO), Merelbeke, Belgium.
J Agric Food Chem. 2011 Nov 9;59(21):11395-402. doi: 10.1021/jf202167b. Epub 2011 Oct 14.
Hazelnuts (Corylus avellana) are used widely in the food industry, especially in confectionery, where they are used raw, roasted, or in a processed formulation (e.g., praline paste and hazelnut oil). Hazelnuts contain multiple allergenic proteins, which can induce an allergic reaction associated with symptoms ranging from mild irritation to life-threatening anaphylactic shock. To date, immunochemical (e.g., ELISA or dipstick) and PCR-based analyses are the only methods available that can be applied as routine tests. The aim of this study is to make a comparative evaluation of the effectiveness of ELISA and real-time PCR in detecting and correctly quantifying hazelnut in food model systems. To this end, the performances of two commercial ELISAs were compared to those of two commercial and one in-house-developed real-time PCR assays. The results showed that although ELISA seemed to be more sensitive compared to real-time PCR, both detection techniques suffered from matrix effects and lacked robustness with regard to food processing. As these impacts were highly variable among the different evaluated assays (both ELISA and real-time PCR), no firm conclusion can be made as to which technique is suited best to detect hazelnut in (processed) food products. In this regard, the current lack of appropriate DNA calibrators to quantify an allergenic ingredient by means of real-time PCR is highlighted.
榛子（Corylus avellana）广泛应用于食品工业，特别是在糖果业中，可用于生的、烤的或加工的形式（例如，果仁糖糊和榛子油）。榛子含有多种过敏原蛋白，可引起过敏反应，症状从轻度刺激到危及生命的过敏性休克不等。迄今为止，免疫化学（例如 ELISA 或纸条）和基于 PCR 的分析是唯一可用的方法，可作为常规测试。本研究旨在对 ELISA 和实时 PCR 在检测和正确定量食品模型系统中的榛子的效果进行比较评估。为此，将两种商业 ELISA 与两种商业和一种内部开发的实时 PCR 检测方法进行了比较。结果表明，尽管 ELISA 似乎比实时 PCR 更敏感，但两种检测技术都受到基质效应的影响，并且在食品加工方面缺乏稳健性。由于这些影响在不同评估的检测方法（ELISA 和实时 PCR）之间差异很大，因此无法确定哪种技术最适合检测（加工）食品中的榛子。在这方面，突出显示了目前缺乏合适的 DNA 校准物，无法通过实时 PCR 定量过敏原成分。
