一种用于测定生鲜食品原料和加工食品中芝麻蛋白的可靠酶联免疫吸附测定法。
A reliable enzyme-linked immunosorbent assay for the determining of sesame proteins in raw food ingredients and in processed foods.
作者信息
Tomiki Masayoshi, Sakai Masatoshi, Tanaka Daichi, Hosoya Mai, Uchida Kana, Shibata Haruki, Morita Minoru, Ito Rie, Iwasaki Yusuke, Akiyama Hiroshi
机构信息
Morinaga Institute of Biological Science, Inc., 2-1-1 Shimosueyoshi, Tsurumi-Ku, Yokohama 230 -8504, Japan.
Department of Analytical Chemistry, School of Pharmacy and Pharmaceutical Sciences, Hoshi University, 2-4-41 Ebara, Shinagawa-Ku, Tokyo 142-8501, Japan.
出版信息
Food Chem X. 2024 Feb 15;21:101231. doi: 10.1016/j.fochx.2024.101231. eCollection 2024 Mar 30.
Sesame is a frequent cause of adverse food reactions in allergic patients. We developed a novel sandwich enzyme-linked immunosorbent assay (ELISA) using two monoclonal antibodies and a unique extraction buffer for the detection and quantification of sesame proteins in processed foods and in raw food ingredients to clarify the validity of sesame labeling and for precautionary allergen labeling. The developed sandwich ELISA method is highly specific for sesame proteins. The limit of detection (LOD) and limit of quantification (LOQ) are 0.013 µg/g and 0.025 µg/g, respectively. The recoveries for incurred food samples, such as dressing, breads, sauce and pudding, ranged from 67 % to 81 %, while the repeatability and reproducibility coefficients of variation were less than 4.7 % and 4.5 %, respectively. The developed method has applicability for food products and is a reliable tool for the detection of hidden sesame proteins in raw food ingredients and in processed foods.
芝麻是过敏患者食物不良反应的常见诱因。我们开发了一种新型夹心酶联免疫吸附测定法（ELISA），使用两种单克隆抗体和一种独特的提取缓冲液，用于检测和定量加工食品及生鲜食品原料中的芝麻蛋白，以阐明芝麻标签的有效性并进行预防性过敏原标签标注。所开发的夹心ELISA方法对芝麻蛋白具有高度特异性。检测限（LOD）和定量限（LOQ）分别为0.013 µg/g和0.025 µg/g。对于添加了芝麻的食品样本，如调味料、面包、酱汁和布丁，回收率在67%至81%之间，而重复性和再现性变异系数分别小于4.7%和4.5%。所开发的方法适用于食品产品，是检测生鲜食品原料和加工食品中隐藏芝麻蛋白的可靠工具。
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