Allergen immunoassays-considerations for use of naturally incurred standards

Steve L. Taylor, Julie A. Nordlee, Lynn M. Niemann, Debra M. Lambrecht

Research output: Contribution to journalReview article

69 Citations (Scopus)

Abstract

The enzyme-linked immunosorbent assay (ELISA) offers many advantages for the detection of potentially hazardous allergenic food residues that might become adventitious components of other foods during the course of food production and processing. ELISAs detect proteins, and food allergens are proteins. ELISAs are sufficiently sensitive and specific for detection of food allergen residues. ELISAs can also be produced in formats that are compatible with the industrial food processing environment. However, ELISAs also have disadvantages that should be carefully evaluated and widely recognized. Various food-processing operations can have profound effects on the detectability of allergenic food residues. ELISAs detect intact proteins but protein hydrolysates evade detection in some ELISA formats. The residual proteins present in some ingredients derived from commonly allergenic sources may also not be easily detected with ELISAs because of the nature of the protein residues remaining, e.g. lipophilic. Processing operations can dramatically lower the solubility of proteins. In some food formulations, heat processing, in particular, induces chemical modifications that can affect antibody binding to epitopes in the ELISA. The use of naturally incurred standards where allergenic food residues are incorporated into various representative food matrices and then processed in a manner similar to "real-world" food processing can reveal some of the limitations of allergen ELISAs. Methods for the preparation of naturally incurred standards in chocolate, cookie, muffin, ice cream, pasta, frankfurter, and cream of potato soup are provided as examples.

Original languageEnglish (US)
Pages (from-to)83-92
Number of pages10
JournalAnalytical and Bioanalytical Chemistry
Volume395
Issue number1
DOIs
StatePublished - Sep 1 2009

Fingerprint

Immunoassay
Allergens
Enzyme-Linked Immunosorbent Assay
Food
Food Handling
Immunosorbents
Food processing
Assays
Proteins
Enzymes
Processing
Protein Hydrolysates
Ice Cream
Chemical modification
Ice
Solanum tuberosum
Epitopes
Solubility
Hot Temperature
Antibodies

Keywords

  • Allergen
  • ELISA
  • Food
  • Immunoassay
  • Incurred
  • Validation

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry

Cite this

Allergen immunoassays-considerations for use of naturally incurred standards. / Taylor, Steve L.; Nordlee, Julie A.; Niemann, Lynn M.; Lambrecht, Debra M.

In: Analytical and Bioanalytical Chemistry, Vol. 395, No. 1, 01.09.2009, p. 83-92.

Research output: Contribution to journalReview article

Taylor, Steve L. ; Nordlee, Julie A. ; Niemann, Lynn M. ; Lambrecht, Debra M. / Allergen immunoassays-considerations for use of naturally incurred standards. In: Analytical and Bioanalytical Chemistry. 2009 ; Vol. 395, No. 1. pp. 83-92.
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