Ivens Katherine O, Baumert Joseph L, Hutkins Robert L, Taylor Steve L
Food Allergy Research and Resource Program, Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, 281 Food Innovation Center, 1901 North 21st Street, P.O. Box 886207, Lincoln, NE, 68588, U.S.A.
Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, 258 Food Innovation Center, 1901 North 21st Street, Lincoln, NE, 68588, U.S.A.
J Food Sci. 2017 Nov;82(11):2752-2758. doi: 10.1111/1750-3841.13929. Epub 2017 Oct 25.
Milk and milk products are among the most important allergenic food ingredients, both in the United States and throughout the world; cheeses are among the most important of these milk products. Milk contains several major antigenic proteins, each with differing susceptibilities to proteolytic enzymes. The extent of proteolysis in cheese varies as a result of conditions during manufacture and ripening. Proteolysis has the potential to degrade antigenic and allergenic epitopes that are important for residue detection and elicitation of allergic reactions. Commercial enzyme-linked immunosorbent assays (ELISAs) are not currently validated for use in detecting residues in hydrolyzed or fermented food products. Eighteen retail cheeses produced using 5 different styles of fermentation were investigated for detectable milk protein residues with 4 commercial ELISA kits. Mozzarella, Swiss, Blue, Limburger, and Brie cheeses were assessed. The Neogen Veratox® Casein and Neogen Veratox® Total Milk kits were capable of detecting milk residues in most cheeses evaluated, including blue-veined cheeses that exhibit extensive proteolysis. The other 2 ELISA kits evaluated, r-Biopharm® Fast Casein and ELISA Systems™ Casein, can detect milk residues in cheeses other than blue-veined varieties. ELISA results cannot be quantitatively compared among kits. The quantitative reliability of ELISA results in detection of cheese residues is questionable, but some methods are sufficiently robust to use as a semi-quantitative indication of proper allergen control for the validation of cleaning programs in industry settings.
Many commercially available enzyme-linked immunosorbent assays (ELISAs) are not validated for detection of allergenic residues in fermented or hydrolyzed products. This research seeks to determine if commercial milk ELISAs can detect milk residues in varieties of cheese that have undergone different styles of fermentation and different degrees of proteolysis. Only certain milk ELISA kits are capable of detecting residues in all varieties of cheese. However, commercial milk ELISA kits are capable of semiquantitative detection of cheese residues in foods, or in industry settings for the validation of allergen cleaning programs.
在美国乃至全世界，牛奶及奶制品都是最重要的致敏性食品成分，而奶酪是这些奶制品中最重要的一类。牛奶含有几种主要的抗原蛋白，每种蛋白对蛋白水解酶的敏感性不同。由于生产和成熟过程中的条件不同，奶酪中的蛋白水解程度也有所差异。蛋白水解有可能降解对于残留检测和引发过敏反应很重要的抗原和过敏原表位。目前，商业酶联免疫吸附测定（ELISA）尚未经验证可用于检测水解或发酵食品中的残留物。使用4种商业ELISA试剂盒，对采用5种不同发酵方式生产的18种零售奶酪进行了可检测牛奶蛋白残留的调查。评估了马苏里拉奶酪、瑞士奶酪、蓝纹奶酪、林堡干酪和布里奶酪。Neogen Veratox® 酪蛋白试剂盒和Neogen Veratox® 全脂牛奶试剂盒能够检测大多数评估的奶酪中的牛奶残留，包括蛋白水解程度高的蓝纹奶酪。评估的另外2种ELISA试剂盒，即r-Biopharm® 快速酪蛋白试剂盒和ELISA Systems™ 酪蛋白试剂盒，只能检测除蓝纹奶酪品种以外的其他奶酪中的牛奶残留。不同试剂盒之间的ELISA结果无法进行定量比较。ELISA结果在检测奶酪残留方面的定量可靠性存疑，但一些方法足够可靠，可作为工业环境中清洁程序验证时过敏原适当控制的半定量指标。
许多市售的酶联免疫吸附测定（ELISA）尚未经验证可用于检测发酵或水解产品中的过敏原残留。本研究旨在确定商业牛奶ELISA试剂盒能否检测经过不同发酵方式和不同蛋白水解程度的各类奶酪中的牛奶残留。只有某些牛奶ELISA试剂盒能够检测所有奶酪品种中的残留。然而，商业牛奶ELISA试剂盒能够对食品中的奶酪残留进行半定量检测，或在工业环境中用于过敏原清洁程序的验证。
